We are currently experimenting with food preservation using solar drying. Our primary focus in 2020 was breadfruit. We hosted 5 trainings in 4 villages, inviting local patè vendors to learn about making flour from breadfruit. Using video, we introduced the breadfruit drying and flour making processes. Then the participants made chicken patès: one recipe using 100% white flour and one recipe using 50% white flour and 50% breadfruit flour. The benefit to using breadfruit flour is that it can decrease their cost as breadfruit is very inexpensive in season. Another benefit is that production of breadfruit flour minimizes wastage of breadfruit which only has 3-day shelf life.