THIS week NAREI in Focus will continue to look at green energy with focus on solar drying in keeping with the country’s green agriculture agenda.

For generations, persons have preserved fruits and vegetables by sun drying. In fact, it is one of the oldest agricultural techniques related to food preservation. With the advancement of technology and the demand for healthy, low-cost natural foods and the need for sustainable income new techniques have been developed.
Solar drying is a crucial part of the National Agricultural Research and Extension Institute (NAREI)’s green energy agenda for the processing of agricultural process. Green energy comes from natural sources such as sunlight, wind, rain, tides, plants, algae and geothermal heat.

Drying preserves foods by removing enough moisture from food to prevent decay and spoilage. Solar drying is done in an enclosed space where the air in contact with it is heated by solar radiation. By heating the air its humidity is reduced and thus its effectiveness as a vehicle for removal of moisture is increased.
The technology and capital required to dry fruit and vegetables by solar dryers are basic and the entire operation can be completed in most kitchens. The structure can be very basic, e.g. a box frame covered with plastic sheeting.

ADVANTAGES OF SOLAR DRYING3
• Drying is faster because inside the dryer it is warmer than outside.
• Less risk of spoilage because of the speed of drying. (if the drying process is slow the fruit start to ferment and the product is spoilt).
• The product is protected against flies, pests, rain and dust.
• It is labour saving. The product can be left in the dryer overnight or during rain.
• The quality of the product is better in terms of nutrients, hygiene and colour.
• Smaller drying space is required.
• Allowed for longer storage.

BENEFITS OF SOLAR DRYING
There are real benefits in solar drying foods. The obvious benefit is food security for households but it also creates employment opportunities and a sustainable income.
• Dried products improve family nutrition because fruit and vegetables contain high quantities of vitamins, minerals and fibre.
• For diabetics, dried fruit prepared without adding sugar is a healthy choice instead of desserts.
• Dried fruit can be used in stews, soups and casseroles or enjoyed as snacks. It can also be added to cereals for breakfast or used in making ice cream and baked products.
• It improves the bargaining position of farmers. Sometimes farmers sell at very low prices during the harvest season because they cannot store or preserve their surplus products.