| Because the floor is on a slope, the lighter wild rice grains flow down hill and empty into a bin. The tiny stones are carried up hill on the moving screen and discarded. Another cup elevator moves the wild rice up to the next process.
Up above, a grading process mechanically sorts the grains of wild rice into 4 different lengths: extra long, long, medium, and short/broken. |
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| They are then stored for awhile in a cooling bin to bring the wild rice down to room temperature (or cooler). We don't want to put warm rice in a bag because it might begin to ferment, and this would spoil the whole bag. | |||||||||||||
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