Reservoir Food Drying (March 2014)
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Reservoir Food Drying (March 2014)
- 1. TM from TM
- 2. Half of people are chronically malnourished Half of year famine: wet/dry cycle becomes feast/famine markets are huge never consumed Subsistence Conclusion: Most Farming & Food, Rough of a farmer’s production from Statistics for Half of Most Half of food wet season is lost: imported, esp. farmer’s the lack of African production by value: local Nations preservation technologies creates massive harvest losses. 2
- 3. Food comes in a flood and washes through. Reservoir’s mission is to build a dam and hold it back – in a reservoir – for consumption later.
- 4. Why • Increase food security, decrease hunger and malnutrition, and create opportunity for poor families… How • through a distribution network of franchised village shops that… What • provide training on food processing and preservation, sell related supplies, and facilitate finance… Who • to entrepreneurial women and families involved in agriculture. 4
- 5. Affordable Locally appropriate Self-sustaining • Usually less than $300 (microfinance fit) • Starter size for subsistence farm families • Locally maintained and preference for locally made • No complex technology or need for electricity • Bring livelihood besides preserving food • Have equipment locally sold and supported
- 6. Reservoir • R&D and product development • Arranges manufacturing and distributes goods • Technical training on food technologies • Link to finance and finds product buyers Franchise Stores Food Drying Micro Businesses Consumer • Dealer of goods • Coordinator and eventual trainer on technologies • Customer service and support • Sells to contract buyer OR • Sells preserved foods locally OR • Consumes personally • Bulk sales to processors • Retail purchases managed by others 6
- 7. Prefer local contract for manufacturing of products Partner with NGOs to connect to existing groups Partner with food experts for improved processes Scale to thousands of users per region Expand to dozens of food products Distribute needed packaging to end-users for direct retail Connect users to guaranteed market for volume production 7
- 8. Franchisee preferred: locally owned shops with dynamic women leaders Franchisees get plan to follow as reps for a territory Lowers cost and puts opportunity and ownership with local people Franchisees mediate local culture and politics Makes for a resilient org structure Best practices shared so local good ideas spread Incentives are in place to increase sales in local area 8
- 10. Solar-based food-drying is the oldest ‘processing’ technology Franchising and NGO partnership to allow rapid scaling Drives value-add to rural poor (especially women) Benefits of drying include: Ease of practice Straightforward food safety Culturally familiar Provides long-term storage with minimal packaging New opportunities: Creates new products like tomato flour Improves nutrition and provides livelihoods 10
- 11. 1. Hands on technology transfer for dryer operation 2. Food preservation techniques including use of sugar, acid, and salt 3. Hygiene 4. Food safety 5. Sample recipes 6. Machine manual 7. Curriculum 8. Business and profit 9. Microfinance loans 10. Quality standards
- 12. NGO Designs Price Drying Efficiency Western Designs $2,000-$8000 Tomatoes in 1-2 days Results High quality Tomatoes often rot $500-$800 Tomatoes in 5-7 days Large Green House Style $10,000 and Up Tomatoes in 2-5 days Risk of major loss if clouds or rain come Return on High price Dryer throughput Good ROI in Investment means long low so hard to sunny areas but time to ROI reach ROI so problem in subsidy required cloudy areas Affordable? No Usually not Rarely ManuSpecialty mfg Locally made Assembled of facturing & hard to ship imported parts Reservoir Under $300 Tomatoes in 1-2 days, even mostly cloudy days High quality Fast ROI (half year) Usually Locally made 12
- 13. High solar gain design with absorptive and reflective surfaces Insulated top and bottom to hold heat Vent doors allow for heat and air flow management Big temp shift from inside to outside air Works on mostly cloudy days & from sunup to sundown Can reach near boiling temps on sunny days Pedestal stand allows turning by a single person Maintained in the village 13
- 14. Tomatoes are hardest but succeed More production possible High quality preservation • Holds about 12 kilos (20 liters / 5 gallons uncut) of raw tomatoes • Equals 3 tons of tomatoes input per year! • Most foods dry in a few hours to 2 days • Holds more weight in heavy products like cassava, which usually dries in half day • Second day drying can often be finished in bottom ¼ while starting a new batch in top ¾ of dryer • Heat inside drives bugs away and kills most germs • Drying food concentrates sugar and acid, creating a poor environment for bacteria • No direct sunlight preserves essentially all nutritional content 14
- 15. Potatoes Cassava Bananas Sweet Potatoes Other Staples Tomatoes Mangos Pineapples Papaya Pears Other Fruits Pumpkins Carrots Onions Garlic Peppers Other Vegetables Spinach & Leaves Herbs & Spices Hibiscus Lemon Grass Tea Leaves Ground Nuts Cocoa Vanilla Meats and fish Avocados And much more! Apples Too! 15
- 16. Value In Drying Process • $1 (or free) • 10 Kilos • 1 Month Life Max • Lose 90% of Weight • 2 Days of Time • $5 Dryer cost $300, • 1 Kilo finance at $20 for Value Out • 1 Year Life 18 months ROI for dryer in 7 months Tomato example Produce $40 per month in value add
- 17. Food as far as the eye can see… …but hunger persists. It’s time to get practical. It’s time to address root causes with sustainable solutions.
Notes de l'éditeur
- Through partners we are able to achieve rapid scale as a result of working with the farmers they have already organized