Below is a list, quite exhaustive, of main grains.
In particular, are widespread in the Mediterranean area the following grains:
wheat, durum wheat, spelled monococco, dicoco spelled, farro or spelled, corn, rice, oats, barley, rye.
Oats – A long staple food of Scotland and nutrition for livestock throughout the world.
Spelt – Used since ancient times, was one of the main cereal staple diet in ancient Rome (see Wheat).
Fonio – Several varieties are cultivated in Africa.
Wheat – A group of separate grains (wheat, durum wheat, spelled, etc..) Which are the main energy sources for climate regions temperato.Si grown more in Emilia-Romagna and Puglia.
Buckwheat – Used in Europe and Asia. Important uses include it as a pancake and beans. It is not a real grain even if often included in the list.
Corn – One of the main food of the people of North America, South America and Africa and of livestock worldwide. It is usually called the Corn or Indian corn in North America, Australia and New Zealand. That’s what they anticipated an increased use non-food (eg tissue x Ingeo clothing, glasses and cutlery MaterBi, diapers, toys, etc..)
Mile – A group of distinct grain that represents an important food source in Asia and Africa.
Barley – Born in the cattle lands too poor or too cold for wheat. Apart from using animal feed, is used in beer production, but also as a hot drink is widespread and often substitute for coffee.
Quinoa – Ancient pseudocereal of the Andes.
Rice – The major cereal in regions with tropical climate. Also widespread production in Italy.
Rye – Important in cold climates.
Sorghum – important food in Asia and Africa. Food for the cattle around the world.
Triticale – Hybrid of wheat and rye. It grows as rye.