Storage Duration of Wheat and Flour in Traditional Barns and Tithe Barns
The storage life of wheat and flour can vary significantly based on several factors including the storage conditions, the presence of pests, moisture levels, and temperature. This article provides a detailed breakdown of how long whole wheat grains and flour could last in traditional settings such as barns or tithe barns, using historical and practical insights.
Whole Wheat Grain Storage Duration
Storage Duration: Whole wheat grains can last for several months to years if stored properly in a cool, dry place. However, in traditional settings like barns or tithe barns where conditions might not be ideal, wheat could spoil or become infested within a few months to a year.
Factors Affecting Longevity: The primary concern is moisture, which can lead to mold and rot. Pests, such as weevils, can also compromise the grain. Proper storage conditions are crucial to prolonging the storage life of whole wheat grains.
Flour Storage Duration
Storage Duration: Flour generally has a shorter shelf life compared to whole grains. It can last about 6 to 12 months if stored in a cool, dry environment. In less-than-ideal conditions, it may spoil within a few months.
Reasons for Shorter Shelf Life: The milling process exposes flour to air and light, leading to oxidation and rancidity, especially in whole grain flours due to the presence of oils in the germ. These factors contribute to the reduced storage life of flour.
Whole Grains vs. Flour
Comparison: Whole grains typically last longer than flour because they have their protective husk and contain less moisture. Flour, especially whole grain flour, has a higher risk of spoilage due to the oils and the lack of protective outer layers.
Historical Preservation Methods
Furthermore, if grain was stored in a clay-lined pit or cut into rock and waterproofed, it could produce carbon dioxide, which would help preserve the grain for years. However, it is crucial to be cautious when opening these pits, as the oxygen concentration can be dangerously low.
In Medieval times, if a small producer had excess grain, the best and most profitable thing to do was to toss it into a tub, encourage it to ferment, and invite neighbors to share the beer. In an age when well-water might be infected with typhoid and other deadly illnesses, safe beverages like beer had some alcoholic content, which acted as a natural disinfectant. Over thousands of years of agricultural living, humans evolved a tolerance for a certain degree of alcohol, ensuring survival. In contrast, animals like elephants and birds, which have not evolved to tolerate alcohol, can be severely affected by it.
Conclusion
In summary, while whole wheat can last longer with proper storage, flour has a significantly shorter shelf life, especially under traditional storage methods. Understanding these factors and employing appropriate storage techniques is crucial for preserving grains.