Hand-out 14 - Produce stores management

1) Proper management of produce stores involves the following aspects:

a) Pre-Storage Hygiene and Management

i) Cleaning and clearing of the store and its surroundings prior to bringing in produce.

ii) Carrying out of repairs on roofs and eaves to prevent admission of water.

iii) Carrying out of repairs of cracks on floors and walls to make it difficult for pests, especially insects, to hide in them.

iv) Carrying out of repairs on doors, ventilators, etc. to provide security against rodents and thieves.

v) Installation/repairs of rat guards.

vi) Provision of efficient water drainage.

vii) Dusting of walls, floors, doors, roofs, etc. with Actellic Super dust.

b) Preparation of Produce for Storage

i) Checking that the maize is as dry as possible.

ii) Sorting (only whole, clean maize kernels should be stored)

- Remember the reasons?

iii) Treating maize with A.S.

iv) Treating maize containers with A.S.

v) Putting maize in containers, e.g. gunny bags, etc. and sealing containers.

vi) Checking if bought maize has been treated by examining samples of it drawn out by means of a probe.

c) Routine Stores Management

i) Stacking of bags:

- make sure that stacks are safe and easy to inspect. Pay attention to the following:

* Always stack on strong and properly-built pallets

* Stack bags in units, for example:

* Place pallet about 40 inches from each wall

* Start exactly at the edge of the pallet

* Let ears of bags (sewn end) face inwards to prevent grain spillage

* Stack bottom layers with wider gaps than the top ones so that the stack looks slightly conical

* Leave about 1.5 m. to the roof

ii) Every day, clean and inspect the stores and surroundings for:

* flying and crawling insects

* rodents or their droppings

* damages to doors, ventilators, roofs and walls. Carry out necessary repairs immediately.

iii) Every week, take sufficient random samples of maize (using probe) and inspect for:

* moulds
* insects
* droppings of rodents
* bad odour or colour

iv) Carry out treatment as necessary.

v) Adopt a system of FIRST IN - FIRST OUT (FIFO) to avoid possible over-staying of some maize in the store.