Small grains for starch production

Wheat, sorghum, rice, barley, oat and rye grains are actual or potential raw materials for the industrial production of starch, but only the first three are so used. All six contain about 60% to 70% starch, and yield oil and protein as valuable byproducts of starch manufacture. Successful competition of these grains with the present major industrial sources of starch— corn, potatoes and cassava— depends on a number of factors, including comparative costs of the raw materials, efficiency of processing methods, and value of the byproducts.