1. How Understanding Local Challenges and Opportunities Influenced the Design of Post-Harvesting Technology in Haiti Camille George, UST Dave Elton, CTI Hank Garwick, CTI George Ewing, CTI NCIIA Washington, DC March 25, 2011

2. Outline Increase food security in Haiti Opportunity to develop new post-harvest technology for plentiful natural resource Collaboration partners Theory of Diffusion of Innovation Evolution of technology, recipes and target market Insights and next steps

3. 200 fruits per tree Breadfruit Nutritious

4. Plentiful Grows uncultivated

5. Very small commercial market

6. Breadfruit has no shelf life Most breadfruit rots Over 120 species of breadfruit worldwide Republic of the Marshall Islands 2007

7. Opportunity Proactively seek the appropriate technology to increase the Availability Access Use of this underutilized natural resource (World Food Summit 1996; three pillars of food security)

8. Challenge CTI : NGO founded in 1981 by a group of missionaries, research engineers, and food scientists Mission: create post harvest technologies that are safe, affordable, respect the environment, require little or no fuel and electricity, and are compatible with the culture of the users Responded to Haitian request

9. Collaboration UST: committed to educational experiences that develop both cognitive and affective domains Mission: Educate students to advance the common good; Secure a sustainable & just world Value: Transformative Experiences (Service learning, Study Abroad, Multi-disciplinary projects)

11. Discontinuous Innovation: A new product

12. Breadfruit flour increases shelf life Can it be realistically processed? Post-harvest processing Recipes Adoption

13. Transdisciplinary Lens Theory of diffusion of innovation A framework to help understand The innovation Its communication In a social system Over a period of time

14. Diffusion theory Definable characteristics of innovation which affect adoption Communication processes in a social system affect adoption Stages of adoption Categories of human personalities

15. Technology Flour & food science Next Steps

16. Systems Approach Making the flour requires: harvesting, washing, cutting, peeling, coring, shredding, drying, grinding The technology has to work in the environment of the user at an economic profit

17. Processing

18. Breadfruit needs to be shredded and dried, and then ground into a flour

19. 19 Vertical Shredder St. Vincent 2004

20. Small business owners Farmer coops

21. Shredding Most likely user small business owner Versatile shredder to use with other produce St. Vincent:food safe surfaces Noted technical issues What would I do with the flour?

22. Tommie Shredder

24. DFMA Design for Manufacture and Assembly

25. Results:

26. Haiti Awkward mounting Hard to shred Didn’t like the weight Want one person operation Make it stronger

27. Shredder Saga

28. Marshall Islands Want one person operation Food safe Looks shabby More robust Can I make pancakes? Skeptical that it will dry Will the flour rehydrate?

29. Horizontal Shredder

30. Elton Shredder

31. Haiti

32. 3rd Party Testing Vertical Awkward mounting Batch process Two person operation Tiresome Shreds fall downward Horizontal Good mounting Continuous operation Two person operation Wheel well received Counter-intuitive direction Shreds fly sideways Too many parts

33. Tool & Die to make the Blade

34. Flywheel

35. ONE TON SHREDDED IN LES CAYES AREA - 2009

36. Societe Antillaise de Transformation Agroalimentaire in Haiti (SATAG) Group of 10 farmer-enterprises that have registered with the Ministry of Commerce

37. Flour Household or Commercial Use?

38. Flour Household Product Samosas (Hush Puppies) Pasta Taste tests in Haitian Schools & Churches Failures- pancakes, cookies, familiar foods

39. Flour Commercial Product Extruded puff Test tests done with sweet and savory versions Haitian kids love the snacks 60% daily nutrition needs

40. Breadfruit Puffs Made puffs in Illinois Can be made in Port-au-Prince, Dominican Republic or Jamaica SATAG would like to make this in Les Cayes Haitian driven effort ($0.30/lb of bf flour price point)

42. Nutritious Peanut butter Cinnamon/Sugar Spicy/Savory Different Shapes Breakfast food Snack

43. Post Earthquake Feeding centers want local foods Agro-forest Regional Nursery Foundation of Haiti (ARN) & Breadfruit Institute of Hawaii have 30 year plan to plant trees in Haiti ARN ready to provide bf-flour to Archaie region

44. Next Steps Breadfruit Enterprise Architecture Demonstration (BrEAD) Pilot enterprise for two markets: Collaboration with ARN Feeding stations (Hush Puppy Recipe) Collaboration with SATAG Extrusion run (Nutritious Snack)

45. Collaborators Societe Antillaise de Transformation Agroalimentaire in Haiti (SATAG) Agro-forest Regional Nursery Foundation of Haiti (ARN) University of the Nouvelle Grand’Anse (Jeremie) Codeha-Corde-Enfant Haitien (CODEHA) Northwest Haiti Christian Mission

46. Insights Must be robust, devices made to last (not always lowest cost) Food processing safety Food scaling for economics Familiar food vs new food Need advocacy team (more than technical folks)

47. Students Engineering Senior Design (3 teams) Adv French Communications MBA team Manufacturing Masters Manufacturing undergrad project Systems Engineering Masters Course (5 teams) SWE club ESW club Independent research projects Freshman CAD project Rapid Prototype Research

49. Thank You(Larry Mathews, 3M Ideas in Innovation, Hennepin Methodist Church in Minneapolis, CTI donor base, General Mills, American Extrusion Personnel)