The Ministry of Food and Agriculture (MoFA) is promoting Zero Energy Cooling Chambers (ZECCs) to help vegetable growers cut postharvest losses and extend shelf life. The initiative is being implemented through the second phase of the West Africa Food Systems Resilience Project (FSRP2) in collaboration with the Vegetable Compact of the Technologies for African Agricultural Transformation (TAAT), with support from WorldVeg.
Postharvest losses weigh heavily on the sector. High temperatures, limited cold storage, poor roads and transport delays leave many growers exposed, with some losing more than half of their production before it reaches consumers. ZECCs use evaporative cooling to create a cool, humid storage environment without electricity. Built from locally available materials including burnt bricks, sand, raffia, bamboo and wood, the chambers are intended as an alternative where conventional cold storage is unavailable.
WorldVeg first introduced the technology in Seseko in the Ashanti Region, where about 150 farmers, traders and agricultural extension officers received practical training in building and operating the chambers. The training covered harvesting, handling and storage practices and tomato growers identified the technology as a way to limit losses during periods of oversupply and transport delays. Participants observed that tomatoes kept in the chambers stayed fresh for more than seven days while retaining quality, which led to the construction of two ZECCs in the community. The programme was later extended to Gambibgo in the Upper East Region, where farmers, traders and extension officers received similar training.
“In our community, we often lose a significant portion of our tomatoes when market prices are low or transportation is delayed. Learning that a simple structure made from locally available materials can help keep tomatoes fresh for a longer period was very encouraging,” said Abdulai Fuseini, a tomato grower. Research Associate in Agronomy and TAAT Technology Transfer Officer at WorldVeg, Paul Zaato concluded, “The introduction of ZECC technology demonstrates how simple, locally adapted innovations can make a significant difference in addressing postharvest challenges faced by smallholder farmers.” Beyond cutting losses, the technology is intended to give growers more flexibility in how and when they market their produce, by extending shelf life.
