Includes bibliographical references and index.

1. Agronomy --
2. Cereal or grain crops --
3. Crop physiology of wheat --
4. Cereals --
5. Seed sowing --
6. Biotechnical tools for increasing productivity of pulse crops --
7. Conventional methods of crop improvement --
8. Disease decreases.

"Agronomy is a discipline that is not widely understood to those outside of the agricultural sciences. Agronomy rarely appears in library and information science publications, and when it does, is part of the larger field of agriculture Agriculture is the production of food and goods through farming. Agriculture was the key development that led to the rise of human civilization, with the husbandry of domesticated animals and plants (Le crops) creating food surpluses that enabled the development of more densely populated and stratified societies. The study of agriculture is known as agricultural science. A cereal is any grass cultivated (grown) for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. The term may also refer to the resulting grain itself (specifically "cereal grain"). Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop[1] and are therefore staple crops. Edible grains from other plant familles, such as buckwheat, quinoa and chia, are referred to as pseudocereals. Pulses are annual leguminous crops yielding between one and 12 grains or seeds of variable size, shape and colour within a pod, used for both food and feed. The term "pulses" is limited to crops harvested solely for dry grain, thereby excluding crops harvested green for food, which are classified as vegetable crops, as well as those crops used mainly for oil extraction and leguminous crops that are used exclusively for sowing purposes. This book is written for the undergraduate students of agricultural and biotechnology engineering. It can also be used by working professionals as a reference. This book discusses the different types of organic pulses and cereals currently present in the market. It also covers the concepts of milling, quality and variety of wheats." -- Provided by publisher