As we navigate the current weather patterns at Ayosifam, many of our farmers have noticed that processing staples like lafun (cassava flour), cassava chips, and potato chips is taking significantly longer than usual.
Even if you are drying your produce on a professional concrete slab—which typically absorbs and retains heat—the process is currently sluggish. While it might be tempting to leave your produce spread out overnight to save labour, doing so is actually slowing down your path to market.
To ensure the highest quality and fastest turnaround, we recommend a disciplined routine: Pack your produce every evening and re-spread it the following morning.
Why is drying taking longer right now?
Several environmental factors are currently working against the traditional open-air drying process:
High Relative Humidity: Even if the sun is shining, the air currently holds a high moisture content. When the air is “full” of water, it cannot easily soak up the moisture escaping from your cassava or potato chips.
Reduced Solar Intensity: Seasonal haze or intermittent cloud cover acts as a filter, reducing the direct UV strength reaching the concrete slab.
The “Dew Point” Factor: During the night, temperatures drop and moisture in the air settles as dew. If produce is left outside, it absorbs this night moisture, essentially “resetting” the drying clock and undoing the progress made during the day.
Shortened Peak Sun Hours: We are currently experiencing fewer hours of intense, overhead heat, meaning every minute of “prime time” sun is precious.
The Secret is in the “Shuffle”
The main reason we advise packing your produce daily isn’t just to protect it from the night air—it’s about repositioning.
When you pack your chips into bags or heaps at night and re-spread them the next day, you are naturally turning the produce. 1. Breaking Moisture Pockets: In a stationary pile, moisture gets trapped at the bottom where the chip touches the concrete. By packing and re-spreading, you ensure that the “wet” side faces the sun the next day.
2. Increased Surface Area: Constant movement ensures that no two pieces are stuck together. This allows air to circulate around the entire surface of each chip.
3. Preventing Fermentation and Mould: If lafun or cassava chips stay damp and stationary for too long, they begin to ferment or grow mould, which ruins the colour and taste. The daily “shuffle” keeps the produce fresh and aerated.
Pro-Tips for AyosifamHub Processors
Wait for the Slab to Warm: In the morning, wait for the sun to take the “chill” off the concrete before spreading your produce.
Spread Thinly: Resist the urge to pile produce high to save space. A thin, single layer will dry twice as fast as a thick heap.
Monitor the Wind: Airflow is just as important as heat. Ensure your drying area isn’t completely blocked by high walls that stop the breeze.
By taking the extra step to pack and re-position your produce daily, you protect your investment, maintain the bright white colour of your lafun, and get your goods to market faster.
