Model: VERTO -HYDRATOR (16 – Tray System) Model: No: VERT – 0125D Serial No: 1000001JVD Model: HEXO-HYDRATOR (12 – Tray System)

Key Activities & Implementation Phases Phase 1: Establishment & Sensitization Phase 2: Participant Enrollment & Training Phase 3: Skill Development & Certification Phase 4: Post-training support & Monitoring Community engagement & environmental conservation practices

Objectives & Goals Supporting farmers and women in agriculture Reducing post-harvest losses Enhancing food safety, shelf-life, and processing Promoting sustainable practices and environmental conservation Contributing to food security and economic growth

Core Team Members David Assomull – For Founder & CEO Responsible for overall strategic vision, business development, and stakeholder engagement. Brings [X] years of experience in [industry/field]. Emmanuel Akise – Technical Director Oversees the design, development, and maintenance of our technology solutions. Has expertise in [technical skills or industry]. Ebisi Chekwubechukwu – Operations Manager Manages day-to-day operations, supply chain logistics, and customer support to ensure smooth delivery and implementation. Pamela Amdo Maimaji – Marketing & Outreach Lead Leads marketing strategies, community engagement, and brand awareness campaigns to expand market reach. Hope Ogbu – Finance & Administration Officer Handles financial planning, accounting, and administrative functions to maintain fiscal health and compliance. Muslimat Ochuwa Ahmed – Sales & Business Development Manager Builds relationships with partners, clients, and distributors to drive sales and new market opportunities. Competencies of Our Core Team Our core team possesses a diverse range of competencies that collectively drive the success of our project: Strategic Leadership and Vision Our founder and senior leadership bring proven experience in strategic planning, industry insight, and innovative thinking to steer the company towards sustainable growth. Technical Expertise Our technical team members have strong competencies in [software development, engineering, data analysis, or relevant technical skills], enabling us to develop and maintain high-quality

The strategic approach detailed in the proposal—including capacity-building, community engagement, environmental conservation practices, and climate resilience strategies—reflects the organization’s commitment to creating impactful, scalable, and sustainable interventions. Furthermore, the emphasis on empowering women and youth through targeted training, employment opportunities, and access to affordable processing technology underscores a strong social inclusion framework.

WORK IN PROGRESS FOR THE: Model: VERTO -HYDRATOR (16 – Tray System) Model: No: VERT – 0125D Serial No: 1000001JVD

Primary Beneficiaries Women farmers and marketers of highly perishable farm produce (fish, meat, tubers, fruits, vegetables) Estimated direct beneficiaries: 200 women across five Nigerian states Indirect beneficiaries: Family members (average of 5 per beneficiary, totaling approximately 1,000 people) Community and Local Stakeholders Smallholder farmers & grassroots entrepreneurs Local cooperatives and women’s groups forming sub-clusters of 20 women each Community leaders and local government authorities supporting sustainable farming and processing Business and Market Partners Agro-processors & food processing SMEs Distributors, retailers, and exporters of processed farm produce Local and international markets seeking high-quality, branded agro-products   Government and Development Agencies Ministry of Agriculture SMEDAN, PLASMIDA, ITF, NABTEB International partners supporting climate-smart and women empowerment initiatives.

Empowering Nigerian Women Farmers and Marketers of highly perishable farm produce (both Animal and Plants) with Innovative Food Processing & Storage Solutions. Jessy Jay International Nigeria Limited (JJIL) is revolutionizing agriculture in Nigeria by providing affordable, eco-friendly produce dehydration and storage technologies. Our solar-powered drying systems and capacity-building programs help farmers—especially women via the WLIAB programme—reduce post-harvest losses, extend shelf life, and add value to their farm produce. Committed to sustainability and food security, we foster inclusive growth by empowering grassroots farmers, creating jobs, and opening access to local and international markets. Together, we’re transforming Nigeria’s agriculture into a sustainable, profitable, and resilient sector.

Our developed methods are employed to aid in preserving farm produce that are perishable just after post-harvest and the reduction of primary and secondary deterioration resulting from wound pathogens inflicted during harvesting (mechanical damage); which are major causes of poor shelf life. We also provide agribusiness-based consultation services/solutions and the sales of our own designed/constructed locally fabricated solar dryers for vegetables, fruits, tubers and herbal plants. The types of storage systems we provide are designed after taking into consideration the capacity for produce to be stored (fresh) or (dried) and processed for the target market. These storage (drying or dehydration) systems are powered by solar, gas or electricity, they are constructed using electronic circuits (thermostats and sensors for heat, humidity circulation hallow piping’s, solar panels, inverter circuits, voltage and heat control variable circuits. Taking into consideration also are the following factors: Post-harvest behavior of types of farm produce Essential requirement for storage and processing before going into transitional Produce after storage must be of acceptable quality after storage Technology must be developed for all circumstances Maximize returns on investment made.

Objectives Design: Create a comprehensive design for a 250-capacity fish dryer that incorporates electric, gas, and charcoal heating systems. Fabrication: Build a prototype on the design using locally available materials. Testing: Evaluate the efficiency and improve of the dryer under different operating conditions. Optimization: Refine the design to improve performance, reduce cost, and enhance user-friendliness. Implementation: Prepare the fish dryer for mass production and market introduction in Nigeria. Methodology Research and Design ( Weeks 1 – 2) Conduct a review of existing fish drying technologies and market needs in Nigeria. Develop a conceptual design and technical specifications tailored to Nigerian conditions. Use CAD software to create details engineering drawings. Materials Selection and Procurement (week 3) –       Indentify suitable materials for construction based on durability, cost and availability in Nigeria. –       Source and procure necessary materials and components locally. Fabrication (weeks 4 -7) –       Construct the frame and structural components. –       Assemble mechanical, electrical, and gas/charcoal heating components. –       Ensure all parts are properly aligned and functioning. Testing and optimization (weeks 8-9) –       Conduct initial test to assess performance under various conditions. –       Gather data on efficiency, speed, and reliability. –       Make necessary adjustments to improve performance. Final Testing and Documentation (weeks 10 -11) –       Perform rigorous testing to ensure the fish dryer meets all specifications. –       Document the design, construction process, and performance results. Implementation and Training (Weeks 12) –       Develop user manuals and maintenance guides in English and local languages. –       Train potential users on operation and maintenance of the fish dryer.

Topic Design and Fabrication of a 250-Capacity Fish Dryer Featuring Electric, Gas and Charcoal Heater Systems for the Nigerian Market Executive Summary This proposal outlines the design and fabrication of a versatile fish dryer with a capacity of 250 fish, featuring electricity, gas and charcoal heater systems. This project aims to enhance fish preservation methods in Nigeria, catering to various energy availability scenarios. The fish dryer will be designed to provide efficient, cost – effective, and solution for fish drying, crucial for extending shelf life and reducing post – harvest losses. The project is expected to be completed within 3 months, with an estimated budget of N1, 650,000.00 Introduction Fish is a major source of protein for many Nigerians, but post – harvest losses due to inadequate preservation methods remains a significant challenge. Traditional fish drying techniques are often inefficient and dependant on weather conditions. Developing a modern, multi-fuel fish dryer will provide a reliable solution for preserving fish, ensuring food security, and improving the livelihood of fish farmers and traders. Statement of the problem/Justification The current methods of fish drying in Nigeria are largely inefficient and heavily dependent on weather conditions, leading to significant post – harvest losses. These methods also pose health risks due to potential contamination. Fish dryer that can operate on electric, gas and charcoal heater systems will offer flexibility, ensuring consistent drying irrespective of energy availability or weather conditions. This innovation will help reduce post – harvest losses, enhance food security, and increase the income of fish farmers and traders.

Dehydration process research for tomatoes was carried out using a cabinet tray dryer, solar dryer, freeze drying methods with different thickness of tomato slices at same temperature of cabinet tray dryer, freeze dryer and solar dryer according to the atmospheric temperature conditions. The tomato slices were treated by dipping in the solution of Potassium metabisulphite, sodium benzoate (1:4 ratios) for 15 min and distilled water for 15 min (control). The effect of three pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, dehydration ratio, overall drying rate, total sugar, acidity, optical density, pH, vitamin-C and sensory analysis. The drying processes was done at temperature of 65OC for cabinet tray dryer at bone drying conditions then after were grinded in grinder. The sample was packed in LDPE and aluminum foil bags at room temperature condition.