FSM 376: Food Safety Behind Dried Fruits

Transcript [ Music ] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know worldwide dried fruit production from 2023 to 2024 was estimated at 3.36 million metric tons. Next time you’re in a grocery or big box store, take a look at the variety of choices available to you. Drying is one of the earliest methods of food preservation. Drying removes enough water to prevent spoilage and inhibit microbial growth. Sun drying has pros and cons. It’s sustainable in geographical areas with dry, sunny weather, and requires no fossil fuels. However, it does require space. Every 10 acres of harvested fruit requires 1 acre used for drying. To ensure food safety, farmers must also have practices in place against contamination, pests, and uneven drying. I’m Susie Craig. This is Food Safety in a Minute. [ Music ] Resources Richard Stier. The Sunny Side of Food Drying (11/7/25). Institute of Food Technologists. Food Technology Magazine – Applied Science. www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/processing-the-sunny-side-of-food-drying?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 1/9/26.