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Corn Harvest Quality Report 2017/2018

Contents

  1. Harvest Quality Highlights
  2. Introduction
  3. Quality Test Results
  4. Grade Factors
  5. Moisture
  6. Chemical Composition
  7. Physical Factors
  8. Stress Cracks
  9. 100-Kernel Weight
  10. Kernel Volume
  11. Kernel True Density
  12. Whole Kernels
  13. Horneous (Hard) Endosperm
  14. Mycotoxins
  15. Assessing the Presence of Aflatoxins and DON
  16. Background: General
  17. Background: Aflatoxins
  18. Background: Don (Deoxynivalenol) Or Vomitoxin
  19. Crop and Weather Conditions
  20. Planting and Early Growth Conditions
  21. Pollination and Grain Fill Conditions
  22. Harvest Conditions
  23. Comparison of 2016 to 2015, 2014, and 5YA
  24. U.S. Corn Production, Usage and Outlook
  25. U.S. Corn Production
  26. U.S. Corn Use and Ending Stocks
  27. Outlook
  28. Survey and Statistical Analysis Methods
  29. Overview
  30. Survey Design and Sampling
  31. Statistical Analysis
  32. Test Analysis Methods
  33. Corn Grading Factors
  34. Moisture
  35. Chemical Composition
  36. Physical Factors
  37. Mycotoxin Testing
  38. U.S. Corn Grades and Conversions
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Chemical Composition

NIR Proximate Analysis
The chemical composition (protein, oil, and starch concentration) of corn is measured using Near-infrared transmission spectroscopy (NIR). The NIR uses unique interactions of specific wavelengths of light with each sample. It is calibrated to traditional chemistry methods, to predict the concentrations of oil, protein, and starch in the sample. This procedure is nondestructive to the corn.

Chemical composition tests for protein, oil, and starch in fall 2016 were conducted using a 550- to 600-gram sample in a whole-kernel Foss Infratec 1241 Near-Infrared Transmittance (NIR) instrument. The NIR was calibrated to chemical tests, and the standard error of predictions for protein, oil, and starch were about 0.27%, 0.25%, and 0.66%, respectively. Comparisons of the Foss Infratec 1229 used in previous Harvest Reports to the new Foss Infratec 1241 in fall 2016 on 21 laboratory check samples showed the instruments averaged within 0.25, 0.26, and 0.25% points of each other for protein, oil, and starch, respectively. Results are reported on a dry basis percentage (percent of non-water material).