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Dry Bean Drying and Conditioning

  • dry bean must be conditioned carefully
  • bean is considered dry at 17 per cent seed moisture, but safe long-term storage requires moisture contents well below this (see Table 43 for estimates of maximum storage time for various temperatures and moisture contents)
  • dry bean must be dried slowly using low temperatures for heated air dryers and optimum relative humidity for natural air drying systems – over-drying increases the chance of splitting, cracking and handling damage, while drying too slowly increases the risk of mold and insect invasion
  • bean is graded “Sample” if it contains more than 1 per cent moldy seed, more than 1 per cent heated seed, or if there is an unnatural, objectionable or musty odour