Grain Facts

Grains, commonly referred to as ‘cereals’ or ‘cereal grains’, are the edible seeds of specific grasses belonging to the Poaceae (also known as Gramineae) family. Wheat, oats and rice are […]

Teff is an annual cereal grass whose use can be traced back to around 3359 BC. It’s a staple crop and an important source of nutrition for over two-thirds of

Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world. Wheat has come to

Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so  most food products containing ‘oats’, ‘oat flour’ or

Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions

Corn (also known as maize), is one of the sweetest tasting grains. In its immature form it is the familiar yellow corn on the cob. When it matures and dries out

Barley is a cereal grain that was originally native to Asia. Barley was very important in ancient times and was one of the first grains to be widely cultivated. However,

Sorghum is related to sugar cane and to millet and is called ‘Great Millet’ in some areas of West Africa. It is an important staple food of the upland, drier

Grains are an important part of a healthy, balanced diet for most people. However, some people have conditions that require them to limit or avoid certain grain foods. Before cutting

Rye came into cultivation later than wheat, barley and oats and was not known to the ancient Egyptians and Greeks. It was the main grain used for bread-making in Northern

Before rice was widely consumed in Asia, it is thought that different varieties of millet were the staple grain in this region. For centuries it remained the leading grain. It

Triticale is a cereal grain created by plant breeders. In the 1950s, plant geneticists hoped that a cross fertilisation of wheat and rye would produce a cereal with superior yield.

Amaranth is not a ‘true’ grain, but classified as a ‘pseudo-cereal’, as it’s not part of the Poaceae botanical family. However it is listed with other grains as its nutritional

Not belonging to the Poaceae botanical family, buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’. Its nutritional profile, nutty flavour, appearance and culinary applications have led

Similar to amaranth and buckwheat, quinoa (pronounced ‘keen-wah’) fits within the ‘pseudo-cereal’ group as it is not part of the Poaceae botanical family, in which ‘true’ grains belong. It’s loosely