181: Why Mastering Vapor Pressure Control Holds the Key to Exceptional Crop Quality with David Sandelman

Ever wonder why your plants aren’t thriving—or why your post-harvest yields and terpene profiles just don’t stack up? I’ve been there, and this episode is your shortcut out of the guesswork.

This week, I’m joined by David Sandelman, CTO of Cannatrol, inventor, and expert in environmental controls with decades of pioneering innovation under his belt. From the origins of digital thermostats to revolutionizing post-harvest processing in cheese, charcuterie, and cannabis, David Sandelman brings deep scientific insight and a passion for precision.

We dive into the real science behind environmental control—why traditional approaches to humidity just don’t cut it, and how understanding vapor pressure is the key to stable, high-quality crops across cheese, cannabis, and even hops. David Sandelman explains, in plain terms, how “water activity” trumps “percent moisture” for true shelf stability and consistent results.

You’ll also hear about the future of indoor farming, from AI-optimized grow rooms to what legacy cultivators can learn from the world of cheese and charcuterie. Plus, we dig into practical applications—whether you’re a large-scale producer or a passionate home grower—along with candid insights from David Sandelman’s journey in the industry.

Ready to get clarity and control over your crops while boosting quality and yield? Hit play and discover the system that’s changing the game for post-harvest and indoor growers everywhere.

Thanks to Our Sponsors

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Key Takeaways

00:00 From Vermont Restaurants to Post-Harvest Technology

00:06:10 The Science of Controls and Humidity Explained

00:12:01 Cannabis Flower, Water Activity, and Drying Innovation

00:18:00 Trichomes, Terpenes, and Preserving Quality

00:23:32 Consistency, Yield, and the Future of Quality Cannabis

00:29:32 Expanding Applications: Hops, Tea, and Industry Insights

00:34:35 Embracing Change and Applying Proven Science

Tweetable Quotes

"That's when we built a prototype and we purchased a wine cooler and stripped it out, just used the insulated box with the door and put a couple of thousand dollars worth of controls on it, gave it to a grower and said, put some flour in there and tell us what happens. Is it going to destroy it? Does nothing? And sure enough, two weeks later, he's like, I don't know what this box is, but this is some of the finest flower I've ever produced. He's, like, hanging on to it. I'm not going to give it back. And that's when we knew we were onto something."

"We are a process system that's designed for the process of getting your proper product to the right water activity for shelf stability versus applying conventional comfort cooling equipment to accomplish it."

"We like to say it's sous vide for weed."

Resources Mentioned

Website - https://cannatrols.com/

LinkedIn - https://www.linkedin.com/in/david-sandelman-74323216/

Youtube - https://www.youtube.com/@cannatrolsolutions

Instagram - https://www.instagram.com/cannatrol/

Facebook - https://www.facebook.com/cannatrol/

Twitter - https://x.com/Cannatrols