South Africa is heading into summer with El Niño strengthening and forecasts pointing to hotter, drier conditions across much of the country. SAWS expects below-normal rainfall and above-normal temperatures across many areas, but a drier seasonal outlook does not rule out localised heavy rain or flooding. The World Meteorological Organization’s latest outlook also warns that shifting rainfall patterns can increase the risk of both drought and flooding.
For food producers, a dry seasonal outlook does not remove the need to prepare for sudden excess water. The May floods in the Western and Eastern Cape show how long the effects can last. Hortgro’s preliminary assessment put potential damage and production losses across the Western and Eastern Cape pome and stone fruit sector at about R6.3 billion, including damage to packing and cold-storage facilities.
Wynand Deyzel, Commercial Sales Manager at Solenco, says recovery inside a food-production facility also needs to consider what remains after standing water is removed.
“Once the immediate cleanup is done, you still need to understand how much moisture the building is holding onto. A floor can look dry while contents of the building remain damp. That is when humidity becomes part of the recovery conversation,” he says.
The problem after the water is gone
Floodwater can introduce contamination and cause structural damage. Affected facilities need to be assessed, standing water removed, while materials and furnishings should be dried with 24 to 48 hours to prevent mould. Commercial dehumidification can help lower ambient humidity and support the drying of suitable indoor areas. Deyzel says the equipment must be matched to the conditions rather than treated as a cure for every form of flood damage.
A dry season does not mean a dry facility
Moisture-related risks do not disappear because the broader weather pattern is dry. Food production can create humidity inside processing and storage areas, while local rainfall or water ingress can change conditions quickly.
Biltong is a good example. Stellenbosch University research into traditional biltong production used controlled temperature, relative humidity, and air velocity, showing why ambient humidity is only one part of the drying process.
Temperature fluctuations can also cause condensation inside production and storage facilities, particularly after hours when air conditioning is switched off. As warm, moisture-laden air cools, condensation can form on colder surfaces, creating damp conditions that increase the risk of mould. Commercial dehumidification can help manage indoor humidity and reduce the likelihood of condensation.
Where moisture is lingering after water ingress, a mobile dehumidification unit is recommended to give businesses the flexibility to focus on the areas that need attention most. “Look for a unit with high-capacity moisture removal, starting at 85 litres a day at 30°C and 80% relative humidity, for 150m²+ facilities, and opt for a unit that allows for continuous drainage when the unit needs to run for longer periods,” says Deyzel.
For businesses that deal with high humidity as part of normal production or storage, a fixed installation may be more practical. Ceiling mounted commercial dehumidifiers keep floor space clear and include built-in drainage pumps. Deyzel says matching capacity to the moisture load and expected run time also helps avoid unnecessary energy use.
“After water damage, first establish that the site is safe and understand what has been affected. Once that is clear, measure the humidity, identify areas that are not drying properly and choose equipment for the actual conditions. A dry floor does not necessarily mean the moisture problem has gone,” he says.
