In popcorn production, moisture content is a key factor in kernel quality and popping performance. While the ideal harvest moisture is 16–20%, producers in Brazil typically harvest at 12–16% due to the absence of hot-air drying systems, which are not commonly used because of the country's hot climate. As a result, drying to the optimal 13–14% storage moisture is often avoided, as it could further increase the risk of excessive moisture loss during storage. Any deviation below 13% and the kernel won't pop effectively because there won't be enough steam pressure to expand the starch, leading to poor expansion, excessive unpopped kernels, or tough, chewy popcorn. 

Optimal harvest timing is currently determined by agronomists, who assess field conditions and moisture levels across large areas. While 14–16% moisture at harvest would be ideal, this is difficult to achieve consistently due to the extensive acreage involved and moisture levels variations across different parts of the field. 

Once harvested, some kernels are stored for up to a year before processing. Refrigerated silos have helped stabilize storage conditions and reduce pest pressure, but preventing kernel moisture loss over time remains a challenge. Currently, quality assessments rely on manual monthly sampling, where kernels are removed from silos and tested offline to determine readiness for processing. This periodic approach limits responsiveness and may miss critical changes in moisture content. 

Solutions that can help preserve ideal moisture levels and maintain kernel performance over extended storage periods would allow manufacturers to achieve higher expansion rates, reduce waste, and enhance the consistency of their final product.