Cereals are the seeds of plants of the Gramineae family. They are generally located on the ear and each grain or seed is protected by a hard casing (glumelle) which constitutes the chaff (or husk), from which the food grain is separated during threshing. Depending on the cereal, it can be consumed in the form of grain or transformed into flour. The most common cereals in our latitudes are soft wheat and durum wheat, spelt, rice, barley, millet, rye, oats, spelt, corn and buckwheat.