Campo de Tejada and Iaxxon Energia develop a more efficient solar oven
The Campo de Tejada Cooperative, a referent of the Protected Geographical Indication (PGI) Garbanzo de Escacena, is testing a solar oven with the aim of gaining efficiency in the heating process for the “hygienization” of its production, which is necessary due to the reduction of the use of phytosanitary products in the cultivation, but also to put in the market some food of the highest quality “even more ecological”.
The tests are carried out with an innovative technology devised by the company Iaxxon Energy, promoted by two young entrepreneurs, which uses air as a heat carrier instead of water.
In the same line, Campo de Tejada Cooperative also values the possibility of using this technology for the drying of the cereal. In this case, it would be a matter of adapting a building with the implementation of a system of grids on the floor from which hot air would be supplied to keep the environment at a stable temperature, throughout the year, between 20 and 30 degrees centigrade.
This, they say, would solve the problem of climate, especially in the coldest and wettest months and would also save the time and effort required by the traditional open-air process.
Sources: Europa Press, ABC de Sevilla and Canal Sur
