Core Viewpoint - The article emphasizes the importance of distinguishing between "old grain" (陈粮) and "aged grain" (陈化粮), clarifying that old grain is safe for consumption and meets national food safety standards, while aged grain is not suitable for consumption due to quality degradation [1][2]. Group 1: Definitions and Differences - Old grain refers to grain stored for over one year, which, despite reduced freshness, maintains good quality and meets nutritional and safety standards for food processing or animal feed [1]. - Aged grain is defined as grain that has deteriorated due to improper storage conditions or excessive storage time, leading to issues like mold and excessive aflatoxin, making it unsuitable for consumption [1][2]. Group 2: Historical Context and Improvements - The concept of aged grain emerged in the late 1990s when grain storage practices were inadequate, leading to a storage quality rate dropping to around 60% [2]. - With the implementation of a scientific grain rotation mechanism and modern storage technologies, the storage quality rate has significantly improved, with the central reserve grain storage quality rate rising to over 95% [2]. Group 3: Storage and Quality Control - Strict quality control measures are in place for both incoming and outgoing grain, including comprehensive assessments of moisture, impurities, and safety indicators, with a "one strike" policy for any non-compliance [3]. - A dynamic monitoring system is established within storage facilities, utilizing sensors and AI technology to track grain conditions and detect pest issues, ensuring immediate response to any quality concerns [3]. Group 4: Distribution and Utilization - The rotation of old grain is managed through various channels, including competitive sales on grain trading platforms and targeted supply to key food processing enterprises, ensuring quality products reach consumers [4]. - Grain nearing its expiration date is subjected to strict testing and may be repurposed for animal feed or industrial use, promoting resource efficiency and food safety [4].

Core Viewpoint - The article emphasizes that reserve grain, even if stored for over a year, is safe for consumption and meets national food safety standards, distinguishing it from "aged grain" which is unsafe due to poor storage conditions [1][2]. Group 1: Grain Quality and Safety - Reserve grain is defined as grain stored for over one year, which may lose freshness but still meets quality and nutritional standards, making it safe for food processing or animal feed [1][2]. - "Aged grain" refers to grain that has deteriorated due to improper storage or excessive time in storage, leading to issues like mold and contamination, and is unsuitable for consumption [1][2]. - Modern storage techniques have significantly reduced the risk of reserve grain becoming aged grain, with a storage suitability rate increasing from 60% to over 95% [2]. Group 2: Storage and Rotation Mechanism - The grain rotation mechanism has been improved, with modern storage facilities and technologies ensuring better quality control and monitoring of stored grain [2][3]. - Different types of grains have varying rotation cycles, with rice typically rotated every 2-3 years, wheat every 3-5 years, and corn every 2-3 years, with annual rotation quantities controlled at 20% to 30% of total reserves [2]. Group 3: Quality Control Measures - Strict quality control measures are in place for both incoming and outgoing grain, including comprehensive testing for moisture, impurities, and safety indicators [3]. - A dynamic monitoring system is established within storage facilities, utilizing sensors and AI technology to track grain conditions and detect potential issues [3]. Group 4: Distribution of Reserve Grain - The rotation of reserve grain is managed through various channels, ensuring that quality grain reaches consumers while minimizing waste [4]. - Quality grain is sold through competitive bidding on trading platforms or directed to key food processing enterprises, while near-expiry grain is repurposed for animal feed or industrial use [4].

Core Viewpoint - The article emphasizes that reserve grain, even if it is older, is safe for consumption and meets national food safety standards, distinguishing it from "aged grain" which is unsafe [1][2]. Group 1: Grain Quality and Safety - Reserve grain is defined as grain stored for over one year, which may lose freshness but still meets quality and nutritional standards, making it safe for food processing or animal feed [1][2]. - "Aged grain" refers to grain that has deteriorated due to poor storage conditions or excessive storage time, making it unsafe for consumption and only suitable for non-food uses [1][2]. - Modern storage techniques significantly reduce the risk of reserve grain becoming aged grain, ensuring that quality is maintained [1][2]. Group 2: Historical Context and Improvements - The concept of "aged grain" emerged in the late 1990s due to inadequate storage mechanisms and poor quality control, with reserve grain storage rates dropping to around 60% [2]. - Since the early 2000s, reforms in grain circulation and the establishment of a scientific reserve grain rotation mechanism have improved storage rates to over 95% [2]. - The introduction of modern storage facilities and technologies has eliminated the "aged grain" issue, enhancing overall grain quality [2]. Group 3: Quality Control Measures - Strict quality control measures are implemented during the grain storage process, including comprehensive testing for moisture, impurities, and safety indicators [3]. - A dynamic monitoring system is in place, utilizing sensors and AI technology to track grain conditions and detect potential issues [3]. - Each batch of grain is assigned an "electronic ID" for traceability, ensuring that the entire supply chain is transparent and accountable [3]. Group 4: Grain Distribution and Utilization - The rotation of reserve grain is managed through various channels, including competitive sales on grain trading platforms and targeted supply to key food processing enterprises [4]. - Grain nearing its expiration date is repurposed for animal feed or industrial use after thorough testing, promoting resource efficiency and food safety [4]. - The systematic rotation of new and old grain ensures that reserve quantities are accurate and quality is maintained, allowing for effective national response during emergencies [4].