To minimize shattering losses, swathing should be conducted under conditions of higher humidity. Yields Yields on yellow mustard varieties at the Langdon Experiment Station have averaged 1,300 pounds per acre. Brown and oriental mustard varieties vary in yield from 1,500 pounds per acre for brown to 1,600 pounds per acre for oriental. Storage Mustard seed can be stored safely when the moisture content is 10 percent or less. Care should be taken to avoid cracking the seed while moving the crop in and out of storage.
Cracked seed ends up as dockage and a loss to the producer.
When drying, it is essential not to exceed air temperatures of 150 degrees Fahrenheit or seed temperatures of 120 F. Tight bins, free of cracks or holes, are essential for storing mustard. Uses Yellow mustard is mainly used in the meat packing industry as an aid to flavor, emulsification, water binding, slicing and texture in hot dogs, bologna and other processed meats. Oriental mustard is used mainly in low grade Chinese mustard. Some spice blending houses also use it as an ingredient for its hot, pungent flavor. It is an essential ingredient in mayonnaise, salad dressings, barbecue sauce, baked beans, steak sauces, relishes and many other sauces.