Tag: Grain quality

According to the Food and Agriculture Organization, an estimated 30% of grains are lost or wasted across the entire global supply chain. Understanding what are the quality characteristics of grains is essential for everyone from farmers and processors to consumers to minimize loss and ensure high-quality final products.

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.

Globally, insect infestations can account for millions of tons of grain loss annually, with internal feeders like weevils causing significant damage. This widespread issue is the reason why the phrase, 'Which of the following must be true for grain to be called a hole?' is an important question to understand, despite being based on a flawed premise.

Rice is a staple food for over half the world's population, and studies show that the optimal application of potassium can increase rice yields by 20%. Potassium is a critical macronutrient that significantly influences rice plant health, grain quality, and overall productivity.

According to the Food and Agriculture Organization (FAO), wheat provides nearly 20% of the total caloric and protein intake worldwide, making protein measurement a critical aspect of grain quality assessment. Whether for farming, processing, or nutritional labeling, knowing how to measure protein in grain accurately is essential for quality control and market value. This guide explores the proven techniques used for this purpose.

Wheat grain protein content is highly variable, ranging from 8% to 20% depending on the cultivar and growing conditions. So, where does the protein in wheat come from? It is synthesized directly by the plant during the critical grain-filling stage, using nitrogen and other nutrients absorbed from the soil.

Globally, wheat supplies approximately one-fifth of the human population's daily protein needs. Understanding **what causes high-protein in wheat** is crucial for farmers aiming to meet specific quality standards and for nutritional planners assessing dietary sources.