The author and professor Dr. Franz Schindler presents his handbook on cereal cultivation based on scientific and practical foundations. Cereal cultivation and breeding have been documented in the Near East as agricultural practices for more than 10,000 years. It spread to Central and Western Europe about 7,000 years ago. Cereal grains consist of the starchy and protein-rich endosperm as well as the fatty germ. For most uses, the fruits are separated from the harvested plants by threshing after ripening, with some varieties retaining the husks and bracts that are still attached to the grain. In most flour types, the husk is traditionally removed as completely as possible through milling, grinding, or other processes and is utilized separately as bran; this is not the case for whole grain flour. This is done to obtain storable products.