which has more moisture in it freeshly harvested wheat or wheat that you buy from the market. give reason.
Answers
Answer:freshly harvested wheat
Explanation:
Because market sheet reach us after all detailed process while fresh seed are just grown
Answer:
Explanation:Wheat farmers are trying to wrap up spring harvests before fall corn and soybean harvests begin. It’s a busy time of year on the farm. Historically, wheat farmers have taken their harvests straight to market instead of drying and storing them on-farm. It takes time to properly dry and manage wheat for long-term storage. Time farmers don’t have.
Given the current wheat market, however, many farmers are making the decision to store their wheat on-farm anyway. Being able to dry and store freshly harvested wheat produces a higher quality product. Wheat that has been rewetted repeatedly with dew and rain while awaiting field drying is almost always compromised. So that’s one advantage.
Market management is the biggest reason farmers are turning to drying and storing wheat on-farm. And it’s even more appealing when drying and handling equipment is already in place for other crops. Sure, it’s pressure to get it all orchestrated, but getting top dollar for wheat right now trumps logistical irritations.
Getting the Right Wheat Moisture Content for Storage
The ideal wheat moisture content at harvest is between 18% and 20%. This is above the ideal wheat moisture content for stored wheat. You’ll want to bring the moisture content down to 13.5% if you plan to sell soon, since that is the ideal wheat moisture content for the best selling price. If you plan to store the wheat for a year, or more, you’ll want to bring it down even more to 12.5%.
To dry wheat, air is forced at a high flow rate through the grain, which carries moisture away. It’s the temperature and relative humidity of the drying air that causes wheat to dry to a desired moisture level.
Let’s say the air is 60 degrees and the relative humidity of the air is 70%. If that air is heated to 80 degrees, the relative humidity will drop to around 35%. Those conditions would take the wheat’s moisture content from say 14% to under 9%. When the air is heated, it can hold more water, which in turn dries the wheat to a lower moisture content.
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