Thanks to the growing demand for food among people, the agricultural business is becoming stronger every year. Wheat is considered the most popular cereal. The profitability of cultivation begins with a crop area of 100 hectares.
Before you start cultivating wheat, you need to thoroughly understand how to grow wheat, otherwise you risk going broke. The farmer must be able to calculate and determine his possible profit and how much money he needs to spend in the growing process.
The yield of cereals and their successful cultivation are influenced by the length of daylight hours in the planting region. The density of the sowing determines how well the light will penetrate to each plant. To ensure that the plants are green and healthy and bush well, the sowing cannot be too thick.
Lack of light is detrimental to winter wheat varieties - the lower internode develops, and overwintering will not go well. Therefore, it is necessary to comply with seeding norms per hectare.
Heat requirements. Different varieties of cereals have different growing temperature requirements. For example, it can be grown at lower temperatures. For winter crops, cold snap during the active growing season will be disastrous. Growing temperature – +13-19 C. Wheat has good heat tolerance (up to 36 C). If the temperature rises higher, watering is necessary because... The heat affects the quality and quantity of the harvest.
Watering. High-yielding wheat is not too demanding on watering. Therefore, the cost of cultivation is low. The most moisture is required during the heading period. It's worth remembering that hard varieties consume 6-8% more moisture than soft varieties.
The soil. It is better if the growing region is dominated by podzolic soil or sod-gley soil. The soil for cultivation must be structured and highly fertile. A pH of 6-7.5 is desirable.
For the successful cultivation of this cereal, the best predecessors will be:
After harvesting the previous crops, it is necessary to disc-hoe the soil. After leguminous crops, ploughshare peeling is also carried out.
After harvesting previously grown crops, soil preparation begins. Peeling and harrowing are most often carried out. The field is processed at an angle to the previous one. Lumps of earth should not be more than 5 cm in diameter. How to sow wheat is up to you.
There are three sowing methods:
The most optimal is considered to be sowing and growing using narrow-row and cross-row methods. They allow plants to develop as much as possible and prevent overgrowing by weeds. To get truly high-yielding wheat, the beds are located from north to south. The depth of planting seeds depends on the climate and latitude of the area. For spring varieties it is about 4-5 cm, and for winter varieties it is 3-8 cm.
Important: early crops suffer from pests and diseases much less.
Wheat seeding rates (winter and conventional varieties):
Remember: the longer snow stays on winter crops, the better. This directly affects. This way there is a greater chance of reaping the maximum harvest. Crops in forest-steppe and steppe regions favor snow retention.
To prevent high-yielding wheat from dying, the retardant TsetTseTse 460 is added to the tube at the beginning of emergence. When the flag leaf appears, fertilizer can be re-applied.
It is important not to let weeds “clog” the crop! For this, a series is used: Iloxan 30%, Dialen 40%, amine salt.
Pest control is carried out depending on the region where wheat grows and the distribution of pests.
The average yield increases with the timely application of certain nitrogen and nitrogen-phosphate fertilizers. It is added based on calculations: for 100 kg of grain and 100 kg of straw add 1 kg of phosphorus, 2 - 2.5 potassium and 3-4 kg of nitrogen fertilizers. Standards vary depending on soil characteristics. For spring wheat, superphosphate in granules is introduced into the rows.
In the southern regions, a wheat harvest of up to 8 tons per hectare can be harvested, while in the northern regions, 3.5 tons per hectare is considered good.
Typically, direct and split combining are used for fall harvesting.
Huge hectares are sown with wheat. And every year its consumption is only growing, and farming is turning into a profitable business.
High-intensity varieties are responsive to optimal sowing dates, and deviation from them in one direction or another reduces the yield.
When sown early, wheat often outgrows, is more susceptible to diseases and pests, and winters worse. With late sowings, plants bush poorly or not at all in the fall; in the spring, many lag behind in growth and become unproductive. As studies by the Mironovsky Research Institute for Selection and Seed Production of Wheat have shown, the winter hardiness of the Mironovskaya 808 variety decreases at early sowing dates. For example, in 1969-1970. under unfavorable wintering conditions, 72.1% of plants were preserved during sowing on August 20, and 88.6% on September 10. Plants damaged in autumn by Hessian and Swedish flies on average over four years (1968-1971) when sowing on August 20 were 46.4%, and when sowing on September 10 - 3.7%.
According to the Mironovsky Research Institute of Selection and Seed Production of Wheat, in the forest-steppe of Ukraine, the best sowing time for the Mironovskaya 808 variety in pure and occupied fallows is from September 5 to 15, and after non-fallow predecessors from August 25 to September 5. It is better to sow Mironovskaya Jubilee from September 1 to 10 and on a higher agricultural background (N90P90K90) than Mironovskaya 808, which lodges (Blazhevsky, 1973). The optimal sowing time for Bezosta 1, according to data from the Shpolyai variety plot of the Cherkasy region, is September 10-15. The average yield for four years (1966-1969) when sowing on September 10 was 44.7 centners per hectare and on September 20 - 39.4 centners. The Caucasus variety is more responsive to sowing dates from September 5 to September 15.
In the steppe zone of Ukraine, deviation from the optimal timing of sowing wheat, both towards early and late, leads to a decrease in yield due to thinning or death of crops (during severe winters).
According to the Rozov experimental station of the Zaporozhye region (Bondarenko, Nesterets, 1973), the best sowing time for black fallow variety Bezostaya 1 is from September 7 to 15 and after corn for silage - from September 1 to 15; Mironovskaya 808, respectively, from September 1 to 7 and from September 1 to 15.
In the experiments of the All-Union Corn Research Institute, for most varieties of wheat, the best sowing time for black fallow in unfavorable and favorable years is September 7-15.
The varieties selected by the Mironovsky Research Institute for Selection and Seed Production of Wheat and the All-Union Research Selection and Genetics Institute are more resistant to unfavorable conditions than Bezostaya 1, Dneprovskaya 521 and some others; the latter thin out more and significantly reduce the yield if they deviate from the optimal sowing time.
The varieties of Mironovskaya and Odessa selection, having great plasticity, allow you to change the sowing time depending on weather conditions.
In the Krasnodar Territory, the optimal sowing dates for Bezosta 1 are: September 10-20 in the northern zone, October 1-10 in the central and foothill regions, October 1-15 in the southern zone. At the Kushchevsky variety plot (northern zone), in pure fallow, the yield of the Bezostaya 1 variety was obtained on average over six years (in centners per 1 ha) at the sowing dates: September 1 - 46.2, September 10 - 47.6, September 20 - 52, September 6, 30 - 47.8, October 10 - 40.2 and October 20 - 33. At the Abinsky variety plot (southern zone), after alfalfa, Bezostaya 1 gave on average over four years the following amount of grain (in centners per 1 ha): with sowing September 1 - 51.2, September 10 - 54.9, September 20 - 59.5, September 30 - 59.9, October 10 - 62.5, October 20 - 56.9, October 30 - 54.2, November 10 - 49.9.
The Caucasus variety produces higher yields with optimal sowing dates. Plants sown early are outgrown, severely affected by diseases and pests, their winter hardiness decreases, and at later dates they do not have time to develop normally, as a result of which the yield sharply decreases. Thus, at the Abinsky variety plot after perennial grasses, the average yield of Caucasus wheat for two years was (in centners per 1 ha) at the sowing dates: September 1 - 51.8, September 10 - 55.7, September 20 - 62, September 30 - 62 .8, October 10 - 60.6, October 20 50.7, October 30 - 44.8, November 10 - 45.”
The Aurora variety, like Caucasus, is best sown at the optimal time. In the experiments of the Ust-Labinsk variety plot (central zone), after perennial grasses at the optimal sowing date (October 10), an average of 61.6 centners of Aurora wheat grain was obtained over three years. 1 ha, at early dates: September 1 - 46.6, September 10 - 53.2; for late ones: October 30 47.6 and November 10 38.5.
Sowing norms. Intensive varieties respond differently to sowing rates. For example, in the experiments of the Mironovsky Research Institute of Selection and Seed Production of wheat after peas and corn for silage, on average over two years, the Mironovskaya 808 variety gave the highest yield at a sowing rate of 4.5 million viable grains per 1 ha, and Mironovskaya Yubileinyaya - at 5.0-5.5 million germinating grains per 1 ha.
According to the data from the variety plots of the Krasnodar Territory, the optimal sowing rate for seeds of the Bezostaya 1 and Kavkaz varieties ensures yields (depending on agricultural technology) of 36.0-69.9 quintals per 1 ha - 4-5 million germinating grains per 1 ha. In the walled regions of Ukraine it is 4-5.5 million germinating grains per 1 hectare.
To obtain higher and guaranteed yields, it is advisable to cultivate 2-3 varieties of winter wheat on each farm, differing in biological properties and economically valuable traits.
High yields of intensive varieties of winter wheat are obtained on the Peremoga collective farm in the Borshchevsky district of the Ternopil region. This was achieved as a result of the introduction of high-intensity varieties and the use of advanced agricultural technology. However, not all varieties produce the same yield. For example, in 1972, the cultivated varieties produced the following amount of grain per 1 hectare (in centners): Mironovskaya 808 - 42.1, Bezostaya 1 - 49, Kavkaz - 52 and Aurora - 53.8 (Sokolov, 1972). Mironovskaya 808 gave a lower yield compared to other varieties due to lodging before harvesting after heavy rains. Bezostaya 1 also partially died, while Kavkaz and Aurora turned out to be resistant to lodging.
Wheat is placed on the farm after perennial grasses, peas and other crops. After harvesting perennial grasses, the fields are cultivated with hulls in two directions to a depth of 10 cm with simultaneous rolling and harrowing. When precipitation occurs, fields are harrowed to better retain moisture in the soil. Before plowing, phosphate rock is added at 2 centners per 1 hectare and kainite at 3 centners per 1 hectare. They plow to a depth of 25-27 cm. The fields after peas are also hulled, manure is added at the rate of 35-40 tons per 1 ha, phosphate rock and kainite. Subsequent tillage is carried out as in the first case.
Wheat is sown at different times, taking into account the biological characteristics of the varieties. Bezostaya 1 (September 8-12) is sown first, since it bushes less, then Aurora and Kavkaz (September 10-15), and lastly (from September 15 to 20) Mironovskaya 808 and Mironovskaya Yubileinyaya, since they are faster grow in autumn and react less to sowing dates. Sometimes, due to changes in weather conditions, sowing dates may change, but the order of sowing varieties is respected.
Sowing is carried out crosswise with two seeders simultaneously (SUB-48 along the plowed land and SUK-24 - across). When sowing, granular superphosphate (0.8 centners per 1 ha) and granulated urea (0.8 centners per 1 ha) are added. In total, winter wheat yields 12 centners of mineral fertilizers per 1 hectare.
Sowing rates are set depending on the variety. For Mironovskaya 808 and Mironovskaya Jubilee - 6.5 million germinating grains per 1 hectare, Bezostoy 1 - 5 million, Aurora and Caucasus - 4.5 million. Seeds are planted to a depth of 5-7 or 6-8 cm, with optimal moisture soil - by 4-5 cm. After sowing, the fields are rolled with ring rollers.
Interesting data were obtained on the collective farm named after Dzerzhinsky, Chemerovets district, Khmelnytsky region (Mazur, 1973). On the farm in 1972, the varieties Kavkaz (10 ha), Aurora (15 ha) and others were sown. The predecessor was fallow land occupied by peas. For plowing, 40 tons of manure were applied per 1 hectare, and for sowing - 1 centner of nitrophoska per 1 hectare. In the fall, the crops were fed with P30K30, in the spring with N40P20K40. After harvesting the peas before sowing the wheat, the fields were treated in layers with cultivators in combination with harrows. Sowing was carried out using a cross method at the optimal time (September 12-14). In the spring, as the soil dried out, the wheat crops were harrowed in two tracks. Before harvesting, there were frequent heavy rains with wind, as a result of which Mironovskaya 808 and Mironovskaya Yubileynaya were heavily laid down, Bezostaya 1 was down a little, while no lodging was noted in the crops of the Kavkaz and Aurora varieties. Under such unfavorable weather conditions before harvesting, a record yield (without irrigation) of the Kavkaz variety was obtained - 95.3 centners per 1 ha. Other varieties produced significantly less grain: Bezostaya 1 - 48.3 quintals per 1 ha, Aurora - 63, Mironovskaya Yubileynaya - 62 and Mironovskaya 808 - only 30.3 quintals per 1 ha. From these data it is clear what great potential the Kavkaz and Aurora varieties have.
The technology for growing winter wheat consists of following all stages of sowing, fertilization, selection of varietal seeds and acceptable predecessors, processing and proper collection. All of these factors affect profitability. And of course, weather conditions play a major role in the formation of the harvest.
Winter wheat is quite picky about its predecessors, so you need to pay due attention to the crops that were planted on the soil before you started working with it. Under different weather and climate conditions, the best predecessors will be those that do not deplete the soil, clear fields early and leave behind weed-free fields.
Re-growing winter wheat on the same field is allowed only after two years, because the soil must be cleared of various pests and diseases.
Treatment before sowing winter wheat should: ensure acceptable density, structure and aeration of the soil; ensure moisture retention; remove weeds as much as possible, properly cover plant residues and fertilizers; create an even seed bed for further placement of seeds at the required depth.
Before starting processing, you need to take into account the availability of the necessary machine and tractor equipment, climatic conditions, and soil conditions. Much also depends on the predecessor. After non-fallow predecessors, combined units are used by non-moldboard tillage with a depth of 8-10 cm or 10-12 cm.
The subsowing layer should be sufficiently compacted, and the soil particles in it should be predominantly 1-3 mm. Breasts larger than 8 cm are already too much. Compliance with this condition will ensure good contact of seeds with the soil and simultaneous germination. Therefore, during pre-sowing soil preparation, cultivators must be equipped with harrows or rollers.
Since the soil surface must be level before sowing winter wheat, it must be leveled. The height of the ridges left behind by the cultivator should not vary by more than 2 cm. A flat soil surface will ensure seeding at a uniform depth.
Winter wheat responds favorably to fertilization. Basically, organic and mineral fertilizers are used for wheat. However, the application of organic fertilizers for winter wheat is permissible on those soils where the humus portion is less than 2%.
Fertilizer for winter wheat:
Fertilizer rates are calculated based on the need for nutrients to ensure better yields. For winter wheat, phosphorus and nitrogen fertilizers play a special role.
Almost the entire norm of phosphorus-potassium fertilizers is applied before sowing winter wheat. The form of the fertilizer is granular superphosphate. The remaining small part, approximately 10 kg/ha, is applied randomly during autumn feeding or by the root method in early spring.
Nitrogen fertilizers must be applied in several stages:
If before sowing winter wheat there were stubble precursors on the field or the soil is not particularly rich in useful microelements, then it is recommended to apply nitrogen in ammonium form. Thus, the fertilizer will be less washed out. In the Steppe zone, in order to improve the quality of grain during its formation and filling, foliar feeding is used using an aqueous solution of urea. A fairly effective solution for crops is spraying with liquid complex fertilizers!
Choosing high-quality varietal seeds of winter wheat is the key to a good harvest! It is varietal seeds of winter wheat that make full use of soil fertility, which, under equal conditions, will provide the best yield of high-quality grain: up to 30% when compared with non-varietal seeds! Such seeds must have high sowing qualities: germination, germination energy, thousand seed weight, humidity, absence of contamination and weeds. Varietal seed material is freed from impurities that reduce its quality.
It is known that the climate of the area in which the crop is grown mainly affects the yield. That is why you need to take a closer look at domestic wheat varieties, since they are more adapted to soil standards and climatic features of the area. Imported analogues will not withstand winter weather so well, because they have reduced frost resistance.
It is necessary to take into account the risks, because it is not necessary to do it all at once, and if you sow one specific variety of winter wheat, the result will be worse than sowing several varieties, which must be selected with different economic and biological properties.
As a rule, chemical treatment of seeds before sowing is divided into 3 stages:
Going through each stage of processing before sowing, winter wheat increases in weight up to 20 times!
During etching, the main thing is to choose the right and effective disinfectant and etching unit. For winter wheat, the following preparations will be effective:
Key features of disinfectants:
Almost the main problem associated with etching is poor adhesion of the active substance. This is especially noticeable during etching with powders. It is important that the treatment is not phytotoxic and does not interfere with normal seed germination.
Sowing winter wheat can be done in different ways:
Usually the regular line method is used. In order to obtain uniform seedlings, it is necessary to set the correct seeding depth: 3-4 cm – treated and moist soils; 1-2 cm – heavy soils; 6-8 cm – light soils. It must be taken into account that the depth in late sowing periods should be less than in early sowing periods.
The seed sowing rate may also vary depending on the timing of seed sowing. If the sowing is early, then the best option would be 400-500 seeds per square meter. At the harvesting stage, this amount of seeds should yield 600-700 productive stems. If sowing occurred at later stages, then it is necessary to increase the seeding rate by 10-15% per square meter. This is done in order to create the optimal number of productive stems per unit area.
Winter wheat harvesting is carried out during the period of full grain maturity (phase of waxy grain ripeness), when it reaches a moisture content of 14-17%. The direct combining method is predominantly used. During harvesting, grain losses must be minimized.
If the crops are clogged, they resort to a separate method of harvesting winter wheat, in which shedding occurs, and therefore losses increase. In this case, the grain moisture content should be within 30%. Also, the separate harvesting method is used in cases where the wheat is thick and tall.
Subsequently, after harvesting, the grain is cleaned. If necessary, it is passed through dryers and brought to a moisture content of 14%.
Traditional medicine advocates the use of sprouted wheat. Leaving aside the medical aspects of this event for a moment, the question arises: how to grow wheat sprouts? Indeed, how to grow grain at home, which is usually cultivated on an industrial scale.
There are a great many varieties of wheat. In botany, it is classified according to several characteristics, including sections, species and subspecies, hybrids (intrageneric and intergeneric). We will try to systematize the main varieties and types of crops, briefly indicating the characteristics of each.
Experts distinguish between annual and biennial wheat. Another sign is sowing time:
Another classification defines varieties according to the hardness of the grain. There are three types:
Soft varieties are divided into several types.
Soft spring:
Soft winter:
Soft varieties of the crop have a starchy structure. Ground grain produces flour suitable for baked goods and deboning of meat.
Durum:
Depending on the hardness of the grain, the nutritional value of wheat is determined. Soft varieties are less useful from a nutritional point of view, since they contain “fast” carbohydrates, which are easily digested and contribute to an increase in blood sugar levels.
Earing wheat at home on the windowsill - is this possible? Quite if you sprout grain, for example, to eat young sprouts. You can get seed material at the market. If you hand-harvest it, be aware that the beans may be pickled from rodents. This type of wheat is not suitable for sowing.
There is another germination technology:
Seedlings are moistened several times a day with a spray bottle. The fabric on top should also not dry out.
After 3–4 days, sprouts will appear, after which the cover is removed.
Wheat seedlings develop optimally in diffused light. The temperature range is set between +22 and +24 °C. If possible, place the tray on a light but shaded windowsill. But drafts should be avoided.
The tray in which the seeds are located should not be filled with water. This will lead to cracking of the grains and mold on them.. But if the humidity is not maintained at the required level, the wheat is unlikely to grow. It is also important that the seeds do not lie in a thick layer in the tray, so that the lower level receives a constant flow of oxygen. If an unpleasant odor appears, wash the seedlings.
How to properly grow wheat sprouts? It’s definitely not worth fiddling with the complex composition of the substrate for germinating grains. If you choose a universal store-bought soil, the sprouts that have sprouted will definitely take root in it. Those seeds that do not germinate within 2–3 days should be thrown away without regret.
The type of wheat (spring and winter) determines the chosen sowing tactics.
Technology for sowing spring crops:
Technology for sowing winter crops:
Sowing methods are divided into:
The second and third methods are considered optimal, since they make it possible to carry out dense, uniform planting.
Winter varieties are sown early enough to undergo the necessary adaptation. Before the procedure, the soil is fertilized with organic matter and potassium-phosphorus fertilizers. The application of mineral preparations continues before and during the start of heading.
Growing wheat needs the following care measures:
If you grow wheat in a container in the ground, then care includes a minimum of procedures (watering, weeding, loosening the soil, etc.).
How to store and harvest crops?
For wheat growing in open ground, harvesting is carried out using a combine. Ripe ears from home planting can be removed manually. The spikelets are cut off, laid out on a layer of hard material (ordinary linoleum will do) and dried at high temperature. When they are dry enough, they are threshed with a hard, weighty object. To do this, you can put the spikelets in a bag made of thick fabric and tap it with a wooden stick. Please note that it is quite difficult to perform such a procedure at home if you lack the skill.
Hulled grain is stored in dry, clean containers (tin or glass jars, boxes) in a room with low humidity and good ventilation.
Bread occupies a special place in human life; even in Rus' it acted not only as food, but was also part of spiritual development. Bread is a great value, a source of life and the wealth of states around the world. Among the Russian population, rye bread was the most preferred; at the beginning of the 20th century its share was more than 60%. For comparison, today this figure is about 16.5%, however, this does not affect the popularity of bakery products in any way; on store shelves you can see dozens of different types of products made from wheat flour or bran. However, few people have thought about how bread is grown. This process is complex and labor-intensive, requiring a large amount of labor and special equipment.
It is wrong to assume that only wheat is the “breadwinner”. Wheat flour, which is currently the most popular, is made from this grain. For its production, only soft varieties of grains are used and, depending on the quality of the source material and processing technology, the final product is divided into 3 grades: highest, first and second. High-grade flour is soft and snow-white in color; it produces tasty and airy biscuits. The product of the first and second grades is coarser, has a gray tint; in order to bake fluffy and soft bread from such flour you need to work hard.
Agricultural enterprises grow both “white” and “black” bread. Black bread is the well-known “Borodinsky”, “Darnitsky”, “Zavarnoy” and many other trade names. Rye flour is used to bake it, however, molasses or malt gives the bread its color. Rye flour is light gray in color with a caramel tint.
Bread is often baked according to a recipe that contains flour from other cereals: barley, oats, buckwheat. This flour acts only as an additional ingredient; it is impossible to bake a bakery product solely from this product.
Grain crops are winter and spring. Winter crops are sown in late summer or early autumn. It is believed that due to the large amount of moisture that plants receive from spring meltwater, productivity increases significantly. In addition, the grain ripens much earlier, and thanks to the powerful root system, the plantings are not afraid of weeds. However, winter varieties are less drought-resistant, more demanding on the soil and can only be grown in areas where winters are mild but snowy. Otherwise, the crop may die.
Spring varieties - how is bread grown? If winter rye or wheat is cultivated in the central and northern regions of the country, then spring crops are mainly in the south and in the territories of arid steppes and semi-steppes (Volga region, Southern Urals, Kazakhstan). Even in early spring, grain growers begin to prepare for the upcoming season, and snow on the fields is not a hindrance. Calibrated full-weight grain, which was selected as seed material in the fall, is carefully inspected and tested for germination. Only high-quality material with the following parameters is selected:
In addition to grain, agronomists also prepare equipment: tractors, flat-cut cultivators, combines. After all, the failure of at least one machine can significantly delay the completion of work.
How do agricultural workers grow bread? Fields for spring varieties are plowed in the fall, changing the crop rotation of grain crops every year. For example, wheat has a weak and pampered root system; it is sensitive to the composition of the soil and is not always able to absorb nutrients. You can count on good yields if you plant wheat grains in the ground where corn, potatoes, legumes, oats and rapeseed previously grew. But in fields where barley was previously grown, it is not recommended to sow it. After wheat, the soil takes 3 years to recover; if the agricultural enterprise does not grow other crops, then unused fields can be sown with lupine, which is a real “green fertilizer” that can increase soil fertility.
In the spring, the plowed field is loosened with a flat-cut cultivator; this improves the condition of the soil, making it looser and more aerated. For work in the spring, only tracked tractors are used; they do not compact the soil as much as heavy vehicles on wheels.
Those who seriously think about how bread is grown will be interested in the process of planting grains. Sowing of spring crops begins in early spring, when the outside air temperature does not exceed +3–5 °C. Using special equipment, grain growers make narrow furrows, keeping a distance of 8–15 cm between them, and do not forget about the technical track necessary for further care of the crops. The depth of planting seeds is 3.5–5 cm. If weather conditions did not allow sowing on time, then the planting depth is reduced in order to get sprouts faster.
Particular importance when growing grain crops is given to weed control. Initially, they are weeded, after 7-8 days the ground is harrowed, and as soon as green shoots appear, the field is treated with herbicides - special chemicals that destroy weeds.
How is bread, or rather cereal crops, grown to produce grain? Plants require a lot of light, which is why it is so important to determine the correct planting scheme for each species. By shading each other, plants develop poorly. Winter cereals are not so demanding in terms of temperature; they can withstand both short-term cold snaps and drought. During the growing process, agronomists use complex mineral fertilizers that contain the main nutrients: nitrogen, phosphorus and potassium. Their quantity and proportion depends on the natural composition of the soil. For example, in order to increase the protein and gluten content in wheat grains at the heading stage, additional fertilizing with nitrogen-containing fertilizer is used. If the field was previously sown with legumes, then the proportion of nitrogen in mineral compositions can be reduced by 30%.
Knowing how bread is grown, it remains to figure out how it is harvested. Harvesting occurs when the crop reaches the stage of waxy ripeness. The moisture content of the grains should be about 16–17%. At this point, the main thing is not to delay, otherwise the grains will crumble and part of the harvest will be lost. Wheat is harvested using a combine in 2 stages: first it is “felled” and then threshed. It is important that the weather is sunny and dry on harvest days. If it rains, then processing is carried out using the direct combining method, that is, the process is reduced to 1 stage. Next, the grain is taken to the processing facility, where it is carefully sorted using special winnowing machines. Thus, the product is freed from debris. When the required percentage of purity is achieved, the grain is sent to an elevator or granary.
When growing grain crops, a person puts a lot of effort. Productivity depends on a number of factors: the quality of planting material, weather conditions, pest attacks. After all, during a drought, it is difficult to ensure watering of plants in a field spanning several hectares. Bread must be protected, treated with respect and always remember that growing grain is a great work.
