RDL 760 | Term Paper
Grain Storage System for
Satpura Hostel
Submitted by:
Ayush Kumar(2013TT10913)
Narendra Kumar Meena(2013ME10698)
Abstract
Food grains form an important part of the vegetarian Indian diet. Grain production has
been steadily increasing due to advances in production technology, but improper
storage results in high losses in grains. Post-harvest losses in India amount to 12 to 16
million metric tons of food grains each year, an amount that the World Bank estimates
could feed one-third of India's poor. The monetary value of these losses amounts to
more than Rs. 50,000 crores per year. Natural contamination of food grains is greatly
influenced by environmental factors such as type of storage structure, temperature,
moisture, etc. During storage, both quantitative as well as qualitative losses occur. A
large number of insect pests have been reported to be associated with stored grains.
Considering both type of losses, a grain storage system must be such that it can
prevent qualitative loss caused mainly by improper storage structure, adverse
microclimate, as well as qualitative losses caused by due to insects, rodents, and
micro-organisms. In this article, the system has been developed for a hostel with a
population of 400 to protect from both qualitative & quantitative loss. This system has
not been designed not only to protect from losses but also with compromising with food
quality at any front. Critical adverse effects analysis of each chemical has been done
before even considering it for application in this system. This system will surely be
helpful not only in preventing losses but also in preventing health effects could have
been caused with earlier system.
Introduction
The storage losses at different stages have added up to about 36 per cent of the total
post-harvest losses in rice and 33.5 per cent in wheat, while harvesting and threshing
operations together account for about 17 per cent of total losses in both the crops.At
any given time 60–70% of grains is stored on the farm in traditional structures like
Kanaja, K othi, S anduka, earthen pots, Gummi and K acheri. However, indigenous
storage structures are not suitable for storing grains for very long periods. The
post-harvest losses in two major food grains, viz. rice and wheat where about 75 per
cent of the total post-harvest losses occur at the farm level and about 25 per cent at the
market level (Basavaraja et al. , 2007). Transit losses at different levels have been an
important component of post-harvest losses, contributing to about 20 per cent of the
total losses. Educating and training the farmers on post-harvest operations would
greatly help in reducing the post-harvest losses in food grains. The establishment of
small-size cold storage units in the production centres would help in reducing the
storage losses. In this direction, the zero energy cool chambers technology developed
by the Indian Council of Agricultural Research needs to be popularized. It is high time
that both the Central and state governments should think about the severity of the
problem of storage losses. One strategy could be that the Food Corporation of India
could keep the stocks with the farmers. An adequate organization needs to be set up at
the Centre and in the states to take coordinated action in this direction. We should go in
for a systems approach rather than piece meal. Establishment of National Grid of rural
godowns as per ecological zones is a must. The ‘Save Grain Campaign’ programme
needs to be strengthened. In villages, from primary school through to high school and
intermediate level the subject of grain storage should be taught. The subject should also
be included in the job card of extension workers. Arrangement for training in grain
storage for the framers should be made all over the country- in the villages at farmers’
house where 70–80% grain is stored. A recent FAO report indicates that at global level,
volumes of lost and wasted food in high income regions are higher in downstream
phases of the food chain, but just the opposite in low-income regions where more food
is lost and wasted in upstream phases (FAO, 2013).
Basic Necessity
Types of losses:
1. Quantitative loss:
Post-harvest losses in India amount to 12 to 16 million metric tons of food grains
each year, an amount that the World Bank estimates could feed one-third of
India's poor.
Food losses can be quantitative as measured by decreased weight or volume, or
can be qualitative, such as reduced nutrient value and unwanted changes to
taste, color, texture, or cosmetic features of food (Buzby and Hyman, 2012).
Quantitative food loss can be defined as reduction in weight of edible grain or
food available for human consumption. The quantitative loss is caused by the
reduction in weight due to factors such as spillage, consumption by pest and also
due to physical changes in temperature, moisture content and chemical changes
(FAO, 1980). This definition is unsatisfactory since food grains undergo reduction
in weight due to drying, a necessary postharvest process for all grains (FAO,
1980). Although this process involves considerable reduction in weight, there is
no loss of food value, and therefore, should not be counted as loss. Therefore
our analysis will only consider quantitative losses due to spillage and other
unintended losses along the supply chain rather than intentional weight loss
through drying or other processing. Loss of quantity is more common in
developing countries like India(Kitinoja and Gorny, 2010).Losses for cereals and
oil seeds are lower, about 10-12%, according to the Food Corporation of India.
2. Qualitative Loss:
Quality losses include those that affect the nutrient/caloric composition, the
acceptability, and the edibility of a given product. These losses are generally
more common in developed countries (Kader, 2002).
The qualitative loss can occur due to incidence of insect pest, mites, rodents and
birds, or from handling, physical changes or chemical changes in fat,
carbohydrates and protein, and by contamination of mycotoxins, pesticide
residues, insect fragments, or excreta of rodents and birds and their dead bodies.
When this qualitative deterioration makes food unfit for human consumption and
is rejected, this contributes to food loss.
Key factors need to take care while designing
So basically Qualitative & Quantitative losses need to be minimized through proper
grain storage design. Collectively losses are caused by:
1. Reduction in weight due to factors such as spillage,
2. Consumption by pest,
3. Due to physical changes in temperature & moisture content,
4. Contamination of mycotoxins & Insects,
5. Rodents Control
6. Deterioration for specific period of time, beyond their normal shelf life
Several mycotoxins in agricultural products cause health hazards to people and animals
and economical problem. Dangerous mycotoxins are naturally present in foods, feeds
and our environment. Ionizing radiation such as gamma-rays can stop growth of food
spoilage organisms, including bacteria, molds and yeasts. It also inactivates pathogenic
organisms including parasitic worms and insect pests,Chemical treatment has been
used as the most effective means for the removal of mycotoxins from contaminated
commodities.
In general, the higher the temperature the shorter the storage life of horticultural
products and the greater the amount of loss within a given time, as most factors that
destroy the produce or lower its quality occur at a faster rate as the temperature
increases (Atanda et al. 2011).
Fumigants: A fumigant is a chemical which at the required temperature and pressure
can exist in the gaseous state in sufficient concentration to be lethal to a given pest
organism.
Fumigation is a treatment that rids stored grain of insects by means of a poisonous gas
called a fumigant. This substance, produced and concentrated as a gas, is lethal for
specific living species. Unlike contact powders, the fumigant penetrates to the interior of
the grain mass and reaches the largely invisible incipient forms (eggs, larvae)
developing there. Fumigants spread throughout the area where released, therefore,
used in totally sealed enclosure. M ethyl bromide: It is highly toxic, colourless and
odourless, has residual effect in the grain and accumulates in the human body. For this
reason, methyl bromide should not be used as a fumigant in grain storage programme.
Magnesium or Aluminium phosphide : This is very effective against most pests but
does affect taste or smell of the fumigated grain. At the same time, it leaves no residues
on the grain, so it can safely be used for food grains.After fumigation, the grain storage
should be aerated and thoroughly cleaned. The collected trash should be removed
away from the storage area to prevent further breeding of insects and re-infesting the
grains.
Cause of loss Measure
Reduction in weight due to Proper Bag packing for every material stored
factors such as spillage
Consumption by pest Air-tight storage, Fumigation, Treatment by contact Insecticide
Changes in temperature & Higher the temperature the shorter the storage life of horticultural
moisture content, products and the greater the amount of loss within a given time.
Contamination of mycotoxins Lowering moisture content of plant seeds, after post harvesting
& Insects and during storage; Store commodities at low temperature
whenever possible; Inactivation or detoxification of mycotoxins
contaminated; G amma-irradiation of large-scale commodities;
treatment with natural products from plants or herbs; chitosan or
derivative of chitin isolated from crustacean shells; love oil other
herbs: thyme, star anise seeds , black and white pepper.
plumbago indica; Last but not least Chemical Treatment
Temperature & Moisture control
Insecticides and Fumigants (M ethyl Bromide , Phosphine)
Rodents Control Field rats live in burrows. To kill these rats, one zinc phosphide
tablet per burrow is required and mouth of burrows need to be
sealed with mud after placement of the tablets.
Rat traps /Sonic and ultrasonic repellents are also being used to
repel rats.
Chemical method: Poison baiting to kill rats. Zinc phosphide in
food bait or ready to use single dose anticoagulant can be used
for poisoning rats.
Deterioration for specific Need proper track of each material so that loss due to overtime
period of time, beyond their period can be avoided
normal shelf life
Insect Fragments: Produce should not be stored at moisture contents higher than
indicated below.
Mositure Content limit In %
paddy 15%
13%
rice, maize, wheat, sorghum 16%
millet 15%
7%
cowpeas, beans
groundnuts, cocoa beans
Type of Methods & Designs
There exist two methods of grain storage:
1. Bag storage
2. Loose in bulk storage
The choice among these two methods is based on the following local factors
● Type of grain
● Duration of storage
● Value of grain
● Climate
● Transport system
● Cost and availability of labour
● Cost and availability of bags
● Incidents of rodents and certain types of insect
Traditional storage structures- (Bulk type)
1. Bhukhari type
Cylindrical in shape
Made of mud or combination of mud and split
bamboo
Raised above the ground by wooden or masonry
platform
Floor,Walls,Roof
Rat proofing cones
Grains – wheat, gram, paddy, maize and sorghum
Capacity – 3.5 – 18 t
2. Kothar type
Store – paddy, maize, sorghum, wheat
Capacity – 9-35 t
Structure – box
Improved Kothar – 5cm thick wooden
planks and beams
No gap between the planks
3. Improved Improved bulk storage structures
Modern storage structures
1. Bagged storage system
2. Silo storage system
3. Air-tight storage system
4. Aerated storage system
5. Low temperature storage system
6. Controlled atmosphere storage system
7. Damp grain storage system with chemicals
Bagged storage system
Storage capacity is from 25 tonnes
Generally the length is about twice
the width or greater
The entire structure should be
moisture proof
Large size doors of 2.4 x 2.4 m and
top ventilators
Each door is provided with a light
overhanging hood
It should be provide with ventilators
– having wire netting and shutter
Damp proof floor
1) 15 cm thick layer of gravel and sand well rammed at the bottom
2) 12.5 cm thick layer of stone or brick ballast or double layer of brick
3) 10 cm thick layer of cement concrete (1:4:8)
4) 1.25 cm thick bitumen mixed with sand
5) 4 cm thick layer of cement concrete (1:2:4)
6) 2.5 cm thick layer of cement concrete (1: 1 1/2: 3)
Walls
1) The walls are made of bricks or stone laid either in lime mortar (1:2), cement mortar
(1:6)
2) Thickness of the wall is either 37.5 or 45 cm
3) The height of the walls on which trusses are kept: 5.5 m
Roof
1) Either gabled or flat roof
2) Gabled roof is covered with corrugated sheet
3) Flat roof is more durable – either reinforced brick or concrete – 10 to 12.5 cm thick
4) The terracing on the roof is made of brick ballast, surkhi, and lime ( 3.5: 1:1)
1.S ealed door 2 . F loor 3. R at proof slab 4 . Air proof slab
Pic -Modern storage Godown
Grain storage Design for Satpura Hostel
Cause of loss Measure
Reduction in weight due to Proper Bag packing for every material stored
factors such as spillage
Consumption by pest Fumigation: M agnesium or Aluminium phosphide : This is
very effective against most pests but does affect taste or smell of
the fumigated grain. At the same time, it leaves no residues on the
grain, so it can safely be used for food grains.After fumigation, the
grain storage should be aerated and thoroughly cleaned.
Changes in temperature & Ground floor, Damp proof floor & wall, Maintain a height of at least
moisture content, 1 feet from Ground level,
Contamination of mycotoxins 1. Drying Before Storage: Lowering moisture content of
& Insects plant seeds, after post harvesting and during storage;
Rodents Control 2. Traditional Options: Treatment with natural products from
plants or herbs; chitosan or derivative of chitin isolated from
crustacean shells; love oil other herbs: thyme, star anise
seeds , black and white pepper. plumbago indica;
3. Temperature & Moisture control
Insecticides and Fumigants (Methyl Bromide ,
Phosphine)
4. Other Options: Gamma-irradiation of large-scale
commodities;
1. Rodent Proof Construction
2. Rat traps /Sonic and ultrasonic repellents are also being
used to repel rats.
Deterioration for specific Material Is not stored for very high period(2-3 month only) so this
period of time, beyond their problem will not arise
normal shelf life
Construction Requirement:
● Rodent Proofing
● Ventilation with Exhaust Fan on back side
● Ground floor : To maintain low temperature
● Damp proof floor & wall
● Maintain a height of at least 1 feet from Ground level
● 2 feet(width)*7 feet (height) rack metal parallel to side-walls
● Maintain a distance at least of 1 feet between rack & side waals
● Air-Tight Door installation
Image of Rodent proof construction
Top View of Satpura Grain Storage system
References
1. http://onlinelibrary.wiley.com/doi/10.1111/j.1757-837X.2012.00150.x/abstract
2. http://www.actioncontrelafaim.org/sites/default/files/publications/fichiers/technical
_paper_phl__.pdf
3. http://www.fao.org/fileadmin/templates/ess/documents/meetings_and_workshops
/GS_SAC_2013/Improving_methods_for_estimating_post_harvest_losses/Final_
PHLs_Estimation_6-13-13.pdf
4. http://www.actioncontrelafaim.org/sites/default/files/publications/fichiers/technical
_paper_phl__.pdf
5. http://www.fao.org/wairdocs/x5002e/X5002e02.htm
6. https://docs.google.com/spreadsheets/d/1f4i3UbpFLvJxbN8JP9E_9W5CLvy4oe_
R8oZkV2uhceo/edit#gid=2047369968
7. http://www.actioncontrelafaim.org/sites/default/files/publications/fichiers/technical
_paper_phl__.pdf
8. http://www.fao.org/docrep/X5036E/x5036E0y.htm#Insect
9. http://vikaspedia.in/agriculture/post-harvest-technologies/technologies-for-agri-ho
rti-crops/post-harvest-management-of-pulses/stored-grain-pests-and-their-control
#section-3