Editing Cereal (section)

=== Preprocessing and storage ===

If cereals are not completely dry when harvested, such as when the weather is rainy, the stored grain will be spoilt by [[mould]] fungi such as ''[[Aspergillus]]'' and ''[[Penicillium]]''.<ref name="Barr-2019"/><ref name="Wiley 2016 pp. 364–375">{{cite book |chapter=Spoilage of Cereals and Cereal Products |editor1=Erkmen, Osman |editor2=Bozoglu, T. Faruk |title=Food Microbiology: Principles into Practice |publisher=Wiley |year=2016 |isbn=978-1-119-23776-1 |doi=10.1002/9781119237860.ch21 |pages=364–375}}</ref> This can be prevented by drying it artificially. It may then be stored in a [[grain elevator]] or [[silo]], to be sold later. Grain stores need to be constructed to protect the grain from damage by pests such as seed-eating birds and [[rodent]]s.<ref name="Barr-2019"/>

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File:Woman from small village peeling corn - Zambia.jpg|Peeling [[maize]] in [[Zambia]] 
File:Grain elevators on a farm in Israel (cropped).jpg|[[Grain elevator]]s on a farm in Israel
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