Crop production

Crop production
Storage
By:
pushpa and group

Index
What is storage?
Advantages of storage
Disadvantages of storage
Types of storage
Commercial food storage
For emergency preparation
Importance of storage
Loss in quantity
Tips for storage of food
Principles of storage
Conclusion
Storage video

What is storage?
Food storage is both a traditional domestic skill
and is important industrially. Food is stored by
almost every human society and by many animals.The storage of
grains on large
scale is done in
granaries & silos.

Advantages
The striking advantages of bulk storage systems are mentioned here.
 Minimization of loss due to spillage;
 Disinfestations measures are more manageable thus
insect losses are minimal and no bird losses;
 The quality can be maintained more easily;
 Human errors can be avoided to a greater extent;
 Lesser land costs and
 Better utilization of the space.

Disadvantages
Basically, the following are the
constraints in adoption of bulk
storage system.
 Huge initial costs;
 Needs modernization of entire
transport system in the country
 Multiplicity of varieties of grain

Types of storage
When storage is for a long period
or/and in large quantity, it is
referred to a bulk storage and is
generally in the form of warehouses,
silos above ground or pits
underground. Storage of food grains
for short periods or/and in small
quantity is usually in
bags and is known as bag storage.

COMMERCIAL FOOD STORAGE
Grain and beans are stored in tall grain elevator, almost always at a rail head near the
point of production. The grain is shipped to a final user in hopper cars. In the former
Soviet Union, where harvest was poorly controlled, grain was often irradiated at the
point of production to suppress mold and insects. In the U.S., threshing and drying is
performed in the field, and transport is nearly sterile and in large containers that
effectively suppresses pest access, which eliminates the need for irradiation. At any
given time, the U.S. usually has about two weeks worth of stored grains for the
population.
Fresh fruits and vegetables are sometimes packed in plastic packages and cups for fresh
premium markets, or placed in large plastic tubs for sauce and soup processors. Fruits
and vegetables are usually refrigerated at the earliest
possible moment, and even so have a shelf life of two weeks
or less.

In the United States, livestock is usually transported live,
slaughtered at a major distribution point, hung and transported
for two days to a week in refrigerated rail cars, and then
butchered and sold locally. Before refrigerated rail cars, meat
had to be transported live, and this placed its cost so high that
only farmers and the wealthy could afford it every day. In Europe
much meat is transported live and slaughtered close to the point
of sale. In much of Africa and Asia most meat is for local
populations is raised, slaughtered and eaten locally, which is
believed to be much less stressful for the animals involved and
minimizes meat storage needs. In Australia and New Zealand plants
before being shipped overseas in freezer ships.
Continued……

For emergency
preparationGuides for servings emergency conditions in
many parts of the world recommend
maintaining a store of essential foods;
typically water, cereals, oil, dried milk,
and protein rich foods such as
beans, lentils, tinned meat and fish. A basic food
storage calculator can be used to help
determine how much of these staple foods a
person would need to store in order to sustain
life for one full year. In addition to storing
the
basic food items many people choose to
supplement their food storage with frozen or

IMPORTANCE OF STORAGE
Good storage facilities are
important to the farmers all over
the world. They help to ensure
household and community food
security until the next harvest and
commodities for sale can be held
back so farmers can avoid being
forced to sell at low prices in the
glut that often follows a harvest.
Though considerable losses occur in

Loss in quantity
G o o d s t o r a g e
f a c i l i t i e s a r e
i mp o r t a n t t o t h e
f a r me r s a l l o v e r t h e
w o r l d . T h e y h e l p t o
e n s u r e h o u s e h o l d a n d
c o mmu n i t y f o o d s e c u r i t y
u n t i l t h e n e x t h a r v e s t
a n d c o mmo d i t i e s f o r
s a l e c a n b e h e l d b a c k s o
f a r me r s c a n a v o i d b e i n g
f o r c e d t o s e l l a t l o w
p r i c e s i n t h e g l u t t h a t
o f t e n f o l l o w s a h a r v e s t .
T h o u g h
c o n s i d e r a b l e
l o s s e s
o c c u r i n
t h e f i e l d ,
b o t h b e f o r e
a n d d u r i n g
h a r v e s t , t h e
g r e a t e s t

This has been reported that up
to 10 million tones of food-
grains are lost each year in India
through faulty storage
techniques. If saved, it would
have been more than enough to
meet any world food deficit. It
has been estimated that 10
percent loss in storage may be
sufficient enough to feed 72
million people. The large stocks
of grain in storage pose various
problems which are unique and
quite different from those of
smaller lots. Therefore,
adequate attention must be paid
Tips for storage of food

CONTINUED………
1. The grains must be checked in
the field before harvest to make
sure that the grains are free from
insects and diseases.
2. The harvesting and
transporting implement must be
cleaned before a new crop is
harvested.
3. The grains must be harvested
and threshed to avoid any
breakage of grains, because
broken grain will not store well.
4. The threshing yards which are
free from insect infestation

Continued……5. Before storage the grains should be
cleaned and graded.
Unclean grain contains small amounts of
straw, weed seeds and
dirt, which not only decrease the value
of food-grains but also
cause the grains to deteriorate during
storage.
6. No food-grains with a moisture content
higher than the
safe acceptable level should be
accepted for storage. Dry the
moist grain before storage because, it
respires more quickly
and gives off more heat and moisture,
which encourages
build of insect population and mould
growth and hot spots
develop in bulk grains.
7. The grains should be spread over

Principles of storage
Most developing countries are in the
tropics, often in areas of high rainfall and
humidity. These conditions are ideal for the
development of micro-organisms and insects
which cause high levels of deterioration of
crops in store. Food losses during storage are
the result of biological, chemical or physical
damage.
In order to reduce the amount of food
grains lost, the environment in the store needs
to be controlled so as to lower the possibility
of:
- biological damage by insects, rodents
and microorganisms .
-chemical damage through rancidity
development and flavor changes, etc.
-physical damage through crushing,
breaking, etc.
Good storage thus involves controlling the

Crop production

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