Baking with Breadfruit in Haiti

CTI volunteers Camille and Natalie George

CTI volunteer Natalie George is blogging from Haiti, where she’s joined her mother Dr. Camille George, CTI Board Member, Program Manager and Professor at the University of Saint Thomas. 

The George’s are in Haiti helping locals take advantage of an underutilized food source: Breadfruit. Breadfruit grows in abundance in Haiti, but spoils just days after ripening. CTI has developed a set of tools that villagers can use to preserve breadfruit as affordable flour.

Natalie and Camille are in Port-au-Prince, helping Haitians open a breadfruit bakery and showing “field to fork” proof that breadfruit can be harvested, transformed into flour, and processed into delicious and nutritious food products.

Baking sans Power 

What I take advantage of in my everyday life is the sheer luxury of electricity. It seems so normal to have a fridge that works all the time, and a light switch that turns on no matter what, however in Haiti things do not work the same way as they do in wealthier countries.

In Haiti, the government rations the use of electricity, and though every day varies, on average it will turn off around 9 AM and back on again around 7 PM. Some people have personal generators that they use to keep it on, and bigger companies, like our hotel, have some sort of deal with the government that allows them to use a small amount during the power outages. But overall, the average Haitian does not get any electric power within those hours.

So when we lost power the first day we began experimenting with recipe's in the bakery, we had to think on our feet. Not content to sit around twiddling my thumbs, I put on my leadership pants and rallied up the few of people left in the bakery (which quickly grew into a group spectacle) and we figured out how to get the propane working in the stove and oven, so we embarked our next quest.

Haitian Rum Cake

After some time of fiddling around with the propane stove, it was time to bake, and we decide on baking the Haitian cake, which includes rum and raisins. The recipe and baking turned out to be a GREAT success! They mini cakes were SUPER delicious and we all felt like we were some official top chef bakers (or maybe just me…). I didn’t want to stop there, especially since we had a few hours to kill AND a working stove. So, I decide that we should make another pizzelle batter and then try making cookies out of it.

Haitian Rum cake made
with breadfruit flour

With my new found baking confidence, I start mixing away and completely get ahead of myself and put in ¼ cup of salt instead of ¼ tsp of salt… needless to say the Haitian women helping me thought it was hilarious and they started scooping it out. Those magic makers were able to save the batter and we continued on our cookie quest. The cookies were too hot to taste right away, so we decided to let those cool while we made another batch of the Haitian rum cake.  This time, we added molasses to see if it would taste sweeter since the first batch some people commented that it still contained the “breadfruit taste” which is a strange bitterness. Again, a great success!

Volunteers help Haitians find a local solution to hunger: Breadfruit flour

Volunteers Arrive in Haiti

CTI volunteer Natalie George is blogging from Haiti, where she’s joined her mother Dr. Camille George, CTI Board Member, Program Manager and Professor at the University of Saint Thomas.

The George’s are in Haiti helping locals take advantage of an underutilized food source: Breadfruit. Breadfruit grows in abundance in Haiti, but spoils just days after ripening. CTI has developed a set of tools that villagers can use to preserve breadfruit as affordable flour.

Natalie and Camille are in Port au Prince, helping Haitians open a breadfruit bakery and showing “field to fork” proof that breadfruit can be harvested, transformed into flour, and processed into delicious and nutritious food products.

First Impressions

After departing the airport, we start driving to our hotel and I get my first glimpse of Haiti’s capital city. It reminded me a lot of Mali in West Africa, but with its own twist. The roads are half-paved, half-broken rubble and, the further you get into the city, the more broken and choppy the roads get. There are people EVERYWHERE and like in Africa, many of them transport their goods on their heads. However, their clothing surprisingly resembles that of Americans.

The poverty level is extremely noticeable, more than I have ever seen in my life. I didn't think that the earthquake’s destruction would still be evident, but it definitely still is. There are severely broken buildings with giant boulders of concrete all about, but there are also buildings right next door which are completely fine.

I notice that there isn't a road sign in sight. Instead, there’s spray paint on the concrete walls with a name and some numbers. The roads are so twisted I have absolutely no clue how people know where to go!

Each building is surrounded by a giant concrete wall and then a huge metal door. To get inside people just beep a few times and then someone comes and opens this massive metal gate door. The concrete walls all either have barbed wire or cleverly have broken glass bottles along the top of the wall to discourage people from scaling them.

Day 1

Breadfruit Bakery

On our first day, we wake up at 6:30am and it’s already 90 outside. Our friend Brulan navigates us through the twisty rocky roads, and we approach a random concrete wall and he beeps ever so lightly and someone opens the door.

The bakery itself is a lot larger than I expected it to be. We walk in and meet the staff and start working away. We decide to try the chocolate pizzelle recipe and it does not work as planned. We didn’t have any oil spray so the batter kept sticking to the iron which resulted in some ugly chocolate bits. We try a variety of things such as putting butter on it, putting oil on a rag and then rubbing it on but nothing seemed to work. So we decide to try a new approach and then… the power runs out.

How will we run a bakery without electricity? Stay tuned for an update!

"It is good." -- Ethiopian women react to Pepper Eater prototype

By Roger Wilson, CTI volunteer project lead

Roger Wilson in Ethiopia testing a new prototype technology, the Pepper Eater. An estimated 400,000 women in Ethiopia process peppers by hand; a laborious procedure that turns peppers into higher-value products of dried flakes, seeds, and powder. The Pepper Eater (featured in National Geographic) is a device in development that mills dried peppers with a hand-crank much faster and safer than the traditional method of flaking peppers by hand. The Pepper Eater concept was developed by students at Stanford University, and was recently redesigned in a collaboration between CTI engineers and the Stanford team. CTI volunteer Roger Wilson and the Stanford team are in Ethiopia meeting with women who are evaluating the new Pepper Eater prototype.  

We set up today with the table across the street from the Encino Berbere market (Berbere is a pepper, or spice mixture that is a staple ingredient in Ethiopian cuisine). The crowd was instant. It took some work to get the children and men back far enough to let the women look and try the Pepper Eater (here called the Berbere Machine) and the grinder. I am working on trying to get shades of grey in the translation of the responses of the women because what I am getting is, “It is good.” I think that means it is fine; yes I can use the product, whether it be from the Pepper Eater or the grinder. So the Pepper Eater was liked. We did grind some of the Berbere that we had flakes with smiles and yes it was good.

To demonstrate the grinder we not only ground Berbere, but used CTI's prototype poly burr to break the husk and split peas, which were then winnowed by hand and we ground the split pea as normal with the metal burrs. The beans we cracked with metal burrs, winnowed, and then ground. The shiro (powder) produced by both the peas and beans caused eyes to light up and the comment, “That sure is easier than pounding!” One woman was excited and immediately wanted a grind with a motor; she had big plans quickly.

Aschalech Jemal, a University Grad in Agriculture who's working with me, said that word of mouth will transmit what the women say quickly so the demo will be pretty widely talked about. Another component she picked up on is that the success of introducing either of these technologies is dependent on Ethiopians making it happen. She has the vision that this does provide business opportunities in several different ways and venues.

So far, our health has been good. The tomato crop is yielding well and thankfully the Project Mercy cook's know how to make a safe and delicious salad that is often nearly half tomatoes. Just for fun they throw in the occasional Mitmita bit (Thai like hot pepper.) The locals seem to know pretty well when this are dry enough to work. Yesterday in the market was interesting because Asfew turned down many vendors because the Berbere was too flexible, i.e. washed and still too wet. We bought them at the Butajira market because the administrator here said the merchants were less flexible at the other markets and there was a choice here, which seemed to be true.

At the end of the trip today, I asked that we stop in Butajira at the hotel so I could buy a drink for the five people that went to Encino. It cost a whole 25 Birr for 5 machiato (like espresso with steamed/foamed milk); mine was delicious. There is nowhere in the Twin Cities that I could get a coffee like that for myself for the $1.50, much less five people. So there are some good things lighten the rest of the work.

Visit to Cargill School in Vietnam

By Steve Laible, Volunteer Project Leader, Vietnam

My first night at the Thuan Thien Hotel is a bit restless. The 12 hour time change and the long plane ride has managed to mess up my "sleep clock". I wake up about an hour before my scheduled wake up call. I enjoy soup with noodles as part of the breakfast. Since my body clock is on dinner time, the fact that I'm eating a full meal with soup, fried rice, steamed vegetables and sweet bananas seems perfectly appropriate.

The car and my guide for the day meet me on time at 8:00 AM. The two hour car ride to Ben Tre province is different than I expected. The roads are modern and the traffic has a degree of sanity to it. The motor bikes are numerous and act like small flocks of birds darting everywhere. There are not many traffic control signs, but there is an interesting form of self regulation. The motor bikes bunch up at intersections when they lack an opening. When a break in the traffic flow occurs, the motor bikes scoot across the intersection forming a moving fence that halts the other direction of traffic. When a space occurs in the moving direction, the new bunch of waiting motor bikes takes over. The resulting traffic flow creates waves of bikes with gaps in between moving in perpendicular directions. The main road to Ben Tre takes us over a very beautiful bridge across a main channel of the Mekong River and into the delta region.

Our destination is a school project that has been sponsored by Minnesota-based Cargill Corporation. The "Cargill Cares" project has been operating for a number of years in Vietnam and about 45 school facilities have been built. We meet the cheerful school Director and tour a lovely facility with three large classrooms and an administration building. There are only a few children on hand as the school is on "rainy season" break. The school offers a half day program at this time of the year for the children who are able to participate or who need a "head start".

The government commitment to elementary education is impressive. Organized school starts at age three. Thus, parents are able to have public day care, play group and learning experiences for their children at an early age. There are 20 to 30 children registered in each of three classrooms with two teachers in each room. The school operating expenses are government funded making school a very affordable experience for all families.

Volunteer Departs for Vietnam

By Steve Laible, CTI Volunteer Project Leader, Vietnam

An eleven hour plane ride provides ample time for reflection and I have been reflecting on my experiences as a volunteer with Compatible Technology International (CTI). I became a volunteer for CTI in 2005 when I helped Don Moran establish a CTI presence in Bangladesh. CTI has been providing innovative post-harvest processing solutions for 30 years. The processing tools and initiatives related to clean water have enabled hundreds of volunteers to help thousands of people living in poverty in all parts of the world. Most of the benefits relate to food security, nutrition and healthier lives. CTI is a relatively small non profit organization based in Saint Paul, Minnesota that has made a large impact in several developing countries.

Today, I am flying to Vietnam as part of an initiative to help Vietnamese cocoa farmers who work and live in the southern regions of Vietnam. My plane ride from Minneapolis to Tokyo was uneventful (and that's a good thing). I was able to navigate the bus ride from terminal 1 to terminal 2 for my next flight on Vietnam Airlines. As I step aboard a very new and very pristine Airbus, I'm struck by the irony of transporting a basic hand operated grinder on such a sleek high technology flying machine. The Airbus has a capacity of over 200 passengers, but today there are only about 20 of us on the plane. The light passenger load is probably a bad thing for the emerging tourism industry in Vietnam, but for me it means lots of space and a row to myself. During the six hour flight from Tokyo I am able to get a couple of hours of decent sleep. I arrive safely in Ho Chi Minh City.

Remember Haiti

Americas committee Vice chair Sam Usem and photography/marketing volunteer Craig Condon are in Haiti for the next two weeks. They are starting up in Cap-Haitien in the north meeting with multiple CTI partners for the week. During the second week they will be traveling west to St. Louis de Nord and then down to Port au Prince before heading back to snowy Minnesota. Along the way Sam will be focused on collecting information and expanding CTI's operations in the country and Craig will be shooting photo and video so that they can share CTI's success stories with all of our supporters. 

Greetings from Cap-Haitien in the north of Haiti. Craig and I arrived here on Sunday minus all of our luggage from states. Our checked bags were lost in the states and once we got to Haiti, the small puddle jumper that we took up to the north was too small to carry our carry ons (kind of ironic). But such is life. We figure that the worst of our luck is behind us and we are looking forward to a very fruitful trip.

We are staying with one of our partner organizations in the country, Sonje Ayiti which means “Remember Haiti” in creole. Sonje Ayiti works in and around Limonade on economic development projects that range from goat farming to horticultural farming and cocoa/fruit processing. Their projects touch all of the citizens in Limonade in some way either through creating jobs, providing goods to sell/buy in the community or through their micro-lending program which jump starts small business enterprise that both create jobs and food.

CTI is involved with two major projects through Sonje Ayiti. The first is consulting on future farm plans. CTI's extensive knowledge about which crops are both profitable financially and nutritionally has helped to guide Sonje Ayiti as it choose which direction to take its farm in. The other project is helping to build a cocoa factory that is owned by the RAFAVAL women’s co-op which is supported by Sonje Ayiti. Immediately following the earthquake, CTI donated two Ewing III grinders to the co-op which allowed them to instantly ramp up production. The new revenues paid for much needed supplies for all of the victims of the quake that had moved to Limonade from Port Au Prince.

Now it has been over a year and we are looking to move this from a start-up project to a full on business that will employing close to 50 people in Limonade and also purchases product from local farmers. Gabrielle Vincent and I are up late tonight working on a grant proposal to do just that, and we will be submitting the proposal to USAID officials in Haiti tomorrow. We also spent time this afternoon visiting with Mr. Moise Jean Charles, who is a Senator of the Northern District. Just like back home, things don't get done unless you know the right people and this is why we partner with organizations on the ground.

After meeting with USAID officials tomorrow morning we will visit the Sonje Ayiti farm and then interview members of the RAFAVAL women’s coop to see how the grinders have helped their households and the economy in Limonade. Stay tuned for more.

Sharing Food and Water Tools with Burkina Faso Peace Corps

For nearly 30 years CTI volunteers have been sharing their time, compassion, and professional skills to help impoverished families in developing countries find a sustainable way out of hunger and poverty. 

CTI Africa Committee volunteers James Megivern and Julie Ryan have dedicated the next two years of their lives to serve in the Peace Corps and share their knowledge with struggling farmers in Burkina Faso. 

After James and Julie arrived in Burkina Faso, they asked a local carpenter to make the CTI Corn Sheller for local villagers to try. The sheller is a simple construction of wood and screws that can easily shuck dry corn with a simple twist, providing an opportunity for farmers to bring a higher quality grain to the market with much less time and effort. 

 

At a recent meeting with the Food Security Committee of the Peace Corps Burkina Faso, James and Julie shared their experience with the corn sheller and described how simple post-harvest food technologies can dramatically increase the quality and quantity of farmers' food production.

Follow James and Julie’s blog here.

An Open Mind and Heart

One month ago, CTI volunteer, Andrea Brovold, and Executive Director, Roger Salway traveled to West Africa to share CTI's new thresher and winnower prototypes with farmers in Mali and Senegal. While most of us were preparing food for our yearly Thanksgiving Day feast, Roger and Andrea were helping women in rural Senegal with their daily six hour ritual of threshing, winnowing, and grinding their family's meal by hand. Here, Andrea shares her impressions from the trip that would test her physical and emotional limits, and leave her with unforgettable memories and lifelong friends. 

Upon arrival to the Kuer Ali Guey village in the Kaolack region of Senegal, we were welcomed with open arms. Awa, President of the Women's Association said "Andrea, you look like you are a peaceful volunteer". It was the warm reception of Kuer Ali Guey and the surrounding villages and organizations from the very inception of this project that the rest of the trip would live up to, even surpass. Come to think of it, while there were parameters in which we were expected to work towards, per NCBA/USAID along with objectives and outcomes to strive towards, my expectations--as per the opening title--were "Going in with an open mind and heart"...and little more. 
Quickly, I found that the universal language of love and compassion transcends any boundary or constraint, personal, professional or otherwise. Put simply, the more you are willing to give of yourself, the more response and progress one will find. Many village visits, meetings and relationships were forged due to our determination to serve. And serve we did. The thoughtful technologies of CTI, coupled with the sensitivity to cultural and individual differences, advanced this month long journey to a caliber of unexpected proportions.

Some dialogue that we observed from various sources were "If you could visualize our interest, it would be as tall as a skyscraper!", Ahmed Dame Cisse from Lat Mingue village; "You have a friend here...in me", Dougal Guey in Kayemon village; and "C'est bon C'est bon C'est bon!", a farmer from CARITAS. Most touching for me was a departure from a life-long friend I made despite the language barriers "I have left my heart with you", said Therese, wife of CARITAS Geo-Scientist Renee with whom we dined at a Thanksgiving Feast to help us feel at "home" in their home. Touching is the fact that each of these people are tickled by what our simple technologies can provide--a way and means for a better life--and touching is the fact that I have been blessed to have had the chance to help secure that opportunity. 

Recently, at our December board meeting, I explained my obsession with taking photographs of doors. Each of us have had doors closed, only for others to be opened, and until CTI and pursuing my Masters in Development Policy with a concentration in Africa, it seems that there was a less definable period in my life. Many "doors" and opportunities have been presented to me within this organization that I think so highly of, and I have been keen to act on those opportunities. Beyond that, I feel that it is my job to continue to open similar doors for the people CTI serves, those who are equally deserving, but without the ways or means. It is unconscionable to me to think that what CTI is able to provide will not be visible to most rural communities. 

So I, like each of the equally passionate and eager volunteers at CTI, happily forge an exodus towards a goal of creating and supporting sustainable environments that will provide future generations with tools, education and kindred roots. I had a lot of reflective moments during this trip, and I also blogged our adventures, seemingly because it would have been impossible to re-create most of these experiences after the fact. But what resonates loudest in my mind are the moments that rendered me speechless (something that rarely happens). It is these silent moments, personal exchanges, accepting smiles, joyous laughter and dancing that are impossible to prepare for, which allowed me to reflect most authentically and honestly that I am truly the most fortunate woman in the world. We are called to do certain things in our lives, and it is what we do with that time that matters most. Cliché perhaps, but I enjoy very much a quote I once heard, "In the end, it is not the amount of breaths you take it's the moments that take your breath away." 


Andrea Brovold 
Africa Co-Chair/Volunteer

Final Dispatch from Mali

This post is from CTI Volunteer and Africa Committee Vice Chair, Andrea Brovold. Andrea and CTI's Executive Director, Roger Salway, are traveling through Senegal and Mali to demonstrate one of CTI's newest set of devices, the Thresher and Winnower. This new set of equipment can help subsistence farmers increase the quality of their grain and reduce waste--nearly doubling their grain yield.

We land in Mali on Friday, December 7th, and I find myself somewhat disenchanted upon arrival. Something I cannot quiet explain, but one I will try to elaborate on. I must be careful not to negate what Mali has to offer, its people, its hidden jewels, but from the moment I arrived there was a looming curtain and a literal wall of haze from the immense pollution ring around the capitol city. There was almost an offensive piquant odor about the bustling city due to the refuse, the smog, the dust and wind combined with the heat. I have not been able to shake this unexplainable feeling, yet everyone I have had the pleasure of meeting is simply delightful.

Looking back, it is curious, or rather disheartening to me the Mali is one of the poorest countries in Africa, and yet it has allocated to it some of the largest funding for development. The Chinese own the roads, and the Libyan’s own the hotels. 

While in Senegal, we visited a distributor of industrial agricultural equipment, dozens of machines, and hundreds of thousands invested going unused by the immediate populations that they are meant to support. It is a gross reality of development, and one at CTI that we work hard to avoid by working with our partners, distributors, stakeholders and instituting accountability on all fronts. No machine that is needed and wanted by women doing this work should ever be sitting in a machine graveyard. So it is because of this that the undertone of this blog has some resentment and negativity. It is unconscionable to me to have a simple task, feeding famine, which can be so skewed. In 25 days we have been able to accomplish, facilitate, and create a mass awareness and desire for a move from traditional to modernity. Whoever said one person cannot make a difference was sorrily mistaken.

Wednesday we spent all day driving parallel to the Niger River (downstream) it was a 8 hour drive where we passed through Segou for lunch which was a pleasant departure from the mass chaos of the city. Segou was a very well kept area, and one I would have liked to explore more had we had time. But we are on a mission to reach a close proximity to meet our ICRISAT partner Tom for the evening, so we push on. Eight hours after leaving Bamako, we arrive at San, and bunk up there for the night. It is here that Verizon FINALLY turns my phone back on...the FRAUD department had shut it off 7 days prior unbeknownst to me and my wonderful Mother Barb orchestrated the fixing on that due to the fact that they wanted me to CALL them to FIX it...HELLO?? Did you NOT shut off my phone in a 3rd world country? How would you like me to CALL??? Anyways, that snafu gets rectified, but then I suddenly have 120 emails that come through...not sure which is worse. So I forego dinner and tend to my emails, and try to go to bed in a somewhat questionable abode.

Thursday morning, I rise at 4:00am and do some work, don't dare shower or turn on the water, rather I had some bottled water left (which was my dinner) to splash on my face, and brush my teeth. This much is good. What are you thankful for??

Roger and I have a nice discussion over a piece of bread this morning. It had been looming over me how so many machines we'd seen were abandoned and unused, and our grinder needed a foster home with one of the partners we had made in country rather than the condition in which we found it. It was agreed that this is what would happen, and it was a very intelligent decision to leave it with the Tominian Hope village, and Tom from ICRISAT to get use in the field in return for data collection and reports back on logistics.

Both Tom, and the Tominian Village were inviting and helpful. Tom is a bit of a comedian and makes certain the visit is lively and enjoyable for all. Even what can sometimes be the long, but necessary pre-placement surveys. Rose was the resident spokeswoman, and one who clearly was respected by all in the village.

After the demonstration and with multiple hands on the machines, Tom, who is a Dutchman and lived in Mali for 6 years interpreted some of the feedback. At one point there was another woman who was traditionally crushing the pearl millet in the mortar and pestle while we were winnowing and threshing in the modern (earlier model prototype). While she finished about the same time, the comparison of the labor needed coupled with what the finished product looked like, our sample was clean and without “brokens” (which run the risk of rancidity) and her bowl had much debris, shafts from the panicle, and needed to be sorted/sifted through in order to make it acceptable to continue.

Next we tried the grinder to show how fine the flour can be from their grains, and while this was somewhat labor intensive initially, the product that it produced was unquestionably superior and in far less time than a woman could do in her traditional ways, or cost.

Rose had us come to her home where she showed us their storage units—very ingenious design, and also a thresher that had no water/oil in it so it smelled, looked, and sounded like a rocket ship ready to blast off...I thought the machine was going to levitate at one point! We were invited to sit and enjoy some peanuts with them, when the village's “mean dog” as Tom put it came waltzing in...I looked and finally saw a 4 pound pup (what looked like a tan/white spaniel of sorts) and I picked him up. Britt we will call him for short, nuzzled in close, was eager to give soft puppy kisses, and nearly fell asleep in my arms. The village young women giggled. “MEAN dog” nearly had a one way ticket to frigid Minnesota!

I would not call the ride smooth, but I am sitting here typing this on Saturday morning, so you know I have made the nearly month long journey. This did not happen alone, and not without the huge support and love from all those involved, the people I have met, the friendships I now have, the smiles and hugs I have been witness to and everlasting memories this has instilled in an already fortunate life.

Thank you for following this journey, for your love, support, and Taranga. It means “friendship” in Wolof.

Some things are left unspoken...

This blog is currently being updated by CTI Volunteer and Africa Committee Vice Chair, Andrea Brovold. Andrea and CTI's Executive Director, Roger Salway, are traveling through Senegal and Mali to demonstrate one of CTI's newest set of devices, the Thresher and Winnower. This new set of equipment can help subsistence farmers increase the quality of their grain and reduce waste--nearly doubling their grain yield. 


November 28, 2010

This Thanksgiving was spent visiting a village on the boarder of Senegal and The Gambia. This village was different in many ways but as Bamba pointed out--notice the square huts and the 4 homes that make up a larger square in the schematics of the village. The space, the culture and the patterns of organization are the underlying theme of this post. Who would have thought I would be using fractional geometry on this visit...all those years of tutoring DID pay off!

This morning Alfonse, Director of NCBA Farmer to Farmer project told us that our good work was not going unnoticed. The villages and the people were a buzz, and someone had been promoting us on the local radio station! We are famous. 

What is more validating however, is the immediate looks of astonishment when we are able to produce in 5 minutes what a woman with the traditional pestle and mortar could in 40. The smiles resonate loudly.

One such woman was Dougal Guey a 60 something year old woman, whom exclaimed to me "C'est bon!...you have a friend here in Kayemon" We then took a photo and she was gleaming with happiness.

Saturday evening we are picked up by Renee and Therese for a demonstration to Therese's association of 100+ women. She points to the back of the truck with pride, and there sits a freshly, almost deceased, TURKEY! She, Bamba and Renee went and found our Thanksgiving feast. From what I understand he was running around like a turkey with his head cut off, and hard to catch-sorry for he bad joke, but appetizers and dinner were manifique! We are escorted to the rooftop where wine, beer and spring rolls are shared among TARANGA--Wolof for friendships, and the bond that is unspoken. Before too long, the turkey has cooked, the smells resonate through the air and it smells just like home. We move downstairs to their dining area, and just as the prior visit, the power shuts off, so again, we eat by a 3 candle light. Before too long, it is time for us to go, Therese says to me (translated by Bamba of course) "I have left my heart with you". No translation needed. While there are language barriers, there is a common knowledge when a special friendship is made. This is no different, only more special.

I am Thankful...

This blog is currently being updated by CTI Volunteer and Africa Committee Vice Chair, Andrea Brovold. Andrea and CTI's Executive Director, Roger Salway, are traveling through Senegal and Mali to demonstrate one of CTI's newest set of devices, the Thresher and Winnower. This new set of equipment has been developed to help subsistence farmers increase the quality of their grain and reduce waste. Initial tests show this simple set of equipment can double the food supply of subsistence farmers. 

For many things in life, but this once in a lifetime opportunity that has been placed in front of my eyes has proved to be many things, on many levels, at many different times.

Tomorrow, Thanksgiving Day, marks our 1 week point and during this week I have learned much about myself, about the culture, about the people, and been pleasantly surprised at how well I still understand French-after decades of a dry spell.

During our first week we had much to do, understand, and implement.

Tuesday marked our day at NCBA/USAID and introductions around the office. It was a pleasure to meet our host institution and Yaguemar, the director of our project, has been such a refreshing and essential and helpful part to the success of this project. Bamba, our 3rd in-country partner on the Farmer to Farmer project gathered preliminary results prior to our arrival. Bamba is a true leader, and on top of everything.

Next we drive an hour and a half to the village on roads that have not been repaired due to the contractors and government fighting over being cheated. The contractor was jailed for some time, and the roads therefore have not seen repair in ages. And we thought Minnesota pot holes were bad...

We drive into the village to thoughtful greetings and praise for our arrival. Many of the elders come to shake our hands and welcome us warmly. There are children peering around every corner to catch a glimpse at what is happening. We are seated under a Boboa tree in the shade and begin to have introductions and discussion on what their needs are, what they currently are using, how they process the harvest, crops they use among many laughs and praise. We are ushered to the truck and an eagerness to begin work is felt by all-despite the language barriers.

We arrive (after another roller coaster ride) at the village to children rushing to the same Beobub tree and the elders (men and women) gathered and ready to help. We setup the trio of machines in order: Thresher, Winnower, Omega Grinder and begin our work. I have taken post atop a plastic chair so I am able to record everything that is taking place. The children are beautiful, the women are stunning, and the men are grateful. Many of the women-and even some of the men-take turns at each piece of equipment, some shy away, but then warm up to it with Bamba's encouragement and openness. His demeanor with the people is unparelleled to anything I have seen. We spend nearly 7 hours, including lunch prepared for us at one of the elders homes, at the village, and the women are still bringing baskets to process, unfortunately it is our time to go, but will return the following day we tell them.

We get back to the hotel and I am so exhausted that I finish some follow up work and pass on dinner. I cannot even keep my eyes open and it is 7pm. That is really the only thing I have had a bit of strife with is the jet lag/time difference. Right about the time we are to get going, my body knows it is 2-4am and it is a hard thing to snap out of. Especially when we have a hypnotising 1.5 hour drive ahead of us. I reflect a bit before I turn in, and think to myself, I have gone without for one day, and many of the faces I have met today have gone without much of their lives. The time warp we have witnessed today is so dramatic that I am humbled and honored to be a guest in their home. 

We returned to the village today and many of the young women were present. It is generally around the age of 10-16 that many of the homestead responsibilities are passed on. However, the little wee ones are given tasks such as collecting water and peanuts. One by one, we were brought baskets of millet, sorghum, peanuts and each round I timed, logged the number of individuals it took, and the kilos produced. Once again, 2.5 kilos of similar grain can be processed in 10 minutes, which would normally take 2 hours of traditional means. After 6 rounds of various crops, I stepped in and Rokhaya, a 12 year old girl who was very smart and per Bamba's interpretation, was quickly instructing others to "Tighten the burrs...we want fine grain"...asked her to help me take apart the grinder and clean it, so that she would be able to assemble and disassemble it...and teach others the proper way She did a fine job.

Week one is coming to a close and there have been many lessons learned. I think the one that stands out the most in my mind is that Thankfulness is a universal language that needs no interpretation.

Thank you for your support and encouraging words.

Arrival in San Salvador

Last year, CTI was contacted by CENTA (Center for Agrarian and Forest Technology), an arm of El Salvador’s Department of Agriculture, to help the organization promote the grinding of sorghum. Sorghum is a nutritious grain that grows in El Salvador in contrast with wheat, which is much more expensive, less nutritious, and has to be imported. There is a big demand for grinders in El Salvador to grind corn, wheat, and sorghum into flour, and although there are other grinders available in El Salvador, CTI’s devices are much better in quality and are even less expensive.

I traveled to El Salvador last summer to explore how CTI can help with sorghum grinding. I brought a wood grinder model, a new option that was developed by CTI so that manufacturers in El Salvador would be able to make the grinder body themselves, a lower-cost alternative. The response from locals was very enthusiastic. Many people wanted CTI’s grinders, but unfortunately, without an in-country distributor to supply and market the grinders, CTI’s equipment could only be exposed to a small number of people, and grinders would only be available by shipping them from our headquarters in Saint Paul, an expensive and slow process.

I am now returning to El Salvador to increase CTI’s visibility in the agricultural community and to look for a local distributor. I'm just getting in after a 10 hour day demonstrating CTI grinders at an AgroExpo in San Salvador, El Salvador. You can't believe how many people there are coming through that place; they say it's 100,000 per day. The Expo is is just like the Minnesota State Fair - a large campus with several buildings, animal corrals, and horses going through the crowd.

I made some good connections today and I think I've already sold the extra grinder I brought with me for demonstration. There was much interest in the wooden grinder, more than I would have expected, and I met at least 3 people who were sincerely interested in becoming vendors, maybe even manufacturers.

Vilma, my contact with CENTA, tells me that her organization will begin expanding its sorghum promotion into Honduras, Guatemala, and Nicaragua within two months and she has the support of all of CENTA, even the Agriculture Minister, so that is looking very positive as well.

On Tuesday, I hope to visit a women's cooperative that wants a grinder, so it looks like I'll get into the field after all.