CROP

PROCESSING
Crop processing is a crucial step in converting raw harvested
agricultural products into valuable marketable products.

Crop processing encompasses a range of activities, each

designed to enhance the quality, shelf life, and marketability
of agricultural products.
Grain Crops
is essential staples in the global food
supply, and their processing involves
various steps to transform raw
harvested grains into products
suitable for consumption.
common steps in the crop processing of grain
crops;
harvesting grinding
cleaning sorting & grading
drying packaging
storage value-added process
milling quality control
 Grain Crops

Wheat Rice Corn Barley

Oats Rye Sorghum Quinoa

 Wheat Bread
Wheat

Wheat Pasta

Wheat Flour

Wheat Crackers
 Instant Rice
Rice

Rice Flour

Rice Cake
 Corn Flakes
Corn

Corn Chips

Corn
Oil
 Barley Flour
Barley

Malted Barley

Food Supplement
Oats
Oat Meal

Granola Bars
 Rye Bread
Rye

Rye Whiskey

Rye Flakes
Sorghum
Sorghum Flour

Sorghum Syrup
Quinoa
Quinoa Salad Mix

Quinoa Flour
Crop processing in grain crops offers several advantages that contribute to the
overall efficiency, safety, and marketability of agricultural products.

Increased Shelf Life Marketability and Convenience

Reduced Post-Harvest Losses Value Addition
Improved Quality Food Safety
Enhanced Nutritional Value Utilization of By-Products
Diversification of Products Global Trade
Thank you
very much!
 References
https://www.echocommunity.org/resources/1a240bc2-b1be-433a-bfb0-6553ea4731b5?
fbclid=IwAR3ZXL8lzw3J56QBB1HuFgMYtJLLwID1Ydhc1LXdxG8himqvtq2htViKImg

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/grain-crops

https://education.nationalgeographic.org/resource/grain/
Crop Processing
Techniques
- REFERS TO THE SERIES OF
OPERATIONS AND
TECHNIQUES USED TO
CONVERT RAW
AGRICULTURAL PRODUCTS
SUCH AS GRAINS, FRUITS
AND VEGETABLES INTO
CONSUMABLE GOODS OR
 PRIMARY
PROCESSING
- refers to the initial stage of
crop processing where basin
operations are performed to
prepare the raw agricultural
products for further
consumption.
 Threshing
Cleaning
SORTIN Drying
G
Storage
Grading
 SECONDARY
PROCESSING

- refers to the stage in manufacturing

or production where raw materials are
treated of transformed into higher
value products
*Milling and Grinding *PRESSING AND
EXTRACTION
*Packaging
*Mixing and Formulations
*Preservation
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COMMON PROCEDURE
FOR CONDUCT OF
PRACTICAL
WHEAT GRAINS
Culinary Uses:
- Wheat grains are commonly ground into flour, which is then used to
make a variety of food products such as bread, pasta, noodles, cakes,
cookies, and pastries.
- Wheat grains can also be cooked and used in salads, soups, and pilafs.
■ - Wheat bran, a byproduct of milling wheat into flour, is often used as
a dietary supplement or added to baked goods for added fiber.
Harvesting:
Wheat: Harvesting typically involves cutting the mature wheat plants with
specialized equipment like combines.
■ Other Grains: Harvesting methods vary; for example, rice may be
harvested by cutting or using specialized machinery, while barley and oats
are often swathed before combining.

Cleaning:
Wheat: After harvest, wheat goes through cleaning processes to remove
impurities like chaff and foreign materials.
■ Other Grains: Similar cleaning steps are applied, but the specific
impurities and methods may differ depending on the grain.
Drying:
Wheat: Drying is crucial to reduce moisture content and prevent mold
growth. Typically, wheat is dried using fans or dryers.
■ Other Grains: Drying methods vary; for instance, rice may undergo
sun-drying, while maize may use mechanical dryers.

Storage:
Wheat: Stored in silos or bins with controlled temperature and humidity
to prevent spoilage.
■ Other Grains: Different grains may have specific storage
requirements. For example, rice is often stored in warehouses with
controlled conditions.
Here are the examples of common
procedures:
Preparation of Raw Material:
- Start with clean and quality wheat grains.
■ - Remove any impurities like stones, debris, or damaged grains.

Cleaning:
- Use a grain cleaner or separator to remove remaining impurities.
■ - This ensures the processed grains meet quality standards.
Weighing and Measuring:
- Measure the quantity of wheat to be processed.
■ - Ensure accurate measurements for consistency in the processing.

Milling:
- Use a mill to grind the wheat into flour.
■ - Adjust the mill settings to achieve the desired fineness.

Sifting:
- Pass the milled flour through sifters to separate different particle
sizes.
■ - This step helps refine the flour texture and remove any remaining
impurities.
Quality Control:
- Check the quality of the processed flour by conducting tests like moisture
content, gluten content, and particle size distribution.
■ - Ensure the flour meets industry or regulatory standards

Packaging:
- Package the processed wheat flour into appropriate containers or bags.
■ - Ensure proper labeling with product information.

Storage:
- Store the processed grain products in a clean, dry, and cool environment.
■ - Follow recommended storage conditions to maintain quality.
Cleaning and Maintenance:
- Regularly clean and maintain the processing equipment to prevent
contamination.
■ - Follow manufacturer guidelines for equipment maintenance.

Documentation:
- Keep detailed records of the processing steps, measurements, and
quality control checks.
■ - Documentation is crucial for traceability and quality assurance.
 WHY DO WE PROCESS OUR FOOD
CROP

Processing of food crops serves multiple essential

functions within the food industry. Primarily, it aids in
preservation, extending the shelf life of food crops
through various methods like canning, drying,
freezing, or pickling.
Canning-is a preservation method that involves
placing foods in jars or similar containers
and heating them to a temperature that
destroys micro-organisms that cause food to
spoil.
Drying-removes the moisture from the food so that
bacteria, yeasts, and molds cannot grow and spoil the food.
Freezing-in food processing, method of preserving food
by lowering the temperature to inhibit microorganism
growth.
Additionally, processing enhances convenience for
consumers by creating ready-to-eat or easy-to-prepare
products, catering to modern lifestyles where time is
often limited. Processing can be utilized to fortify foods
with additional nutrients, addressing nutritional
deficiencies and improving the overall nutritional value
of food products. In sum, the processing of food crops is
integral to ensuring food safety, accessibility, and
enjoyment for consumers, while also addressing broader
concerns such as food security and nutrition.
 Methods for Determining Moisture Content

1. Oven Drying Method:

This is a traditional method where a sample is weighed and
then dried in an oven at a specific temperature for a set
period. The loss of weight during drying is used to
calculate the moisture content of the sample.
 Methods for Determining Moisture Content

1. Oven Drying Method:

This is a traditional method where a sample is weighed and
then dried in an oven at a specific temperature for a set period.
The loss of weight during drying is used to calculate the
moisture content of the sample.
 Methods for Determining Moisture Content

2. Electronic Moisture Meters:

Electronic moisture meters are portable devices that
measure the electrical conductivity or capacitance of a
material to determine its moisture content. They are
commonly used in agriculture, construction, and
woodworking industries for quick and non-destructive
moisture measurements.
 Methods for Determining Moisture Content

2. Electronic Moisture Meters:

Electronic moisture meters are portable devices that measure the
electrical conductivity or capacitance of a material to determine its
moisture content. They are commonly used in agriculture, construction,
and woodworking industries for quick and non-destructive moisture
measurements.
 Methods for Determining Moisture Content

3. Karl Fischer Titration:

Karl Fischer titration is a widely used method for
determining the moisture content in liquids and solid
samples, particularly when the sample cannot be easily dried.
It involves titrating the sample with a Karl Fischer reagent,
which contains iodine, sulfur dioxide, and a base. The
amount of reagent consumed in the reaction is proportional
to the amount of water present in the sample.
 Methods for Determining Moisture Content

3. Karl Fischer Titration:

Karl Fischer titration is a widely used method for determining the
moisture content in liquids and solid samples, particularly when the
sample cannot be easily dried. It involves titrating the sample with a Karl
Fischer reagent, which contains iodine, sulfur dioxide, and a base. The
amount of reagent consumed in the reaction is proportional to the amount
of water present in the sample.
 Methods for Determining Moisture Content

4. Near-Infrared (NIR) Spectroscopy:

NIR spectroscopy measures the absorption of near-infrared
light by organic molecules. It is a non-destructive and rapid
method for analyzing moisture content, among other
properties, in a wide range of materials. NIR spectroscopy
relies on the principle that water molecules absorb specific
wavelengths of NIR light, allowing for the estimation of
moisture content in samples.
 Methods for Determining Moisture Content

4. Near-Infrared (NIR) Spectroscopy:

NIR spectroscopy measures the absorption of near-infrared
light by organic molecules. It is a non-destructive and rapid
method for analyzing moisture content, among other
properties, in a wide range of materials. NIR spectroscopy
relies on the principle that water molecules absorb specific
wavelengths of NIR light, allowing for the estimation of
moisture content in samples.
References:
1.Smith, J. (2018). Moisture Content Determination Techniques in Agricultural Products. Journal of Agricultural Science,
15(2), 87-102.
2.AOAC International. (2016). Official Methods of Analysis of AOAC International. AOAC International.
3.Rojas-Argudo, C., & Font, R. (2020). Near-Infrared Spectroscopy for Non-Destructive Quality Control in Food
Processing. Food Engineering Reviews, 12(3), 167-185.
4.Chavan, U. D., & Murty, V. R. (2017). Recent Advances and Applications of Moisture Content Determination Techniques.
Trends in Food Science & Technology, 68, 88-97.