Cultivation of puree

Rice is a type of grain closely related to today's wheat varieties. Although it is called cereal, it actually belongs to the grass family, as is, for example, barley and rice. Sometimes the rice was consumed a lot, and then its production started to decline because it had significantly lower yields than other cereals. It began to grow in popularity around the 1970s, and then only recently, with more and more people choosing to eat less gluten. Pir contains very little gluten and therefore can be consumed by people who are not tolerant of it, as well as everyone with less digestion, because the grains of these cereals are very easily digestible. The grain has a sweet-nutty taste and the flour can be used for almost all products made from wheat flour.

Rice is well grown because it is highly resistant to a variety of diseases and pests, so no pesticides need to be used to maintain the plantation, nor must the seeds be genetically modified. Rice is the genetic ancestor of wheat, so it is more resistant to diseases that affect cereals and is more resistant to low temperatures, again because the seeds are protected in the shell. Because of all this, the rice is ideal for organic farming. That's why he likes to eat, but that's not the only reason. The puree is also very healthy. Contains many carbohydrates, healthy fats, vitamins and minerals, and cellulose. Significantly, carbohydrates from the pyre are especially helpful in blood clotting, which boosts the body's immunity. Also, rice contains up to 12% more protein than wheat.

A grain of wheat is similar to a grain of wheat, except that it is a little larger. The stems grow high and are more prone to laying. The spruce classes are long and have a breakable spindle, without axes. The grain is enclosed in the shell in which it develops, therefore it is better protected from wheat grains, but also from other cereals that grow without the shell. On the other hand, the grain must be cleaned from the shell when processing the grain, which is one more processing step.

Sowing of the puree

The agro-technological measures of planting wheat are almost the same as those of planting wheat. It is planted at the same site every three to five years. Sunflowers, corn, potatoes, oats, sugar beets can be cultivated as prerequisites, and are especially good for nitrogen-enriched legumes. Of the legumes, it is best to plant soybeans, peas and beans, that is, one-year-old legumes, because they ripen earlier, which leaves enough time for the soil to be cultivated for sowing. If sugar beet or maize is planted as a precursor, those varieties that have shorter vegetation should be selected.

The tillage before sowing depends largely on the pre-sowing, the amount of harvest residues and the type of soil. First of all, basic plowing is carried out to a depth of 20 to 25 cm. Basic processing is carried out two to three weeks before sowing. Before the sowing, the soil is plowed so that it is crumbly to a nut structure to the depth of sowing. Well-prepared soil will allow for better harvesting and thus faster and more uniform sprouting. The seeds are sown from October to the end of November in optimal conditions. It is cut to a depth of 3 to 5 cm, depending on the soil type, to a row spacing of about 12.5 cm.
It is recommended to use biopreparations during planting to help the plant develop greater resistance to pests and diseases. The preparations must be environmentally friendly and completely harmless to humans.


Rice is a very resistant crop that can be grown in almost all soils, even in poor soils, as well as in soils at higher altitudes where wheat cannot be grown. Like most cereals, they are moderately moist, deep in soil, rich in humus.


Pir works best at medium temperatures, though it can handle both higher and lower ones. However, it is slightly more sensitive to too high and too low temperatures, that is, large variations in the temperatures in the flowering stage or while pouring grain. In these cases, a significant drop in yield may occur.


The paddy needs 500 to 700 mm of rainfall during the growing season, provided they are well distributed. The most sensitive to the lack of moisture is the rice while it is wet and while the grain is being poured. On the other hand, towards the end of the growing season, ie in May and June, the rice is sensitive to too much moisture.

Plantation maintenance

The groves are maintained so that foliar feeding is carried out in the spring. In addition, plantations can also be sprayed several times, exclusively with organic means. In vegetation, the soil has to be cultivated several times with a comb harrow in order to break its cover and ground the soil. Along the way, the weeds are also destroyed and the land leveled.

Disease protection

Rice is highly resistant to diseases and pests that attack cereals, especially wheat. Therefore, it should not be treated with any protective agents other than environmental ones. The only pests that could pose a problem to the plantations, but also to the stored rice are mice.

Harvesting the puree

Harvesting should start when its grain moisture reaches about 12%. Most often it is in the middle of July, ie in its second half.However, the exact time also depends on sowing time, varieties and weather conditions.

Although rice is easier to grow than wheat, it has slightly lower yields. The yield of unpeeled grain is 3.1 to 6.9 tonnes per hectare. In our country, there is some average yield of unpeeled grain about 5 tons per hectare.

Storage of stews

After harvesting, and before grinding into flour, the rice must be peeled. This separates the chaff from the grain by the peel. The rice is peeled off just before grinding because it is kept fresh, nourishing and protected from external influences for longer. Like other cereals, the rice is stored in silos after drying. In order to prevent the development of diseases from previous cultures, silos should be cleaned well before storing the puree. The warehouse must be protected from moisture, water and sun, but above all from pests, especially mice.

The medicinal properties of the puree

Rice is a very healthy cereal and wheat flour, bran, flakes, sprouts and other products are often eaten as a substitute for wheat. First of all, rice is more easily digestible but nutritionally more valuable than wheat. Gluten in puree is completely different from wheat, so it does not cause allergic properties, that is, problems for people who cannot digest it. Pir contains many carbohydrates, but also proteins, made up of very nutritionally valuable amino acids. Rice is rich in various B-group vitamins and contains some Vitamin E and twice as much Vitamin K as wheat. In addition to vitamins, rice is rich in minerals, especially manganese, phosphorus, magnesium, zinc and iron, and contains potassium, calcium, sodium, copper and selenium.

Due to the richness of vitamins and minerals, rice is great for boosting immunity. Complex carbohydrates and amino acids protect the body against inflammation and serve to prevent malignancies. Because it is easily digestible, the rice affects the better functioning of the digestive system, especially the intestines. Insoluble fiber fibers are great for cleansing the intestines, while soluble ones improve the gut microflora, causing them to have better gluten breakdown and better absorption of other nutrients. This all has the effect of reducing various digestive problems, such as bloating, wind, constipation and diarrhea.

Complex carbohydrates in pyro contain a lower glycemic index, which reduces the risk of diabetes. They also regulate blood sugar levels because they release glucose more slowly into the bloodstream. This has a beneficial effect on the health of the circulatory system and the heart. Pure fiber lowers bad blood cholesterol, making it a great prevention for heart attacks.

Minerals made from puree are great for preserving bone and tooth health, and are enhanced by eating them in combination with foods that contain more calcium, such as nuts and dairy products. Due to the large amounts of phosphorus and magnesium, combined with calcium from other foods, rice prevents osteoporosis and tooth loss, copper and zinc juice have a beneficial effect on joint health and relieve rheumatic problems.

A feast in cooking

It is healthier to eat rice as a grain, because by grinding it into flour, some of the vitamins and minerals are lost, but they also contain more than other cereals. The beans must be cooked well before consumption. It must be soaked for 6 to 8 hours before cooking, and then cook for about an hour in water, in a ratio of 2: 1. Wheat flour is used in the production of bread, pastries and pastas, and of course, all kinds of cakes.

Interests about the feast

Although it has long been thought that cereals are native to Asia, where it was cultivated for another 5,000 years BC, it actually originates in the Middle East, somewhere around the territory of Turkey. It appeared over 9,000 years ago by spontaneously crossing the wild grasses. However, to the rest of Europe, the pir still spread across Asia, first to Greece and the Roman Empire. It is considered to be one of the oldest cultivated plants and, except for human consumption, is also grown as animal feed. Pir is also known as grits, dinkel, rice, gobino, silj, gill, winter and real rice.

Author: V.B., Photo:meyer72 / Pixabay

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