LINSEED - Linseed is a fairly hardy seed and can be stored in dry temperate conditions for a considerable time. When subjected to humid, unventilated conditions the seed tends to coagulate and will deteriorate rapidly. The types of linseed vary considerably, according to the country of origin, both in size and color, and linseed from the Near East (Iran, Iraq, etc.) will often be found to contain a high percentage of fine dust of a sandy nature. As this is used for production of linseed oil, cake and meal, damaged seed will produce poor quality oil, dark in color and high in free fatty acid content, and a cake or meal deficient in proteins. Damage from moisture, heat and sweat, apart from being evidenced by coagulation, will also set up an internal discoloration of the seed, which should normally be white or near white in color. The quickest way to establish damage by overheating in the case of linseed is to crush suspect seeds. When the seed is heat-damaged the internal color varies from a light brown to completely black in very severe cases. Sound seed is of a light yellow color.
Where seed has been damaged by water a musty odor is present. This odor varies in strength according to the extent of the water damage.
The critical aspects are moisture content, particularly through water damage, and this can be exaggerated by heat or lack of ventilation during the course of transit. Speed in protecting damaged seed is essential, as rapid deterioration can take place. Losses in value can be avoided by modern methods of drying.
- Commodity Name:
OILSEEDS (including Palm Kernels, Peanuts, etc.)