Grain quality truly begins at the ground level with the right choice of genetics, fertility, trait packages and harvest technologies.
Depending on whom you ask, most people will say that grain quality reaches its peak at harvest.
Indeed, once it leaves the farm, the primary driver of grain quality evolves from its initial function of producing a quality crop to one of grain quality preservation.
While the role played by elevator operators and those who handle grain as it enters the marketing channel is vital to overall grain quality, the upfront work done by grain producers themselves has added a much-needed boost to reshaping our grain quality reputation.
“Certainly biotechnology coupled with innovative plant breeding strategies, cutting-edge precision crop protection and harvesting equipment, and advances in storage technologies have allowed producers to bring a higher quality crop to market,” says Tom Shanower, director, USDA Grain Marketing and Production Research Center (GMPRC), Manhattan, KS.-
From sanitation to loading, maintaining the quality of grain in storage begins at harvest — starting with cleaning the empty bins. The time to spring into action and clean is now according to Dirk Maier, professor of grain science and industry at Kansas State University.
In the feed and grain business, when we talk about safety we often think of physical safety: fall protection and enclosed space safety for employees; spill protection; safe handling practices for grain and feed products
Restaurants are in the business of providing foods that people like to eat. And people certainly should have a wide range of options and choices for meals. Still, I can’t help but think the recent decision by Chipotle to move away from using genetically modified organisms is more marketing than science.