Why must cereal grains be kept at low moisture levels during storage?

Cereal grains must be maintained at low moisture levels (ideally 10–12 percent) during storage to prevent spoilage and maintain grain quality.1

High moisture content (over 16 percent) triggers several detrimental processes:

• Respiration and Heat: Grain naturally undergoes respiration. If moisture is high, the rate of respiration increases, causing the grain to heat up. In large bulks, this heat cannot dissipate, which further accelerates respiration and can lead to damaged, "hot" cargoes.1
• Fungal Growth: Molds and fungi are significant sources of spoilage. These organisms require specific levels of available water to grow and reproduce; keeping moisture low creates an environment that inhibits their development.12
• Pest Infestation: Heat generated by high moisture and respiration creates a favorable environment for various insects and mites that consume the grain germ or bore into the endosperm, leading to significant weight and food value loss.1

By controlling moisture, producers can effectively mitigate these risks and preserve the milling and nutritional value of the cereal stocks.1