Without proper transportation facilities, it becomes difficult for farmers to sell their produce at reasonable prices within their localities or even outside their villages or townships. To overcome these obstacles one of the oldest forms of food preservation techniques known to man consists primarily of establishments engaged in sun drying or artificially dehydrating fruits and vegetables. Although food preservation is the primary reason for dehydration, dehydration of fruits and vegetables also lowers the cost of packaging, storing, and transportation by reducing the final product’s weight and volume. Given the improvement in the quality of dehydrated foods and the increased focus on instant and convenience foods, the potential of dehydrated fruits and vegetables is greater than ever.