The trial reported here builds on our previous trial which showed how solar-powered fresh orange-fleshed sweetpotato root storage could be used by a processor to smooth supply. After 4 months storage at 20-23°C, over 70% of the root weight of all treatments (and >88% for variety Vita) was able to be processed into the vitamin A-rich puree (steamed and mashed). Now, we wanted to see if lower storage temperatures of ≤15°C could cost-effectively reduce or delay root rotting and sprouting and prevent the development of weevil-life stages within roots, while retaining the beta-carotene content.