Grains are the edible seeds of grasses in the family Poaceae. They include wheat, rice, corn (maize), barley, oats, rye, millet, and sorghum, among others. Together, these crops provide the majority of the world’s dietary energy and are the foundation of staple foods like bread, pasta, noodles, and tortillas.
Humans began cultivating grains around 10,000 years ago in the Fertile Crescent, and grain agriculture has shaped civilisation ever since. Grains are storable, transportable, and calorie-dense, which made them the basis of trade and settlement.
In this context, “grain” refers to products where the specific cereal species is not distinguished — for example, mixed-grain beverages or products labelled simply as “grain.” Where a specific cereal is identified, it appears under its own entry.
How it's produced
Cereal grains are typically grown as annual crops in large-scale broadacre farming systems. Seeds are sown into prepared soil, the crop grows over several months, and the mature grain is harvested by combine harvester. The grain is then dried, cleaned, and stored in silos before milling or other processing.
Australia is a major grain producer, particularly of wheat and barley, with most production concentrated in the wheat belt stretching from Western Australia through South Australia, Victoria, and New South Wales. Farming practices range from conventional tillage to no-till systems, and dryland (rain-fed) production dominates.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for cereals & grains, not measured for this item yet. Sources & methods →
What comes from this
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