Wheat preservation is an important issue, especially in fertile years. There is not enough space in the warehouses, there is a risk of losing the harvested crop. Those who keep a subsidiary farm are also concerned about the problem.
Instructions
Step 1
Grain is stored in specially designated storage granaries. Equip a warehouse-elevator, prepare it in advance according to the rules. It is desirable that the floor of the warehouse be cement and the walls are iron, otherwise rodents will easily make their way to the bulk product.
Step 2
Try to keep the storage area covered and dry. Treat the premises before filling the wheat into the barn. The easiest way to disinfect the walls is to whitewash them, and ventilate the room well. If the grain gets wet, it will acquire a sour and musty smell, become unsuitable for consumption, as well as animal feed.
Step 3
Keep in mind that wheat loses its quality over too long storage. If grain for food purposes, stocks can be kept for 4-6 years, if it is seed (winter) - no more than 13-14 months, spring crops are stored even less - 7-9 months.
Step 4
The height of the embankment should not exceed five meters. If grain is stored in bags, stack them in stacks up to 15 rows high. Take into account the accepted standards and regulations. Send wheat for testing, after which you will receive biological data, mycological and bacteriological parameters of the batch. Unhealthy bacteria can grow in the grain.
Step 5
Keep systematic observation. Inspect the embankment in various places, check the pile for moisture, insects. Monitor the humidity and temperature in the room itself. Grain is stored at a temperature of + 10 C (possibly lower) in an actively ventilated room.
Step 6
Consider the processes that take place in the grain itself. It should be dry, optimal performance is 10-12%. Moist grain can be kept chilled. Check grain moisture immediately after harvest and in spring before planting. Make sure the grain meets accepted standards.
