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Central Illinois | I screwed things up by not typing the correct weight in the original post, and had to go back and edit it. However, this does point out that there are MANY different shrink factors out there. When I started farming, Number 2 corn was 15.5%, so that is what it was shrunk to. I have seen different elevators use shrink factors from 1.35 to 1.5% peer point. Which is correct? I don't know, but they all include some dry matter loss and some of what can we get by with. And of course, some elevators will shrink corn to 15%, some 14%, and some about everywhere in between.
In my case, and again I don't have the original paperwork in front of me, I came up with about 228 from Pioneers website on corn shrink. | |
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I let you guys do the math
