It is vital to harvest wheat promptly as it matures and begins to dry to moisture levels suitable for the market. Employing a moisture meter is highly advantageous for promptly assessing the crop's condition. Once wheat begins to dry in the field, repeated cycles of precipitation and drying can lead to a decrease in quality and test weight.
Wheat is typically harvested when its moisture content falls within the range of 13 to 15 percent. Harvesting at higher moisture levels is possible but necessitates swift drying to prevent spoilage and sprouting.
The harvesting process begins with cutting the standing crop, accomplished either in a single step through straight (direct) combining or in a series of steps involving windrowing (swathing), combining, and drying the grain to a safe moisture level for storage. Straight combining is the preferred method in most wheat production regions globally.
Failure to harvest crops results in diminishing quantitative and qualitative returns due to shatter losses and susceptibility to attacks by insects, mold, birds, and rodents. Therefore, completing the harvesting process as expeditiously as possible is crucial.
Freshly harvested wheat grain should be dried to a moisture content of 14 percent or less within 48 hours to prevent sprouting and spoilage. High-moisture wheat (>17%) can be efficiently dried using both high-speed and bin drying equipment.
Wheat Harvesting
