1 / 32

Bhadriraju Subramanyam “Subi”

Bhadriraju Subramanyam “Subi”. 306 Shellenberger Hall Tel: 532-4092 E-mail: bhs@wheat.ksu.edu. Fundamentals of Grain Storage. GRSC 710. 2 Credits (no labs). Tuesdays and Thursdays, 11:30 AM-12:20 PM Start August 21; End December 6, 2001 311 SH. Special Assistance or Needs.

said
Download Presentation

Bhadriraju Subramanyam “Subi”

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Bhadriraju Subramanyam“Subi” 306 Shellenberger Hall Tel: 532-4092 E-mail: bhs@wheat.ksu.edu

  2. Fundamentals of Grain Storage • GRSC 710. • 2 Credits (no labs). • Tuesdays and Thursdays, 11:30 AM-12:20 PM • Start August 21; End December 6, 2001 • 311 SH

  3. Special Assistance or Needs • Please see me this week or next week. • Confidential

  4. Course Objectives • Understand how stored grain is managed to maintain quality and quantity. • Understand grain quality factors and how quality factors are measured. • Understand causes and management of grain quality deterioration. • Understand regulatory issues related to grain handling and storage. • Emphasis on biological organisms causing spoilage and their management

  5. Prerequisite Courses • GRSC 602 Cereal science. • GRSC 661 Qualities of feed and food ingredients. • Related courses: • Ag. Tech, Management, Food and Feed Product Protection, Grain and Forage Handling Systems, Grain Marketing.

  6. Suggested Text • Storage of cereal grains and their products. 1992. Fourth Edition. D. B. Sauer (Ed.), AOAC, St. Paul, MN. 615 pp.

  7. Class Notes • www.oznet.ksu.edu/grsc_subi/ • Teaching Link

  8. Reference Materials • Swanson Resource Room, 303 Shellenberger Hall. 8:00 AM - 5:00 PM. • Books, book chapters, popular and scientific articles. • Reading assignments will be given each week.

  9. Lectures and Exams • Total 29 lectures. • 2 exams • Take home final (due by December 14).

  10. Grading System • 1st Exam 100 points • 2nd Exam 100 points • Take home final 200 points • Total 400 points

  11. Grading System (Cont’d) • 90 - 100 points A • 80 - 89 points B • 70 - 79 points C • 60 - 69 points D • Less than 69 points F

  12. Course Outline • Importance of grain storage systems. • Production of grain in the world and the US. • Types of grain. • Planting/harvest times. • Yield/acre • Geographic differences in production. • Kernel structure. • Types of storage structures. • Physical and biochemical changes during storage.

  13. Course Outline (Cont’d) • Physical properties of stored grain • Grain moisture and its importance in maintaining storage quality. • Grain temperature and its importance in maintaining storage quality. • Measurement of grain moisture and temperature. • Influence of grain temperature and moisture on insects and molds associated with stored grain. • Vertebrate pests associated with stored grain.

  14. Course Outline (Cont’d) • Managing grain temperature and moisture. • Grain drying • Aeration • Managing wet grain. • Managing surplus grain. • Sampling and inspection of grain (domestic and export). • Management of stored grain and associated pests. • Regulations governing stored grain handling and storage. • Relevant web sites; review and summary.

  15. Instructor’s Availability • Open door policy. • Available at all times during the day. • Lab Tel: 532-4069.

  16. What I Expect From You • Gain a basic understanding of grain storage issues. • Read assigned articles. • Group discussion. • Look at the big picture. • Develop problem-solving skills. • Caveat: A course in transition.

  17. Origins of Agriculture • Transition from food collection to food preservation occurred 10,000 years ago (end of Pleistocene era). • Domestication of plants • Gathering and preserving seeds of desired plants. • Destroying non-food plants growing on the same land. • Stirring the soil to form a seedbed. • Planting when season and weather are right as shown by past experiences. • Protecting the crop from natural enemies. • Gathering and processing preserved or stored products.

  18. Plant Domestication Centers • 1. Asia • Millets, soybean, rice, etc. • 2. Near East and Africa • Barley, wheat (einkorn and emmer), etc. • 3. America • Avocado, beans, maize, pumpkin, tomato, etc.

  19. Field Crops Classification • Grasses belong to family Poaceae. • Cereals, sugarcane, forage grasses. • Legumes belong to Fabaceae. • Soybean, cowpeas, alfalfa, etc .

  20. Grain or Cereal Crops • Cereals are grasses grown for their edible part. Cereal refers to the seed or plant. Grain is a collective term applied to cereals. • Wheat, oats, barley, rye, rice, maize, grain sorghum, millets, teff. • Buckwheat is not a cereal (Polygonaceae). • Legumes • Soybeans

  21. Means for Increased Food Production • Why increase ag. production? • To feed the hungry population (increase of 88 million/year).

  22. Decrease in Family Size with Improved Standards of Living

  23. Worldwide Food-Related Nutrition and Health Conditions • 12.9 million children under age 5 died in 1990. • 13 pre-school-age children have eye disorders; 500,000 become partially or completely blind each year. • 1.5 billion people (28% of the world pop.) suffer from iron deficiency anemia. • 1 billion people live in iodine-deficient areas. • 217 million people suffer from goiter. • 1 billion people are malnourished. • 1 out of 5 people in developing countries is malnourished. • 192 million children suffer from protein-energy nutrition. Source: WHO/FAO 1992 Estimates.

  24. Expansion of cultivated land area. • Finite amount of land.

  25. Increase yields on current agricultural land. • Increased farm inputs

  26. Prevent pre- and post-production losses. • More emphasis on preventing losses of crops in the field. • Very little emphasis in preventing post-production losses, especially in less developed countries.

  27. Post-production or post-harvest losses • Asian countries: 10-20% for cereals in LDCs. • Africa, losses in rice range from 9-17%. • Bangladesh: 2.3% during manual harvesting, 1.6% during drying, 1.9% parboiling, 0.5% transport, 0.9% storage, 1.5% threshing, and 3.8% milling. • A 2% reduction in losses of rice = 4 million MT of saved grain that can feed 10 million people, and is valued at • $ 800 million/year.

  28. Work Towards Greater Food Security • Food security is defined as the physical and economic access to and consumption of safe and nutritious food at all times by all people to maintain a healthy active life.

  29. Reading Assignment • Bailey, J. E. 1992. Whole Grain Storage, pp. 157-182. In D. B. Sauer (ed.), Storage of Cereal Grains and Their Products, AACC, Minneapolis, MN. • Hyde, M. B. and N. J. Burrell. 1982. Controlled Atmosphere Storage, pp. 443-478. In C. M. Christensen (Ed.), Storage of Cereal Grainsand Their Products, AACC, MN. • Okezie, B. O. 1998. World food security: the role of postharvest technology, FoodTechnology, Vol. 52: 64-69 . • Sinha, R. N. 1995. The stored grain ecosystem, pp. 1-32. In, Stored grain ecosystems, Jayas, D. S., N. D. G. White and W. E. Muir (eds.). Marcel Dekker, New York.

More Related