The book "Practices in commodity management of grain and products of its processing" by A. Myasnikova is an indispensable source of knowledge for students, graduate students and anyone interested in agronomy, food industry and commodity science. In this practical guide, the author shares his experience and deep knowledge in the field of commodity science, providing readers with a unique opportunity to immerse themselves in the world of cereals and their processing products. From the first pages of the book, the reader finds himself on an exciting journey through a complex but interesting field of commodity science. Butchers not only describes the main characteristics of grain, its classification and methods of quality assessment, but also provides practical recommendations that will help to understand the intricacies of working with various types of grain. The book examines not only traditional crops such as wheat, rye and barley, but also less well-known, but equally important for the economy and human health, for example, millet and buckwheat. Who can like this publication? First of all, it will be useful for students of agronomic and economic specialties, as well as for those who work in the field of agriculture and the food industry . If you want to deepen your knowledge of how grain becomes a product that we consume every day, this book will be a real find for you. In addition, the workshop will be of interest to anyone who wants to understand how to correctly assess the quality of products that fall on our table, and what factors affect their value. The topics raised in the book range from the basics of commodity science to more complex issues related to the processing of grain and its use in various industries. Butchers emphasize the importance of grain quality for human health and the country's economy, which makes his work relevant in the face of modern challenges related to food security. Readers will be able to learn about modern methods of analysis and quality control, as well as about the latest processing technologies, which makes the book not only a theoretical manual, but also a practical guide. The author's style is distinguished by clarity and accessibility of presentation, which allows even beginners in this area to easily assimilate information. Butchers, with a wealth of experience and knowledge, skillfully combines a scientific approach with practical examples, which makes reading fascinating and informative. His other well-known works are also devoted to agronomy and commodity science, and each of them is distinguished by careful study of the material and attention to detail. If you are looking for literature on commodity science that will help you not only understand the theory, but also apply knowledge in practice, "Practices in commodity science of grain and products of its processing" will be an excellent choice. This book is not just a manual, but a real find for everyone who wants to better understand the world of cereals and their processing. Do not miss the opportunity to discover new horizons in the field of commodity science and the food industry with this unique workshop Read, study and apply the acquired knowledge in your professional activities!