WHEAT - Wheat is a type of cereal belonging to the grass family (Gramineae), the term "cereals" covering the grain fruits of cultivated grasses (spikes or ears in the case of wheat, rye, barley and corn; panicles in the case of oats and rice).
Today, wheat is the most important type of grain, with winter wheat being predominant.
After harvesting, wheat usually undergoes further post-ripening, which consists of the high molecular weight substances congregating further with water being expelled (syneresis). As the surface of the cereal then becomes damp because of the elevated water content, this is described as "sweating". In this state, the cereal is highly susceptible to mold and must not as yet be shipped. However, if the water content of the cereal is relatively low (approx. 13 - 14%), proper storage allows the sweat moisture to be absorbed by the air without the risk of mold growth. This sweating process proceeds for a period of approximately 1 - 2 months.
Grain size: diameter 2 mm, length 5 mm
Oil content: 1.9 - 2%
- Commodity Name:
GRAIN (Barley, Maize, Oats, Sorghum, Wheat)