Order No. A-80 of the Minister of Food and Agriculture validating the Methodology for calculating the normal depreciation during receiving and storage of food wheat.

This Methodology for calculating the normal depreciation during receiving and storage of food wheat regulates the relationship between the state and flour mills, natural persons and enterprises in connection with the reception and storage of edible wheat in grain warehouses and elevators. Edible wheat is classified according to variety, moisture content, external and grain impurities, and gluten and is labelled for storage separately, in accordance with records classifying edible wheat by varieties and quality categories to be stored in each elevator. During wheat acceptance shall be ensured the presence and monitoring of the process by supplier’s representative, and each time wheat is accepted a receipt with weight calculation and quality indicators, accepted by both parties, shall be issued. Estimated weight is obtained by deducting the dirty weight from the percentage of moisture exceeding the standard. The food wheat to be received in the state reserves shall meet the standard requirements. The normal loss of wheat during storage shall be determined every season. The quality of wheat to be stored is accurately determined according to laboratory analysis and stored in specially prepared elevators and warehouses for each standard category. Also, samples of each wheat lot are taken according to the standards and stored in designated bags and containers. This Methodology contains formula for calculation of weight loss of edible wheat in the process of storage.