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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.

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Bhadriraju Subramanyam “Subi”

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  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.

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