Heat damage is a subset of total damage and has separate allowances in the U.S. Grade standards. Heat damage can be caused by microbiological activity in warm, moist grain or by high heat applied during drying. Heat damage is seldom present in corn delivered directly from farms at harvest.
There was no heat damage reported in any of the 2016 samples, the same results as 2015, 2014, and 5YA.
The absence of heat damage likely was due in part to fresh samples coming directly from farm to elevator with minimal prior drying.