How to make granary for food storage and preservation

Region Focus: 
East Africa
Corporate author(s): 
RUFORUM OER and Open Access
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Licence conditions: 
Open Access
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Web resource

The use of traditional stored product protection methods is very popular among small-scale farmers in Soroti. The method is , common bean, soybean, chickpea, bambara groundnut, pigeon pea and green gram, dry potatoes, dry cassava, sorgum, simsim, millet and so on.
As far as possible, the produce in the granary must be kept away from moisture to preserve it in good condition and prevent mold growth. Harvested grain and other produce usually generate moisture when not properly stored. When they produce kept in the granary is attacked by weevils and pests, the farmers periodically remove it, put it in the sun so that the pests, flees and insects can escape. This practice also prevents mold growth leading which lead to fermentation and heating, both of which are undesirable and affect quality. Fermentation generally spoils grain and may cause chemical changes that create poisonous mycotoxins.
The typical traditional storage granaries expose the grain to insect attack and favourable climatic conditions for their proliferation and those of micro-organisms and rodents. Therefore, the granaries must be having suspended floors that protected the grain from rodents and insects and provided proper air circulation.