Library · Post-harvest

Drying Yield Loss.

What this is
Tool
Domain
Post-harvest
Cost
Free — no account
Use
In the browser, or embed

Drying & Curing Yield Loss Calculator

Fresh weight to dry weight conversion. Plus moisture target verification, drying time by conditions, and economic loss math.

Calculate dry yield

For revenue math

Moisture content reference

CropFresh MC%Target dry MC%Fresh:Dry ratio
Cannabis flower75-80%10-12%~4-5:1
Hops75-80%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 corn20-30% at harvest13-15% storage1.05-1.2:1
Wheat14-20%13% storage~1.05:1
Hay70-80%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 tomato93%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

MethodTemperatureRHAirBest for
Hang dry / room dry60-70°F50-60%Light air movementCannabis, hops, herbs (slow dry preferves volatiles)
Forced-air dryer90-110°FForcedHay, grain (industrial)
Solar dehydrator90-130°F (sunny day)VariableConvective + light fanFruit slices, mushrooms, herbs (off-grid)
Electric dehydrator95-160°F (selectable)ForcedFruit, vegetable, jerky
Curing chamber (cannabis/tobacco)60-72°F55-65%MinimalAroma + flavor development after drying
Sun-dry on rackOutdoorDaytimeNaturalTomato, fruit (Mediterranean climates)
Cool-cure / cellaring (alliums)50-65°F50-65%MinimalOnion, garlic post-curing storage

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