Library · Post-harvest
Drying Yield Loss.
Drying & Curing Yield Loss Calculator
Fresh weight to dry weight conversion. Plus moisture target verification, drying time by conditions, and economic loss math.
Moisture content reference
| Crop | Fresh MC% | Target dry MC% | Fresh:Dry ratio |
|---|---|---|---|
| Cannabis flower | 75-80% | 10-12% | ~4-5:1 |
| Hops | 75-80% | 8-10% | ~5:1 |
| Leafy herbs (basil etc.) | 85-90% | 5-12% | ~7-10:1 |
| Woody herbs (rosemary) | 65-70% | 5-8% | ~3:1 |
| Garlic (curing) | ~65% | ~50% (storage MC) | ~1.4:1 (loss in trim) |
| Onion (curing) | ~85% | ~80% (skins dry) | ~1.05:1 (light loss) |
| Field corn | 20-30% at harvest | 13-15% storage | 1.05-1.2:1 |
| Wheat | 14-20% | 13% storage | ~1.05:1 |
| Hay | 70-80% | 15-18% | ~3-4:1 |
| Tobacco | ~85% | ~22% (cured) | ~5:1 |
| Mushrooms (sliced + dehydrated) | 90% | 5% | ~10:1 |
| Apples (sliced + dried) | 85% | 15-20% | ~5-7:1 |
| Sun-dried tomato | 93% | 10% | ~13-14:1 |
The moisture-loss formula
Dry weight = Fresh weight × (100 − Fresh MC%) ÷ (100 − Target MC%)
Example: 100 lb cannabis at 78% MC drying to 11%
= 100 × (100 − 78) ÷ (100 − 11)
= 100 × 22 ÷ 89
= 24.7 lb finished
Common drying conditions
| Method | Temperature | RH | Air | Best for |
|---|---|---|---|---|
| Hang dry / room dry | 60-70°F | 50-60% | Light air movement | Cannabis, hops, herbs (slow dry preferves volatiles) |
| Forced-air dryer | 90-110°F | — | Forced | Hay, grain (industrial) |
| Solar dehydrator | 90-130°F (sunny day) | Variable | Convective + light fan | Fruit slices, mushrooms, herbs (off-grid) |
| Electric dehydrator | 95-160°F (selectable) | — | Forced | Fruit, vegetable, jerky |
| Curing chamber (cannabis/tobacco) | 60-72°F | 55-65% | Minimal | Aroma + flavor development after drying |
| Sun-dry on rack | Outdoor | Daytime | Natural | Tomato, fruit (Mediterranean climates) |
| Cool-cure / cellaring (alliums) | 50-65°F | 50-65% | Minimal | Onion, garlic post-curing storage |
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