Fungi are a major cause of spoilage in stored cereal grains, leading to losses in quality and quantity. The two main types of fungi that affect stored grains are field moulds and storage moulds. Storage moulds like Aspergillus and Penicillium can produce dangerous mycotoxins when grains are stored at unsuitable moisture levels and temperatures. Integrated management practices focus on preventing fungal growth through proper drying and storage conditions, as well as chemical and biological control methods when needed.