The E.E. Cummings Crop Testing Lab at the University of Vermont was founded in 2011 to support farmers in growing high quality grains in the Northeast. In 2021, the lab was officially named in honor and in memory of the founding lab manager, Erica E. Cummings. Over the last 12 years, the lab has expanded our testing options and continuously updated our equipment to continue to offer the most accurate and up-to-date grain quality analysis to our farmers, millers, brewers, distillers and research partners. The following is a list of the grain quality parameters we test and information about these parameters and how we measure them at the lab. 

Grain Moisture (%): Whole grains and flour with high moisture content (greater than 14.5%) attracts mold, bacteria, and insects, all of which cause deterioration during storage. In the lab, we use a Dickey-John mini-GAC Moisture and results are reported in percent.

Test Weight (lbs/bu): Test weight is a measure of the grain density recorded in pounds per bushel at ‘as-is’ moisture content. We use a Dickey-John mini-GAC to determine test weight. The test weight is a general indicator of grain quality; higher test weight generally means higher quality grain. Minimum test weights for US Grade 1 grains include: 

• Wheat = 60 lbs/bu  

• Barley = 48 lbs/bu  

• Oats = 32 lbs/bu  

• Rye = 55 lbs/bu 

• Corn = 56 lbs/bu

Starch, Crude Protein, Moisture, and Crude Fiber (%) (Corn Analysis): The optimal level of starch, protein and fiber for corn depend on the desired end-use for the lot. These parameters are measured on a Foss NIRS DS2500 flour analyzer.

Protein and Starch (%) (Small grains): The lab uses a Perten Inframatic 9500 NIR Grain Analyzer to analyze grains for protein and starch content. Protein content is crucial for determining grain quality. In general, higher protein indicates higher quality wheat. Most commercial grain mills target 12-14% protein. Protein content is a key specification for wheat and flour buyers as it can affect flour processing properties like water absorption, gluten strength, texture, and appearance. Wheat is generally between 50-70% starch. The ideal for protein for malting barley is lower than wheat at 9-11%. Starch content over 60% is desirable for barley. 

Falling Number (seconds): The determination of falling number (AACC Method 56-81B, AACC Intl., 2000) is measured on the Perten FN 1500 Falling Number Machine. The falling number is measured by the amount of time, in seconds, it takes for a plunger to fall through a slurry of flour and water to the bottom of the sample tube. This value gives an indication of the amount of sprout damage and the resulting increases in alpha amylase activity that has occurred within a grain sample. In general, a falling number of 350 seconds or longer indicates low enzyme activity and sound wheat. As the amount of enzyme activity increases, the falling number decreases. Falling numbers below 200 seconds indicate high levels of enzyme activity and much sprouting damage. The falling number results are reported on a 14% moisture basis.  

DON (ppm): Deoxynivalenol (DON), also referred to as vomitoxin, is a mycotoxin that can be produced in grain infected by Fusarium Head Blight. DON concentrations are analyzed using Veratox DON 2/3 Quantitative test from the NEOGEN Corp. The results are expressed in parts per million (ppm). The U.S. Food and Drug Administration (FDA) has established DON advisory levels to provide safe food and feed – human food products are restricted to a 1 ppm level; 10 ppm level is set for grains destined for cattle older than 4 months and for poultry (provided it does not exceed 50% of the diet); and 5 ppm level is set for grains destined for swine (not to exceed 20% of the diet) and other animals (not to exceed 40% of the diet).

Aflatoxin (ppb): Aflatoxins are carcinogenic compounds that are produced by several different molds in the Aspergillus family. The FDA limit for human consumption for aflatoxins is 20 parts per billion (ppb). Grains at risk of developing aflatoxin contamination include: corn grown in hot, humid conditions, corn and small grains from fields that have been flooded, and corn and small grains stored at moisture content above 14%. Aflatoxin concentrations are analyzed using Veratox Aflatoxin 2/3 Quantitative test from the NEOGEN Corp.

Seed Purity (%): The lab uses the ISTA method which determines the percentage by weight of pure seed, other seeds, and inert matter. Pure seed indicates only seed matching the grain type (wheat, barley, etc), not the genetic purity or the variety indicated. Other seed may include other crop seed or weed seed. Inert matter includes broken seed.  

Germination (%): Germination tests are conducted in a petri dish with 2 sheets of 9 mm filter paper and 4 ml of deionized water. Two replicates of 100 seeds per replicate are germinated for 72 hours for small grains and 7 days for corn.

Germination Capacity (%): A germination capacity test is intended to artificially break the dormancy period of the seed to predict what the maximum germination rate will be when the dormant period is over. Seed is germinated in a beaker in 100 ml of 1% hydrogen peroxide. Two replicates of 100 seeds per replicate are germinated for 72 hours for small grains. Two replicates of 50 seeds per replicate are germinated for 7 days for corn. 

Water Sensitivity (%): Alongside the germination test, two replications of 100 seeds are placed into petri dishes with 8mL of water for 72 hours. The total germination is compared between the 4mL and 8mL tests. If the 8mL seeds have reduced germination of 30% or more, the seed is considered water sensitive. This is typically only a test applied to malting barley as soaking the barley in water is the first step in the malting process. 

Plumpness (%): Grain assortment or plumpness is determined using a Pfeuffer Soritmat shaker with 4 sieves. 100g of barley seed is cleaned and run through the Sortimat. The amount of seed remaining in the top two sieves (2.78mm and 2.38mm sieves) are considered the “plumps” and seed in the bottom two sieves (a diameter of less than 2.38 mm) are the “fines”. While any type of grain could be run through the Sortimat, the 2.38 mm cut off for plumpness is only a quality standard for malting barley.  

Whole grains are tested for moisture and test weight, seed quality, germination tests, plumpness and the small grains NIR analysis. Small grain samples are ground into flour using the Perten LM3100 Laboratory Mill for testing falling number and mycotoxins. Corn is ground in an Udy Cyclone Sample Mill for NIR analysis and mycotoxin testing. 

The E. E. Cummings Laboratory website is https://www.uvm.edu/extension/nwcrops/cereal-grain-testing-lab. Submission forms as well as more information about analytics offered through the lab is available on the website.