Harvesting cereal crops is the final and one of the most critical stages of the agricultural cycle. The correct choice of timing and conditions affects not only the preservation of the crop but also its quality during storage and further processing.

Main Methods of Harvesting Cereals

In agricultural practice, several harvesting methods are applied:

• Single-phase (direct combining) — cutting and threshing take place simultaneously, with grain collected directly into the tank at 12–16% moisture. This method is effective for evenly ripened fields.
  
• Two-phase (separate harvesting) — first, crops are cut into windrows at the wax ripeness stage (25–35% grain moisture). After drying in the field, threshing is performed. This approach is suitable for uneven ripening or lodged crops.
  
• Three-phase harvesting — mainly used on large areas. It includes cutting, post-harvest grain cleaning, and straw handling.
  

The choice of method depends on the condition of the crop, weather factors, and the goals of the farm.

Optimal Weather Conditions

Weather plays a decisive role during harvesting:

• The best time is dry, warm weather without strong wind or precipitation.
  
• Prolonged rains increase grain moisture, raising drying costs and reducing quality.
  
• Excessive heat combined with air humidity below 30% can overdry straw and increase grain brittleness.
  
• Optimal air temperature during harvesting is +20…+25 °C, with grain moisture gradually decreasing to safe levels.
  

Favorable weather reduces mechanical losses and minimizes the risk of sprouting or fungal infections.

When to Start Harvesting

Determining the right harvest time is essential. Key indicators include:

1. Grain moisture — the primary criterion. For most crops, harvesting begins at 14–18% moisture.
   
2. Ear condition — grain is firm, does not exude milky juice, and separates easily from husks.
   
3. Stem — straw turns yellow, becomes brittle, and leaves begin to dry.
   
4. Uniformity of ripening — if most of the field has reached wax or full ripeness, harvesting should begin.
   
5. Grain color — typical for the variety, with a matte rather than glossy surface.
   

Timely harvesting prevents natural losses, shattering, and storage quality decline.

Barley Harvesting Specifics

Timing and Ripeness Indicators

Barley matures faster than many other cereals. Signs of readiness include:

• Grain is firm and does not release liquid when pressed.
  
• Straw turns yellow, leaves dry.
  
• Grain moisture drops to 20–22%.
  

Delays in harvesting barley can lead to significant losses due to shattering, especially for malting varieties.

Harvesting Methods

Both single-phase and two-phase approaches are used:

• Direct combining is preferred on even, uniform fields.
  
• Separate harvesting is used when crops are uneven or lodged, allowing grain to dry and ripen in windrows before threshing.
  

Post-harvest Processing

After harvesting, barley requires drying and cleaning:

• Feed barley is dried to 14–15% moisture.
  
• Malting barley requires stricter standards — no higher than 12–13%. This prevents sprouting and ensures high-quality malt production.
  

Drying should be gentle, with a gradual temperature increase to maintain grain viability and processing quality.

Importance of Proper Harvesting

Properly organized harvesting ensures:

• Lower losses — by reducing both shattering and mechanical damage.
  
• Quality preservation — particularly critical for seed and malting barley.
  
• Economic efficiency — minimizing drying and storage costs.
  

Harvesting cereals is a complex, multi-stage process that requires strict adherence to timing, the right choice of technology, and consideration of weather conditions. Barley demands special attention, as even small deviations in timing or conditions can affect grain quality.
Timely harvest, the right method, and careful post-harvest handling are the foundation of crop preservation and high market value.