The Grains that Feed the World

Colin W. Wrigley*, Harold Corke, Jonathan Faubion

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Scopus citations


Grains supply over half of our food energy and 50% of the protein consumed on Earth. Therefore, we need to know more about the wide range of foods made from grains. This knowledge reaches us in various ways, but many sources are not reliable. In this article, we talk about these communication issues, and we provide a roadmap for the reader seeking reliable information through the Encyclopedia of Food Grains.

Original languageEnglish
Title of host publicationThe World Of Food Grains
PublisherElsevier Inc.
Number of pages12
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
StatePublished - 17 Dec 2015
Externally publishedYes


  • Celiac disease
  • Climate change
  • Food pyramid
  • Genetically modified
  • Gluten-free
  • Grain
  • Nutritional claims
  • Nutritional composition
  • Organic


Dive into the research topics of 'The Grains that Feed the World'. Together they form a unique fingerprint.

Cite this