Quality of Grain

Grain quality is defined by several factors:

Click here to view a video that explains tips for handling, drying, and storing damaged grain.

Grain quality is characterized into two main factors:

• intrinsic factors, and
• extrinsic factors.

The intrinsic factors of grain include:

Colour is an important primary factor for characterization and grading, trade, and processing of grain. It is a common criterion used in wheat trade.

The main compositions of grain are carbohydrates (energy), protein, lipids, mineral, fiber, phytic acid, and tannins. It varies significant depends on the type of grain, genetics, varieties, agricultural practice, and handling of the grain. Grain composition plays a significant role in grading and marketing of grains.

Bulk density is defined as the ratio of the mass to a given volume of a grain sample including the interstitial voids between the particles.

Most grain types, when fresh, have a distinctive natural odour or aroma. This is generally accepted as an indicator of good quality, although some people prefer grain which smells 'old' or even fermented. As with most natural produce, some grain varieties are better-liked than others because of their odour. Certain cultivars of rice, for example, possess aromatic qualities which are considered desirable by some consumers.

Size and shape are important factors in grain quality and grading; it varies between grain to grain and between varieties of the same species. It is commonly used in rice grading and key factors in milling industry.

The extrinsic factors include:

Click here to view a video that explains the grading of grain.