Black-point disease in cereals and its impact on milling quality (2024)

FAQs

Why does my cereal have black spots? ›

The release of airborne conidia during grain development are responsible for the most significant infections. In particular, high humidity or frequent rainfall from the milky-ripe to soft-dough stage and lodging promotes infection by these fungi. Some varieties are more prone to black-point than others.

Black point (blackpoint, kernel smudge or just smudge) is often considered a fungal disease that affects wheat, barley and rye. It is thought to be caused by various species of Alternaria, Fusarium, and Helminthosporium, and possibly other fungal genera.

Black Point is primarily caused by a fungus which affects the kernels of wheat and barley. The resulting infection is responsible for the discoloration of the tips of the seed. This may result in loss of grade, and perhaps yield, in the harvested sample.

There are some videos on the internet that may lead parents and caregivers to wonder why they can see dark particles in infant cereals. Actually, what you're seeing is the nutrient iron. It's completely safe and here's why it's important.

Overall, the most important diseases are fungal foliar diseases. These include Stagonospora nodorum blotch, Septoria tritici blotch, tan spot, powdery mildew, and leaf rust on wheat; crown rust, Septoria blight, and leaf blotch on oats; and powdery mildew, net blotch, scald, and leaf rust on barley.

Black point (Fig. 1) is a common discolouration of cereal seed, which occurs in most regions where common and durum wheat are grown. It is characterized by a dark brown to black discolouration of the pericarp and testa, primarily at the embryo end of the seed1.

The disease is caused by the fungal pathogen Diplocarpon rosae. Leaves are most susceptible when young and must remain moist overnight before infection can occur. The disease can be spread by rain, dew, irrigation, people, insects, and transport of infected plants.

Avoid applying excessive dozes of nitrogenous fertilizers. Practice good agronomic practices such as proper planting density, appropriate irrigation and timely weed control to reduce the black/stem rust incidence. Eradicate alternate hosts like Barberry and Mahonia spp.

When taken by mouth: Barley is commonly consumed in foods. But there isn't enough reliable information to know if it is safe to use in larger amounts as medicine. Side effects might include gas, bloating, and an unpleasant taste. Some people might also be allergic to barley.

Black point is a disease that affects wheat and barley; it is most important on durum wheat. It is caused by several common fungi. These fungi are most troublesome when the relative humidity exceeds 90%. Expanding green kernels are most susceptible, while premature seed senescence also promotes black point.

What country eats the most barley? ›

European Union with the barley consumption of 52,200,000 metric tonnes, stands as the largest barley consumer in the world, followed by Russian Federation, Saudi Arabia and China. 1. 2.

Wheat Disease Management

The leaf diseases leaf rust, stripe rust, tan spot, Septoria tritici blotch, and powdery mildew are the most common cause of disease-related yield loss.

Rice is a dietary staple of more than half of the world's human population (most of Asia and Latin America), making it the most consumed cereal grain.

Three major cereal crops, rice (Oryza sativa), maize (Zea mays), and wheat (Triticum sp.), provide two-thirds of the world's food energy intake.

Taste and Texture is Off: If you take a bite and notice that it isn't the same crunch or flavor as before, it is best to toss it because it's likely gone stale. Stale cereal won't hurt you if you choose to eat it, but it definitely won't taste great!

A weevil is a small beetle that feeds on foods like flour, grain, rice, cereal, nuts, and beans. Unlike other pantry pests that strictly eat food, weevils lay eggs inside the food. These eggs then hatch, and the larvae eat the remainder of the food until they are fully grown.

The more finely-ground products are sometimes adulterated with barley meal, which is cheaper than oatmeal and less nutritious. The black specks which are sometimes found in oatmeal are particles of black oats which have been ground in connection with the other.