Drying is used to remove water from foods for two reasons:
to prevent (or inhibit) micro-organisms and hence preserve thefood.
to reduce the weight and bulk of food for cheaper transport andstorage.
Historically, there was a need to preserve foods for longer timesso that food was available during times of limited food production or availability.
Hunters needed a technique to preserve meat for more than a fewdays to ensure a continuous food supply. In the same manner, wehave techniques that allow us to preserve foods as they are harvested,so that we can enjoy them at later times.