ZECC: Zero Energy Cooling Chamber for Vegetables

Cut Post-Harvest Losses for Vegetables

The Zero Energy Cooling Chamber (ZECC) is a brick chamber that cools through evaporation. It has double walls with sand in between, and the walls are kept wet for cooling. This chamber can reach temperatures between 10 and 15°C with about 95% humidity, which helps extend the shelf life of perishable crops.

This technology is pre-validated.

9•8

Scaling readiness: idea maturity 9/9; level of use 8/9

Cost: $$$ 400 USD

a 2 cubic meter ZECC

IP

Open source / open access

Problem

High Perishability of Fruits and Vegetables: Fruits and vegetables are highly perishable commodities. Without proper storage and preservation methods, they can spoil quickly, leading to significant post-harvest losses.
Significant Post-Harvest Losses: It is estimated that up to 50% of fruits and vegetables never reach the consumers’ table because of post-harvest losses. This not only results in a significant amount of food waste but also negatively impacts the income of farmers and other value chain actors.
Decreased Availability of Nutrient-Dense Foods: One of the implications of post-harvest losses is the decreased availability of fruits and vegetables for consumers. This deprives them of accessing nutrient-dense and protective foods, impacting their health and nutrition.
Lack of Electricity: Many rural areas do not have reliable access to electricity, which is typically required for refrigeration and other forms of food preservation.
High Cost and Inaccessibility of Cooling Technologies: Traditional cooling technologies can be expensive and may not be readily available, especially to farmers in rural areas.

Solution

Extended Shelf Life: ZECC extends the shelf life of vegetables (e.g., up to 8 more days for tomatoes, 11 days for peppers, 5 days for amaranth), reducing spoilage.
Reduced Post-Harvest Losses: By preserving produce longer, ZECC helps ensure more fruits and vegetables reach consumers, decreasing food waste and boosting farmers' income.
Increased Availability of Nutrient-Dense Foods: With extended shelf life, ZECC increases the availability of nutrient-dense foods for consumers, supporting better health and nutrition.
No Electricity Required: ZECC operates without electricity, making it suitable for rural areas with unreliable power supply.
Affordable Cooling Technology: ZECC is a low-cost and accessible cooling solution, ideal for farmers in rural and low-resource areas.

Key points to design your business plan

Farmers using ZECC can expand their business by offering higher quality, longer-lasting produce. This allows them to access new markets, including distant ones, where fresh produce is in demand. ZECC also enables farmers to sell at better prices by reducing waste and spoilage.

Construction Materials: Locally sourced materials such as bricks, sand, jute cloth, and plastic crates are essential for building the ZECC.
Training: Farmers need training on ZECC construction, maintenance, and best practices for using the chamber effectively.
Technical Support: Access to agricultural extension services or local experts for troubleshooting and guidance.
Water Supply: A consistent water source is needed to maintain the ZECC's cooling process.
Cost Structure: The initial cost of constructing a ZECC is approximately $400 for a 2 cubic meter chamber. Costs include construction materials, labor, and any additional tools required. Ongoing costs are minimal, mainly for water to maintain the chamber’s cooling effectiveness. However, the investment is quickly recovered through reduced post-harvest losses and increased income from higher-quality produce.

Adults 18 and over: Positive high

The poor: Positive low

Under 18: Positive high

Women: Positive high

Climate adaptability: Highly adaptable

Farmer climate change readiness: Significant improvement

Carbon footprint: Much less carbon released

Environmental health: Greatly improves environmental health

Water use: More water used

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested
Countries with a blue colour: Testing ongoing

Countries where the technology is being tested or has been tested and adopted
Country	Testing ongoing	Tested	Adopted
Benin	–No ongoing testing	Tested	Adopted
Burkina Faso	–No ongoing testing	Tested	–Not adopted
Ghana	–No ongoing testing	Tested	–Not adopted
Mali	–No ongoing testing	Tested	Adopted
Rwanda	–No ongoing testing	Tested	–Not adopted
Tanzania	–No ongoing testing	Tested	Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ	Subtropic - cool	Tropic - cool
Arid	–	–
Semiarid	–	–
Subhumid	–	–
Humid	–	–

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Goal 1: no poverty

Goal 2: zero hunger

Goal 3: good health and well-being

Goal 12: responsible production and consumption

Once the ZECC is set up, follow these steps to store your fresh produces (vegetables and/or fruits):

Set up the ZECC following this steps
Harvest your produce early in the morning or late in the afternoon.
Sort and clean your produce.
Place the cleaned produce in plastic crates.
Cover the crates with a white wax cloth and place them in the ZECC under a shed covered with plant leaves.
Cover the ZECC with a jute cloth or a wet cotton cloth.
Water the ZECC 2 to 3 times per day.
Check the quality of the stored produce every three days.
Rehumidify the jute or cotton cloth as needed.