The art of drying Moringa leaves
We researched many years how to dry Moringa leaves, now we know more…
We have ever started drying leaves outside because we didn’t know better ….
Then from washing machine dryers to gas dryers, layer dryers to automated dry machines with temperature, air and moisture control. We have learned a lot to where we are now and we learn every day. There is only one way, testing, testing and testing until you have achieved the desired result …. but test on which?
Customers like long shelf life, beautiful green color leaves (powder), tasty taste and high nutritional value for a reasonable price.
What does the customer want or demands?
You can test for long shelf life, you can test for nutritional value, you can test on beautiful color, taste or test on a nice average …
There have been several studies on the drying of Moringa leaves, which we are all very pleased with, because there are lots of things to learn, but there should be more, we can use so much information.
But you have to do it yourself, self-learning and self-knowledge and exploit its capabilities and optimize, only then are you able to each specific customer requirement.
So we start testing with different drying machines, different times, different temperatures, constant humidity measurement, nutritional value, taste, color, shelf life and cost price of any final product.
This is your Moringa end product.
If there are people wondering why we don’t report the results here, I do not mind if some things are copied but I’ve been working on it for a long time and still working on it …..
If you have questions regarding this article, please let me know.
Till the next time,
Kind regards, Jan
*) ps : I have left the testing of Chemical characteristics out of this, because I think it is obvious that products are being tested and controlled when making food.