Question: At what time can the harvest begin for cereal plants?
About the article "Cereal", section "Period".

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Once the cereal plants have grown their seeds, they have completed their life cycle.
The plants die and become brown and dry.
As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.
In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field.
In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or cradle.
If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage.
In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.
In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers.
The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.
Storage facilities should be protected from small grain pests, rodents and birds.
Nagaimo growing cycle span approximately one year, and should be planted between winter and spring.
The traditional methods growing it are: using smaller tubers, top cut of bigger tubers or through cuttings of branches.
The first two methods can produce 20 cm (7.8 in) long tubers and above.
The latter produces smaller tubers (10 cm or 4 in) that are usually replanted for the next year.
Between 7 and 9 months of replanting nagaimo seedlings, their leaves start to get dry (a common fact in plants that grow tubers): that indicates that it’s time to harvest.
At home gardens, it is interesting to harvest only what will be consumed, leaving the rest at the pot in a moist soil. 
"Aloe ferox" plants are propagated mainly from seed and head cuttings, with plants sowed with approximately one meter separations.
From seed, it takes about 4 to 5 years for the plants to reach the first harvest.
At the time of harvest, each leaf weighs about 1.5 kg to 2 kg.
"Aloe ferox" prefers dry-tropical climates, open areas, sandy-loamy soils, full sun, and moderate watering with a good drainage system. 
Nintendo Cereal System is a breakfast cereal, which was produced by Ralston Cereals in 1988.
The name of the cereal is based on the Nintendo Entertainment System, and represents two of the most popular games for the NES at the time: "Super Mario Bros." and "The Legend of Zelda".
Over the years, the cereal has sold as memorabilia for collectors on online auction sites, at a price exceeding $100 per box. 
"Enset provides more amount of foodstuff per unit area than most cereals.
It is estimated that 40 to 60 enset plants occupying 250-375 sq.
meters can provide enough food for a family of 5 to 6 people."
– Country Information Brief, FAO June 1995Enset ("E. ventricosum") is Ethiopia's most important root crop, a traditional staple in the densely populated south and southwestern parts of Ethiopia.
Its importance to the diet and economy of the Gurage and Sidama peoples was first recorded by Jerónimo Lobo.
The root is the main edible portion as its fruit is insipid.
Each plant takes four to five years to mature, at which time a single root will give 40 kg of food.
Due to the long period of time from planting to harvest, plantings need to be staggered over time, to ensure that there is enset available for harvest in every season.
Enset will tolerate drought better than most cereal crops.
Wild enset plants are produced from seeds, while most domesticated plants are propagated from suckers.
Up to 400 suckers can be produced from just one mother plant.
In 1994 3,000 km² of enset were grown in Ethiopia, with a harvest estimated to be almost 10 tonnes per hectare.
Enset is often intercropped with sorghum, although the practice amongst the Gedeo is to intercrop it with coffee.
It is a major crop, although often supplemented with cereal crops, amongst the following people indigenous to southern Ethiopia: the Aari, Basketo, Dime, Dizi, Gamo, Gedeo, Gimira, Goffa, Gurage, Hadiya, Dubamo (Danta ), Kafficho, Kambaata, Konta, Kullo, Maji, Mao, some Oromo groups, Sheko, Sidama, Welayta, Yem, Uba and the Zala.
However its value as a famine food has fallen due to a number of causes, as detailed in the April 2003 issue of the UN-OCHA Ethiopia unit's "Focus on Ethiopia":Apart from an Enset plant disease epidemic in 1984-85 which wiped out large parts of the plantations and created the green famine, in the past 10 years major factors were recurrent drought and food shortage together with acute land shortage that forced farmers more and more into consumption of immature plants.
Hence farmers were overexploiting their Enset reserves thereby causing gradual losses and disappearance of the false banana as an important household food security reserve.
Even though not all the plant losses can be attributed to drought and land shortage and hence early consumption of immature crops, estimations go as far as more than 60% of the false banana crop stands have been lost in some areas in SNNPR during the last 10 years.
This basically means that a great many people who used to close the food gap with false banana consumption are not able to do so any more, and lacking a viable alternative, have become food insecure and highly vulnerable to climatic and economic disruptions of their agricultural system.
The young and tender tissues in the centre or heart of the plant (the growing point) are cooked and eaten, being tasty and nutritious and very like the core of palms and cycads.
In Ethiopia, more than 150 000 ha are cultivated for the starchy staple food prepared from the pulverised trunk and inflorescence stalk.
Fermenting these pulverised parts results in a food called "kocho".
"Bulla" is made from the liquid squeezed out of the mixture and sometimes eaten as a porridge, while the remaining solids are suitable for consumption after a settling period of some days.
Mixed kocho and bulla can be kneaded into dough, then flattened and baked over a fire.
Kocho is in places regarded as a delicacy, suitable for serving at feasts and ceremonies such as weddings, when wheat flour is added.
The fresh corm is cooked like potatoes before eating.
Dry kocho and bulla are energy-rich and produce from 1400 to 2000kJ per 100g.