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Grain Grading Primer

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Grain Grading Primer Marketing and Regulatory Programs Grain Agricultural Marketing Service Grading Federal Grain Inspection Service Washington, D.C. Primer October 2016 United States Department of Agriculture Agricultural Marketing Service Federal Grain Inspection Service Informational Reference October 2016 Grain Grading Primer Foreword The effectiveness of the U.S. grain inspection system depends largely on an inspector’s ability to sample, inspect, grade, and certify the various grains for which standards have been established under the United States Grain Standards Act, as amended. This publication is designed primarily to provide information and instruction for producers, grain handlers, and students on how grain is graded. It is not designed for Official grain inspectors for they must necessarily use more detailed instruction than that provided herein. In view of this fact, the Federal Grain Inspection Service, published the Grain Inspection Handbook, Book II, Grain Grading Procedures, which documents the step-by-step procedures needed to effectively and efficiently inspect grain in accordance with the Official United States Standards for Grain. The mention of firm names or trade products does not imply that they are endorsed or recommended by the United States Department of Agriculture over other firms or similar approved products not mentioned. Foreword Table of Contents The U.S. Department of Agriculture (USDA) prohibits discrimination in its programs on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, and marital or familial status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint, write to the USDA, Office of Civil Rights, Room 326-W, 1400 Independence Avenue, SW, Washington, DC 20250-9410, or call (202) 720-5964 (voice and TDD). USDA is an equal employment opportunity employer. Table of Contents 1 BARLEY page 4 2 CANOLA page 37 3 CORN page 59 4 FLAXSEED page 85 5 OATS page 104 6 RYE page 133 7 SORGHUM page 159 8 SOYBEANS page 188 9 SUNFLOWER SEED page 215 10 WHEAT page 243 Chapter 1: Barley Grain Grading Primer Chapter 1 Barley Grain Grading Primer Chapter 1: Barley October 2016 Page 1 - 1 Contents Chapter 1: Barley Barley Definition ���������������������������������������������������������������������������������������������������������������������4 Class ........................................................................................................................................4 Malting Barley .........................................................................................................................4 Grade Requirements �������������������������������������������������������������������������������������������������������������5 Sample Grade .........................................................................................................................7 Heating ....................................................................................................................................7 Distinctly Low Quality ............................................................................................................8 Special Grades........................................................................................................................8 Processing the Original Sample ...........................................................................................9 Boerner Divider.....................................................................................................................10 File Sample............................................................................................................................ 11 Use Moisture Proof Containers ........................................................................................... 11 Moisture ���������������������������������������������������������������������������������������������������������������������������������12 Check for Sample Grade ......................................................................................................13 Check for Garlic ....................................................................................................................13 Dockage.................................................................................................................................14 Mechanical Cleaning ������������������������������������������������������������������������������������������������������������14 Rescreening ..........................................................................................................................15 Check for Insects..................................................................................................................15 Live Weevils ��������������������������������������������������������������������������������������������������������������������������16 Other Live Insects ................................................................................................................16 Check Odor ���������������������������������������������������������������������������������������������������������������������������16 Check for Stones ..................................................................................................................17 Test Weight per Bushel .......................................................................................................17 Processing the Work Sample ..............................................................................................18 Check for Smut ���������������������������������������������������������������������������������������������������������������������19 Check for Ergot ���������������������������������������������������������������������������������������������������������������������19 Determine Thin Barley .........................................................................................................19 Determine Plump Barley ������������������������������������������������������������������������������������������������������20 Grain Grading Primer Chapter 1: Barley October 2016 Page 1 - 2 Sieving Procedure ���������������������������������������������������������������������������������������������������������������20 Determine Class & Subclass ...............................................................................................21 Damaged Kernels .................................................................................................................22 Visual Reference Images .....................................................................................................22 Blight-Damaged �������������������������������������������������������������������������������������������������������������������23 Mold-Damaged ......................................................................................................................23 Frost-Damaged Kernels �������������������������������������������������������������������������������������������������������23 Germ-Damaged (Sick / Mold)...............................................................................................24 Heat-Damaged ......................................................................................................................24 Weevil or Insect-Bored .........................................................................................................25 Sprout-Damaged ...................................................................................................................25 Check for Blighted Barley....................................................................................................25 Malting Factors .....................................................................................................................26 Injured-by-Heat ���������������������������������������������������������������������������������������������������������������������26 Injured-by-Frost ....................................................................................................................27 Injured-by-Mold ���������������������������������������������������������������������������������������������������������������������27 Kernel Texture .......................................................................................................................27 Barley Pearler Procedure.....................................................................................................28 Standardizing the Pearler ....................................................................................................29 Foreign Material ....................................................................................................................29 Wild Oats ...............................................................................................................................30 Other Grains..........................................................................................................................30 Sound Barley ........................................................................................................................30 Skinned and Broken Kernels...............................................................................................31 Broken Kernels .....................................................................................................................31
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