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) 5.6 Cameroon 3.8.5 4.5Egypt (Cairo) 6 9.6Guatemala 5.3 India 5.8 8Indonesia 4.2 Kenya 5.2.6 6 Malaysia 4.4 Mali 4.3 8.4Mexico (Jalapa, Veracruz) 4.6 Nicaragua 5.4 Nigeria 3.8.1 5 Papua New Guinea 4.6.6 4.5Philippines (Metro Manila) 4.5 Sierra Leone 3.4.3 3.5 Thailand 4.2.6 Trinidad Tobago 5.4 8Wisconsin (Madison) 3.9 Source : From Refs. 3 and 3. 3.1 Sun and Solar Drying Field sun drying, used for large tonnages of fruits and vegetables, can be very inexpensive in areas where climatic conditions are adequate and additionally (but not necessarily, as,for example, in California) labor costs are low. No costs are incurred to heat or to circulatethe air. Additionally, the solar energy is natural, abundant, and environment-friendly. Typi- cally, fruits, herbs, spices, and to lesser extent vegetables are spread out in the sun and wind on the eld, special mats, concretes, etc. The radiant energy of the sun provides theheat to evaporate the water while the wind helps to move the moisture and acceleratesthe process. This type of drying performs well in warm and dry conditions in elds orother locations (.., in shadow for light-sensitive products like herbs and spices). At nightand during the rainy periods, this type of drying cannot be used. The temperature of the food during sun drying is usually 5 C1C above ambient temperature (. Sun drying techniques are based mainly on experience and tradition. Thickness of the wet materiallayer, drying time, and material handling before, during, and after drying are the conditionsnormally standardized on the basis of experience and can differ from one location toanother. Very approximate predictions of sun drying effectiveness can be based on theenergy balance from available data on the distribution of solar energy radiation throughoutthe world (Table (, absorbency/reectance characteristic of the wet and the dry material (, and local climatic conditions such as ambient air temperature, wind speed and relative humidity, a