The lab is equipped with near-infrared technology for protein analysis and employs a method to test for deoxynivalenol (DON), also known as vomitoxin. Occurrences of this vomitoxin in wheat at or above 1 ppm are considered unsafe for human consumption by the FDA. Contamination of wheat with DON is directly related to the incidence of Fusarium head blight and strongly associated with relative moisture and timing of rainfall at flowering.

Submission Form

Our lab also houses a sophisticated machine to test the Falling Number of wheat, an internationally standardized method for sprout damage detection. The Falling Number System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt.

Understanding Falling Number in Cereal Crops fact sheet (PDF)

Aflatoxins are fungal toxins. These carcinogenic compounds are produced by several different molds in the Aspergillus family. The FDA limit for human consumption for aflatoxins is 20 parts per billion (ppb). Different crops and growing regions have different levels of susceptibility for aflatoxin contamination and aflatoxin testing should be considered on a case-by-case basis. Grains that should be tested for aflatoxins include:

• Corn grown in hot, humid conditions
• Corn and small grains from fields that have been flooded
• Corn and small grains stored at moisture content above 14%

Read the full fact sheet for more information:

• When to test for Aflatoxins (PDF): Aflatoxins are fungal toxins and are produced by several different molds in the Aspergillius family.