How This Cheese-Aging Tech Is Boosting Profits For Cannabis Growers: Stop Throwing Cheddar Out The Door
The process behind top-shelf cheeses, aged meats, reserved wines and premium cannabis all relies on one thing: precise control of time, temperature and moisture. Whether aging cheddar or curing cannabis, the science of preservation unlocks quality.
Nested in Vermont, Cannatrol is a family-owned venture that applies these same principles to cannabis drying, boosting growers’ profits by reducing labor, product loss and inefficiencies. By minimizing touch points and preserving valuable terpenes, the system helps growers maintain potency and quality, ensuring profits don’t evaporate in postharvest handling.
Get Benzinga’s exclusive analysis and the top news about the cannabis industry and markets daily in your inbox for free. Subscribe to our newsletter here. You can’t afford to miss out if you’re serious about the business.
The Problem, The Solution And The Market Need
Founded by Jane and David Sandelman, Cannatrol is transforming postharvest cannabis processing with its innovative drying and curing technology.
David, an inventor with a background in energy and temperature controls, saw a common problem facing cheesemakers: the difficulty of achieving precise aging conditions without access to traditional cheese caves.
Courtesy of Cannatrol
Using his experience in temperature control, David developed a method to manage vapor pressure in these environments. When cannabis began its path toward legalization, it became clear that this same technology could be adapted for drying and curing cannabis flowers.
“The physics of drying cheese and cannabis are remarkably similar,” David explained. “Both require precise moisture and temperature control to preserve quality, whether you’re producing a fine cheese or top-shelf cannabis.”
Unlike conventional drying methods that rely on air conditioners and dehumidifiers, Cannatrol ensures there are no fluctuating …