In collaboration with G-teK from Carpi (Modena), a number of natural solar dehydration systems (DEN®) have been activated in two Sub-Saharan countries - Senegal and Tanzania.
"The flexibility and modularity of G-teK's dehydration systems enable the achievement of sustainable productions with a high nutritional quality, also in environments with no electricity sources and to meet the food requirements of entire villages. The products obtained can be consumed as-is or they can be powdered to be used in other food preparations, mainly for babies," reports Giovanni Marino, the engineer who developed the system.
Mango dehydration with Italo Base+ system
The project was also made possible thanks to Tiziana M.P. Cattaneo, Head of Research at Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari in Milan.
The international cooperation project took form in Foundiougne, 100 km south of Dakar in Senegal, and it aims at triggering agricultural development processes that are autonomous, lasting, sustainable and fair. Productions focused on cashew nuts and shrimp - which are typical local products - and packaging was developed thanks to the Malanda cooperative for direct sales in local markets.
The Italo Base+ system also helps obtain dehydrated mangoes and pineapples, helping preserve food that would otherwise be partly destroyed. The second purpose is the production of high-quality products accessible to the population to achieve a more correct nutrition.
The final quality of products is achieved monitoring the dehydration process with non-destructive techniques based on near-infrared spectroscopy and instrumental analyses of the main commercial parameters that ensure the maintenance of nutritional characteristics.
Dehydrated pineapple and non-destructive NIR analyses with portable tools
The Tanzanian project was set up thanks to the collaboration of Golfini Rossi ETS from Bareggio (Milan) and of the Mvimwa Benedictine Monastery in the Sumbawanga region. In particular, Italo Base+ was used to produce orange wedges for secondary schools, especially as single portions for the teaching staff.
Afterwards, thanks to the activation of internships in collaboration with Università Campus Biomedico in Rome and the donation of a higher-capacity system (Zefiro max), the dehydration process was applied to sliced papayas, ideal for the Monastery's school canteens. Production diversification started in 2022, applying the concept of natural-effect processing also to other local products such as chili peppers, apples, mangoes and bananas.
For further information:
Via G.Puccini 10
41012 Carpi – Modena – Italy
+39 059 687214