Considerable losses through cracking, splitting, warping etc, which are liable to occur while using green timber under inevitable exposure to surrounding uncontrolled climatic conditions, are avoided by carrying out proper seasoning under controlled drying conditions prior to use. This is of great importance in timber utilization in India where the climatic conditions vary considerably at different times during the year.

Seasoning protects timber against primary decay, fungal stain and attack by certain kinds of insects. The organisms, which cause decay and stain, generally can not thrive in timber with moisture content below 20 percent. Seasoned wood is less susceptible to decay than a green wood in indoor use.

Seasoned timber is lighter and hence the transport and handling are easy and the costs are reduced.

Seasoned timber is stronger than the green timber in most of the strength properties.

Finishing, coloring/painting & gluing is resulted better in seasoned & processed timber than in green wood.

The electrical and thermal insulation properties of wood are improved by seasoning.

Seasoning enables substantial long-term economy in utilization by minimizing replacement, besides rationalizing the utilization of our timber resources.

Most species of freshly felled timber contain 100% or more moisture in it. For retention of shape and size of manufactured article and make quality product, timber should be seasoned and the moisture contents to be brought down to level in equilibrium with the surrounding atmosphere (normally 6% to 8%). Seasoning is done in Scientific way to ensure perfect seasoning under controlled. Fans are of light weight having variable pitch, dynamically balanced and reversible and that gives equal air flow in both sides of the wood stack ensures equal drying of wood. The drying of wood takes place by the application of temperature humidity cycle. Drying process is checked and monitored time to time by the use of moisture meter handled by qualified operators.