Beyond naturally dry grains, certain high-moisture agricultural commodities can be classified as durable products through the virtue of deliberate postharvest processing. When these perishable crops reach full physiological maturity, they undergo targeted dehydration and value-addition steps.

This technical intervention extends their shelf life from a few days to several months. This structural transformation applies to:

  • Dried Root and Tuber Fractions: Stable chips, flakes, or flours derived from potato, yam, and cassava.
  • Dehydrated Horticulture: Dried fruits and vegetables such as mango chips, tomato flakes, peppers, and pumpkins.
  • Dried Animal Proteins: Dehydrated livestock and fishery products.