In this review paper, hygroscopicity was briefly analyzed within the context of the role water molecules in the air plays in causing moisture. Some material substances that absorb or adsorb water molecules from the air were highlighted, like salts, sucrose, ethanol, sulphuric acid and cellulose fibre. The chemistry origin of hygroscopy was x-rayed through an attempt to explain the polar nature of water and some hygroscopic substances and the important role of hydrogen bonding. While highlighting the disadvantages of hygroscopy in food materials and other raw materials for production.