It is a well-documented phenomenon that the respiration of established fungal pockets combined with the respiration of insects can create hot spots within stored grain (Sinha and Wallace, 1966, Wallace and Sinha, 1962). This process of heating was observed in the woven bags stored in Arkansas. Wallace and Sinha (1962) showed that the development of these hot spots leads to the establishment and spread of Penicillium and Aspergillus species while the viability of persisting field fungi diminishes. Sone (2001) found A. glaucus infected 52.0% of kernels after 80 days of storage with weevils in maize at 13% moisture content, 26.6 °C, and 60% RH. Sinha (1984) suggested that the microclimate created by insects increases temperature and relative humidity making conditions conducive to the growth of storage fungi. Sinha and Sinha (1992) found that, with maize stored in ventilated glass bottles without insects, moisture content increased from an initial 13.9%–14.3%. When the maize was infested with S. oryzae and Tribolium castaneum, the moisture increased to 25%. Furthermore, these researchers reported that, in grain containing insects and inoculated with A. flavus, the moisture content rose to 26.4% after 10 weeks of storage. The spread of A. flavus to kernels also increased from 8% to 100%. In our study, the woven bags stored at the Arkansas location contained significantly more insects in the bottom compared to the top and middle. Considering that the fungal counts in the bottom layer were 10-fold higher than the top and middle, the combination of fungal and insect activity did not result in grain moisture content in the bottom layer greater than 15.9%, which is below the optimum for A. flavus.