Permittable Chemical Residue Levels in Grain

Global trends in food safety present a challenge for the grain producer to deliver a product of high quality that meets food safety standards. The main food safety risk in the grain industry is residues associated with the use of agricultural chemicals. The latter is fully under the producer's control.

The most important aspects are the use of chemicals and the restrictions on chemicals that are present on the grain that will be delivered. Legal prescriptions determine the use of herbicides, insecticides and several other agricultural chemicals as well as the residue levels of such products that may be present in the commodity. Producers should familiarize themselves with these legal requirements and meet the standards laid down therein.

Except for the grading of grain and oilseeds, according to the Agricultural Product Standards Act (Act No. 119 of 1990), there are now also scientific tests to verify product quality. Buyers increasingly demand information about the agricultural chemicals used to ascertain whether the grain is safe and suitable for consumption. Additional information on production practices and the use of chemicals is therefore increasingly important to ensure traceability.