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Staple crops are those foods that are the most common in people's diets. Often, staple foods fit within two categories: starches (grains and root crops, such as potatoes) or pulses (dried legume beans and seeds).
Nutritional Benefits
Starches provide energy and a sense of fullness, while pulses supply protein.
Geography
Staple crops typically vary from region to region, depending on the weather and soil quality.
Grains and Tubers
Some major staple grain and tuber crops include: barley, millet, oats, rice, wheat, rye, maize, amaranth, buckwheat, quinoa, sorghum, yams, potatoes, cassava and sweet potatoes.
Pulses
Common staple pulses include soybeans, lentils and pigeon peas.
Uncommon Staple Crops
In Ethiopia, the staple crop is a grain called teff. It's used to make a popular sourdough bread called injera. Ethiopians eat this with everything.
Common Uses
Staple crops are used in many different ways, including in stews and soups, whereas others are milled into flour to make bread and porridge.
Source:
Country Studies: Ethiopia's Major Staple Crops
The Free Online Dictionary: Definition of Staple
Dimensions of Need: Staple Foods
More Information:
KEW Plants People Possibilities: Staple Foods-Roots and Tuber Crops
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