The origin of Wheat probably dates back to prehistoric times,being unknown it’s precedence.Some authors mentioned that there exists some evidence that it’s evolution started from a variety of wild plants from the arides lands of Minor Asia.

The wheat flour production is one of the most important among cereals,constituting from remotes times one of the mean foods of men.
Recollection or harvest has also become technically evolving,since threshing by manual methods to sticks hits and also manual venting with basket trays,till actual systems,where a machines cuts,threshes and cleans the grains and they directly unload to transports equipment that will carry to the storage silos.
The grain of the wheat is oval shaped with a deep slot in it’s ventral face,at one end finds the germ and on the other end fine capillary hairs.
it’s structure is made of approximately three main parts:
The protective rind of the grain: 13% to 15%
The reproductive germ of the plant: 2%
The endosperm or almond which will feed the plant in it first period of growth: 84% to 85%

THE STORAGE

The harvest of the wheat is carried out once a year,therefore is necessary to store and maintain in a fine condition to preserve it`s organoleptic properties,which will allow it to elaborate good breads and other products from wheat flour.
The wheat grain is composed of live cells,therefore is susceptible to a bad conservation and to lose the quality of their proteins and starches.

Types of Silos:
Reinforced concrete aerials.
Iron sheet aerials.
Subterranean concrete.
Silos cells.
Disposable plastics silos.

So that it can be correctly preserve,must be received under three basic conditions:
HEALTHY,DRY AND CLEAN