Using the dry chain to promote sustainable development in Thailand


In this 90-second video, Spencer Leung of Go Organics talks about his work in Thailand using the DryCard and other dry chain technologies to help connect farmers to the market. Drying produce and keeping it dry is the idea behind the dry chain. Correct dry chain practices can increase the life of dried product and decrease the likelihood of dangerous pathogens.

The DryCard™ is an inexpensive device developed by UC Davis researchers for determining if dried food is dry enough to prevent mold growth during storage. Moldy food can have a bad taste and may be contaminated with harmful toxins. Molds will not grow if the air around a product is lower than 65 percent relative humidity.

This video debuted at the 2018 Horticulture Innovation Lab annual meeting in Kigali, Rwanda. 

Value Chain

Postharvest practices