Heat and moisture: what your storage is always fighting

Ask anyone who stores crops what goes wrong, and you'll hear about rot, sprouting and shrinking. Behind almost all of it are two things: heat and moisture.

Heat speeds everything up. Warm crops breathe faster, use up their own reserves faster and are more likely to sprout or rot.

Moisture works both ways. Air that's too dry pulls water out of crops, so they shrink and lose weight. Air that's too damp lets mould and rot take hold. What matters is the balance between the two, and that balance changes through the day.

Photo by Mwesigwa Joel, Pexels License, via Pexels

That's why one thermometer on the wall isn't enough. Different corners of a storage room can be very different, and conditions at 2pm are not the same as at 2am. To know what's really happening, you need to watch heat and moisture together, in several places, all the time.

That's what our sensors are for. Not to replace your experience, but to show you what you can't see.