The DryCard™ is an inexpensive device developed by UC Davis researchers for determining if dried food is dry enough to prevent mold growth during storage. Moldy food can have a bad taste and may be contaminated with harmful toxins. Molds will not grow if the air around a product is lower than 65 percent relative humidity. How does the DryCard work? The DryCard incorporates a cobalt chloride humidity indicator strip that changes color with changing relative humidity. When a dry product is stored in a sealed container, mold will not grow on it if the equilibrium relative humidity within the container is lower than 65 percent. Sign up to work with the DryCard Are you interested in... Using and/or purchasing the DryCard? Distributing the DryCard through your organization? Manufacturing and/or selling the DryCard? Conducting research related to the DryCard? Visit the DryCard sign-ups to register your interest and to receive notifications as the DryCard becomes more widely available. The..