Solar Bread Oven

Original project description

The “Hybrid Solar Oven” is a large capacity hybrid oven that uses solar and gas-fired power. This saves valuable wood resources and reduces emissions of greenhouse gases. The aim is to create income for the rural population by promoting the benefits of switching from wood to solar power for baking and roasting.

The ovens are heated by a 16 m² solar dish and, if supplementary power is required, by a gas burner. This innovation, developed by the clean-tech company ISOMET, enables economically viable production at all times. The oven will be distributed through local women’s cooperatives by means of a franchising network.
ISOMET will train the women and be responsible for installing the ovens, providing technical assistance and supplying raw materials to franchisees.

Social impact: The franchise network creates jobs and generates income for women in rural areas. These women also benefit from technical and management training. One oven provides income for at least three people in one village. Furthermore, households enjoy greater purchasing power thanks to the reduction in the price of bread, and improved living conditions due to
the more hygienic method of food processing.

Environmental impact: The innovative technology is environmentally friendly, reducing the level of CO2 emissions (by substituting wood burning) and also the consumption of fossil fuels. One hybrid solar oven can save up to 40 kg of wood being burnt per hour. In addition, bread which was previously transported to the village is now produced locally, thus reducing emissions from transportation.

Economic impact: The initiative aids local economic development. It also creates further opportunities for income-generating activities related to food processing. For example, using the hybrid solar oven conserves shea trees, which in turn increases the harvest of shea fruit that can be sold.

Current project updates

Last updated: 30 November 1999

Growth plans description

- Improve the design of the product and explore possibilities for linking it to biogas digesters to ensure a continuous supply of power.
- Design and develop special new food products that can be produced using the ovens.
- Establish two to three pilot bakeries in Burkina Faso.
- Define the terms and conditions of the franchise concept and initiate negotiations with women’s associations.

Current Needs

- Financial support for installing a large demonstration bakery in Ouagadougou.
- Technical support for carrying out product improvements.
- Technical support for developing and improving additional components of the bread production process (bakery moulder, mixer).
- Expert support in developing bread baking processes and new food products.

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