Cereals are usually divided into: cereals (high carbohydrate/starch content), legumes (high protein content ) and buckwheat. Grains contain fats, carbohydrates, proteins, nutrients.

Cereals are of great importance for people from- for their value and varied use:

  • for human food production,

  • in animal husbandry as feed (whole grains and bran),

  • in various industries.


Normal grain of each crop and has its characteristic taste, smell, shine, color.

Gloss and color change and lose if the grains are not dried for a long time or are harvested immature.

Smell and taste are generally not very pronounced, but the grains easily absorb third-party odors. If a musty/rotten smell is felt, it means mold is developing, if pests appear in the storage facilities, then initially the smell may be sweetish, and the further one is already becoming hydrogen sulphide. Impurity (grain or weed) in grain badly affects the quality of processed products in the future.

Viability in cereals can be up to 10-15 years, but still stocks should be renewed every 3-5 years.

To increase grain yields, they use new equipment, new varieties, use organic/mineral fertilizers, all kinds of means to protect crops.

Cereals processing with chemicals Fungicides, seed disinfectants, herbicides, regul Growth cells, desiccants - this is all that is used against grain pests. Pesticides can enter the grain even when processing seeds or plants during cultivation, and after harvesting - when the grain is processed in storage.

Once in plants, they can destroy nutrients and form toxic compounds. Due to the fact that some pesticides accumulate not only in the shell of the grain, but also inside, they then end up in processed products that are used for human consumption.

Therefore, an overuse of fertilizers, chemicals can also worsen the nutritional value of the grain harvest.