Commodity Prices
Commodity prices in US are stable and were close to same levels as last week. Corn was reported at $94 per MT FOB US Gulf, while Sorghum price for the week averaged at $96 per MT FOB US Gulf. Corn Gluten Meal was reported at $ 298 - 300 per MT FOB US Gulf, while Corn Gluten Feed was reportedly traded at $ 98 per MT FOB US Gulf.
Prices in India are a little higher than last week. With supplies dwindling, prices are bound to go up. Desi red variety from Rajasthan and parts Maharashtra was traded at over Rs.5500 ($135) per MT much higher than last week trade of $122 per MT. Similarly the yellow variety prices were up from $ 119 to $ 122 per MT in the market yard. Prices in Karnataka and Andhra were stable at Rs.4600 ($106) – Rs.4850 ($110) per MT, but supplies were small this week. Prices in Gujarat, Maharashtra and Rajasthan were reported higher than last week and ranged from $121 per MT in Maharashtra to $137 per MT in Gujarat for mixed varieties.
What can be expected out of Rabi is still a big question. Though GOI had fixed the target for Wheat at 80 MMT, it is now becoming evident that India would produce about 72-74 MMT of wheat crop, which will also be dependent on winter rain and temperatures in wheat growing areas. As per the meterological department, the country as a whole is about 10% rain deficit. In south peninsular India, including Andhra Pradesh, Karnataka, Tamil Nadu, Kerala and Lakshadweep, which grows oilseeds like sunflower and groundnuts, cereals like corn and pulses, rainfall is down by a almost 18%.
Grain Storage in tropical conditions
In India all of the grain though is brought to the market yards in bulk, but is stored in gunny bags, which for wheat are new, but for paddy and corn are always old and used. In most cases corn is bought at high moisture levels of 16-20 percent and packed in bags at such high moisture levels, which leads to its deterioration. High moisture grain produces a high relative humidity between the kernels, which allows the mold to grow and respire rapidly. Each percentage point greater than 14 percent increases the rate of grain respiration and deterioration by a factor of 2 at the temperature range encounter in tropical storage as in India. Most believe drying of corn is done to reduce its moisture content. What is really happening during drying is keeping the crop ahead of spoilage. Without drying, shelled corn at high moisture levels will spoil (mould growth) under warm ambient temperatures.
As per Thompson (1972), a 13 percent moisture content corn can be stored for 100 days at a temperature of 20 degrees C. As the temperature rises, the same grain can be stored for less time safely. A 14 percent moisture corn will store safely for 24 days at a temp to 25 degrees C. Hence it vital that the temperature and humidity is monitored during grain storage, specially when grain is stored in bags. It also vital to follow a FIFO system in managing supplies (first in - first out).
Stored grain insects are a problem if you are storing grain through periods of warmer weather. Insect activity increases above 17 degree Celsius. Even though storage conditions are good and the areas within the store with poor air circulation may be much warmer and the insects will proliferate. They maintain their own climate - warm and moist. From a grain standpoint, warm and moist equals spoilage.
Although most of the molds start in the field they may not be easily seen. It is important to the grain samples before it is stored. Moderate temperature and high relative humidity in storage will increase the fungi and the rots they cause. Small to almost non-detectable levels of mold in the field can led to significant mold problems if they go undetected and are allowed to develop in storage. Molds cause most of the heating, caking and deterioration in corn during tropical storage. They can be managed by controlling the moisture and temperature of the stored grin. Four major fungi that cause storage molds are Penicillium, Aspergillus, Cladosporium and Alternaria.
Penicillium and Aspergillus can occur in the field and in storage. Although they are difficult to tell apart, they do produce a slight difference in colour. Penicillium is a blue-green powdery mildew while Aspergillus is a grey-green or yellow-green coloured mould. The symptoms range from mold growth on the kernel surface to internal discolouration of the embryo ("Blue-eye mold"). Aspergillus produces toxin called aflatoxin, while Penicillium produced toxin such as penicillic acid.
Alternaria and Cladosporium produce a black mold and are considered "opportunist" fungal pathogens. They strive when harvest conditions are delayed, injury from insects/birds, premature crop death from frost. Alternaria and Cladosporium ear rots produce black spore masses. Most often found when ears are injured by birds, insects or frost damage. Prolonged wet conditions (free moisture) and delayed harvest increase these diseases.
Storage molds can reduce feed value, marketability as well as lower germination, discolour the seed, cause caking and heating. Some of these fungi (Fusarium, Gibberella and Aspergillus) can produce certain toxins and pose a risk not only to livestock but to human health.
The best way to preventing or slowing the development of molds in stored corn is through aeration, maintaining proper temperature and moisture content, controlling insects, minimizing mechanical injury, regular inspection and removing broken kernels or fine grain particles. Although all of these points are critical, the importance of clean grain is often undervalued. Fines and broken kernels are ideal locations for mold growth to begin and subsequently spread to the healthy grain.
More information on Grain Storage in Tropical Climates can be found at http://www.grains.org/pdf/CORNE.PDF
Can Irradiation help in food safety?
Food irradiation is the process of applying electromagnetic radiation, a form of energy that includes visible and ultraviolet light, to foods. There are three source of radiation:
a. Gamma rays (uses radioactive isotopes [eg, cesium 137, cobalt 60])
b. High-energy electrons
c. X-rays
While the three types of ionizing radiation have the same effects on food, there are some differences in how they work. For example, electron beams and x-ray radiators are operated by electricity and do not use radioactive isotopes (eg, cobalt 60). Current food production and processing industry plans for implementing food irradiation primarily involve electron beams and x-ray radiators. The radiation sources used in food irradiation do not make food radioactive.
1. Irradiation can reduce the presence of foodborne pathogens, according to numerous studies conducted worldwide for over 50 years. Irradiation within approved dosages has been shown to destroy at least 99.9% of common foodborne pathogens (eg, Salmonella, Campylobacter, E coli O157:H7, Listeria monocytogenes), which are associated with meat, poultry, and secondary contamination of fresh produce.
2. At approved doses, irradiation does not sterilize food. However, it prolongs shelf life of many fruits and vegetables by reducing growth of spoilage bacteria and mold and by inhibiting sprouting and maturation. As a result, products can be harvested when fully ripened and can be transported and displayed for longer periods while maintaining desirable sensory qualities.
The irradiation process is not suitable for all products. Foods with high fat content, such as fatty fish and some dairy products, may develop off-odors and tastes because of the acceleration of rancidity. Also, foods with high protein content, such as meat and poultry, can have changes in flavor and odor after irradiation. These effects can be substantially minimized by irradiating at chilled or frozen temperatures and by highly regulating the irradiation dosage.
Despite the benefits of irradiation, the widespread use of irradiated food hinges largely on consumer confidence in the safety and wholesomeness of these products. The cumulative evidence from more than four decades of research carried out in laboratories in the United States, Europe, and other countries worldwide indicates that irradiated food is safe to eat.
More information on irradiation in food is available on http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm
Amit Sachdev
Representative
U S Grains Council,
E mail: bluecross@touchtelindia.net
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