Wheat and oat. What, Why, When, How

1. Cereals
Wheat and Oat

2. Wheat vs. Oat
Characteristics Wheat Oat
Kingdom Plantae Plantae
Order Poales Poales
Family Poaceae Poaceae
Subfamily Pooideae Pooideae
Genus Triticum Avena

3. Wheat (Triticum aestivum) & Oat (Avena
sativa)

4. Harvesting maturity
Wheat and Oat

5. Harvesting maturity
Wheat
Oat

6.  Reached when the maximum amount of dry matter
has accumulated in the developing kernel.
 However, it vary greatly and is not a reliable way to
determine the physiological maturity.
Wheat

7.  Visual indicators that
accurately predict the
attainment of this
important stage.
Appearance of a dark
layer of cells
 Another visual
indicator of
physiological maturity is
loss of green.
Peduncle
Kernel (including crease)
glumes

8. China (18% of world
production)
United States (8% of world
production)
Winter wheat Planted from mid-
September through
October.
Planted from mid-August
through October.
Harvested from mid-May
through June.
Harvested from mid-May
to mid-July.
Spring wheat Planted from mid-March
through April.
Planted from April through
May.
Harvested from mid-July to
mid-August.
Harvested from mid-
August to mid-September.
Harvesting Period

9.  From two to five feet (60
to 150cm) tall
 Have narrow, blade-like
leaves six to nine inches
(15 to 23 cm) long
The flower cluster is a
panicle, a delicate stalk
that branches into small
stems called spikelet
Oat

10. Harvesting Period
Planting
Warmer areas
January - April
Cooler areas
September - October
Harvest

11. Harvesting Techniques
Wheat and Oat

12. Harvesting Techniques
• Modern and traditional methods of both wheat and oats often depends upon the
scale of production.
• Self-propelled mechanical threshers may be may be found in use in all activities.
• For foods and sales purpose, some of the harvesting techniques are reaping by
hand-pulling of plants or cycling, stoking, and stacking of straw followed by
threshing.
• In small-scale farming situations, wheat are by stationary mechanical threshers.
Wheat

13. • Oats usually are cut with a grain binder.
• Header and the combined harvester- threshers are little used for a
few form.
• Combine-harvester are efficient and economical.
• If oats are exceedingly short/badly lodged, cutting with a mower
sometimes is necessary.
• If oats are lodged, it is sometimes is practicable to cut them in one
direction with a binder.
Oat

14. Combine harvester
Grain binder
Hand pulling

15. Stooking, also known
shocking
Sickle bar mower

16. Quality Grading
Wheat and Oat

17. Grading Factors
~ Kernels are damaged if the groats are fireburnt,
heated, frost-damaged, insect damaged, sprouted,
mildewed, green, badly weather stained, affected
by fusarium or are otherwise damaged.
~ Weather stained and/or mildewed groats are considered
damaged if there is significant brown or black
discoloration on 50% or more of the groat or the
discoloration penetrates into the groat.
WHEAT & OAT
Damage

18. ~ infections of grain heads also were observed in 9% of the
wheat fields surveyed. Ergot infections are
also favored by wet weather at flowering of the grain crop.
~ Binburnt kernels are blackened as a result of severe heating in storage.
A cross of a binburnt kernel is smooth and glossy. A binburnt kernel is
similar in weight to sound kernel.
~ Kernels with black point have a distinct dark brown or black
discoloration of the whole germ and surrounding area.
Ergot
Binburnt kernels (BBT)
Black point (BLK PT)

19. ~ Musty grain has an unpleasant damp, stale and mould aroma. It often arises
through grain being affected by mould which may or may not be visually
apparent in the grain.
~A fungal disease that affects wheat.FHB is not only
reduces yield, but also because it reduces the quality and
feeding value of grain. In addition, the FHB fungus may
produce mycotoxins, including deoxynivalenol (also known as
DON or vomitoxin), that when ingested, can adversely affect
livestock and human health.
Musty
Fusarium head blight (FHB) or scab

20. Handling Process
Wheat and Oat

22. Handling Processes
• To ensure the bacteria, mold, undesired seeds, infested kernels, shrunken and
broken kernels and other foreign material do not contaminate the mill products
or damage the equipment.
• First step in the processing of oat grains.
• To Remove impurities
Cleaning and Grading

23. • Removal and separation of husk from the grain, to obtain oat groats.
• The cleaned raw oats are fed to a large machine, which throws the grains to a
hard surface cause separation of the hull from the kernel called groat
Dehulling

24. Kilning
• The process of absorbing the moisture from the grains.
• Kilning also gives a nutty flavor to the oats
Kilning

25. Sizing and Cutting
• The groat are fed to sizing systems, where machines separate the groats as per their
size.
• After separate the large groats, the small groats and the broken pieces are directed to
the cutting system.
• Sifters are used to sort out small and large pieces.
• In case of shortage of broken pieces, whole oat groats are cut into required sizes
using steel blades.
Sizing and cutting

26. • To separate the branny cover and germ of the wheat kernel from the
endosperm
• Two method involve: oat bran milling and whole flour milling.
• In the fist method, oat groats are send through roll stands, which separate
the bran from the flour. In this process result in two products: oat bran
and oat flour without bran.
• Second method is used exclusively to produce whole oat flour from the
groats.
Milling

27. • This process result in the production of oat flakes or rolled oats.
• Whole or steel cut oats are steamed (for softening) and then passed to
the rolling mill, which is usually, two large corrugated rolls spinning at the
same speed in opposite directions.
Flaking

28. • A process that adjust the moisture level of wheat before
milling, achieves a mellow endosperm and tough bran.
• To equalize the hardness of the different kernels in the wheat
mix before processing.
Conditioning

29. How are they packed?
Wheat and Oat

30. Oat
• Packaged in printed paperboard cartons,
protective liners, and the necessary
adhesives. Also delivered unfolded, or stacked
on pallets.
• The liners, also supplied by outside sources,
must be durable and impermeable to
moisture or moisture vapour.
• Most common type of liners are made of
high-density polyethylene (HDPE) film.
Wheat
• Wheat are stored in moisture-proof, food
grade packaging, polyethylene bags, plastic
buckets, or cans.
• Normally manufactured in high-density
polyethylene (HDPE) or polypropylene
materials.
• Stored in approximately 4.536 kg bags to
easier manipulate, facilitates rotation, and
allows easy inspection of the grain.
For commercial use
Wheat Oat

31. Transportation and Cargo
• Both wheat and oats are mainly transport by bulk containers, also as bagged cargo
(example: seed) in standard containers. However, compliance with limits for the water
content of the cargo and container must be ensured to prevent deterioration.
• Average bulk density
Wheat:75 kg/hectolitre
Oats: 50 kg/hectolitre
• Installation of false bulkhead at the secondary containers provides safe access to the
container and supports the stowed grain independently of the doors, withstand the
rigours of carriage by all forms of transport during its journey from origin to destination.
• Use of liners are important to avoid contact with painting, floor sanding or flaky paint.
• Example of liners: composites water resistant paper, polyethylene film, and foils.

32. How are they stored?Wheat and Oat

33. Wheat and oat
• Stored in a dry place (less than 60 percent humidity).
• Moisture level below 12%
• Lower the grain temperature below 15°C.
• Keep out of dust and insects.
• Stored in a cool dry environment away from bright light.
• Store away from products with strong scent.
• Before being stored in containers, it must be fumigated in order to destroy weevil
eggs and other microorganisms living in the wheat and oat.
• In conditions of high air moisture, high grains moisture and high temperatures,
deterioration of wheat and oat occurs faster (Nora, 1992).
Wheat and Oat

34. The end product before
reaches customers

38. Part 2
Market Survey

39. Characteristics Hypermarkets
(Giants)
Supermarkets
(Hock Kee Seng)
Private retail business
( Treleaf)
Where On the display rack in food
section
On the display rack in food
section
On the display rack in food
section
In what In their original box and
plastic sachets
In their original box and
plastic sachets
In their original box and
plastic sachets
Next to what Biscuits Powdered milk Biscuits
Storage conditions Room temperature Room temperature Room temperature
The commodity/product’s
shelf life?
One year One year One year
Quality of the commodities In good condition In good condition Moderate
Cereals: Wheat

40. Characteristics Hypermarket
( Giant)
Supermarket
(Hock Kee Seng)
Private retail business
(Treleaf)
Where On the display rack in food
section
On the display rack in food
section
On the display rack in food
section
In what In their original can and
plastic sachets
In their original can and
plastic sachets
In their original can and
plastic sachets
Next to what Fruit jam Powdered milk Dried Snacks
Storage conditions Room temperature Room temperature Room temperature
The commodity/product’s
shelf life?
One year One year One year
Quality of the commodities In good condition In good condition Moderate
Cereals: Oat

41. Product DisplayWheat and Oat

42. Hypermarket:Giant

43. Supermarket: Hock Kee Seng

44. Private Retail Business: Treleaf

45. Recommendations
• Keep away from chemical products such as detergent and soap.
• Keep away cereal products from odour products.
• Stored in cool and dry place.
• Departmentalization are required for customer convenience,
especially for groceries and private business retailer.

46. Conclusion
• Cereal products have a longer shelf life in dried condition.
• Cool and dry atmosphere suitable for storing as it inhibits the insects
infestation and fungus infection.

47. • Wegulo, S.N & Carlson, M.P. (n.d) Ergot of Small Grain Cereals and Grasses and its Health
Effects on Humans and Livestock. Retrieved from
http://ianrpubs.unl.edu/live/ec1880/build/ec1880.pdf
• Bloomberg (2013) Wheat Extends Slide to 18-Month Low as Frost-Damage Risks Fades. Farm
Journal. Retrieved from http://www.agweb.com/article/wheat
• Peter R Shewry, N. G. (2002). The structure and properties of gluten: an elastic protein from
wheat grain. Philosophical Transactions Royal Society Lond B Biol Sci, 133-142.
• Randal K. Taylor, M. D. (1995). Harvesting wheat. United States: Department of Biological
and Agricultural Engineering.
• Gutkoski L.C. et al. (n.d.). 9th International Working Conference on Stored Product Protection:
Drying and storage conditions in white oat grains quality. Retrieved from
http://spiru.cgahr.ksu.edu/proj/iwcspp/pdf2/9/6276.pdf
References

48. • Wiersma, J. (2010). How to Easily Tell Wether Wheat Is Physiological Mature. University of Minnesota,
USA.
• Kowalski, C. (2014). Wheat - Planting and Harvest Seasons for Wheat Crops. About.com.
• Mcmullen, M.S. (2000). Handbook of Cereal Science And Technology 2nd Edition, Revised And
Expanded.