Pepper and other Spices.

Postharvest loss can be defined as the degradation in both quantity and quality of a food production from harvest to consumption. Quality losses include those that affect the nutrient/caloric composition, the acceptability, and the edibility of a given product. Quantity losses refer to those that result in the loss of the amount of a product.
The length of time needed for full drying of spices depends considerably on weather and atmospheric conditions. If a product is not dry enough, it becomes vulnerable to mould and can rot during storage. Moreover, if product is too dry it becomes brittle and can crack. Lastly, if product is too dry, this means a loss of weight and hence a loss of money at the time of sale.