Why Grain Drying?
Grain such as wheat, soybeans, and corn all have a certain moisture content. To be properly stored, grain must be dried down to the proper moisture level to prevent spoilage and mold, some of which is toxic to humans and livestock. While wheat and soybeans may dry down to safe levels in the field, corn in the United States is typically harvested at about 25% moisture content and must be dried to about 15% moisture. Before the 1950’s and 60’s, corn was primarily picked by the ear and stored in open air cribs that permitted natural air drying. This method also allowed high levels of insect and rodent infestation, however. Corn on the ear was also difficult to convey and did not store compactly. When combines were developed that could shell individual kernels of corn from the cob at time of harvest, grain could then be moved and stored more efficiently, but with less possibilities for natural air drying. Farm Fans was among the first companies to develop methods of drying in-bin shelled c
