Content related to the topic: barley

Hit cooling targets to help manage insect, mite and fungal risks in grain stores.

Discover how to prevent and monitor hazards, as well as the corrective actions required to bring the production process back under control.

Learn about the two basic methods of grain drying and the associated pros and cons.

Information on moisture content (MC) and equilibrium relative humidity (ERH) targets in grain stores.

Follow these top tips to help your grain meet storage targets and minimise spoilage risks.

Find out about the common terms used to help you follow a HACCP approach in your grain stores.

HACCP (Hazard Analysis and Critical Control Point) is a risk-based approach to the management of grain storage hazards.

A Hazard Analysis and Critical Control Point (HACCP) approach to manage food and feed safety hazards requires thorough planning.

Use a Hazard Analysis and Critical Control Point (HACCP) approach to manage food and feed safety hazards.

It is essential to thoroughly clean and prepare a grain store, irrespective of whether grain is held for a temporary or longer period.

Highly influenced by moisture content and temperature, the main causes of spoilage in stored grain are fungi, insects and mites.

No matter how long grain is stored for, it is essential to follow best storage practice.