THE HISTORY OF OUR GRAINS
The history of grains began with the domestication of wild grasses around 10,000 years ago in the Neolithic Revolution, which marked the transition from hunting and gathering to agriculture. Early grains like emmer and einkorn were cultivated in the Fertile Crescent, while other grains like millets, rice, and maize were domesticated in Asia and Mesoamerica. As agriculture spread, different cultures developed their own unique ways of cultivating and preparing grains, which has evolved over millennia through selective breeding and technological advancements.
Early origins and domestication
~10,000 years ago:
Humans began transitioning from hunter-gatherers to farmers, domesticating wild grains for the first time.
First domesticated grains:
Emmer and einkorn wheat, along with barley, were among the first grains domesticated in the Fertile Crescent.
Other early domestications:
Millets and rice were domesticated in East Asia, while maize was domesticated in Mesoamerica, and sorghum was domesticated in sub-Saharan West Africa.
Initial spread:
Early farming communities grew in isolated pockets, with crops spreading to neighboring regions with similar climates.
Spread and evolution
Wheat, rye, and oats were introduced to the Americas through the Columbian Exchange, where they were successfully cultivated in temperate, higher-altitude regions.
Diversification:
Grains spread across continents through migration, trade, and conquest, adapting to new environments and evolving through selective breeding.
Rise of complex civilizations:
A surplus of grain allowed for the concentration of power in cities, leading to the development of complex civilizations and the rise of specific deities associated with agriculture and grain, such as the Roman goddess Ceres.
Modern cultivation:
The pursuit of higher yields and industrialization led to modern varieties of grains, which have been developed through scientific breeding and biotechnology, a significant departure from the "landrace" varieties of the past.