A list of the types of drying/dehydration technology systems we design and fabricate for vegetables, fruits, tubers , fish/meat which are adopted for reducing perishability and increasing shelf – life of freshly harvested farm produce (plants/animals farming business) includes but not limited to the following:
- Oven (gas)/ (electricity) and Charcoal: heating at controlled temperature for drying fish to reduce post-harvest loss
- Solar/gas Suberization technology enables cassava to be preserved fresh for as much as six months before going into its transitional. It can be used to extend the shelf -life of fresh sweet and Irish potatoes as well (general tuber crops farm produce)
- Solar dehydration with the capability of low heat drying and employ the principle of black body radiation technology (dehydrators). It dries vegetables, fruits tuber and herbs without affecting the nutrient obtainable from these farm produce. Considering the following scenario:
- a) 20% – 30% of total grain produce is lost
- b) 30% – 50% of roots/tubers produce are lost
- c) Very high percentage of vegetables and fruits are lost due to poor storage and transportation
Which by this innovative technology about 50% of these losses have been regained. Taking into consideration also are the following factors:
- Post-harvest behavior of types of farm produce
- Essential requirement for storage and processing before going into transitional
- Produce after storage must be of acceptable quality after storage
- Technology must be developed for all circumstances
- Maximize returns on investment made
These are addressed with these innovative systems
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