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Grain Storage  
 -  Store preparation
 -  Drying
 -  Cooling
 -  Insects and mites
 -  Pesticides and fumigation
 -  Sampling and testing
 -  Grain defects and impurities
 -  Outloading
 -  General storage information
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Cooling

Once dry, grain must be cooled rapidly by blowing cooler ambient air through the warmer grain bulk using vertical or horizontal ducts. Cooling to below 12°C (10°C for rapeseed) will prevent insects from breeding. Aim for less than 15°C within two weeks and less than 10°C by Christmas. When combined with correct drying, cooling will help minimise the risk of mycotoxin development and will help maintain germinative capacity of malting barley. Airflow, air volume and timings must all be carefully managed.

Topic sheets

TS53 Vertical ventilation for cooling grain (2001)
Straightforward tips for optimum spacing and sucking or blowing strategies for vertical ventilation systems used for cooling grain
TS60 Ensuring good germination in malting barley (2002)
Examines the causes of poor germination and describes drying, cooling and storage conditions to ensure good germination of malting barley
TS62 Preventing and controlling mites in stored cereals (2002)
Guidance on cost-effective approaches to avoiding mite infestation in cereals covering drying, cooling, monitoring, pesticide application and use of diatomaceous earth
TS78 Drying and cooling grain: an update (2004)
A summary of drying and cooling requirements to ensure that grain can be stored safely with minimum risk of mycotoxin (Ochratoxin A), pests and loss of germinative capacity

Tools

Safe Storage Time Calculator (2006)
For a safe storage risk assessment, use this straightforward spreadsheet immediately after harvest to record moisture and temperature as you dry/cool your grain

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