A detailed monitoring of the users-equipment coexistence was carried out in order to increase the feeling of equipment ownership as a necessary condition to maintain the use in the short and long term.

The workshops prepared with the purpose of getting acquainted with the technology, Fig. 4, were developed in 10 days-periods, from 8 in the morning until 3 pm, thus taking advantage of maximum solar intensity. During these workshops, the families participated cooking — with the assistance of the research team — different types of meals in the solar cookers, showing others how to use them, and helping young and adults to learn by doing. Roles were assigned daily so that each time two members of the group cooked in order to get familiar with the technology and value the solar cookers availability and their null waste in fuel. At the same time, weekly random visits to the community served to monitor the equipment use and maintenance. Twice a month, meetings were promoted during which the members of the families exchanged information and made demonstrations about the use of the equipment. Motivation and enthusiasm were instilled for new and innovating applications.

It is worth emphasizing the bakery, pastry, pickled vegetables courses and others taught by staff specialized in these subjects, adapting them to the capacities and potential of the solar system used.

In the records referred to basic cooking of everyday meals, the use of the wood heater on cloudy days is prevalent, discarding the use of open fire. The solar cookers were used 75% of the time; for example, about 10 liters of water were heated in one hour during a sunny day on the big assembler. These practices survive in the routines of the community because they are used to heating water for breakfast, lunch, snacks and for personal cleanliness and dish washing in winter.

As regards the micro enterprises, two work teams were formed for two handcraft production enterprises:

1. Bakery and pastry, Fig.5:

• Types of bread: salty, sweet and “semitas” (a handmade bread with particles of fried bacon in it).

• Types of pastry: sponge cakes, “maicenas” (two biscuits made of cornstarch filled with milk jam), “pastelitos”, “pasta frola”, sweet “empanadillas” and “empanadas criollas”.

2.

Home-made jams of: lime, cayote, pumpkin and milk, Fig.6.

Fig. 5. Bread and pastry elaboration

As an additional task, the families of both enterprises also prepare and sell “empanadas”, which is very profitable because of the sales tradition already established in the region, but this time they do it using the solar equipment. The time needed to cook “empanadas” is 45 minutes using big trays in the stove and with full sun, and 1 hour when there is not so much sun. In this latter case, they also use the wood-burning stove, and exceptionally, the gas cooker on rainy days. From the financial point of view, the first enterprise sells 32 to 36 dozens every Sunday at U$S 2 each dozen. The other group obtains a maximum preparation of 16 dozens: this makes it evident that there is a great difference between the production of one group and the other. The reason for this may be found in the different marketing strategies exercised by the enterprises.

2. Conclusions

The research team experiences made it posible to analyze the problem faced by the people in the locations selected, and to apply a special transference methodology taking into account these people’s life reality. The workshops contributed to make the solar technology known, accepted and considered as a good energy alternative.

The technicians contributed to reach a true acceptance and internalization of the transference because they shared the tasks and promoted an increasing personal training. The fact that the technicians shared the meals, led the training, worked as co participants, and also shared some celebrations, was a strong point in favor of the results.

As regards the micro enterprises, the solar equipment was adopted thoroughly. The use of solar energy shows that the population could save money, which means an advantage considering the market prices.

One weakness observed in the transference methodology to schools is the problem of the constant changes in the teaching staff, and also in the personnel in charge of the kitchen.

Because of the results of this experience, new challenges were posed regarding a direct transference to the community without the school intervention. By this time, a new project is setting off which has been requested by the community itself provided they act as the technology promoters in the region. Twelve families in the village of Antofagasta de la Sierra are involved in this new idea.

References

[1] S. Bistoni, A. Iriarte, A Pereyra, H. Franchino y C. Arce. Implementation de microemprendimientos artesanales en base a energias alternativas como estrategias de vida, Avances en Energias renovables y Medio Ambiente, Asociacion Argentina de Energia Solar ( 2007) 1271-1277

[2] C. Rodriguez, A. Iriarte y F. Filippin, Tecnologia de coccion solar, una estrategia de transferencia en la puna catamarquena, Avances en Energias renovables y Medio Ambiente, Asociacion Argentina de Energia Solar, (2007) 1279-1286.