1. from TM

2. 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 farmers production never consumed 2 Conclusion: Most of a farmers production from wet season is lost: the lack of preservation technologies creates massive harvest losses.

3. Food comes in a flood and washes through. Reservoirs 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. 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 others Consumer

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. 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 Franchisee preferred: locally owned shops with dynamic women leaders

9. Reservoirs 1 st Product

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. 12 Western Designs NGO Designs Large Green House Style Reservoir Price$2,000-$8000$500-$800$10,000 and UpUnder $300 Drying 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 ResultsHigh 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?NoUsually notRarelyUsually Manu- facturing Specialty mfg & hard to ship Locally madeAssembled of imported parts Locally made

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 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 content 14

15. PotatoesCassavaBananas Sweet Potatoes Other Staples Tomatoes MangosPineapplesPapayaPears Other Fruits Pumpkins CarrotsOnionsGarlicPeppers Other Vegetables Spinach & Leaves Herbs & Spices Hibiscus Lemon Grass Tea Leaves Ground Nuts Cocoa Vanilla Meats and fish Avocados And much more! 15 Apples Too!

16. Value In $1 (or free) 10 Kilos 1 Month Life Max Drying Process Lose 90% of Weight 2 Days of Time Value Out $5 1 Kilo 1 Year Life Dryer cost $300, finance at $20 for 18 months ROI for dryer in 7 months Tomato example Produce $40 per month in value add

17. …but hunger persists. Food as far as the eye can see… Its time to get practical. Its time to address root causes with sustainable solutions.

18. www.CheetahDevelopment.org from