In a small village in India, the farmers use the weekly local or nearby Pune city markets to sell their produce (i.e. fruit and vegetables). If a farmer has produce remaining, because of low sales or a high yield, he will travel to a larger market. Farmers often find that their produce becomes less saleable because it deteriorates in storage and transit. During the dry season in particular, the temperatures can exceed 45°C leading to fast spoilage. A technique is required to preserve farm crops for up to one week in order to match timings of the market. The target internal temperature is 20°C; external highs in the 40’s are not uncommon, and thus 20-25°C cooling would be necessary. Consideration must also be made to the effects of humidity both on the crop being stored and on the system's ability to cool.

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