Grain such as wheat, soybeans, and corn all have a certain moisture content. To be properly stored, grain must be dried down to the proper moisture level to prevent spoilage and mold, some of which is toxic to humans and livestock. While wheat and soybeans may dry down to safe levels in the field, corn in the United States is typically harvested at about 25% moisture content and must be dried to about 15% moisture.

Before the 1950s and 60s, corn was primarily picked by the ear and stored in open air cribs that permitted natural air drying. This method also allowed high levels of insect and rodent infestation, however. Corn on the ear was also difficult to convey and did not store compactly. When combines were developed that could shell individual kernels of corn from the cob at time of harvest, grain could then be moved and stored more efficiently, but with less possibilities for natural air drying. While open crib storage may have been suited for the smaller, old-fashioned farm, this method had little use on the much larger modern farm.

Though crop drying equipment added significantly to the fuel requirements of a modern farm, it became increasingly necessary as farms grew in size and yield per acre. Farmers who dried their own crop were suddenly able to hold all or part of it until grain prices became more favorable, typically months after harvest. Owning their own grain dryer also allowed farmers to avoid dockage at a grain elevator for any grain that was not dried to safe storage levels. Grain dryers thus helped farmers manage the increasing volume of grain they were able to grow and also helped offset the seasonal fluctuations in grain prices that had so long worked against them.

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