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CLOSE THIS BOOKSolar and Energy Conserving Food Technologies: A Training Manual (Peace Corps, 1984, 175 p.)
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTAcknowledgments
VIEW THE DOCUMENTIntroduction to training: defining expectations and needs, clarifying goals and objectives; identifying group resources
VIEW THE DOCUMENTLooking at your community: the potential for solar food drying
VIEW THE DOCUMENTIdentifying community needs and resources
VIEW THE DOCUMENTNutrition and solar drying
VIEW THE DOCUMENTSolar food dryers: design theory
VIEW THE DOCUMENTModel solar food dryer: design and construction
VIEW THE DOCUMENTHealth considerations in solar drying
VIEW THE DOCUMENTThe use of solar food dryers
VIEW THE DOCUMENTThe economics of solar drying
VIEW THE DOCUMENTSolar food dryers: design
VIEW THE DOCUMENTWorking with a group: dynamics and facilitation skills
VIEW THE DOCUMENTHow people learn
VIEW THE DOCUMENTSolar food dryers: construction
VIEW THE DOCUMENTStorage of dried foods
VIEW THE DOCUMENTTeaching and communication skills - Preparing demonstrations and learning activities
VIEW THE DOCUMENTIntroducing a new technology is it appropriate?
VIEW THE DOCUMENTFireless cookers
VIEW THE DOCUMENTThe use of dried foods
VIEW THE DOCUMENTPreparing for the fair
VIEW THE DOCUMENTConclusion to training

Health considerations in solar drying


In any method of preparing, preserving and storing food, it is necessary to follow important guidelines in order to ensure a safe, high-quality product. In this session, the participants have the opportunity to observe and learn from the results of correct and incorrect procedures in the solar drying process.


To examine the importance of using food-grade materials and equipment and maintaining hygienic conditions during the preparation, drying and storing of food.


Putting Food By, Chapter Z. pp. 60-62, 66, 69, 395-6, 401-2.
Village Technology in Eastern Africa


Refer to Handouts 4A and 4B distributed during Session


Examples of food-grade and non food-grade plastic bags, drying trays and other materials that will come in contact with food to compare for suitability during preparation, drying and storage.

Examples of rotten or infested foods, especially those which have been prepared, solar dried or stored incorrectly.


Gather all the materials necessary for the demonstration. (It may be necessary to prepare the examples of food to be used several days ahead of time.)

Talk with participants who may want to help in the demonstration or explanation of health related material.


1. (10 minutes) Warm-up Activity and Introduction

Pass around examples of foods which have rotted, spoiled or been infested by vermin. Encourage discussion about WHY such things have occurred.

2. (20 minutes) Demonstration of Methods and Materials to be used in the Solar Drying Process

Refer to Handout 4A: "Nutrition and Health Considerations in Solar Drying".


- examples of hygienic conditions and procedures (washing foods well, maintaining clean equipment and utensils, keeping the dryer free from pests, using adequate storage methods)
- information about bacteria, molds, yeast and enzymes
- information about the importance of using only food-grade materials.

As you demonstrate and explain the information, encourage questions from the participants.


If some of the participants have experience and knowledge about health considerations or food preservation and storage techniques, include them in the demonstration, or ask them to lead the discussion.

3. (5 minutes) Summary

Explain that the participants will have an opportunity to practice preparing and drying foods in the next session.

Discuss any questions that may arise.

Refer the participants to Handouts 4A and 4B for more information.