Which crops are commonly processed as cereal grains?

In the context of food technology, cereals—also known as grains—are members of the grass family (Poaceae) cultivated primarily for their starchy seeds.12

The crops most commonly processed as cereal grains include:

• Wheat: A major crop used to produce meal, flour for bakery products, and breakfast cereals.2
• Rice: A staple food, typically milled for direct consumption.2
• Corn (Maize): Widely processed into various food products, including corn flour, corn oil, and corn syrup.2
• Barley: Used for animal feed and as a source of malt for brewing and food products.2
• Rye: Primarily used for bread making and in the production of distilled liquors.2
• Oats: Commonly processed for human consumption or used as animal feed.2
• Sorghum: Principally grown for animal feed, though also used for human consumption.2
• Millets: Various species, such as proso, foxtail, pearl, and finger millet, which are grown locally for food and livestock feed.23

Additionally, buckwheat is also treated within the scope of cereal processing.1