As farmers face challenges of post-harvest losses due to heat and spoilage, charcoal coolers offer a simple, affordable solution.
This technology helps preserve freshness, extend shelf life, and improve market value for perishable crops.
Isaac Malinga, a vegetable farmer from Kapchesombe, has discovered a simple yet powerful technology that is transforming post-harvest handling, the charcoal cooler.
After years of losing crops to heat and spoilage, Malinga turned to the charcoal cooler to solve his storage problems. “As a commercial farmer, keeping your produce fresh is just as important as growing it, a charcoal cooler gives you time, time to sort, grade, and sell without pressure from rot or heat damage”, he says.
Charcoal coolers work by using the principle of evaporative cooling. Johnson Kangave, a technician, explains that the cooler is made from locally available materials, wire mesh, charcoal, timber, and water.
“Once the charcoal is moistened, it absorbs heat from the inside, lowering the temperature and preserving the freshness of vegetables, fruits, and even milk”, he explains.
For Malinga, the impact has been clear. “Before, I would lose 20% of my harvest within a week. Now, I can store tomatoes and cabbages for up to two weeks to three weeks without any signs of spoilage”, he reveals. This has boosted his bargaining power and reduced losses.
He advises fellow farmers, especially those dealing in perishables, to adopt charcoal coolers as a cost-effective alternative to expensive refrigeration. “It doesn’t need electricity and can be built with about sh500,000-sh1,000,000. Any serious commercial farmer should consider it,” he adds.
