One of the key factors to producing high quality kava is the speed at which kava is processed as well as the need for a significant reduction of the moisture content. In Fiji for example, kava is consumed on such a large scale that the moisture content doesn't impact the kava as much, as kava is turned over very quickly so it doesn't have the time to reduce the quality of the kava the same way in which it impacts other dried foods. Traditional drying methods often fall short for exported kava, e