Permitted storage times depend on the variety of seed, harvesting technology, and the temperature and humidity of the storage location. Particularly important among these factors are temperature and humidity. The lower the humidity the longer the soybeans can be stored. Likewise, warmer and drier conditions will extend storage times.
The type of storage receptacle will also have an effect on storage times. Normally, after drying for two to three hours, the soybeans will be poured into containers or jars which have been sanitized. These containers are filled to capacity and have humidity control features.
There are two main storage methods for soybeans.
Traditional storage
Storage method using containers or jars: Containers, glazed jars or glass jars are inspected for cracks and then cleaned and dried, bottoms lined with moisture absorbing powdered lime. On top of this is placed a layer of dry bead tree leaves, on which the soy beans are poured. The jars are stored in a dry and well ventilated area. Coal can also be used to absorb moisture, either placed under the layer of soy beans or above, before the lids are sealed tight.
Storage method using plastic bags: After drying, the beans are poured into two layer plastic bags, which are then placed in containers surrounded by moisture absorbing rice husks or simply stored in a dry and well ventilated area. Care is taken not to pile the bags too high.
Experimental storage (Japanese method)
-Basudin 10H used at 10 grams per 10kg of soy beans
-Stored in airtight plastic bags
-Bags placed sealed in plastic containers
-Final plastic covering layer added
-Left in well-ventilated area
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