A brief guide on drying fruits, vegetables, and animal-source foods

Drying is a practical food preservation method for rural areas without electricity, helping extend the shelf life of nutrient-rich foods like fruits, vegetables, and meats. This guide, created through the SPIR II program in Ethiopia, outlines safe, nutrient-preserving drying techniques — such as shade drying — for kale, pumpkin, carrots, and meat (quanta) to support improved nutrition and prevent deficiencies in rural Ethiopia.