Wheat storage

Wheat spend more time in transport and storage than in processing or the kitchen. The principle requirements of wheat storage is that the wheat should be kept dry and cool.

If the wheat is not properly dried before storing, or if it is stored in a damp place, the moisture content will cause ‘spontaneous heating’ resulting in ‘loss of viability , loss of material and chemical changes in the proteins, carbohydrates and oil’.

Many insets and mites are responsible for enormous spoilage in storage. They attack grains during pre and post harvest stages. Pre-harvest attacks mainly lead to quantitative loss but attacks during post harvest stage lead to both quantitative and qualitative grains.

Deterioration is possible from many causes including: insect, molds, heat damage, damage to germ, sprouting, rotting and damage by rodents.

Storage deterioration can be controlled by drying damp wheat to a safe moisture content and keeping it dry and cool.

Wheat store best if they are clean, dry and whole; this fat has been known since ancient times. If the wheat is clean, many insects, pests would not so easily gain a foothold because their larvae prefer, at least when first hatched, grain dust or broken or an exposed embryo.

Some technologies have been improved or applied. Programmable controllers for aeration systems are available that monitor ambient temperature and humidity as well as wheat temperature and that can be set up to run aeration fans.

Fumigation or chemical protectants will, control infestation.
Wheat storage