Developed in 1994 by an international team of volunteers and dubbed the"CooKit," it is
ideal for introducing the basics of solar cooking. It is easily hand-made and also is beingmass-produced in USA, Kenya and Zimbabwe with modifications to suit local needs andclimates.Participative instruction quickly teaches solar cooking skills and trains local women to alsoteach their neighbors.Many millions are waiting for the simple, life-long skill that they can pass on to futuregenerations.
Cooking and Food Processing
Food needs little attention while cooking, leaving the cook free to attend to other matters.Scorching is very rare, so clean-up is simplified.Most of the preparation for a meal can be done early in the day, so there is less last-minutefuss.While food cooks in the sun, the kitchen stays cool.The gentle cooking preserves flavor and aroma, so the food tastes better.Foods can be preserved for out of season use at no cost in power, either by solardehydration or, in the case of some acidic foods, by canning.In some climates, the fact that a panel cooker has potential to be used at night as a chillercould be very useful in preserving some types of short-term fresh foods or leftovers.Solar cooking deserves new attention.
The three most common types of solar cookers are heat-trap boxes, curved concentrators(parabolics) and panel cookers. Hundreds
if not thousands
of variations on these basictypes exist. Additionally, several large-scale solar cooking systems have been developed to meetthe needs of institutions worldwide.