This training facilitator manual explains how to train others in using the DryCard™ to measure dryness of a food product. It also includes recommendations for dryness levels for different types of fruits and vegetables. This manual is an excerpt from a longer facilitator manual focused on the chimney solar dryer.

Learning Objectives
By the end of this training, participants will have:

1. Discussed the importance of ensuring product is dry enough to store
2. Assessed common methods to tell if product is dry enough to store
3. Observed and learned how to use DryCard™ to check product dryness

Preparation/materials:

• DryCards, enough for each participant to have one
• Dried product such as maize, rice, coffee beans, or chilies to test dryness
  • Have product at different moisture levels in separate containers with DryCards for reference (i.e. one at 35%, one at 55%, and one at 75%)
  • Have examples of moldy or spoiled product with DryCards
• Paper and writing utensils

Time: 30 minutes
Steps:

1. Discuss the importance of sufficient dryness to stop mold growth and assess common methods to tell if product is dry enough to store – 15 minutes
2. DryCard demonstration and Q+A – 15 minutes