What Are Staple Crops?
Staple crops are the most common foods in the diet of the general population of any given region. These crops are usually either starchy root vegetables that can be kept for a long time without spoiling or cereal grains. They make up a large part of the diet, and most meals contain a staple crop or two.
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Identification
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The most common staple crops globally include rice, corn and wheat, as explained in a 2002 issue of "Nature." Other grains, such as barley, buckwheat, millet and quinoa, also are staple crops in certain regions, as are lentils, soybeans, potatoes, sweet potatoes and yams.
Significance
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Specific staple crops become important to a particular region because they are easily grown in certain types of climate, soil and land topography. Cassava, for example, is a staple crop in parts of South America because it thrives in tropical climates.
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Considerations
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Staple foods are a good source of calories, but they do not provide all the vitamins and minerals necessary for a healthy human diet. People also need the nutrients contained in fruits and vegetables, for example.
Uses
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People mill staple crops into flour or meal to make breads, pasta and other foods. Root vegetables, as well as rice and corn, also are commonly cooked and eaten in their complete form.
Nonfood Items
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Staple crops such as corn may be important to a region for feeding livestock, and corn also is increasingly used for biofuel. Nonfood staple crops may also be important to a regional economy, such as cotton and tobacco in North Carolina.
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References
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- Photo Credit Image by Flickr.com, courtesy of Richard West
