Before the dictatorship of fresh produce, particularly perishable products (fish, shellfish), and / or particularly seasonal products (algae, mushrooms, fruits), were the subject of specific treatments with a view to their conservation. The nature of these treatments called upon the resources made available by the environment, tradition, and technical advances: ash, salt, smoke, sun, wind, cold, preserves.
Drying, which is very efficient, since it permanently blocks the decomposition process, is also the process that best preserves and restores the taste and nutrients of the processed products.