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Solar Food Dehydrators

Turning sunlight into food preservation, practical learning, and opportunity for families and microentrepreneurs in Guatemala.

ATC develops solar food dehydrators with local partners, tests them in real conditions, and uses what we learn to improve the next design. Our work has progressed from Phase 3 field testing to a Phase 4 unit that is now being used in classes.

Phase 4: From Field Design to Classroom Use

The Phase 4 solar dehydrator has been built and installed at Eco Spanish School in San Juan la Laguna, Guatemala. Students and community members use it in classes to explore solar energy, heat, airflow, and food preservation.

Preparing fruit, loading the Phase 4 solar dehydrator, and displaying dried fruit at Eco Spanish School in Guatemala.
Phase 4 at Eco Spanish School: preparing fruit, using the dehydrator, and sharing the results.

This working unit makes the technology visible and gives people a practical way to learn how it can be used and replicated.

Phase 3: Built and Tested in Guatemala

Phase 3 provided the field-tested foundation for the next iteration. Replacing acrylic with glass in the solar collector helped retain heat more effectively. ATC’s field reports described drying times approximately 50% shorter than the second-generation design under the conditions tested.

The photos below document Phase 3 units and the produce processed with them. Select a photo to open it larger.

Phase 3: front view of two ATC solar dehydrators.
Phase 3: front view of two ATC solar dehydrators.
Phase 3: side view of the solar collectors and drying cabinets.
Phase 3: side view of the solar collectors and drying cabinets.
Phase 3: rear view of the drying cabinets.
Phase 3: rear view of the drying cabinets.

From Taro Root to a Packaged Product

These Phase 3 photos show taro root on the drying rack, dried pieces ready for grinding, the ground product, and packaging for sale. They illustrate how food preservation can create opportunities to add value to a harvest.

Phase 3: taro root pieces on a drying rack.
Phase 3: taro root pieces on a drying rack.
Phase 3: dried taro root ready for grinding.
Phase 3: dried taro root ready for grinding.
Phase 3: ground dried taro root.
Phase 3: ground dried taro root.
Phase 3: ground taro root packaged for sale.
Phase 3: ground taro root packaged for sale.
Phase 3: prickly pear slices on drying racks.
Phase 3: prickly pear slices on drying racks.

Why Solar Food Preservation Matters

Seasonal harvests, difficult transportation, and changing market prices can limit how families and small producers use and sell their crops. Solar drying can help reduce post-harvest loss and make produce easier to store and transport beyond the harvest season.

Our focus is practical: designs that people can build, maintain, teach, and adapt to local needs.

What Comes Next

ATC is refining drawings, evaluating build costs, and incorporating local feedback to make the designs more affordable and easier to replicate. The Phase 4 classroom installation builds on Phase 3’s field experience while creating opportunities for continued learning.

Support the Next Steps

Support helps ATC test and improve designs, respond to local feedback, and share practical food-preservation technology with more communities.

Support Solar Dehydrators on GlobalGiving

Explore the project and its reports on GlobalGiving · Contact ATC about collaborating

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