Tag: Grain storage

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.

Raw ragi grains, or finger millet, typically possess a moisture content between 12% and 16%, a level influenced by cultivation conditions and post-harvest drying techniques. This seemingly low percentage is a powerful indicator of the grain's stability, shelf life, and concentrated nutritional value.

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.

According to the World Health Organization, roughly 5 billion people worldwide face chronic exposure to aflatoxins through contaminated food. These toxins, produced by specific molds on certain crops, can lead to serious health issues. Understanding how to avoid aflatoxins in food is crucial for well-being.

According to the World Health Organization, an estimated 25% of the world's food crops are affected by mycotoxins, including those that can contaminate corn. These naturally occurring fungal toxins are the primary reason for consumer concern, prompting the important question: does corn contain toxins?

According to the World Health Organization (WHO), around 25% of the world's crops are impacted by mold or fungal growth, which produces mycotoxins. Oats can contain mycotoxins. These are natural toxins from molds that can contaminate crops during pre-harvest, harvest, and storage. These mycotoxins can pose health risks if consumed in high concentrations.

According to the Food and Agriculture Organization of the United Nations, up to 25% of the world's cereals, including rice, are contaminated with mycotoxins. This raises a critical question for many consumers: does white rice have mycotoxins, and what can be done to minimize the risk?

An estimated 25% of the world's food crops are contaminated with mycotoxins, including aflatoxins. Consumers concerned about food safety often wonder: does quinoa have aflatoxins? The possibility exists, but contamination is not a certainty and can be minimized with the right practices.

According to the World Health Organization, 60–80% of food crops globally are estimated to be contaminated with mycotoxins. This includes sorghum, a versatile gluten-free grain that can be susceptible to mycotoxin-producing fungi during its growth, harvest, and storage phases.

The World Health Organization (WHO) estimates that mycotoxin contamination, often linked to moldy grains, poses a serious threat to food safety globally. By learning **how to avoid mold in grains**, you can protect your pantry and your family's health from these harmful substances.