Seeds
Seeds are the "babies" of plant life. The formation of the seed is part of the process of reproduction in seed plants, named the spermatophytes, of which angiosperms and gymnosperms are the 2 main types. Angiosperms, or flowering plants, have seeds that are enclosed within an ovary (usually a fruit), while gymnosperms have no flowers or fruits, and have unenclosed or “naked” seeds on the surface of scales or leaves. An example of this would be a pice cone.
A typical seed includes three basic parts: (1) an embryo, (2) a supply of nutrients for the embryo, and (3) a seed coat. Seeds serve several functions for the plants that produce them. Key among these functions are nourishment of the embryo, dispersal to a new location, and dormancy during unfavorable conditions.
The majority of flour grains that we discuss at DIY2 are domesticated grass seeds in their origins. Although most flour is made from wheat, it can also be made from other starchy plant sources. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. In addtion, nuts are utilized in flour formation.
The US domestic seed industry has performed wonders in developing healthy feed stocks, both for propagation and global consumption. In much the same way that meticulous care is given to livestock producion, the agricultural industry has assured the future feeding of the world with sound practices, both in hybrid development and environmental cultivation.
Two organizations that you can reference:
