For many years cereals
are already being used for cooking various foods all over the world.
During the storage of grain, favorable conditions are created for the propagation of insects and pathogens, such as thrips, barn weevil, grain grinder, Suriname flour eater, as well as pathogens
According to The Food and Agriculture Organization of the United Nations (FAO),
the global loss of grain mass from pests of grain stocks is up to 50 %. In cases of processing that does not eliminate all factors of grain spoilage, there is a risk of human infection during food consumption.
Today, the absolute majority of enterprises that produce and store grain do everything possible to preserve the entire volume of the crop.
Modern technologies for processing grain with chemical agents have long been developed and in some cases are effectively used.