Field Study Summary

Ain Bni Mathar

Two representative regions of Morocco, Ain Bni Mathar in Jerrada Province and Ourika Valley in the High Atlas Mountains, were the focus of this 3-½ month study. We brought sample solar ovens to the homes of host families and cooked their favorite meals, while recording their comments.

We visited three different development agencies that had been involved in solar cooking projects in the past.  We spoke at length and reviewed their project records to determine which issues had been the major obstacles to the adaptation of solar cooking.

Through conversations with these agencies and field-testing with host families, SunSmile has identified several serious stumbling blocks with past projects.  These issues are listed below along with our proposed design solutions. 

• Ourika Valley

  Tagine (stew) preparation

  Oven capacity was inadequate: A typical Moroccan family consumes six to eight loaves of bread per day.  Past ovens were able to cook one loaf at a time.  We have set a target cooking area of 0.5mx 0.5m or space for four simultaneous loaves of bread.
• Low Performance-Poor ratio value: Past ovens used low performance materials, (standard glass, aluminum foil reflector, wood frame, painted black interior) which resulted in lower thermal performance and short product life.  Industrial design, computer simulations and mass production will allow use of higher performance material and will lower manufacturing cost.
• Appearance: Past oven designs were handmade and it showed.  Appearance is important to everyone. This is never truer than when one is being asked to take a risk or adapt to something new.  The look and feel of the oven is a primary concern in our design process. 
• Inconvenience: Traditional solar cooking is not possible at night and on cloudy days and requires the purchase of an oven.  Wood is available 24 hours a day and is free to anyone willing to search.   Add to this, the Moroccan tradition of hospitality to anyone at anytime and one finds it is very difficult for a traditional solar oven to completely replace wood. 

Our solution is a hybrid oven.   Solar energy can be used to provide free energy while the sun is shining.  An alternate, conventional fuel will be used when solar cooking is not possible or to prepare foods that require cooking after sunset.

• Wasteful Form: Existing solar cookers are too cavernous.  This extra height is not needed for Moroccan cooking.  It increases cost and decreases oven efficiency. 

Also, past designs have been sealed completely in an attempt to provide maximum insulation to the oven.  This can cause excessive moisture to build up inside solar ovens during baking.  The water absorbs heat that could be used for cooking food and further decreases efficiency.