With legalization there has been opportunity to research it and it is mostly figured out. Dry at 16 °C/60 % rH. 2-3 day to quickly drop the water activity sufficiently to prevent mold, then slower over 7-10 days till water content is constant.So you're saying secretly we all know and agree on processes but no one shares the knowledge out of fear cartels will use it??
Maybe it will change again after big corporations can participate and bring over methods from hops drying. That is a very similiar plant, produced for aroma but their process takes just a day. They use higher temperatures but retain the flavour.