Moisture content is an important factor in how you handle your seed. High moisture content will decrease the amount of time you can store your grain safely and increase the possibility of insects, mites, molds, and fungi. Low moisture content may result in mechanical damage, especially in pulse crops.
Determination of moisture content in the lab is done using the constant temperature oven method found in the International Seed Testing Association (ISTA) rules. Depending on the crop kind, your test may be completed the day it arrives or may take one day. Some seeds are tested whole while others need grinding.
To obtain an accurate result submit your sample in a moisture proof container with as much air excluded as possible. The moisture content of your seed can fluctuate over time depending on environmental conditions.
For more information on drying, moisture and storage, go to Agriculture, Food and Rural development: