Cereals

Cereals are grasses (members of the botanical family Gramineae) that are cultivated for their edible seeds. The most important cereals are wheat, rice, and maize. Other cereals include millets, sorghum, teff, rye, oats, and barley. See also: pseudo-cereals. Certified seed

Seed can be certified in a number of ways. True seeds can be certified with respect to their identity, purity, trueness to type, freedom from diseases, and germination percentage. Plant parts used for vegetative propagation (e.g., tubers, setts, rooted cuttings) are often certified in the same way. Note that cultivar that require seed that is certified free from disease are usually very susceptible, otherwise such certification, which is expensive, would not be necessary. One of the many objectives of amateur plant breeding is to develop horizontal resistance to the point that certification for freedom from disease is no longer required. CGIAR

See: Consultative Group on International Agricultural Research.

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