Canola is dry at 10% moisture but for long-term storage, seed moisture should be 8%–9%. The small seed size and high oil content results in rapid heating of stored canola. Heating in storage causes ‘heat damaged seed’ that has higher free fatty acids and rancidity problems. Heated seed can result in rejection by end users because it decreases the stability and shelf-life of the oil.
Before storing canola, check for openings in bins to prevent leaks as canola will flow freely. Aerate canola immediately following harvest to reduce risk of heating and mould development. Freshly harvested canola has a high respiration rate for up to 6 weeks following harvest before becoming dormant and safe for storage. Aeration fans designed to condition cereals and other grains may not be adequate for canola because of its small seed size. It takes more than twice as long to move a cooling front through canola compared to wheat. Green material (dockage) in canola is typically 3%–4% higher in moisture and can cause hot spots in storage. Seed that is over 10% moisture must be dried within 1–2 weeks of harvest to avoid spoilage. The rate at which canola deteriorates in storage depends on storage temperature, relative humidity, seed moisture content, the storage time, and initial seed quality (green seed, dockage, etc.). Monitor stored canola weekly.
For further information on drying, handling, and storage of canola refer to the Canola Encyclopedia at www.CanolaCouncil.org.