Soybeans should be kept dry. After drying and preservation, they can be used to make soy sauce, tofu and sometimes cooked soybeans.

Related instructions

Strictly control the storage moisture, and the long-term storage moisture of soybeans shall not exceed 12%. After harvesting, soybeans should be fully dried on pods before threshing. After storage, soybeans with high moisture content can be exposed to the sun, but they must be spread and cooled before they can be put into storage.

Timely ventilation, heat dissipation and moisture dissipation. The moisture among newly stored soybean seeds is uneven, and due to the after-ripening effect of soybeans, damp heat is easy to accumulate in the pile, causing fever and mildew, which requires timely ventilation, heat dissipation and dehumidification.

Sealed storage at low temperature. After winter, it is necessary to strengthen ventilation and cool down, and seal it tightly with gland or plastic film before spring warming, so that summer can generally be safely spent.