section_path: Cultivation/Processing
section_name: Processing
paragraph_text: Processing
  
  When the cereal is ready to be distributed, it is sold to a manufacturing facility that first removes the outer layers of the grain for subsequent milling for flour or other processing steps, to produce foods such as flour, oatmeal, or pearl barley. In developing countries, processing may be traditional, in artisanal workshops, as with tortilla production in Central America.
  
  Most cereals can be processed in a variety of ways. Rice processing, for instance, can create whole-grain or polished rice, or rice flour. Removal of the germ increases the longevity of grain in storage. Some grains can be malted, a process of activating enzymes in the seed to cause sprouting that turns the complex starches into sugars before drying. These sugars can be extracted for industrial uses and further processing, such as for making industrial alcohol, beer, whisky, or rice wine, or sold directly as a sugar. In the 20th century, industrial processes developed around chemically altering the grain, to be used for other processes. In particular, maize can be altered to produce food additives, such as corn starch and high-fructose corn syrup.