Storage of grain: Factors to be considered

Storage of grain: Factors to be considered
Storage facilities vary from small inexpensive steel or wooden bins on the farm, to elaborate incorporating mechanized ventilation.

On the farms, the circular type of steel bin holding approximately 1,000 bushels of grain is popular, while for terminal storage, a single elevator often has a capacity of several million bushels.

Virtually all of large storage and central market elevators, as well as many country elevators, are built of reinforced concrete so as to attain many years of usefulness and to reduce the fire hazard.

Marketing wheat commercially depends upon the concept that, when reasonable dry, the grain can be stored for long periods without undergoing a change in grade.

Deterioration of wheat in storage with a consequent lowering of grade can have serious economic consequences for the elevator operator.

Wheat is a biological material which is alive and it can deteriorate and die in storage of either the moisture content or temperature becomes too high.

Wheat is also subject to attack by microorganisms, insects and rodent when storage conditions are inadequate. For safe storage the following must be considered

*Moisture content
*Temperature of the wheat
*Infestation
*Type of bin

Storage deterioration can be controlled by drying damp wheat to safe moisture content and keeping it dry and cool, by providing good storage structure, and by aeration or forced ventilation.

Fumigation or chemical protectants will control infestation.

There is ample evidence that, under optimal conditions, wheat does not deteriorate with storage space age, at least for several years.

It appears that the length of storage of wheat within reasonable limits, has no appreciable influence on the storage properties of the flour milled from the wheat.

When wheat is stored improperly, deterioration is possible from many causes including:

*Insect damage
*Molds
*Heat damage
*Damage to the germ
*Sprouting
*Rotting
*Damage by rodents

These factors not only injure wheat and cause economic loss by lowering its value for milling or other end uses, but they can also cause actual loss in weight of the wheat, bring about undesirable changes in odor, sanitary quality, and nutritive value, and can alter important properties of starch, lipids and protein.
Storage of grain: Factors to be considered