Safety of wheat – a question important, especially in fertile years. There isn't enough place in warehouses, there is a risk to lose the reaped crop. Also those who keep subsidiary farm are anxious with a problem.
Instruction
1. Grain is stored in specially allotted barns warehouses. Equip a warehouse elevator, prepare it according to rules in advance. It is desirable that the floor of a warehouse was cement, and walls iron, otherwise rodents will easily make the way to a bulk stock.
2. Try that the storage place was closed and dry. Before filling up wheat in a barn, carry out processing of the room. The simplest option of disinfecting of walls is to whitewash them, and it is good to air the room. If grain gets wet, then will get a sour and stale smell, will become unsuitable for consumption, as a forage an animal including.
3. Keep in mind, during too long storage wheat loses the qualities. If it is possible to hold grain of food appointment, stocks 4-6 years if it seed (winter) - no more than 13-14 months, summer cultures are kept even less – 7-9 months.
4. Height of an embankment shouldn't exceed five meters. If grain is stored in bags, stack them in stacks, up to 15 ranks high. Consider the adopted standards and norms. Send wheat for tests after which you obtain biological data, mycologic and bacteriological parameters of party. In grain unhealthy bacteria can be got.
5. Conduct systematic observation. Examine an embankment in various places, check a heap for humidity, existence of insects. You watch humidity and temperature in the room. Grain is stored at a temperature + 10 C (it is possible lower) in the conditions of actively aired room.
6. Consider processes which happen in the grain. It has to be dry, optimum indicators – 10-12%. More damp grain can be stored in the cooled state. Check humidity of grain right after harvesting and in the spring, before sowing works. Make sure that grain conforms to the adopted standards.