Background:
Serious losses associated with heat damage (stackburn) in maize stored in polypropylene bags have occurred in several countries in sub-Saharan Africa.Intended Outputs:
Bulletin and publications in the scientific press: (a) biochemicalProgress and Impact:
An extensive data set of physical conditions within large-scale bagstacks of maize was collected over successive storage seasons and showed that temperatures in the core of large outdoor stacks regularly heat to over 40 degrees C. During prolonged periods (of more than 100 days) this temperature profile led to maize discolouration of the embryo and pericarp, in part explained by the Maillard reaction. Tests on sack material showed that polypropylene sacks were much more resistant to airflow than jute sacks and field trials confirmed that polypropylene stacks showed much higher levels of discolouration than jute stacks, and greater financial losses due to downgrading. In assocation with project R6337, new management procedures were tested and the GMB now regularly use passive ventilation involving channelling in polypropylene stacks of maize and are exploring the possibility of reverting to the use of jute sacks for long-term storage.Project Conclusions:
The results of this project have made a significant contribution to the project goal. Losses sustained by the CMB during the last 6 years storage have been very high (1994 estimate was over £1 million), but they have now been able to reduce these to minimal levels by the use of jute sacks in their storage management systems and by the introduction of channelling. These results are applicable throughout the region where outdoor storage of maize in bags is common, and will be of use to the private sector and managers of food aid commodities.General Notes:
See also the TECA Record Preventing stackburn heat damage to commercial and food aid maize in large stacksPublications:
DONALDSON T.J. (ED, 1994). Stackburn Newsletter 1, 2pp.Paper File Reference:
FSC 9294 375/534/009A, NRB 9800 312/792/002Associated References:
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