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Nutrition, Income and Human Capacity
from
TM
TM
Subsistence Farming & Food, Rough
Statistics for Most African Nations
Half of people are chronically malnourished
Half of year famine:
wet/dry cycle becomes
feast/famine
Half of food imported, esp. by value: local
markets are huge
Half of farmer’s
production never
consumed
4 Halves of the Have-Nots
2
Conclusion: Most of a farmer’s production from wet season is lost: the lack of preservation technologies creates massive harvest losses.
Food Preservation
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.
Mission
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
Sustainable Solutions
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
Distribution Value Chain
6
• R&D and product development• Arranges manufacturing and distributes goods• Technical training on food technologies• Link to finance and finds product buyers
Reservoir
• Dealer of goods• Coordinator and eventual trainer on
technologies• Customer service and support
Franchise Stores
• Sells to contract buyer OR• Sells preserved foods locally OR• Consumes personally
Food Drying Micro Businesses
• Bulk sales to processors• Retail purchases managed
by othersConsumer
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
Dev
elop
men
t Tac
tics
7
Franchisees get plan to follow as
reps for a territory
Franchisees mediate local
culture and politics
Best practices shared so local
good ideas spread
Incentives are in place to increase sales in local area
Makes for a resilient org
structure
Lowers cost and puts opportunity
and ownership with local people
8
Scale and Culture: Franchising
Franchisee preferred: locally owned shops
with dynamic women leaders
Introducing Solar Food Dehydrators
Reservoir’s 1st Product
Solar-based food-drying is the oldest ‘processing’ technologyFranchising and NGO partnership to allow rapid scalingDrives value-add to rural poor (especially women)Benefits of drying include:
Ease of practiceStraightforward food safetyCulturally familiarProvides long-term storage with minimal packaging
New opportunities:Creates new products like tomato flourImproves nutrition andprovides livelihoods
About Food Drying
10
1. Hands on technology transfer for dryer operation 2. Food preservation techniques including use of sugar,
acid, and salt3. Hygiene 4. Food safety5. Sample recipes6. Machine manual7. Curriculum 8. Business and profit9. Microfinance loans10. Quality standards
Training
HUMAN CAPACITY BUILDING
Survey of Dryer Designs
12
Western Designs
NGO Designs Large Green House Style
Reservoir
Price $2,000-$8000 $500-$800 $10,000 and Up Under $300Drying Efficiency
Tomatoes in 1-2 days
Tomatoes in 5-7 days
Tomatoes in 2-5 days
Tomatoes in 1-2 days, even mostly cloudy days
Results High quality Tomatoes often rot
Risk of major loss if clouds or rain come
High quality
Return on Investment
High price means long time to ROI
Dryer throughput low so hard to reach ROI so subsidy required
Good ROI in sunny areas but problem in cloudy areas
Fast ROI (half year)
Affordable? No Usually not Rarely UsuallyManu-facturing
Specialty mfg & hard to ship
Locally made Assembled of imported parts
Locally made
Dehydrator Functional SpecsHigh solar gain design with absorptive and reflective surfacesInsulated top and bottom to hold heatVent doors allow for heat and air flow management Big temp shift from inside to outside airWorks on mostly cloudy days& from sunup to sundownCan reach near boiling temps on sunny daysPedestal stand allows turning by a single personMaintained in the village 13
Dehydrator Production ResultsTomatoes
are hardest but succeed
• Holds about 12 kilos (20 liters / 5 gallons uncut) of raw tomatoes
• Equals 3 tons of tomatoes input per year!
More production
possible
• 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
High quality preservation
• 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 content14
Foods Able to be Dried
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!15
ApplesToo!
Value-Add Assessment
Value In
• $1 (or free)• 10 Kilos • 1 Month Life Max
Drying Proces
s
• Lose 90% of Weight• 2 Days of Time
Value
Out
• $5• 1 Kilo• 1 Year Life
Dryer cost $300, finance at $20 for 18 monthsROI for dryer in 7 months
Tomato exampleProduce $40 per month in value add
…but hunger persists.
Food as far as the eye can see…
It’s time to get practical.
It’s time to address root causes with sustainable
solutions.
Thank You!
www.CheetahDevelopment.org
from
Nutrition, Income & Human Capacity