Blanching of hot peppers employing the solar blanching technology

 Description and Characterization of Technology

The technology involves spreading the sorted pepper over a black polythene sheet in the open sun and covering it with a transparent one for between 2 and 3 hours, depending on weather conditions. The heat generated between the plastic sheets blanches the pepper, destroying all enzymes and most microbes on and in the produce. To test that the product is totally blanched a drop of 0.1% hydrogen peroxide is dropped to the freshly cut surface. Lack of gas bubbles is an indication that the product is adequately blanched.

 

How the Technology Works

The technology works better under clear, cloudless sky as it depends solely on sunshine

This technology is environmentally friendly as no fuelwood is required to blanch the produce

Market Potential

  • Vegetable processors
  • Farmers

 Dissemination Strategies and Diffusion

Diffusion of the technology has been done through direct demonstrations

 End-Users of the Technology

  • Pepper farmers
  • Processors
  • Exporters
  • Farmer Associations

 Challenges and Opportunities

It is dependent on the sun. The technology is environmentally friendly and easy to use even among the uneducated. The technology is cost-saving and willingness to adopt is high especially among women groups.

.Collaboration and Funding

Nil

 

Design and construction of large capacity free convection greenhouse dryers to dry hot peppers

Description and Characterization of Technology

The pepper variety Capsicum chinense cultivated in the district is not amenable to open sun drying, hence there is always a glut on the market, and farmers get very little from their toil. Three greenhouse driers were constructed in three communities within the district.  The driers dried a batch of 8 maxi bags of pepper between 9 and 14 days, depending on weather conditions. Ratio of shrinkage of the dried pepper to the fresh one was 1:3

 

How the Technology Works

Technology enables faster drying of peppers, and even C. chinense, which is not amenable to open sun drying. Products dried in the greenhouse dryers are more hygienic as compared to produce dried in the open sun

Market Potential

  • Vegetable Processors
  • Farmers

 Dissemination Strategies and Diffusion

Diffusion of the technology has been construction and demonstration

 End-Users of the Technology

  • Pepper farmers
  • Processors
  • Exporters
  • Farmer Associations

 Challenges and Opportunities

It is dependent on the weather and technical expertise of artisans. The technology is environmentally friendly. The technology is cost-saving and willingness to adopt is high.

Collaboration and Funding

Nil