Conservación de Granos y Agricultura Moderna

The stage of production after harvesting that involves storing and preparing crops for market to maintain quality and extend shelf life.

Environmental variables like temperature, humidity, and biotic factors (insects, microbes) which influence grain quality during storage.

Higher temperatures accelerate deterioration in stored grains, due to increased microbial activity and insect growth.

Humidity influences the growth of microbes and moisture levels in stored grains, impacting quality.

The empty spaces between grain particles. Important in controlling humidity and ventilation during storage, to prevent spoilage.

Living organisms like insects, microorganisms (fungi, bacteria, yeasts), and rodents that can negatively affect grain quality during storage.

Non-living factors that impact the storage of grains such as Temperature and Humidity.

The various ways stored grains add value due to transport, storage, and processing for sale. Ex. transporting, storing, and preparation of grains.

The biological process where grains use oxygen to release energy, leading to weight loss, moisture gain, and CO2 production.

Moisture content, temperature elevation, gas concentration and grain history impact the rate of grain respiration.

Grain death is caused by Intrinsic (internal) issues and Extrinsic (external), environment factors.

The vital period after physiological maturity before storage, involves crucial grain development (sugar, protein, fat synthesis).

Self generated heat in stored grains, triggered by initial temperature, moisture, microbes and insects.

Animals like mice, rats that cause grain contamination by eating, chewing and leaving residue, affecting storage conditions.

Rodents, Birds, and Insects impact grain's quality.

Intrinsic and Extrinsic factors can damage a grain during storage.

Insects, either adults or eggs, shelter in stored grain, posing a risk to healthy grains and potentially impacting market value.

Temperature significantly affects insect physiology. Low temperatures (under 15°C) deactivate insects. High temperatures (above 35°C) also lead to insect inactivity. Grain's poor heat conductivity hinders temperature changes.

High temperatures force insects to migrate. Low temperatures make them inactive. Grains act as a poor heat conductor, offering refuge.

Insect development is not limited by prevailing humidity levels found during storage and conservation; the food source can trigger behavioural shifts.

Insects consume grain causing direct loss in weight, nutrients, germination power and market value. They also contaminate the grain.

Insect activity generates heat and alters humidity patterns, potentially leading to spoilage by changing the moisture content of grain.

Regular sampling of stored grains is crucial for detecting insect infestation and assessing grain conditions, including temperature

Regular monitoring of stored grains is crucial to identify insects and assess grain conditions, primarily temperature.

A dry area for animals within a corral, usually elevated.

Uses 6-7 wires with wooden posts (every 12 meters) and wooden rods.

Uses 5-6 wires with wooden posts every 10 meters and wooden rods every 2 meters.

1.20 meters high for British/Continental breeds; 1.40 meters for Indian breeds/crossbreeds.

Open-ended concrete feeding troughs, with the street-side higher than the corral-side to prevent spills.

20-30 cm per head for most; 15 cm for calves.

Concrete area behind feeders to prevent animals sinking in mud, larger areas mean more animals eat simultaneously.

Ideally 150-200, but can vary between 200 to 400, based on equal weight, breed, sex, and age.

Healthy pastures for forage need a good plant density, weed-free, and are free from diseases.

The temperature of stored grain, crucial for preventing spoilage and microbial growth.

High initial grain temperature at harvest and inadequate post-drying cooling are common causes of elevated grain temperatures.

Best times to cut alfalfa and red clover are when they have about 10% flower for optimal quality.

Ideal forage cutting times are midday and during peak heat.

Microorganisms thrive in grain above a critical humidity level, causing fast respiration and potentially damaging the grain.

A sharp cut minimizes leaf loss, preventing disease and supporting regrowth.

Insects need temperatures above 15°C to proliferate, producing localized heating signals.

Cut forage as close to the ground as possible without harming the plant's growing area (around 7cm).

Spontaneous heating in grain storage can be either "wet" (microorganism-driven, slow, needing high humidity) or "dry" (reaching 42°C, can happen simultaneously with wet heating).

Forage loses moisture during drying, and quality can be affected by respiration.

Dedicated probes and lances, up to 3-4 meters long, use electronic thermometers to measure grain temperature in smaller storage areas (50-100 tons).

High temperatures and humidity accelerate respiration loss in forage, while dew and rain cause spoilage and moisture issues.

Suspended wires with temperature-sensitive points offer better control for larger storage areas. These points measure temperature electrically.

Passing air through grain to cool, homogenize temperature, and remove odors. Also used to aid fumigation or adjust moisture content.

Crushing forage stems helps even drying, making the hay more palatable and easier to roll.