Storage
Designed around how crops behave after harvest
We study how crops respond to heat and moisture, then design storage that keeps them in good condition for longer.
Why crops spoil in storage
A harvested crop is still alive. It breathes and gives off heat and moisture. In hot weather a storage room traps that heat, which speeds up respiration and leads to shrinking, sprouting, rotting and loss of quality.
Not every crop needs a cold room. Most need the right balance of temperature, moisture and air, held steady, and that balance is what we design for.
Storage design
Storage layouts and building plans matched to your crop, site and climate.
Advisory
Practical guidance for farms, cooperatives and aggregators building or upgrading a storage facility.
Off-season supply
Well-stored produce for buyers after the harvest season has passed.
Built on thermodynamic principles
We apply thermodynamic principles to how a storage facility is shaped, built and ventilated.
The aim is steadier conditions inside, through the heat of the day and the drop at night, using little or no power.
Research first
We measure how different local crop varieties respond to their environment, and build storage solutions around what we find.
That work begins in November 2026.
- First crop
- Yam
- Research begins
- November 2026
- Approach
- Crop response first, then design