The quality of the final product, flour in other words, is primarily about the wheat raw material that is used. The more qualified wheat is stored and processed appropriately, the more productive results can be obtained. Storage is the most important stage that may affect the wheat quality. Keeping moisture, temperature and insects in the grain storage areas under control is the beginning of a qualified production. The cultivation and harvest of the grains that have an important place in human nutrition can be realized only in certain periods of the year. However, the process and consumption of these grains continue all the year round. Thus, storage of these products after harvest in a certain period is an obligation. Storage includes various risks that spoil the quality of the grain and thus the final product. Minimizing the risks that may spoil the grain can be achieved through proper storage. Moisture, temperature and pests such as insects are the elements that create risk in terms of both human health and quality of the grain. In order to eliminate those risks, the grain and moisture and temperature values of the storage area should be kept under control and the growth of the pest activities should be prevented. Moisture, temperature and pests also create risks during the process of the grain. There are many methods that eliminate or keep under control these risks at the storing and processing stage of the grain. You can find some these methods in the cover story of this issue.