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.
The important function of storage is regulating the flow of supply of food grains which results in price stabilization and is advantageous to the producer and consumers alike.
Storage facilities must maintain the quality and quantity of grains. It should provide protection against weather, insects, rodents, microorganism, objectionable odor, moisture and any type contamination.
Deterioration of wheat in storage with a consequent lowering of grade can have serious economic consequences for the elevator operator. Therefore the design and construction of storage facilities must eliminate conditions favorable to gain deterioration.
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
*Hygiene
*Control of rodent
*Control of insects
*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.
Wheat moisture influences the flour yield.
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
The major pests that cause damage to cereal grains in storage include vertebrate pests, such as birds and rodents, several pieces of arthropods, and various fungi.
Factors to be considered when store the wheat
