For some time I have been slowly promoting the sun drying process because of its low capital cost and zero energy consumption. So the Drying Process has a very low carbon footprint! But here is someone who’s taking it even further!
They claim a 7 to 10 day drying period is at the heart of their product quality! The long drying period means drying is gentle and they even speak of rehydration during cool moiste evenings.
The logical argument against sun drying is the potential of it being soiled either by microorganisms, insects, rodents, birds or just dust and dirt. The chance of these occurring is proportional to the time the tomato is out in the open – so it makes you think!
I have always said a 3 or 4 day drying period is necessary if a stable clean product is to be produced, but this seems to say different. Possibly there is a cleaning and sorting step involved – I will be following up and giving more information.
This uninspiring cover hides the value of the information and misleads on it breadth – it covers processing and business issues in 16 pages of concise and clear information.
The information covers post harvest handling, quality, hygiene, drying, heat treatment, concentration, pulping and pasting. It includes a very interesting process for the large scale production of paste using muslin bag filtration.
This 6 page summary is a short overview of processing tomatoes at the small scale farmer level. The production of powder, pulp, jam and ketchup using household, self built and small scale equipment is described.
It has a contact details for a few appropriate support organisations and it published by The ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA) who could also provide more information.