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Il saggio analizza la presenza ebraica nel commercio di granaglie nel Settecento in base ai 16.000 documenti dei Regesti marittimi croati vol. I-III di Nikola Čolak. Dall’analisi risulta che i mercanti, negozianti, parcenevoli e spedizionieri ebrei erano attivi nel commercio di frumento, granoturco, orzo e segale in numero molto ridotto rispetto al totale delle presenze nei documenti citati. Li troviamo in questo ramo menzionati non più di ventisei volte, perlopiù riguardanti i porti adriatico-settentrionali di Trieste, Duino, l’Istria con Pazin (Pisino), il Litorale croato - ovvero austriaco - con Rijeka (Fiume), Senj (Segna) e la Dalmazia, Dubrovnik e Durrës (Durazzo) al sud. Gli ebrei vendono le granaglie anche da Venezia, comprano da Rimini e Senigallia e soprattutto da Ancona per rivenderle da lì anche in porti extra-adriatici quali Genova e Barcellona dove avevano propri contatti commerciali. Le famiglie ovvero ditte più presenti ed attive si dimostrano gli anconetani Morpurgo (Eredi, Fratelli, Eredi Sanson Morpurgo o Marpurgo), Consolo, Rosolem, Pacifico, Treves, Levi del Banco Ebreo e Vitali. Interessanti si mostrano le provenienze dei paroni e capitani con cui collaborano: dall’Istria ovvero Rovinj (Rovigno) sette, dal Kvarner (Quarnero) e precisamente da Lošinj (Lussino) e Cres (Cherso) cinque, da Dubrovnik uno, da Palazzolo del Friuli uno, da Venezia quattro (dalle isole di Giudecca e Pellestrina), da Loreo tre, un capitano dalla Francia e due dall’Olanda, il che ci permette di tracciare uno scorcio delle reti commerciali dell’epoca., U ovom se članku analizira židovska prisutnost u trgovini žitaricama u 18. stoljeću na temelju 16.000 dokumenata Hrvatskih pomorskih regesta, sv. I‒III, Nikole Čolaka. Analiza pokazuje da su židovski trgovci, vlasnici dućana, parcenevoli, vlasnici robe i brodova te agenti bili relativno malobrojni u trgovini pšenicom, kukuruzom, ječmom i raži u odnosu na ukupnu prisutnost u spomenutim dokumentima. U toj ih se vrsti trgovine spominje samo 26 puta, uglavnom u kontekstu sjevernojadranskih luka: Trsta, Duina, Istre s Pazinom, Hrvatskog ili Austrijskog primorja s Rijekom i Senjom, ali i južnije u Dalmaciji, Dubrovniku, pa sve do Durrësa (Drača). Židovi također prodaju žitarice iz Venecije, kupuju ih u Riminiju i Senigalliji, a prije svega u Anconi, da bi ih odande preprodavali i u mediteranske luke poput Genove i Barcelone, gdje su imali svoje trgovačke kontakte. Najprisutnije i najaktivnije obitelji ili tvrtke bile su obitelji Morpurgo (Eredi, Fratelli, Eredi Sanson Morpurgo ili Marpurgo), Consolo, Rosolem, Pacifico, Treves, Levi del Banco Ebreo i Vitali. Zanimljivo je podrijetlo i kapetana s kojima ti trgovci surađuju: iz Istre (Rovinja) sedam, s Kvarnera (Lošinja i Cresa) pet, iz Dubrovnika jedan, iz Palazzola del Friuli jedan, iz Venecije četiri (Giudecce i Pellestrine), trojica iz Lorea, kapetan iz Francuske i dva iz Nizozemske, što nam omogućuje uvid u manji segment tadašnjih trgovačkih mreža., The main objective of this study is to analyse the role played by the Jews in the 18thcentury Adriatic grain trade, according to the 16,000 documents that late professor Nikola Čolak published in Regesti marittimi croati, volumes I–III. The Jewish merchants, shopkeepers, parcenevoli and agents played a relatively small role in the trade of wheat, maize, barley, and rye, especially if compared to other types of merchandise mentioned in the Regesti. We found only 26 records, mostly in connection to the ports of Trieste and Duino, Istria (with Pazin), and the Croatian Littoral (then the Austrian Littoral) – in particular the cities of Rijeka and Senj, but also some more southern Adriatic territories, such as Dubrovnik, and as south as Durrës in present Albania. This study allowed us to identify the main trajectories of the Jewish grain trade, despite the relatively small number of people involved in the widespread trading net that included Venice, Rimini, Senigallia, Ancona, as well as Genova and Barcelona. The most active merchants are the Morpurgo family based in Ancona (Eredi, Fratelli, Eredi Sanson Morpurgo also known as Marpurgo), and the families Consolo, Rosolem, Pacifico, Treves, Levi del Banco and Vitali. Information that appeared about the origin of the non-Jewish paroni / ship holders and captains, with whom the Jewish traders collaborated, is rather interesting: there were seven from Istria (Rovinj), five from Kvarner (Lošinj and Cres), one based in Dubrovnik, one in Palazzolo del Friuli, four in Venice (more specifically from the islands of Giudecca and Pellestrina), three in Loreo, a captain from France, and two from Holland. This knowledge has enabled us to trace a glimpse of the commercial networks of the time.

Plijesni su velika skupina mikroorganizama koje pripadaju carstvu Gljiva, a u prirodi su naširoko rasprostranjene u obliku aktivno živućih vegetativnih tijela ili u obliku spora. Općenito, dijele se na plijesni s polja, plijesni u skladištu, te plijesni uznapredovalog kvarenja. Žitarice su jedan od najvažnijih poljoprivrednih proizvoda u svijetu, a kvarenje žitarica najčešće je uzrokovano neučinkovitim sušenjem, što pogoduje rastu plijesni i može rezultirati povećanom razinom mikotoksina. Izolacija i identifikacija plijesni kultiviranjem, ključni su postupci za identifikaciju plijesni koje su prirodno prisutne u/na raznim sirovinama, pa tako i žitaricama. Stoga je cilj ovog rada bio izolirati i identificirati plijesni u uzorcima žitarica (pšenica, kukuruz i ječam) s područja Sjeverne, Istočne i Središnje Hrvatske, odrediti broj kolonija plijesni i ustvrditi koji je rod plijesni najzastupljeniji kako na pojedinoj žitarici tako i u pojedinoj regiji. Molds are large group of microorganisms that belong to the Fungus kingdom and in nature they are widespread in the form of actively vegetative bodies or in the form of spores. In general, they are divided into field fungi, storage fungi and advanced spoilage fungi. Cereals are one of the most important agricultural products worldwide, and their spoilage is most often caused by inefficient drying, which favors mold growth and can result in increased levels of mycotoxins. Isolation by cultivation and mold identification by microscopy are classified as key processes for the accurate identification of molds naturally present in/on food products including cereals. The aim of this study was to isolate and identify molds in cereal samples (wheat, corn and barley) from Northern, Eastern and Central Croatia, determine the number of grown mold colonies but also to see which genus of mold is most prevalent in individual region.

Svrha istraživanja bila je utvrditi na koji način hranidba, tip šarana i mjesto uzgoja utječu na sastav masnih kiselina šarana, a time i na kvalitetu šarana kao proizvoda za konzumaciju. U istraživanju su korišteni uzorci hepatopankreasa šarana hranjenih: a) komercijalnom peletiranom hranom (komercijalna peletirana hrana) i b) kombinacijom žitarica i prirodno prisutne hrane (zooplankton, zoobenthos, fitoplankton i više vodeno bilje), te s dvije lokacije: a) Jastrebarsko (ribnjačarski i riječni tip) i b) Draganići (ribnjačarski tip). Sastav masnih kiselina određen je metodom plinske kromatografije. Promatrane varijable znatno su utjecale na sastav masnih kiselina. Najznačajnije razlike bile su vidljive kod riječnog tipa šarana hranjenog prirodnom hranom i žitaricama koji je imao najniže koncentracije višestruko nezasićenih masnih kiselina i više razine jednostruko nezasićenih masnih kiselina. Prema rezultatima istraživanja može se zaključiti kako kombinacije istraživanih varijabli mogu znatno promijeniti masnokiselinski sastav šarana što se potencijalno može iskoristiti u uzgajalištima za dobivanje kvalitetnijeg sastava mesa šarana., The aim of the research was to investigate the influence of nutrition, carp type and location on the fatty acid profile of the carp, and on the meat quality for human consumption. Samples of the hepatopancreas were used from carp fed with: a) commercial pellets, b) grain and natural food. Samples from carp from two different locations were also used: a) Jastrebarsko and b) Draganići. The fatty acid profile was determined using gas chromatography. The variables studied had a significant influence on the fatty acid profile. The most significant differences were visible in the wild type fed with natural food and grain as a supplement. These carp had the lowest concentrations of polyunsaturated fatty acids and the highest concentrations of monounsaturated fatty acids. On the basis of our findings we may conclude that the investigated variables could significantly influence the fatty acid profile of carp and this may be used to obtain higher quality carp meat for human consumption.

Cilj istraživanja: Cilj ovog teorijskog rada je prikupiti znanstvene i stručne članke te na temelju rezultata istraživanja zaključiti utjecaj komponenti cjelovitih žitarica na prevenciju razvoja metaboličkoga sindroma odnosno rizika od razvoja dijabetesa tip 2 (T2D), kardiovaskularnih bolesti (KVB) i pretilosti. Na temelju prikupljenih podataka, opisani su mehanizmi djelovanja pojedinih sastavnica cjelovitog zrna (dijetalna vlakna, mineralne tvari, antioksidansi) te njihovi metabolički učinci. Materijal / ispitanici i metode: korištene su znanstvene studije in vivo na zdravim dobrovoljcima i osobama s blagim stupnjem metaboličkoga sindroma u kojima je ispitano djelovanje cjelovitih žitarica na prevenciju rizika od razvoja dijabetesa tipa 2 (T2D), pretilosti te na čimbenike rizika od kardiovaskularnih bolesti (KVB) s osvrtom na krvni tlak, koncentraciju lipida u plazmi, upalne markere te indeks tjelesne mase (BMI). Rezultati: proizvodi s cjelovitim zrnom pokazuju značajno niže koncentracije glukoze u krvi te izazivaju manje izražene kasne hipoglikemije za razliku od proizvoda s bijelim brašnom, što predstavlja potencijalnu korist u regulaciji glukoze u krvi. Cjelovite žitarice u jutarnjem obroku snizuju inzulinemički indeks (II), smanjuju osjećaj gladi u kasnijoj fazi nakon obroka te unos energije u usporedbi s obrocima koji sadrže proizvode od rafiniranih žitarica. Statistički značajno smanjenje rizika od incidenta T2D rezultirao je ≥2.0 dnevna obroka cjelovitih žitarica. Veći unos žitarica za doručak je povezan s povećanom tjelesnom aktivnosti, većom potrošnjom povrća, voća te mliječnih proizvoda i nižom učestalošću pušenja, konzumiranja alkohola te hipertenzijom. Redovit unos cjelovitih žitarica značajno utječe na sniženje vrijednosti indeksa tjelesne mase (BMI) i opsega struka. Postotak masnog tkiva u abdominalnoj regiji te vrijednosti C-reaktivnog proteina (CRP) značajno su sniženi kod ispitanika s ciljanim brojem dnevnih obroka cjelovitim žitaricama. S druge strane, veći unos rafiniranih žitarica povećava koncentraciju glukoze natašte (P=0,04), povećava vrijednost sistoličkog krvnog tlaka (P=0.05) te vrijednosti ukupnog i LDL kolesterola. Predloženi mehanizam kojim proizvodi od cjelovitih žitarica bogatih neprobavljivim ugljikohidratima mogu poboljšati toleranciju glukoze je fermentacija u kolonu i stvaranje kratkolančanih masnih kiselina (SCFA), octene, propionske i maslačne kiseline. Zaključak: prema rezultatima istraživanja unos proizvoda s cjelovitim zrnom zbog sinergije funkcionalnih sastojaka te tendencije poboljšanja korisnih životnih navika značajno je povezan s nižom učestalosti kroničnih bolesti odnosno metaboličkim sindromom. Aim: The aim of this paper is to do research of the impact of the components of whole grains in preventing the development of metabolic syndrome and the risk of developing type 2 diabetes (T2D), cardiovascular disease (CVD) and obesity. The mechanisms of action of individual components of whole grain (dietary fiber, minerals, antioxidants) as well as their metabolic effects are described on the basis of collected data. Material / Patients and Methods were used in scientific studies in vivo in healthy volunteers and people with mild degree of metabolic syndrome. The activity of whole grains was studied in preventing the risk of developing Type 2 diabetes (T2D), obesity and the risk factors of cardiovascular disease (CVD) with regard to blood pressure, serum lipid levels, inflammatory markers, body mass index (BMI). Results: whole grain products show substantially lower concentrations of glucose in the blood and cause less delayed hypoglycemia expressed in contrast to products with white flour, which is a potential benefit in regulating blood glucose. Whole grains in the morning meal lower insulin index (II), reduce hunger at a later stage after a meal, and energy intake compared to diets containing products from refined grains. Statistically a significant reduction in the risk of T2Dincident resulted in ≥2.0 daily servings of whole grains. A higher intake of breakfast cereals is associated with increased physical activity, higher consumption of vegetables, fruits and dairy products, and lower prevalence of smoking, alcohol consumption and hypertension. A regular intake of whole grains has a significant impact on lowering the value of the body mass index (BMI) and waist circumference. The percentage of fat in the abdominal region, and the value of C-reactive protein (CRP) were significantly decreased in patients who had a targeted number of daily servings of whole grains. On the other hand, a higher intake of refined grains increases the FPG (P=0.04), systolic blood pressure (P=0.05), and the values of total and LDL cholesterol. The proposed mechanism by which products of whole grains rich in indigestible carbohydrates can improve glucose tolerance is fermentation in the colon and the creation of short chain fatty acids (SCFA), acetic, propionic and butyric acid. Conclusion: according to the research results the intake of whole grain products is associated with significantly lower incidence of chronic diseases or metabolic syndrome due to synergies of functional ingredients and tendencies to improve the useful life habits.

Fluidizacija je proces kojim se sloj čestica čvrste tvari u dodiru s fluidom koji ga prostrujava dovodi u stanje slično kapljevini koja vrije. čestice se pri tom kreću u određenom volumenu, a nastala mješavina i sama poprima neka svojstva fluida. U fluidiziranom sloju dolazi do intenzivnog miješanja čestica u krutoj fazi te čestica i fluida zbog čega se ostvaruje veliki intenzitet prijenosa topline i tvari kao i niz još drugih prednosti. Prva značajna primjena fluidizacije bila je u kemijskoj industriji 40-ih godina dvadesetog stoljeća kada se počela koristiti za katalitičko krekiranje teških hidrokarbonata u sloju katalitičkih čestica. \No vrlo brzo se primjena počela širiti i na druge fizikalne operacije i kemijske reakcije tako da se danas fluidizacija intenzivno koristi u farmaceutskoj, prehrambenoj, kemijskoj, naftnoj i ostalim granama industrije. Uz širenje primjene započeto je i značajnije istraživanje fluidizacije, pa su u razdoblju između 60-ih i 80-ih godina postavljene fundamentalne zakonitosti ponašanja plinskih fluidiziranih slojeva, a izdano je i mnoštvo literature koja se bavi miješanjem čestica, mjehurima, te prijenosom topline i tvari u sloju. Obzirom da je fluidizacija vrlo interesantna za termotehniku kao perspektivni način poboljšanja izmjene topline između stijenke i fluida, ona predstavlja jedno od polja istraživanja Katedre za tehničku termodinamiku Fakulteta strojarstva i brodogradnje. Istraživanja su započela tijekom 80-ih godina (doktorski rad prof. Galovića pod nazivom „Prilog izmjeni topline između fluidizirane kupke i uronjene čvrste stijenke“), a nastavljena su u okviru Znanstvenih projekata „Intenziviranje izmjene topline na izmjenjivačkim površinama (1996-2002.) i „Izmjena topline i tvari pri kondenzaciji, ishlapljivanju i sušenju“ (2002-2005.) prijavljenih pri MZOš. U tom razdoblju objavljeno je niz radova u različitim publikacijama, a treba istaknuti da su istraživanja bila ne samo teorijska nego i eksperimentalna na mjernoj liniji projektiranoj i postavljenoj u prostoru Laboratorija za tehničku termodinamiku. Ovaj rad se nastavlja na ta istraživanja (poglavito na magistarski rad autora pod nazivom „Analiza prijelaza topline između fluidiziranog sloja i uronjene zavojnice“), a nastao je u okviru projekta „Intenziviranje izmjene topline i tvari pri kondenzaciji, ishlapljivanju i sušenju“. The experimental investigation of the fluidized bed drying of the selected grains, pearly barley and wheat, was performed with the following objectives: - to define their drying kinetics (drying curves, periods of drying, influence of process parameters on the drying kinetics), and to quantify the intensity of heat and mass transfer in a fluidized bed; - to present the obtained results in the form of non-dimensional correlation functions that are structured by the appropriate number of relevant non-dimensional numbers commonly cited in the literature in view of such problems; - the obtained results needs to be critically analyzed and compared with the results of similar recent studies of other researchers, and also compared with drying rates achieved by conventional drying methods. The cylindrical fluidization column with perforated plate as air distributor was used in this study. In the experiments, moisture content, relative humidity and temperature of the inlet and exit air, moisture content of the inlet and exit particles, and air mass flow are measured. To determine the mass of dried specimens (fluidized particles), and thus to determine the mass of evaporated moisture, the precision balance was used. Since the results are reduced to a mass of dry matter, for complete removal of moisture from the samples and to obtain the mass of bone dry solid, standard laboratory furnace was used. The experimental investigation resulted in the following: 1. The minimum fluidization velocity was obtained by measuring bed pressure drop across a bed of wetted grains with a moisture content of about 25% d.b. and bed height 130 mm. The measured minimum fluidization velocities were 0,9 m/s for pearl barley, and 0,85 m/s for wheat. The range of air velocities for the fluidization was selected based on these results: 1,0 m/s, 1,07 m/s and 1,15 m/s. Despite a somewhat higher velocity than the minimum, initial grains moisture content was usually higher than 25% and grains are sticky and cohesive, so the bed started to fluidize only after a certain time when the particles are sufficiently dried. 2. The experiments were conducted at three inlet air temperatures (35 °C, 42 °C and 50 °C) and three drying air velocities (1,0, 1,07 and 1,15 m/s) and moisture contents data with time (drying curves) was obtained. Based on the measured moisture contents, drying rates were calculated and plotted as a function of the drying time. The measured values of moisture content are presented in dimensionless form in order to be able to analyze the effect of temperature and air velocity on drying time for different values of initial moisture content of grains and air inlet conditions. 3. The change of fluidized bed temperature with time was also plotted. Temperatures were measured at three bed heights: 45, 75 and 105 mm above the distributor, and they are good indicator of the fluidization quality because in fully fluidized bed temperatures should be completely uniform. 4. Nondimensional correlation functions for the investigated fluidization and temperature ranges were obtained by means of mathematical computation. 5. The results were analyzed and compared with results of similar recent studies of other authors and with the results of conventional grain drying method. Based on the obtained results and the experimental-computational analysis, the following conclusions were carried out: 1. Grain drying curves have a characteristic curved shape, so no constant rate period is observed in the course of drying, and drying takes place in the falling rate period. Surface moisture evaporates very quickly, so drying takes place inside the grains and the drying process is mostly controlled by internal mass transfer parameters (diffusion). 2. The inlet air temperature has a dominant influence on the drying rate, thus the drying time is greatly reduced at higher temperatures. The air velocity range in this study was relatively small, only 15%, but it can be concluded that the air velocity is very important in the initial stage of drying when the grain surface is partially or fully saturated, and when the maximum drying rates are achieved due to very intense evaporation of surface moisture. By increasing the air velocity the amount of bubbles in the bed is also increased, so the mixing of particles is greatly enhanced. Also, higher air velocities ensures the supply of fresh air with low humidity because it is very important that in the initial stage air is not saturated with moisture and thus reduce the drying rate. In a later stage of drying, when diffusion of moisture from inside the grain controls the drying rate, the influence of air velocity becomes much smaller. At lower moisture content of air, the difference of water vapour partial pressures in air over the saturated grain surface is increased, resulting in greater drying rates. The initial moisture content of the grains hase an important effect on the drying rate. Grains with higher initial moisture content have greater drying rates in the initial stage of drying, but in the later stage moisture diffusivity is also increased with the moisture content. The influence of bed height and particle size of grains on the drying rates was not studied in this research, but it can be found from the literature that drying rate decreases with increasing bed height and particle size. 3. Nondimensional correlation functions for the investigated fluidization and temperature ranges were obtained by means of mathematical computation. The equation for pearl barley is valid for the range of nondimensional temperatures: 1,70 ≤ T* ≤ 48, the range of Fourier numbers: 10 ≤ Fo ≤ 226, and the range of Reynolds numbers: 207 ≤ Re ≤ 269. The equation for wheat is valid for the range: 1,82 ≤ T* ≤ 42,08, 4 ≤ Fo ≤ 90 and 226 ≤ Re ≤ 288. It must be emphasized however that those correlation functions are based on Page empirical model and as such are valid only for the material being dried, the applied process parameters and the specific fluidization column geometry. 4. Drying rates from this research are compared with ones from commercial batch grain dryer. Drying rates in these conventional dryers are much smaller compared with rates in fluidized bed dryers with large horizontal and vertical moisture gradients. On the contrary, grain moisture content in fluidized bed is very uniform if fully fluidized. 5. The obtained results and conclusions in this research are consistent with similar recent studies by other authors.

Na području Hrvatske postoji duga tradicija proizvodnje različitih ratarskih kultura, od kojih su svakako najvažnije pšenica (oko 170.000 ha) i kukuruz (oko 300.000 ha). Za postizanje visokih i stabilnih prinosa nedvojbeno je potrebno provoditi kvalitetnu gnojidbu ratarskih kultura. U pripremi tla za sjetvu koriste se gnojiva s naglaskom na fosfor i kalij, uz manju količinu dušika. Moderna tehnologija gnojidbe nudi više rješenja, od kojih se posebno ističu tzv. mikrogranulirana startna gnojiva koja se koriste neposredno u sjetvi - istovremenim ulaganjem sjemena i gnojiva u tlo. Osim mikrogranuliranih, na tržištu postoje i tekuća startna gnojiva, međutim zbog potrebe za posebnim uređajem za inkorporiranje u tlo, manje se koriste, te različite kombinacije s dodatkom organske komponente. Glavni je razlog upotrebe startnih gnojiva brza i učinkovita opskrba korijena biljke fosforom, glavnim elementom važnim za početni razvoj biljke i rast korijena. Kako u vrijeme sjetve ozimih, ali i jarih kultura, na području Hrvatske često vladaju nepovoljni klimatski uvjeti (niska temperatura, visoka vlaga u tlu) djelovanje startnih gnojiva posebno je važno. I naposljetku, upotreba posebnih formuliranih gnojiva omogućava širenje uzgoja žitarica i na manje povoljnim položajima, na kojima ostale kulture ne postižu zadovoljavajuće prinose., There is a long tradition of producing different field crops in the area of Croatia, out of which wheat (about 170.000 ha) and corn (about 300.000 ha) are certainly the most important. In order to achieve a high and stabile yield, it is undoubtedly necessary to conduct a high- quality fertilization of field crops. Fertilizers with an emphasis on phosphorus and potassium, with a smaller quantity of nitrogen, are used in the preparation of the soil for sowing. The modern fertilization technology offers multiple solutions, out of which the so- called micro granular starter fertilizers which are used directly in sowing especially stand out; by a simultaneous putting both the seed and fertilizer in the soil. Except for micro granular, there are also liquid starter fertilizers, but they are not used so often due to the need for special device for incorporation into the soil, then different combinations with the addition of organic component. The main reason for using starter fertilizers is a quick and efficient supply of the root of a plant by phosphorus, the main element important for initial plant development and root growth. As in the sowing time of winter, but also spring cultures in the area of the Republic of Croatia there are often unfavorable climatic conditions (low temperature, high humidity in the soil), the effect of starter fertilizers has a special importance. And in the end, the usage of special formulated fertilizers enables the spreading of cultivation of crops to less favorable locations, where other cultures don’t achieve satisfying yield.

Tri osnovne namirnice su žitarice, povrće i voće. Žitarice bi trebale biti zastupljene preko 60% u našoj prehrani. Stoga je važnost žitarica u pripremanju hrane zaista nemjerljiva. Kod prikladnog čuvanja, žitarice mogu godinama biti skladištene, a neće izgubiti svoju kvalitetu. Žitarica spremna za skladištenje mora biti suha, jer je vlažna žitarica pogodna za razvoj plijesni te raznih insekata što smanjuje kakvoću zrna. Skladištenje proizvoda je krajnji ili završni zahvat u cjelokupnom procesu proizvodnje pojedinog ratarskog proizvoda. Da bi se što uspješnije izvršilo, potrebno je paziti na svaki korak od samog početka cjelokupnog procesa (od same sjetve, žetve, prijema u skladište, te daljnje obrade), pa do finalnog proizvoda. Žitarice se skladište u silose. Ukoliko je vlažnost zrna pšenice veća od 14%, idu na sušenje u sušaru, zatim se spremaju u ćelije, gdje se i dalje provjerava temperatura zrna i pojava štetočina. Kvaliteta brašna ovisi o kvaliteti čuvanja žitarica. The three basic foods are grains, vegetables and fruits. There must be over 60 % of grains in our nutrition. Therefore the importance of integral wheat in food preparing is indeed immeasurable. If properly saved, grains can be stored for years, without losing its quality. Grains that are ready for storage have to be dry because wet grains are suitable for mildewe's growth and the growth of various insects which downsize the quality of grain. Storage (saving) of the products is final intervention in the entire process of every particular agricultural product production. In order to realize that as successful as possible, it is necessary to observe every step from the very beginning of the entire process (from the sowing itself, storage receiving and further treatment) to the final product. Grains are stored in silages. If the wetness is more than 14% grains preliminary go to drying in the drier and then in cells on storage, where the temperature and the emersion of vermin are checked. The quality of flour depends on the quality of grain storage.