The amount of time barley can remain in storage is dependent on its condition when it was harvested and the method of storage being used. Low temperature, low moisture grain can be stored for longer periods of time before experiencing quality loss. Barley containing more than 14.5 per cent moisture tends to be considered too wet for safe storage.
Conditioning barley will preserve the quality of the grain, allowing it to be stored safely for longer periods of time. Grain conditioning processes include aeration, unheated or natural grain drying, dryeration, in-storage cooling and heated air grain drying.
Storage structures can be built from metal or wood, and the best structures are weatherproof, ventilated and of single-wall construction. It is also better to have several smaller grain bins than a few large bins, as the small bins will cool faster and more evenly than the large ones.
Insects, mites, mold and fungi can cause serious problems if present in stored grain and will ultimately affect grain quality. As a result, it’s very important to monitor and control these organisms in stored grain.
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