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Application of new packaging solutions to reduce food losses in West Africa by extending the shelf life of perishable, local food (WALF-Pack)
Project
Project code: 2816PROC08
Contract period: 01.09.2017
- 31.12.2020
Budget: 353,290 Euro
Purpose of research: Networks and research co-ordination
Keywords: global food security, nutrition, packaging, regional value addition, nutrition education, food processing, food safety
WALF-Pack (West African local food packaging) Malnutrition remains widespread in sub-Saharan Africa. Great efforts are being made to promote the production of nutritious foods such as fruit and vegetables and the consumption of protein-containing foods of plant and animal origin to combat malnutrition. However, in some African countries large quantities of food, especially fresh products, are discarded during processing and distribution. One of the main causes is the lack of suitable packaging, which would avoid transport damage and prolongs the shelf life of the food. Simple packaging solutions could lead to a significant reduction in waste. The aim of the current project is to extend the shelf life of perishable foodstuffs that are widely used in West Africa through new cost-effective packaging solutions. The project is working on the following products: 'Waragashi', a traditional cheese made from cow's milk, reed rat meat (Thyronomys spp.) and the African garden magic plant (Solanum macrocarpon), a leafy vegetable. The consortium consists of the Faculty of Agronomy at the University of Abomey-Calavi (FSA/UAC), Benin, the Institute of Nutrition and Food Science (IEL), Food Process Engineering at the University of Bonn, and other actors. The project will run for 36 months. The work plan of the WALF-Pack project has five main work packages (WP). WP1: Examination of the local supply chains of different products in Benin, WP2: Selection of materials for packaging, production of first prototypes, WP3: Suitability studies, pilot studies with the most promising packaging, WP4: Analysis of the cost-benefit ratio, consumer acceptance, resource efficiency. WP5: Project management, dissemination/communication of results to stakeholders, consumers and farmers through workshops and online toolkits.
Section overview
Subjects
- Crop Production
- Food Processing