Category: Grain production

According to the Canadian Grain Commission, oats with a moisture content over 17% are considered 'damp' and unsuitable for long-term storage. Understanding how much moisture is in an oat is therefore critical for farmers, processors, and home storage enthusiasts to ensure quality and prevent spoilage.

Ergot contamination can lead to significant grain downgrading and health risks for both humans and livestock. When hard, purple-black sclerotia replace healthy kernels, effective post-harvest cleaning becomes critical to salvage grain quality and market value.

Grain grading standards often classify wheat into several grades, with protein content and kernel plumpness being key determinants of quality. Learning how to identify the best quality wheat involves examining physical characteristics like appearance and aroma, as well as understanding crucial chemical properties for different culinary uses.