The government is funding an innovative project aimed at revolutionising the traditional drying process for fish, fruits and vegetables, enhancing quality and maintaining hygiene and efficiency in the preservation process, officials said.
They said the project, titled Solar Brilliance: Revolutionising Fish Drying in Bangladesh with Sustainable Technology, has secured a grant from the Research and Innovation Centre (RIC), established in 10 universities under the World Bank-funded Enhancing Digital Government and Economy (EDGE) Project of the Bangladesh Computer Council (BCC).
Joint Secretary and EDGE Project Director Mohammad Manir Hossain said the provision of grants for the development of a solar-powered Internet of Things (IoT) control device for drying fish, fruits and vegetables is part of the government’s broader initiative to support 78 cutting-edge research and innovation projects across various fields.
This initiative aims to foster a culture of technological advancement and scientific discovery, he said, adding that these research and innovation projects were rigorously selected through three phases of evaluation, conducted by domain experts, ensuring that only the most promising and impactful initiatives receive funding.
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“This financial backing highlights our commitment to leveraging technology for sustainable advancements in food processing, ultimately stimulating economic growth and aiding the digital transformation of industries across Bangladesh,” said Manir Hossain.
Regarding the fish drying device, he said the project is expected to significantly benefit both producers and consumers by modernising the drying system.
At the core of this initiative is a state-of-the-art drying device that can maintain a consistent temperature range of 30-55 degrees Celsius, said Md Masud Rana, the researcher and Assistant Professor at the Department of Post-Harvest Technology at Sher-e-Bangla Agricultural University, who is developing the innovation within six months.
He said the solar-powered IoT control device, equipped with an advanced automatic heating and cooling system, ensures smooth 24/7 operation, guaranteeing that fish, fruits, and vegetables are thoroughly dried within 30 to 35 hours.
Highlighting its cost efficiency, he said the adoption of this technology could reduce the drying cost of fish by almost 50% compared to the traditional manual system.
Faruk Ahmed Jewel, Component Team Leader of the EDGE Project, said the advanced mechanism not only accelerates the process but also significantly enhances the overall quality and hygiene of the dried products.
He said the introduction of the solar-powered IoT control device will completely eliminate the need for pesticides, ensuring a natural, chemical-free drying process while upholding superior quality and hygiene standards.
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Jewel also said this innovative approach would ultimately boost the export potential of dried products by meeting stringent international quality standards.