Rye is one of the cereals that have played an important role in the development of mankind. It is difficult to overestimate its value, because for centuries rye was the main cereal in the diet of the peasants. In the twentieth century, its cultivation volumes declined slightly, but products of rye seeds are still popular among followers of a healthy lifestyle.
The acute shortage of time is the main problem faced by the inhabitants of megalopolises today. Naturally, they have neither the ability nor the special desire to spend several hours in the kitchen at the stove, preparing breakfasts, lunches and dinners. Therefore, inventive entrepreneurs hastened to offer an alternative - dishes, the preparation of which takes only five to ten minutes, but which at the same time are nutritious and pleasant to taste.
Only a couple of decades ago, few people heard about triticale grain. Selection of triticale began to produce the first fruits in the mid 70s of the 20th century, although the very appearance of this grass was bred in the late 19th century. Since then, farmers in many countries of the world annually produce numerous commercial varieties of this cereal used in animal husbandry and baking.
One of the new useful trends is the use of teff. This is a cereal that has been cultivated on earth since ancient times, but has recently gained popularity as superfood. Teff began to supplant previously demanded quinoa or bulgur. The product is a tiny gluten-free cereal, whose homeland is Ethiopia.
Sago - a specific starchy groats, which is almost unknown to the European continent. It is mined in Asian countries and Oceania from the trunk of the saga palm. The volume of cereal production is large, but only a small proportion is exported. Corn and potato starch, the taste and properties of which are most similar to sago, are more popular all over the world.