SECTION 1 | QUALITY IN FOOD GRAINS Fresh grains are living organisms and accordingly contain organic compounds such as carbohydrates, proteins, oils and vitamins, in addition to minerals and water. Each type of food grain possesses its own characteristics, and understanding these characteristics enables us to identify and attach use and monetary value to the grain. Consumers and industrial users want to eat, grow or process grain of a certain quality, so understanding these characteristics also helps us to devise means of handling, storing and processing the grain to our best advantage. These characteristics can be grouped into two broad categories: intrinsic and acquired characteristics.
INTRINSIC CHARACTERISTICS Intrinsic characteristics are possessed by the whole-unblemished, fresh grain. They are inherent and natural to the grain variety and are developed after the grain has matured, ripened and harvested. Shape – size – structure – natural color – flavor – smell These characteristics determine the type description of grain, whereby it can be identified and checked for purity. Variations in these intrinsic characteristics enable us to distinguish varieties of the same type of grain. Examples: yellow dent maize and white flint maize, or long grain and short grain rice.
1 | Staple Crops Storage Manual