Senin, 13 Juli 2015

How to Save the Right can Reduce Damage Wheat Seed


Wheat / wheat is a major food source of Indonesian society today. With the increasing quality of life, quality standard wheat flour will also be more stringent and must meet national standards of Indonesia (SNI).

Currently around 25% or 500 million tonnes of the world's cereal products allegedly contaminated with mycotoxins and fungal types traded for food and animal feed. Storage is one of the determining factors in maintaining the quantity and quality of grain / wheat flour.


Grain storage is done to maintain the quantity and quality of seeds before powdered. Storage is generally done after the beans are dried while waiting for the transport / sales.

Characteristics of grain that is closely related to storage moisture content, seed respiration activity that generates heat, water vapor, CO2, density and physical properties of seeds that perform heat transfer by conduction.

Conditions that favor the development of pests on wheat seed is at a temperature of about 30 ° C with humidity ranging between 40-80%. At temperatures above 40 ° C, most of the pests that attack the seed or flour will die.

To prevent damage to stored grain is needed for intensive monitoring of the condition of storage space as well as grain / wheat flour were stored. Control of storage space include aeration condition and refrigeration equipment as well as visual control of the pests that emerge in the warehouse.

Periodically required for fumigation against the grain / flour stored. Quality control must also be carried out on seed / flour regularly for mengtetahui physical properties and functional changes during storage.

Bibit Jeruk from 168 seed plant &  Bibit Durian from surya forestry