Adapting Drying and Curing Technology for Cannabis
Building on principles for drying and curing meat and cheese, Cannatrol has developed technology to control water activity in cannabis, leading to higher yields, improved terpene retention and reduced labor.
On the surface, it seems like meat and cheese wouldn’t have much in common with cannabis, but there is one thing that unites them: water activity.
Specifically, it’s about controlling water activity to prohibit — or in the case of some meats and cheeses, encourage — mold and microbe growth. Building on experience with the food industry, David Sandelman, CTO, COO and inventor of Cannatrol, adapted this principle to serve the cannabis industry.