<Table> <Tr> <Td> </Td> <Td> This article only describes one highly specialized aspect of its associated subject . Please help improve this article by adding more general information . The talk page may contain suggestions . (July 2013) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article only describes one highly specialized aspect of its associated subject . Please help improve this article by adding more general information . The talk page may contain suggestions . (July 2013) </Td> </Tr> <P> Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions . Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze - drying can be used to speed the drying process and ensure more consistent results . </P> <P> Many different foods can be prepared by dehydration . Meat has held an historically significant role . For centuries, much of the European diet depended on dried cod--known as salt cod, bacalhau (with salt), or stockfish (without). It formed the main protein source for the slaves on the West Indian plantations, and was a major economic force within the triangular trade . Dried fish most commonly cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food . Currently popular dried meats include prosciutto (a.k.a. Parma ham), bresaola, biltong and beef jerky . </P>

Advantages of drying as a method of food preservation