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Not really from a storage risk perspective. When canola is very dry, one risk is that seed could start to crack if handled aggressively…
Storage management other
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Canola binned hot, even if it has low moisture, low dockage and low green, should still be put on aeration. This will even out the temperature throughout the bin and help remove moisture from respiring seed. Even at low moisture, convection currents within the bin could concentrate this moisture. For safe, long-term storage, canola should be conditioned with aeration to…
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Canola storage experts recommend that hot canola be put on aeration for cooling – even if it’s dry. That's because air currents within the bin can concentrate moisture at the bottom of the central core — creating a possible start point for heating… -
Fan capacity is an important consideration in a canola bin. Airflow of 0.1 to 0.2 cfm/bu is needed to condition (cool) a bin of canola. If adding supplemental heat to dry canola, airflow of at least 0.75 cubic feet per minute per bushel is recommended. If fan size is insufficient for the job, fill the bins part way to improve…
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Steam coming out of bin doors or snow melting off one bin while remaining on others is a quick clue — but don’t use these as your only indicators! Spoilage usually starts small. Even with temperature cables, start points are not always detected until some of the grain is already damaged… -
If leaving bags for the winter, watch them regularly. Feel them for warm temperatures. Probe them if possible. Tape up any holes that may occur due to wildlife or any other damage. Spoilage in bags often starts around holes… -
Delivery points report a spike in heated canola. Check all canola bins as soon as possible… -
Weather is finally allowing for some harvest to resume across the Prairies, but the concern now is how to handle canola that could come off very tough, or damp. These steps will help improve conditioning results and reduce risk… -
Canola at moisture levels above 12% should only be stored in bags for three to four weeks, if at all, to avoid deterioration of quality…
