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Why storage matters
After months of hard work, part of the harvest is often lost to moisture, insects, rats and fungus. Good storage protects your crop and also gives you the freedom to wait and sell when prices are better, instead of selling immediately at a low rate.
For grains and pulses
- Dry properly: Dry the grain in the sun until moisture is around 10 to 12 percent. A simple test: the grain should break with a clear "click" when bitten.
- Clean before storing: Remove broken grains, dust, stones and weed seeds. These attract insects.
- Use clean bags or bins: Use new or well-cleaned gunny bags, or metal or hermetic (airtight) storage bags and silos.
- Keep off the floor and walls: Stack bags on wooden pallets or a polythene sheet, about 50 cm away from walls.
- Check regularly: Open and inspect stock every 2 to 3 weeks for heat, smell or insects.
Neem leaves mixed with stored grain are a traditional natural repellent. If chemical fumigation is needed, get it done only by trained persons and follow the label instructions strictly.
For fruits and vegetables
- Harvest in the cool hours of early morning or evening.
- Keep produce in shade immediately after picking.
- Sort and grade: separate damaged pieces so they do not spoil the rest.
- Use ventilated plastic crates instead of sacks to avoid bruising.
- Low-cost options like zero-energy cool chambers (brick and sand coolers) can keep vegetables fresh for a few extra days.
Warehouse and cold storage
For larger quantities, government-registered warehouses and cold storage units offer safe storage at a fee. Produce kept in a registered warehouse can also be used to take a loan against the stored stock (warehouse receipt financing), so you get money now and sell later at a better price.
Tip: Note the date, quantity and quality of every lot you store. Clear records help you decide when to sell and make it easier to show buyers what you have.