IMPROVING SOYBEAN GRAIN QUALITY

Abstract

The article presents a study of the quality of soybean varieties of different harvest dates, which often differs in its quality indicators. In order to improve this quality, it is advisable to fractionate seed according to different properties. The object of the study was the process of formation of soybean seed quality during its fractioning. By means of seed fractioning it is possible to prevent self-sorting of seed during movement and shaking, and as a result of effective cleaning, to improve its quality by separating grain with higher protein content, which will increase production efficiency and improve feed quality