Food Safety and Standards, Post Harvest and Public-Private Partnerships
Food Safety and Standards, Post Harvest and Public-Private PartnershipsSEE LESS
Drying is a technique used to preserve harvested products, but knowing when products are dry enough can be difficult. When products are not dried below 65% equilibrium relative humidity, they can grow mold and produce harmful mycotoxins such as aflatoxin. Common methods to test for dryness such as biting, touching, or sniffing the product are unreliable and inaccurate. Electronic devices that measure moisture or humidity are often too expensive and difficult to use.
The DryCard is a low-cost and simple tool that measures food dryness by changing colors to reflect the equilibrium relative humidity of a product. This technology allows users to ensure that their product is dry enough to prevent mold growth and mycotoxin production.
The Horticulture Innovation Lab's global research network advances fruit and vegetable innovations, empowering smallholder farmers to earn more income while better nourishing their communities. The program is funded by the U.S. Agency for International Development and led by a team at the University of California, Davis, as part of the U.S. government's Feed the Future initiative.
EXECUTIVE TEAM INCLUDES WOMEN AND YOUTH