Depends entirely on the foodstuffs in question. Rice can be kept for around 10 years at 70f if you control moisture. If you can control for oxygen, it can last

Depends entirely on the foodstuffs in question. Rice can be kept for around 10 years at 70f if you control moisture. If you can control for oxygen, it can last even longer at temps well above freezing. Corn and soybeans are more sensitive to temperature than rice, but the major factor is still moisture and oxygen exposure. It reminds me a bit of the game Oxygen Not Included where early food storage techniques involve keeping it stored in an area saturated with CO2 to reduce the rate at which it rots before you have access to refrigeration.