330 Facilitator’s Handbook for Permaculture Workshops
Preparations needed for testing the solar drier- Food to test in the drier – Meat/fish and vegetables/fruit can be tested but
should be dried in separate solar driers to keep the smells and taste separate. - Knives and cutting boards for preparing the food.
- Salt for the meat or fish.
Running this exercise- Divide the participants into smaller groups. If there are enough materials, 1 drier
per 10 people is a good exercise ratio. - The groups can then make the solar driers using the pictures and information
provided as a reference:- Make the frame of the solar drier - 2m high, 2m long, and 1m wide.
- Attach the plastic and wire mesh to the frame - Secured well to
prevent any animals or insects from entering. - The back plastic section of the solar drier is permanently attached
at the top to provide access, it must be tightly secured to prevent
animals or insects from entering, it can overlap the sides and bottom. - Make the frame for the shelves - 1.75m high, 1.75m long, and 80cm
wide, with frames to attach 4 shelves. - Attach the mesh to the frame to make the shelves.
- Set the solar drier in its location.
- Place the small rocks on the ground inside the drier.
- Place the shelving inside the drier with legs placed in the tin cans.
- Add water to the cans.
Once the solar driers are finished, prepare various foods to dry in them:- Cut the food into slices approximately 1cm thick.
- Meat can be cut into strips approximately 1cm thick, 3cm wide, and 10cm long.
- Add salt to meat or fish to help preserve it.
- Place the food on the shelves.
- Secure the back of the drier.
The food will be ready in 3 days to 1 week depending on the type of food and the size
of the slices.Note: Appropriate measures should be taken to protect the solar drier and its contents
from dogs.