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ANY unexpected rise in temperature should be a clear signal that action is required. Once an area starts to warm up, the reaction has started and the canola will probably just get hotter and hotter until spoilage starts. Then spoilage will spread until the whole bin is damaged…
Storage management other
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High moisture harvest means steady action around the bins – with oversight of dryers, aeration fans, latches, hatches, augers and trucks. The best advice is to stay out of the bins entirely and keeps all guards and shields in place – just in case… -
The ideal goal for safe long-term storage is to have canola rest in the bin at 8% moisture and less than 15°C. All canola should be conditioned after it goes into the bin. For tough and damp canola, the spoilage risk is much higher. Here are some tips to manage that tough or damp canola…
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Tips for...Identifying storage risks, Drying tough and damp canola, Aeration in large bins… -
Canola harvested at 12.5% moisture (tough) or 15% moisture (damp) may not last long in storage before spoilage begins. How long it lasts is hard to predict. Here are answers to some common questions…
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PAMI studies have shown that leaving the canola alone resulted in the most stable and favourable storage conditions throughout the summer months, provided the canola is dry (…
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As temperatures shift from frigid to mild, warming of grain at the outside edges of bins will trigger new movement of moisture throughout the grain. This could increase the spoilage risk for grain stored tough… -
Extended moments of warmer weather in winter can increase air and moisture movement inside bins. Put a priority on canola with moisture above 8% or higher dockage or green seed levels, all of which were more common after harvest 2018… -
What moisture level is too high to combine canola? How to prepare to handle high-moisture canola? How long can you store damp canola (>12.5% moisture)? How to reduce storage risk for high-moisture canola? How to add supplemental heat? How to estimate airflow rate (cfm/bu) through a bin?…
