Grain drying is the process of reducing the moisture content of freshly harvested grain to a level safe for storage and export, preventing mould growth, mycotoxin development and quality deterioration during transit.
In trade practice
Suppliers use continuous-flow or batch dryers fuelled by gas or biomass; inlet temperature must be controlled to avoid damaging starch or reducing falling number in milling wheat. Moisture is measured at intake and after drying using calibrated meters, with results recorded on the quality certificate. Buyers should verify that the declared moisture was tested on the final lot, not on a pre-drying sample. Overheating is a common cause of rejected flour-quality grain.
In a specification
Purchase contracts typically state a maximum moisture content by reference to the applicable standard, with a tolerance and a price adjustment or rejection right if the limit is exceeded at destination.