Moisture content definition: the percentage of water present in a food product, determined by oven-drying or refractometric methods, which directly governs microbiological stability, shelf life and regulatory compliance across dried fruit, grains, honey and herbs.
In trade practice
Suppliers declare moisture content on certificates of analysis, with results from accredited laboratories using standardised drying methods such as those in ISO 712 for cereals. Buyers verify results on arrival, particularly for honey, where the EU Honey Directive sets a maximum level, and for dried fruit and mushrooms, where limits are defined in purchase specifications or applicable standards. Common errors include sampling from the surface of a bulk lot rather than throughout, and using refractometers without temperature correction. Elevated moisture content is a leading cause of mould growth and cargo rejection.
In a specification
A contract or product specification states the maximum permitted moisture content as a percentage, the test method reference and whether the result is expressed on a wet or dry basis.