A study of the impact of drying on gac fruit arils on various key properties of the aril is presented in this paper. Compared to other studies, the drying is here stopped at higher moisture content than usual without problematic conservation issues for at least 21 weeks for vacuum dried samples kept in the fridge in a sealed container. It is also shown that optimal drying conditions for gac might be more subtle than shown by a previous study by Kha et al. (2010). Indeed, an optimal temperature, around 60 oC is ob- served at which degradation is minimal due to the balancing of oxidation by a reduced drying time. Therefore, large scale uses of limited drying might lead to an enhanced process by saving time and keeping high level of carotenoids without altering the usability of the product.