**11.2. Solar drying**

Rural communities in Africa and south East Asia have used solar to dry their foods as a form of preservation to bolster food security at the home. Fresh vegetables are immersed in salted boiling water for a few minutes and then dry them in the sun for about 3 days. Similarly, edible insects such as white ants, termites, and caterpillars, mushrooms and tomatoes are stored in the same way. According to [7], drying is also often used to preserve meat, fish, and roots. Cassava and bananas are also preserved by fermentation followed by drying. The drying helps prevent growth of the microorganisms and stops biochemical activities that cause foods to decay. This helps in nutrition and energy needs when fresh supplies are not accessible.
