New report explores uses of natural heat for food production and processing Rome — Geothermal energy, the flow of heat energy radiating from the earth’s core, provides unique opportunities for cost efficient, sustainable food production and processing in developing countries, says a new report published by FAO today. In some developing economies, as much as half of all food produced is lost post-harvest – that's due in part to a lack of affordable energy for food processing, according to “Uses of Geothermal Energy in Food and Agriculture” . This makes the use of heat energy for drying foods, pasteurizing milk and sterilizing produce especially interesting for developing countries, where increased food processing can give a boost to food security. Food drying can prolong the shelf life of nutritious foods like fish and vegetables and make them available year-round, including in times of drought. Geothermal energy is also a prime source for heating greenhouses,
Online edition of The Ilocos Times, a community newspaper based in Laoag City, Ilocos Norte.