Description
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:
- Discussed the importance of ensuring product is dry enough to store
- Assessed common methods to tell if product is dry enough to store
- 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:
- 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
- DryCard demonstration and Q+A – 15 minutes