The process of reducing the moisture content of maize kernels to a level that inhibits spoilage is a crucial preservation technique. Lowering moisture content arrests microbial growth and enzymatic activity, thereby extending the shelf life of the grain and preventing the development of mycotoxins.
Preservation through dehydration offers significant advantages, including reduced storage space requirements and minimized transportation costs. Historically, this method has been essential for ensuring food security, allowing communities to store surplus harvests for consumption during periods of scarcity and enabling trade over long distances.