Low-Perishable Foods are called foods like dry grains, for their long duration if they are preserved in adequate conditions of humidity and temperature, preserving their organoleptic characteristics (smell, taste, texture and color), typical of each one of them.
Recommendations for the storage and conservation of dry grains.
Low-Perishable Foodsmust be kept at room temperature, that is to say that we are, reason why we do not have to refrigerate them. But it must be taken into account, the one in the pantry preserved from moisture. It must be a cool, dry place, but closed so that it is protected from pests such as insects (cockroaches) or rodents (rats).
Low-Perishable Foods must be stored or stored in the same packaging or in jars with lids. Containers in plastic (good quality), melamine, glass or metal with hermetic seal are the most recommended and depending on the quantities you get accustomed to buy, so it has to be its size.
The most convenient are the transparent containers, because they allow to see the product easily.
It is recommended to purchase airtight containers with double cover or with lid with packing for total closure, when storage is for 1 year or more. Another way of packing when it is necessary to preserve the dry grain for a long time, is the vacuum packaging, because if there is no oxygen, there will also be no Life (weevils) that spoils the dry grains.
A grain of quality.
An aspect of great incidence in the durability of dry grains, is the quality of the grain that is acquired in the market, since at higher quality greater durability or time of useful life.
This quality is appreciated by lifting the bag or packing with the product and looking at the bottom of this there is no dust, waste of it, garbage (leaves, shells of the same or bark, etc.) or animals (weevils).
The grain must be unmatched whole, of the appropriate color for each class and that the packaging is in good condition, without dust, or opaque or with illegible letters.
Its storage in the supermarket must be in a clean shelf, located in a dry place, fresh and away from polluting products such as cleaning and personal grooming.
In the way we store and keep dry grains will be the success or failure for the good state for a long time. Dry grains: beans, chickpea, peas, lentils, soybeans, rice, maize, etc., can be purchased every 3-4 months or more.
Although there are times when they are filled with animals (bugs, weevils) and fungi, when preserved in humid places or the grain is not of good quality.