Food Staples

the worlds A food staple is a food that makes up the dominant part of a population's diet. Food staples are eaten regularly-even daily-and supply a major proportion of a person's energy and nutritional needs. Food staples vary from place to place, depending on the food sources available. GOURMANDIA food staples Most food staples are inexpensive, plant-based foods. They are usually full of calories for energy. Cereal grains and tubers are the most common food staples. Gourmandia Rice is a food staple for more than 1.6 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia. Rice arrived in Japan in about 100 BCE. The Portuguese most likely introduced it into South America in the 16th century. Today, the world's largest rice producers are China, India, and Indonesia. Outside of Asia, Brazil is the largest rice producer. Rice grows in warm, wet climates. It thrives in waterlogged soil, such as in the flood plains of Asian rivers such as the Ganges and the Mekong. "Floating rice" is a variety of rice that is adapted to deep flooding, and is grown in eastern Pakistan, There are more than 50,000 Vietnam, and Burma. edible plants in the world, Corn, known outside the United States as maize, is native to Central America, where it was domesticated by the Aztecs and Mayans. Corn remains the most widely grown crop in the Americas today. The United States is the world's largest corn grower, producing more than 40 percent of the world's corn. China, Brazil, Mexico, and Argentina also produce large amounts of corn. Corn is used in a variety of ways, and can be stored relatively easily. This is why it is such a popular food staple. Dried, ground corn is called cornmeal. Many cultures make porridge out of cornmeal, including polenta in but just 15 of them provide 90 percent of the world's food energy intake. Just three of them, rice, maize and wheat, provide 60 percent of the world's food energy intake. Italy and sadza in Zimbabwe. Cornmeal is also used to make cornbread, or treated with limewater to make masa, the main ingredient in tortillas. Corn kernels can be soaked in lye to produce hominy. Coarsely ground hominy is used to make grits, a popular food in the southeastern United States. Grits are a popular breakfast food, as are corn flakes and other cereals made from corn. Brazilians make a dessert called canjica by boiling corn kernels in sweetene d milk. In the Americas and the United Kingdom, many people like to boil, grill, or roast whole ears of corn and simply eat the kernels off the cob. Cooked kernels may also be removed from the cob and served as a vegetable. Certain varieties of corn kernels, when dried, will explode when heated, producing popcorn. Corn is also used to produce corn oil, sweeteners such as corn syrup, and cornstarch, which is used as a sweetener and thickening agent in home cooking and processed food products. Alcohol from fermented corn is the source of bourbon whiskey. Wheat was first domesticated in the Middle East, in the area known as the Cradle of Civilization near what is now Iraq. Domesticating this reliable, versatile staple food was key to the development of agriculture. Wheat grows well in temperate climates, even those with a short growing season. Today, the largest wheat producers are China, India, the United States, Russia, and France. The majority of breads are made with wheat flour. Wheat flour is also used in pasta, pastries, crackers, breakfast cereals, and noodles. Starting in the 19th century, wheat joined corn as a popular ingredient for making tortillas. Wheat can be crushed into bulgur, which has a high nutritional value and is often used in soups and pastries in the Middle East. In addition to cereal1 grains, roots and tubers are common food staples, particularly in tropical The main staple foods in the average African diet are (in terms of energy) cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent). regions. Yams are an important food in the rain forests of West Africa. They are most commonly peeled, boiled, and pounded into a pulp to make a dough called fufu. Cassava, also known as manioc, is a food staple for more than 500 million people. Taro is a staple food on some of the Pacific 33% animal 26% Cereal 4% tubers islands, such as Hawaii, Fiji, and New Caledonia, products grains and roots In Western Europe the main staple foods in the average diet are (in terms of energy) animal products (33 percent) ,cereals (26 percent) and roots and tubers (4 percent). and also in West Africa. Potatoes are now a food staple in Europe and parts of the Americas. The leading potato producers are China, Russia, India, the United States, and Ukraine. 46% Cereal 20% tubers 7% animal Gources; http://www.tio.org/doorep/u8480e/u8480e07.htm http:/Aeaudation.nationalgeReraphic.com/educatfon/encyalopedse/iood-stapke/2ar_a-1 grains and roots products the worlds A food staple is a food that makes up the dominant part of a population's diet. Food staples are eaten regularly-even daily-and supply a major proportion of a person's energy and nutritional needs. Food staples vary from place to place, depending on the food sources available. GOURMANDIA food staples Most food staples are inexpensive, plant-based foods. They are usually full of calories for energy. Cereal grains and tubers are the most common food staples. Gourmandia Rice is a food staple for more than 1.6 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia. Rice arrived in Japan in about 100 BCE. The Portuguese most likely introduced it into South America in the 16th century. Today, the world's largest rice producers are China, India, and Indonesia. Outside of Asia, Brazil is the largest rice producer. Rice grows in warm, wet climates. It thrives in waterlogged soil, such as in the flood plains of Asian rivers such as the Ganges and the Mekong. "Floating rice" is a variety of rice that is adapted to deep flooding, and is grown in eastern Pakistan, There are more than 50,000 Vietnam, and Burma. edible plants in the world, Corn, known outside the United States as maize, is native to Central America, where it was domesticated by the Aztecs and Mayans. Corn remains the most widely grown crop in the Americas today. The United States is the world's largest corn grower, producing more than 40 percent of the world's corn. China, Brazil, Mexico, and Argentina also produce large amounts of corn. Corn is used in a variety of ways, and can be stored relatively easily. This is why it is such a popular food staple. Dried, ground corn is called cornmeal. Many cultures make porridge out of cornmeal, including polenta in but just 15 of them provide 90 percent of the world's food energy intake. Just three of them, rice, maize and wheat, provide 60 percent of the world's food energy intake. Italy and sadza in Zimbabwe. Cornmeal is also used to make cornbread, or treated with limewater to make masa, the main ingredient in tortillas. Corn kernels can be soaked in lye to produce hominy. Coarsely ground hominy is used to make grits, a popular food in the southeastern United States. Grits are a popular breakfast food, as are corn flakes and other cereals made from corn. Brazilians make a dessert called canjica by boiling corn kernels in sweetene d milk. In the Americas and the United Kingdom, many people like to boil, grill, or roast whole ears of corn and simply eat the kernels off the cob. Cooked kernels may also be removed from the cob and served as a vegetable. Certain varieties of corn kernels, when dried, will explode when heated, producing popcorn. Corn is also used to produce corn oil, sweeteners such as corn syrup, and cornstarch, which is used as a sweetener and thickening agent in home cooking and processed food products. Alcohol from fermented corn is the source of bourbon whiskey. Wheat was first domesticated in the Middle East, in the area known as the Cradle of Civilization near what is now Iraq. Domesticating this reliable, versatile staple food was key to the development of agriculture. Wheat grows well in temperate climates, even those with a short growing season. Today, the largest wheat producers are China, India, the United States, Russia, and France. The majority of breads are made with wheat flour. Wheat flour is also used in pasta, pastries, crackers, breakfast cereals, and noodles. Starting in the 19th century, wheat joined corn as a popular ingredient for making tortillas. Wheat can be crushed into bulgur, which has a high nutritional value and is often used in soups and pastries in the Middle East. In addition to cereal1 grains, roots and tubers are common food staples, particularly in tropical The main staple foods in the average African diet are (in terms of energy) cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent). regions. Yams are an important food in the rain forests of West Africa. They are most commonly peeled, boiled, and pounded into a pulp to make a dough called fufu. Cassava, also known as manioc, is a food staple for more than 500 million people. Taro is a staple food on some of the Pacific 33% animal 26% Cereal 4% tubers islands, such as Hawaii, Fiji, and New Caledonia, products grains and roots In Western Europe the main staple foods in the average diet are (in terms of energy) animal products (33 percent) ,cereals (26 percent) and roots and tubers (4 percent). and also in West Africa. Potatoes are now a food staple in Europe and parts of the Americas. The leading potato producers are China, Russia, India, the United States, and Ukraine. 46% Cereal 20% tubers 7% animal Gources; http://www.tio.org/doorep/u8480e/u8480e07.htm http:/Aeaudation.nationalgeReraphic.com/educatfon/encyalopedse/iood-stapke/2ar_a-1 grains and roots products