Effect of Climate Change on the Yield of Cereal Crops: A Review

Jin, Wang; Vanga, Sai Kranthi; Saxena, Rachit; Orsat, Valérie; Raghavan, V.

doi:10.3390/cli6020041

Cited by 199 publications

(103 citation statements)

References 86 publications

(111 reference statements)

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“…In terms of various advantages, rice starch is much better than corn with respect to flavor (bland), colour (white), greater resistance to acid and hypo-allergenic properties (Wani et al 2012). Pearl millet is considered an edible crop, which shows resistance against drought conditions and also cultivated mainly in sub-saharan Africa and India as an essential food, though India is the main producing country (Wang et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

479

346

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Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

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Section: Introductionmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

479

346

View full text Add to dashboard Cite

show abstract

“…Nevertheless, breeding for higher yields still has priority. Wang et al [84] summarized the possibilities for wheat, but similar patterns exist also for other crops. Pest management is also relevant in agronomy to protect grain against pests, pathogens, and weeds.…”

Section: Agronomymentioning

confidence: 89%

Losses in the Grain Supply Chain: Causes and Solutions

2020

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Global grain production needs a significant increase in output in the coming decades in order to cover the food and feed consumption needs of mankind. As sustainability is the key factor in production, the authors investigate global grain production, the losses along the value chain, and future solutions. Global wheat, maize, rice, and soybean production peaked at 2.102 million tons (mt) of harvested grain in 2018. Pre-harvest losses due to diseases, animal pests, weeds, and abiotic stresses and harvest destroy yearly amount to about 35% of the total possible biological product of 3.153 mt, with 1051.5 mt being lost before harvest. The losses during harvest and storage through toxin contamination are responsible for 690 mt, with a total of 1.741 mt or 83% of the total newly stored grain. Limited cooperation can be experienced between scientific research, plant breeding, plant protection, agronomy, and society, and in addition, their interdependence is badly understood. Plant breeding can help to reduce a significant part of field loss up to 300 mt (diseases, toxins, water and heat stress) and up to 220 mt during storage (toxin contamination). The direct and indirect impact of pest management on production lead to huge grain losses. The main task is to reduce grain losses during production and storage and consumption. Better harvest and storage conditions could prevent losses of 420 mt. The education of farmers by adopting the vocational school system is a key issue in the prevention of grain loss. In addition, extension services should be created to demonstrate farmers crop management in practice. A 50% reduction of grain loss and waste along the value chain seems to be achievable for the feeding 3-4 billion more people in a sustainable way without raising genetic yields of crop cultivars.

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“…Millets are rich in phosphorous, potassium, iron, and magnesium. Finger millet has a calcium content that is ten times higher than in rice or wheat [139]. India is the larger producer of millet globally [140].…”

Section: Discussionmentioning

confidence: 99%

Millets for Food Security in the Context of Climate Change: A Review

et al. 2018

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A growing population means an ever-increasing demand for food. This global concern has led to antagonism over resources such as water and soil. Climate change can directly influence the quality and availability of these resources, thereby adversely affecting our food systems and crop productivity, especially of major cereals such as rice, wheat and maize. In this review, we have looked at the availability of resources such as water and soil based on several modeling scenarios in different regions of the world. Most of these models predict that there will be a reduction in production rates of various cereal crops. Furthermore, all the major cereal crops are known to have a higher contribution to global warming than alternative crops such as millets which should be considered in mitigating global food insecurity. In this study, we have used the data to predict which regions of the world are most adversely affected by climate change and how the cultivation of millets and other crops could aid in the reduction of stress on environmental resources.

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Effect of Climate Change on the Yield of Cereal Crops: A Review

Cited by 199 publications

References 86 publications

Plant food anti-nutritional factors and their reduction strategies: an overview

Plant food anti-nutritional factors and their reduction strategies: an overview

Losses in the Grain Supply Chain: Causes and Solutions

Millets for Food Security in the Context of Climate Change: A Review

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