APPENDIX 1: SOCIO-ECONOMIC DIMENSION OF SUN-DRYING TECHNOLOGY APPLIED TO FOOD OUTLINE

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1. CONDITIONS AND NEEDS

Ecological conditions

Crops, Food produced by subsistence household

Area planted per season

Culture type (Mono or diversified) annual or perennial groups

Who grows, harvests, processes, etc.

• time spent
• subsistence
• sale as fresh
• surplus, how disposed-as

• animal feed
• preserved
• fuel

Food consumption pattern by region

• major - weaning food
• alternative - natural

2. TRADITIONAL TECHNOLOGY

Products dried/Produced

Describe traditional processing of particular product

• include treatment
• equipment
• labour
• materials
• product acceptance

3. SUN DRYING

Any innovation/improvement local people introduced themselves or thought but cannot implement

Other products desired

• weaning food
• condiments
• ritual food
• for sale
• for longer storage

4. STABILITY OF NEW TECHNOLOGY

• Consumer acceptance
• Consider working position, posture, physique of operator
• Labour cost in terms of time (by gender, age)
• Simple to operate, maintain
• Benefits perceived, such as

meets multiple uses,
provides employment
improves

• Low cost' possibly from local materials using local labour
• Size and manageability of operation

5. INSTITUTION ASPECT

• Commitment and technical know how of key persons
• Support/approval in adoption process of village local people through local participation/ organized action
• Training: choice of promotors

organization and
technical training

• Linkage to information/extension/research and market network
• Marketing channel
• Policies/measures

Land access
subsidy
credit
pricing
support to research and development
information exchange/support

6. IMPACT (FIELD LEVEL)

• Conservation

• food
• nutrient
• energy

• Developmental

• Benefit
• Participation/in control of resources
• Diet improvement - infant mortality reduced
• Organizational skills/viability
• Time saved

APPENDIX 2: CASE STUDY ON SUN DRYING (FOOD PRODUCT) PROJECT OUTLINE- METHODOLOGY

1. BACKGROUND AND JUSTIFICATION

• Ecological condition
• population
• food pattern
• major and alternative
• any dried food
• cropping or food production
• the problem

2. OBJECTIVES

Conservation or Developmental

• nutritional
• participatory

3. LOCATION AND PARTICIPANTS (WOMEN)

Characteristics of both described also time used by participants men and women - time dissegregated

4. TECHNOLOGY CHANGE - DESCRIBE METHOD, TOOLS, TIMING

• Traditional
• Improvement
• New introduction

5. RESOURCES USED

6. INSTITUTIONAL LINKAGE

Research and development, including policies, training/extension or promotion marketing (role of home economics)

7. PROCESS: describe step by step

8. CONSTRAINTS

9. EVALUATION

impact on

• food conservation
• new/or other alternatives
• participation rates in decision making/ control of resources
• time saved
• employment

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