1.A method of progressive drying of farm produce in which the produce is passed through a drying rotating drum in the same direction as the stream of hot drying agent generated in a furnace powered mainly by solid fuel, characterized in that the farm produce with the initial humidity of about 75 percent is successively supplied to the first rotating drying (8) drum into the stream of hot drying agent, the temperature of the agent at the entry to the drum being not hotter than 820 degrees C, and is dried until the humidity of farm produce is 30 to 35 percent, while the temperature of the drying agent at the outlet of the rotating drum is not lower than 80 degrees C. Furthermore, such partially dried produce is received and while being raked it is passed in the atmospheric environment to the second rotating drying (16) drum and supplied to the stream of a hot drying agent, the temperature of the agent at the entry of the drum being not hotter than 500 degrees C [...]<IMAGE>
