Handling and Storage of Food Grains in Tropical and Subtropical Areas

Tartalom

contents
Preface xin
1. Introduction 1
Food and its importance 5
2. Tropics and subtropics 6
Local diets 9
Food as a cash crop 11
3. Losses of stored food 13
Levels at which losses occur 14
Types of losses 16
Loss of weight 18
Food loss 25
Loss of quality 26
Monetary loss 32
Loss of goodwill 35
Seed loss 35
Standard packs 36
4. Factors affecting food value and deterioration 38
Properties of food grains 39
Respiration 39
Moisture
Conductivity
Flow 41
Pressure ^^
Physical and chemical nature of surface 42
VIII HANDLING AND STORAGE OF FOOD GRAINS
Temperature 44
Moisture 47
Types of water 48
Moisture content/relative humidity 48
Moisture content for safe storage 51
Measurement of moisture 55
Moisture movement in storage 62
Processing 65
Harvesting 66
Threshing and shelling 68
Drying 68
Cooling 72
Water treatments 73
Cleaning 74
Milling 75
Conveying 76
Biological agents 79
Fungi 79
Mites 82
Insects 83
Efficiency of inspection methods 97
Sampling 99
Rodents
104
Climate 107
Hot dry areas HI
Hot damp areas
Cool areas m
5. Design of stores 113
Buildings for bag storage 113
Importance of moisture 115
Importance of temperature 117
Constructional details 119
IX
Buildings for bulk storage 127
Plinth construction 128
Constructional details for small silos and pits 130
Hygiene and organization 135
Chemical treatments 139
6. Drying methods 141
Natural drying 141
Methods to be encouraged 143
Artificial drying 146
Effect of barometric pressure on drying 149
Methods to be encouraged 150
Cost of drying 154
Cost of drying 154
7. Storage methods 156
Traditional storage 157
Types in use 157
Modern storage 172
Trader storage 172
Central storage 175
General considerations 188
Reception procedure 191
Storage procedure 194
Issue procedure 197
8. Insect control methods 199
Traditional methods 199
Regular sunning 199
Smoking 199
Admixture of local plants 200
Admixture of local dusts 200
Chemical methods 201
Contact insecticides 201
Problems relating to the use of insecticides 204
Insecticide formulations 209
HANDLING AND STORAGE OF FOOD GRAINS
Admixture of insecticides directly with food products 219
Admixture of insecticides for the protection of seed 222
Residual spraying of storage buildings and vehicles 222
Treatment of bag stacks 225
Fumigation 227
Fumigants used in storage and infestation work 228
Application of liquid fumigants 230
Application of aluminium phosphide 230
Application of methyl bromide 231
Gasproof sheet fumigation 233
In-bag or in-drum fumigation 236
Fumigation chambers 237
Fumigation in ships, barges and railway trucks 238
Inspection and reports 239
Costs of pesticide control methods 240
Physical control methods 241
Airtight storage 241
Insect-proof containers 242
Irradiation 242
Sound 242
Percussion 243
9. Rodent control methods 244
Proofing 244
Repelling 245
Trapping 245
Poisoning 246
Types of poison for use in baits 246
Choice of bait 247
Baiting technique 248
10. Some economic aspects 251
Cooperative and produce board marketing 254
Role of storage in improved marketing 255
Economic principles of storage 256
Storage costs 257
Location, size and operation of storage facilities 261
CONTENTS XI
Appendices
A. Specialists on African storage problems who contributed data
to fao Working Bulletin No. 24 270
B. A selection of store products legislation in tropical and subtropical countries 273
C. Assessment of insect infestation: standardized procedure--------295
D. Major considerations in minimizing the incidence of toxins
in produce (particularly groundnuts) by inspection 298
E. Outline of measures for rodent-proofing storage buildings 304
F. Bushel and standard bag weights of certain produce 309
G. Loads imposed by stored grain 310
H. Use of the psychrometric chart in grain drying 317
I. Temperature measuring equipment and methods 320
J. Sampling grain stored in bulk 327
References 334
Index 345

Témakörök