POSTHARVEST

CEREAL SYSTEM
General Information
Each type of cereal requires a POSTHARVEST
specific, post-harvest
treatment, however, there CEREAL
are certain general principles SYSTEM
that apply to most of them.
General Information
Cereals undergo a number of POSTHARVEST
processing stages between
harvest and consumption. CEREAL
This chain of processes is SYSTEM
often referred to as the total
post-harvest system.
 The post-harvest system can be split
into three distinct areas.

• Postharvest treatment for storage

• Primary processing
• Secondary processing
• Postharvest treatment for storage

The objective of post-harvest treatments is to

address pest and disease problems that may
arise during the transport and storage of a
commodity. These treatments have been
developed to control postharvest insect and
fungal damage.
 Cereal

Harvesting

Threshing Postharvest
Winnowing
treatment for
storage
Drying

Storage
 Cereal Cereal grains are the seeds that come
from grasses such as wheat, rice,
Harvesting barley, oats, sorghum, and maize
(corn).
Threshing

Winnowing

Drying

Storage
 Cereal

Harvesting Harvesting of grain refers to the

activities performed to obtain the cereal
Threshing kernels of the plant for grain, or the
entire plant for forage and/or silage
Winnowing uses.

Drying

Storage
 Cereal

Harvesting

Threshing Threshing, or thrashing, is the process

of loosening the edible part of grain (or
Winnowing other crop) from the straw to which it is
attached.
Drying

Storage
 Cereal

Harvesting

Threshing

Winnowing Winnowing is the method in which

heavier components of the mixture are
Drying separated from the lighter substances
with the help of wind.
Storage
 Cereal

Harvesting

Threshing

Winnowing Drying of grain involves exposing grain to

air with low relative humidity which will
Drying lead to evaporation of the moisture in the
grain and then the moisture's removal away
Storage from the grain.
 Cereal

Harvesting

Threshing

Winnowing
Heat, air and moisture are the enemies of
Drying whole grains. All whole grains should be
stored in airtight containers with tight-fitting
Storage lids or closures.
 Primary
Processing
 Primary
Processing
Primary processing of grain doesn't involve a single
process, but rather a series of steps that prepare the
harvested grains for further processing or storage.
These steps primarily focus on cleaning, sorting,
and removing inedible parts from the grains.
 Primary Processing

This removes dirt, debris, and other

unwanted materials from the grain.
Cleaning This can be done using sieves, air
currents, or magnets.
 Primary Processing

This sorts the grains based on size,

shape, and quality. This ensures
Grading
uniformity in the final product.
 Primary Processing

This removes the inedible outer husk

Hulling of the grain. This is commonly done
for grains like rice, oats, and barley.
 Primary Processing

This is a traditional method of

Pounding grinding grains using a mortar and
pestle. It's still used in some parts of
the world today.
 Primary Processing

This grinds the grain into smaller

pieces, like flour, grits, or meal. This
Milling
is the primary method for making
flour.
 Primary Processing

This removes excess moisture from

the grain to prevent spoilage. This is
Drying often done after cleaning and before
storage.
 Primary Processing

Heat, air and moisture are the

Storage enemies of whole grains. All whole
grains should be stored in airtight
containers with tight-fitting lids or
closures.
Secondary
Processing
 Secondary Processing

Secondary processing of cereals (or 'adding value'

to cereals) is the utilisation of the primary
products (whole grains, flakes or flour) to make
more interesting products and add variety to the
diet.
 Secondary Processing

Secondary processing of cereals includes the

following processes: fermentation, baking,
puffing, flaking, frying and extrusion.
 Secondary Processing
Fermentation Doughs made from cereal flour can
be fermented to make a range of
products.
 Secondary Processing
Baking Doughs and batters made from cereal flours
are baked to produce a range of goods.
 Secondary Processing
Puffing Puffed grains are often used as breakfast cereals
or as snack food. During puffing, grains are
exposed to a very high steam pressure which
causes the grain to burst open.
 Secondary Processing
Flaked cereals are partially cooked and can be
Flaking
used as quick-cooking or ready to eat foods. The
grains are softened by partially cooking in steam.
They are then pressed or rolled into flakes which
are dried. The flakes are eaten crisp and should
have a moisture content of below 7%.
 Secondary Processing
Flaking
 Secondary Processing
Extrusion Extrusion involves heating and forcing food
(usually a dough) through a small hole to make
strands or other shapes. The extruded shapes then
undergo further processing such as frying, boiling
or drying.
 Secondary Processing
Extrusion
SORGHUM
Sorghum bicolor
(Poaceae)
What is Sorghum?
Super grain. Nutritional powerhouse. Versatile
crop. Sorghum is an ancient grain and pro-
planet protein source that’s packed full of
nutrients. Sorghum is truly a versatile crop that
can be grown as a grain, forage or sweet crop.
What is Sorghum?
Sorghum is one of the top five cereal crops in the world.
The United States is the world’s largest producer of grain
sorghum, having produced 373 million bushels in 2020.
 SORGHUM
Brief History

Sorghum originated in the heart of Africa and was

domesticated around 8000 BCE in Ethiopia and
Sudan. It later spread to East and South Africa.
 SORGHUM
Brief History

Wall paintings and archaeological excavations have

provided evidence of the cultivation of sorghum in
Egypt in the 7th century BCE.
 SORGHUM
Brief History

sorghum originated from the Greek word "sorgo"

that means to supersede, as in having grown taller
than in other crops in the field.
 SORGHUM
Cultivation
Sorghum is often planted in 30-inch rows but could
be planted in 15- or 20-inch rows to maximize
production potential. Seeding rates range from
about 60,000 to 80,000 seeds per acre. This is about
3-4 seeds per foot of row in 30-inch rows and
translates into about 5 pounds of seed per acre.
 SORGHUM
Cultivation
Sorghum has a small seed and should be planted
shallow. A planting depth of 25 mm is satisfactory
with sufficient water. Under drier conditions the
seed should be planted deeper, but no more than 50
mm. Planting depth is also determined by soil type.
 SORGHUM
Cultivation
The crop is grown successfully on soil with pH
ranging from 5.5 to 8.5. It tolerates salinity and
alkalinity. Under good climatic conditions, sorghum
does best on deep fertile soils. It is adapted to poor
soils and can grow well on soils where many other
crops would fail.
 SORGHUM
Planting Time
Optimum time for sowing is from Mid-June to Mid
-July. For early green fodder, carryout sowing from
middle of March.
 SORGHUM
Maturity
Grain moisture content typically varies between 25
to 40% depending on sorghum product selection
and growing conditions. Total time from flowering
to physiological maturity is approximately 40 to 45
days.
Combine Harvester
SORGHUM’s VARIETY
SORGHUM’s VARIETY

Waxy Burgundy Black Sorghum

Sorghum

White Sorghum Sumac Sorghum

SORGHUM’s PRODUCTS
SORGHUM’s PRODUCTS

Sorghum Syrup Sorghum Flour Sorghum Bread Sorghum Beer

Sorghum Pasta Sorghum Cookies Sorghum Cake

Sorghum Flakes
Anatomy of Sorghum
  rich in vitamins
 Vitamin B
 Minerals,
 Magnesium
HEALTH BENEFITS  Potassium
 Phosphorus
 Iron
 Zinc
Reference:
https://www.researchgate.net/publication/284182407_Sorghum_Origin_Classific
ation_Biology_and_Improvement
https://www.ikisan.com
https://nulifemarket.com/types-of-sorghum/
https://www.arc.agric.za/arc-gci/
https://www.sorghumcheckoff.com/
https://www.fao.org/