Food spoilage is due to the action of agents that induce physical and chemical changes like the activities of micro-organisms, attack by mould and metabolic processes. Extensive researches have been carried out on the optimum conditions required, on the nature of storage structures and on the optimum conditions required, on the nature of storage structures and on the nature and extent of changes that occur in the storage of rice. Though storage of dry grains is the rule, under compelling necessity grains are stored under damp conditions also.