9 Oct 2009

MEXICO / TORTLLA ENERGY

While an international forum on energy was meeting in Leon, Mexico this week with some 1,000 experts and decision makers from 40 countries exchanging concepts energy efficiency, a tortilla bakery not a kilometre away was putting the ideas into practice. UNIDO

Posted at: October 9, 2009 1:30 pm

Duration: 02:14

Available in: SD

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Full script

STORY: MEXICO / TORTILLA ENERGY
TRT: 2.14
SOURCE: UNIDO
RESTRICTIONS: NONE
LANGUAGE: SPANISH / ENGLISH / NATS

DATELINE: 8 OCTOBER 2009, LEON, GUANAJUATO, MEXICO

SHOTLIST:

1. Wide shot, exterior of tortilla bakery
2. Various shots, tortilla making process
3. Cutaway, Jimenez explains how it works
4. SOUNDBITE (Spanish) Jose Luis Jimenez, owner of "Tortilleria Fonseca" bakery:
"In the production process of the tortilla we have savings, and that helps us reduce the selling price of the tortilla."
5. Wide shot, conference venue
6. Close up, conference sign
7. Various shots, Pradeep Monga looking at laptop with video of Jimenez at his tortilla bakery
8. SOUNDBITE (English) Pradeep Monga, expert on energy, UNIDO:
"This is a very god example I think of best practices, how to use energy, reuse energy or recovery from waste energy, for heating, for water pumping and for recycling the heat back to the system. In general, we believe this is the right approach. That is what we call a systems optimization approach. Instead of using systems for process heat, electricity and pumps separately we are doing it together."
9. Various shots of conference

STORYLINE

While an international forum on energy was meeting in Leon, Mexico, this week, with some 1,000 experts and   decision makers from 40 countries exchanging concepts energy efficiency, a tortilla bakery not a mile away was putting the ideas into practice.

Jose Luis Jimenez' owner of the "Tortilleria Fonseca" bakery absorbs the heat from the tortilla baking, and re-uses it to pre-heat the corn which is what tortillas, the mainstay of the Mexican diet, are made of.

The system more than paid for itself in four and a half months. Plus it shortens the baking time, and reduces the costs of the tortillas. Jimenez sells his for seven pesos a bag. The competition charges nine.

Jimenez says everyone should do it. It's just a matter of raising their awareness of issues of environment, and profit.

Back at the forum, Pradeep Monga an expert on energy for the UN Industrial Development Organization – a sponsor of the conference, agrees.

Monga says that Jimenez's is a very good example. He added that in general, he believed that was the right approach.

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