Food Transformation & Preservation

Rapid urbanization, increased literacy, lifestyle changes, increase of the number of women taking part in the workforce and rising per capita income, have led to rapid growth and new opportunities in the food and beverages sector.

Bambui farmers should be more directly involved in these activities. At the moment, only a small percentage of farm produce is processed into value-added products (around 0,1%) and this needs to be changed.
It is important that farmers (with big or small business sizes) think of how to add value to their products. Such attitude would help fighting poverty and would help the local community take advantage of the development progress currently taking place.

Alongside this, the percentage of food wastage is enormous. Not only because the harvest happens in a very short period of time, but also because there are no preservation techniques being used.

The farmers plant their crops and harvest them at the same time and this means that by the time they get to the market most of them will be selling the same product. The market has no ability to absorb such quantities, the prices go down and food that it’s not sold within 2 days is thrown away.

Such situation highlights the need for a substantial investment to raise food processing levels and to develop the farming sector.

 

Objective

This particular project focuses on the first issue and its main objective is to present the community with two different processes of food transformation and preservation, Solar Dry Food and How To Do Jam, based especially on fruits.

Tasting sessions are offered in all the 36 Quarters, to around 1.300 people within a six months time frame.
An information pack is also distributed in these sessions.

This training is designed for poor people with no electricity and no special equipment, as the technology used is very basic and the jam can be cooked with wood fire in any compound.

This is a new sector in Bambui, and one where the Women play a big role.

 


 

Project Details

Head of Programme: Mariana Matoso
Project Team Leader: Teresa de Sousa
Sector Coordinator: Dominic Azunui
Photographer: Fernando Matoso
Volunteer: Angelica Tumetoh
Applicant: BIYFAG
Local Partners: BASSUG
Others partners: No
Estimated Cost: £1,848
Community Funds: No
Other Funds: Reignite
Progress: Waiting for funds
Timeline: 1 year

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