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Beans may be subsequently air dried to less than 18% moisture to assure storage stability. Greater levels of bean moisture will result in intrinsic fungal spoilage. Such spoilage is characterized by a series of biological cascading processes that manifest as physiological heating, moisture migration and accumulation with subsequent catastrophic quality failure. Initiation of spoilage will migrate through the storage vessel and result in a significant product loss during dry bean storage. On‐farm storage in small bins is common; however, the vast majority of beans are handled in sophisticated commercial distribution systems designed with environmental monitoring and control devices (Grizzell et al. 1961).

ssss1 Dry bean receiving and storage elevator.

ssss1 Interrelationship of factors affecting the grain and microorganism respiration in storage.

Source: Kumar and Kalita (2017).

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ssss1 Interaction of grain moisture, storage temperature and equilibrium relative humidity at which different organisms can grow in storage.