Technical Cereal & Pulse Grains Grading short Course

Cereal grain grading standards facilitates grain merchandising through the use of uniform tests and
terms. Grading of cereals most importantly helps in ensuring continued improvement in the quality
of grains in the market and ultimately significantly contributes to good health of the citizen at
large. This will eventually reduce the prevalence of diseases associated with poor handling and
storage of grains.
specifications for various grading factors. A grading factor represents the physical condition of
grain. This condition can be a result of growing conditions, time of harvesting, handling procedures
or storage practices. The training will also keenly look at the East Africa Community (EAC)
standards on cereals and pulses.
Learning Contents
􀀹 EAS 900: 2017- Cereals and pulses 􀂲 Sampling
􀀹 Grains Sampling techniques
􀁸 Probing
􀁸 Hand scooping Sample reduction
􀀹 EAS 901: 2017- Cereals and pulses 􀂲 Test methods
􀀹 Test weight
􀀹 Understanding of Tough, Damp, Moist and Wet cut-off levels
􀀹 Use of both 919 and Perten
􀀹 Factor identification
􀀹 Grain insect identification
􀀹 Calculating percentages
􀀹 Use of Grain Standards and Guides
􀀹 Overview & demonstration of rapid DON testing
􀀹 Overview & demonstration of Falling Number testing
􀀹 Discourse on grading factors
􀁸 Moisture Content
􀁸 Moisture testing (all grains)
􀁸 Presence of storage insect pests
􀁸 Presence of poisonous weed seeds
􀁸 Foreign matter
􀁸 Defective grains
􀁸 Grains of another color
􀁸 Preparing grains for sale
􀀹 Discourse on East Africa community standards
􀁸 EAS 2: 2017, Maize grains􀂲 Specification
􀁸 EAS 44: 2019, Milled maize (Corn) products
􀁸 EAS 46: 2017, Dry beans 􀂲 Specification
􀁸 EAS 51: 2017, Wheat grains 􀂲 Specification
􀁸 EAS 72: 2013, Processed cereals-based food for infants and children 􀂲 Specification
􀁸 EAS 284: 2013, Pearl millet grains 􀂲 Specification
􀁸 EAS 327: 2002, Barley for brewing 􀂲 Specification
􀁸 EAS 331: 2019, Green gram- Specification (3rd Edition)
􀁸 EAS 353: 2004, Wheat bran 􀂲 Specification
􀁸 EAS 754: 2013, Chickpeas 􀂲 Specification
􀁸 EAS 755: 2013, Cowpeas 􀂲 Specification
􀁸 EAS 756: 2013, Pigeon peas 􀂲 Specification
􀁸 EAS 757: 2019, Sorghum grains- Specification (3rd Edition)
􀁸 EAS 760: 2013, Lentils 􀂲
􀀹 Updates on new innovative startegies in the grading system
Way forward After the Training
Participants will develop a work plan through the help of facilitators that stipulates application
of skills acquired in improving their organizations.
Training Evaluation:
Participants will undertake a simple assessment before the training to gauge knowledge, skills
and another assessment will be done after the training in-order to demonstrate knowledge gained
through the training.