How can grain respiration cause cereal stocks to heat up in storage?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Close-up of mature golden wheat (Triticum aestivum) heads and stalks densely packed in a field. — Cereal processing Common wheat (*Triticum aestivum*).

Grain respiration is a natural biological process that can lead to significant heating in stored cereal stocks. When grain is stored in large quantities with a high moisture content—typically exceeding 16 percent—the heat generated by respiration cannot be effectively dissipated.1

This trapped heat causes the temperature within the grain bulk to rise, which in turn accelerates the rate of respiration, creating a self-reinforcing cycle of increasing heat. To mitigate this, stored grain is frequently turned over to ensure proper ventilation and to maintain low temperatures, preventing the spoilage and damage that often result from excessive heat. If left unmanaged, this heating process can lead to significant losses in weight, milling value, and overall food quality, while also creating a favorable environment for insects and molds that further degrade the cargo.1