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Grand Rapids, MI | Jasonl...
You make a good point but your assumptions are off. The laws of nature say that you cannot dry and get only 1% per point shrink. The theoretical number is between 1.2 and 1.3, this would be the absolute best you could do and lose only the water weight. (unless you were really talking about some extrmely poor test weight corn, like in the 40s)
Most of my clients who track such things consider the elevators that use a 1.4 shrink factor to be about the same as what their outcome is. At 1.5 they would figure the extra .1 into the cost of the custom drying. The other thing to consider is how good your drying ability is and how long you intend to hold the grain. IIRC the US #2 standard is 15.5% moisture, although most elevators shirink to 15%. Either way, most farmers would not want to store grain for much longer than a month or two at this moisture, so they dry it further, say to 14.5 to 15 if they are good. Also most farm systems I have seen that don't really concentrate on their drying have significant variability in thier finished moisture. Not wanting to risk spoilage, they dry to an average of more like 14-14.5 to make sure the higher part of the variance is still in the range that will not spoil.
You can take these numbers and calculate them like Jasonl did to get a better idea of the true cost.
Hope this helps,
Loren | |
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On farm corn drying Costs?
