More than 20% of the world’s grain harvest is lost each year after leaving the field. In this special feature, we explore the science, strategies, and technologies that can drastically reduce post-harvest losses and secure the future of global grain supply.

In a world challenged by food insecurity, volatile markets, and climate extremes, preserving what we already harvest has become more important than ever. Each year, more than 20% of the global grain harvest is lost after harvest—not in the field, but in storage facilities, warehouses, and silos. These losses are often invisible, yet they carry significant consequences for food availability, farmer incomes, and global sustainability goals.

This month’s cover story dives into the heart of this critical issue. In his comprehensive and highly practical article, Ralph E. Kolb, CEO of FrigorTec GmbH, explores the science behind grain storage and the technologies that are reshaping the fight against post-harvest losses. From insect infestation and mildew to moisture and heat control, Kolb identifies the biological behaviors of grain after harvest and offers a detailed overview of effective strategies to protect it, including aeration, fumigation, exclusion techniques, and the increasingly adopted practice of grain cooling.

As Kolb rightly emphasizes, grain doesn’t die when harvested, it breathes, it changes, and it deteriorates if not properly stored. Understanding this reality is essential to developing more resilient food systems.

This feature sets the tone for a broader conversation across the grain and milling industry:

• How can we apply advanced storage science and technologies to minimize waste?
• What scalable solutions exist for smallholders and large-scale operations alike?
• How do grain storage strategies impact food safety, marketability, and long-term value?

By reducing post-harvest loss, we are not just saving grain, we are preserving opportunity, nutrition, and stability across the global food chain.