Output of dehydrated foods doubled from 1955 to 1965, attaining a level of 3.26 billion pounds. Milk products, mainly nonfat dry milk, constituted 80 percent of the output. Potato products ranked second. Since 1965, output of dehydrated milk and potatoes has slackened. Growth in volume of other dehydrated foods has not been enough to offset this slack, resulting in a slight decline in estimated total output. The current market status of food dehydration was part of a recent study to identify: (1) Levels of production, (2) competitive relationships between dehydrated foods and other forms, (3) market outlets, and (4) raw materials and processing costs for dehydrated foods. This article summarizes these findings and presents a perspective of dehydration as a part of the food processing and marketing industry.