China Health Products - Dehydrated Vegetable - Fresh Vegetable

Dehydration techniques have come a long way in recent years. Old technology left as much as 30% moisture in the dehydrated products. Nor did these poorly dehydrated foods store very well. With present technology, moisture levels have been reduced to 2% or 3%. Gone are the pliable dehydrated foods. Now they break with a crisp "snap" when bent. With moisture levels reduced to 2%-3%, storage life has been increased to several years.