Why are grains processed?

• Digestibility - processing is required to make dried grains edible and digestible.
• Food safety - cooking inactivates natural toxins, such as trypsin inhibitors (enzymes) in oats and maize. Heat also prevents bacterial growth and food spoilage.
• Organoleptic properties - processing can optimise the appearance, taste and texture of foods to meet the needs of consumers.
• Convenience - ready-to-eat food products meet consumer demand for quick and easy meal solutions.
• Maximise their nutritional value - processing can make it easier for nutrients from grains to be digested. Nutrients lacking in the diet can be added to staple grain-based foods (e.g. thiamin added to flour).