How dry should grain be before storage so insects do not attack it?

Moisture is the master switch for stored grain. Damp grain heats up, attracts insects, grows mould and can develop toxins, while properly dried grain stores quietly for months. As a general guide, most cereals like wheat, rice and maize are considered safe for several months at roughly 12 percent moisture or a little below, and for long storage many aim closer to 10 to 12 percent. Pulses and oilseeds usually need to be dry too. A cheap field check is the salt-bottle test or the bite test: well-dried grain breaks crisply with a snap and does not dent or feel soft when you bite it; if it bends or feels rubbery, dry it more. A simple low cost moisture meter gives a better number if you sell at the mandi where moisture is deducted. Dry in clean sunlight on a sheet, turn it for even drying, and let it cool before sealing, because sealing warm grain traps moisture. Then store in airtight or hermetic packing. Always verify the exact safe moisture for your specific crop and storage length with your KVK or agriculture office, as numbers vary by grain and how long you plan to keep it.