The length of time during which seed remains viable, ie capable of germinating to
produce a normal seedling, depends for each crop on a whole range of factors, such as
the health of the parent crop, temperature, relative humidity, seed moisture content,
handling and so on.
The germination rate of any sample of seed inevitably declines to some extent over
time, and the rate of decline depends on a number of factors, discussed previously. As a
result it is not possible to state for any particular species or variety the precise number
of years and months that the seed will remain viable, though some broad guidelines for
Some crops, such as finger millet, teff and cucumber have seed that can remain
viable for several years. However the viability of seed at any point in time depends not
only on its age, but also on its initial germination rate and vigour, the storage conditions
and how often the seed has been either transported or handled roughly.
As a result it is a good idea to test for germination any seed that is coming from an
unknown or dubious origin before it is distributed or planted. Germination, and testing
In the United Kingdom, farmers can register their grain store through a scheme
known as ACCS (Assured Combinable Crops Scheme), provided that the store is free,
or nearly free, of vermin, pests, moisture etc. Further details are available on the ACCS
website http://www.assuredcrops.co.uk.
103
- Seed Storage Life (Longevity)
GROWING FOOD – THE FOOD PRODUCTION HANDBOOK
certain crops are outlined in the paragraph on germination, 1Fa, page 46.
for germination, is also discussed in 1Fa, page 46.