Drying and Storing: Drying is accomplished through the use of a modified commercial grain dryer, a perforated wagon box dryer or a converted grain bin used as a dryer, utilizing ambient air only for 5 to 7 days until grain tests below 14% moisture.

Following the drying of the amaranth, the seed must be cleaned through a fanning mill to remove chaff and other extraneous materials. It should be expected that shrinkage of 5 to 7% of field yield should occur.

It is recommended that the cleaned, dry seed be stored in 50 lb kraft, multi-walled bags, in central and lateral, air vented bulk storage containers or in fiber 2000 lbs totes on pallets.