CONSOLFOOD founder Celestino Ruivo writes at Solar Cooking Wiki:

After my participation in the Solar Cookers and Food Processing International Conference (2006), I became "well contaminated with the virus of solar cooking." Before I did not use solar cookers, I was a little skeptical. During the last year I have tried to disseminate solar cooking, first in my region (at home, schools, restaurants, beaches, media) but also in other regions and in other countries (Brazil and Spain). 

My participation at the Granada conference (2006) was the needed ignition to start. I have started with the solar CooKit that was given to me. Then a lot of experiences were done with different types of solar cookers, most of them of low-cost apparatus using recycled materials. During the solar cooking season 90 percent of my meals are cooked on solar cookers.

There are several Conferences and Webinars with international experts and useful topics on solar cooking and baking.

For example: 7th CONSOLFOOD Webinar: "Baking a solar bread", with great videos!!! 

Documentation of all CONSOLFOOD conferences and webinars:  click here

The ground-breaking technical innovation implemented by Society for Energy, Environment & Development (SEED) involves integration of solar energy applications in food processing technologies using solar dryers, developed by its R&D team headed by Prof M. Ramakrishna Rao. The novel features combined with latest food processing techniques have helped develop new formulations to process six fruit bars. The technology enabled processing of six under-utilized fruits viz. fig, guava, chikku, khatta-meetha, mango (sugar free) and mixed fruit bars/rolls for the first time. As they are processed in high efficient solar cabinet dryer with zero energy cost, the bars have high nutrient value, are safe and hygienic and have a longer shelf life of about 10-12 months. The innovation has met with a huge acceptance among high end stores, supermarkets, bakeries and hotels. SEED is also undertaking capacity building programs to encourage more entrepreneurs to use this technology.

Interview with William Ilboudo from Burkina Faso, director of ISOMET and member of the International Solar Food Processing Network www.solarfood.org. Talking about the potential of Solar Food Processing in Burkina Faso. He has implemented a solar bakery and a solar shea butter production. Due to political turbulences the projects are no longer operating. But the message an learnings are still up to date!