Background:
Grains, the nutritional powerhouses, are sought after by insects, animals, and humans alike. The challenge lies in safeguarding these precious seeds from potential invaders, especially insects that may have laid eggs during the growing season. Typically, grains are treated with chemicals in silos to ward off pests, but at THE STONE MILL, we advocate for a chemical-free approach to ensure the purity of our food.
Suggestion:
Storing grains wisely is essential to prevent both insect infestations and the introduction of harmful chemicals.
Understanding the Insect Lifecycle:
Identifying Insects: An insect cannot undergo a full life cycle in the human digestive system in less than 24 hours, ensuring that if accidentally consumed, the impact is minimal. So, as the saying goes, ‘don’t panic; it’s organic.’
The Stone Mill’s Long-term grain storage recipe:
Follow this recommended storage procedure to maintain the vitality and freshness of your grains for decades. We’ve successfully stored grains for over 10 years using this method, and the results speak for themselves.
Equipment:
1. 70 Microns thick food-grade plastic (HDPE) bags
2. 25l Thick Sealable Plastic Buckets or Containers
3. 3mm Diameter Cotton Rope
4. A Deep freeze that can reach -20 deg C
Preparation:
1. Make up 5 kg bags of the grain in the plastic bags, tightly squeeze all the air out. While the air is out, turn the top open bag-end and then form a goose-neck and tightly tie it with a piece of rope. Ensure that the grains are dry and that no water gets in contact with the dry grain and that the bags are whole, not punctured.
2. Freeze for 7 days at -20deg C. All the bags should be packed at the bottom of the fridge, as there is it where it get to minus 20 deg C. This temperature will kill all possibly insect activity present in the grain. In short, we call it insect sterilisation. We have successfully sprouted wheat seeds after it was frozen for more than 6 months, which clearly indicates that the seeds are still alive and well and in a good/healthy state, having not been damaged by the low temperature.
3. Remove the frozen bags from the fridge, place it on top of a dry towel, cover it with another dry towel. It will condense moist on the outer layer of the bag. Dry it for three times in the next 24-hour period, ensuring that it is completely dry before the next step.
CAUTION: If the grain absorbs water and moist and is stored in a sealed container it will become mouldy and not fit for consumption.
4. Put 4x5kg sealed, frozen and dry bags in the 25l bucket and seal it with the bucket lid. This will ensure that no pests or insect can get to the grain and infect the already sterilized grain. This double action (the bucket material and the bag material) insulate the grain from the atmosphere.
5. Store the bucket in a cool (Max 25 Deg C), dry and dark (CDD) place.
By following these steps, you can ensure that your grains remain in top condition, ready to enhance your meals for years to come.
