Assessing the Feasibility and Benefits of Adopting Lacto-Fermentation as a Primary Vegetable Preservation Method in Rural Communities: A Case Study of Shurugwi District, Zimbabwe
Abstract
This project is an evaluation of the practicability and advantages of the application of lacto-fermentation as a major preservation technique of vegetables amongst rural populations, in this case, the Shurugwi District, Zimbabwe. The research seeks to use a sequential explanatory mixed-methods design that integrates quantitative and qualitative data to help resolve the issue of massive post-harvest losses, especially of perishable vegetables. A study on 150 households reported high rates of losses (35% leafy greens, 28% tomatoes), with the most contributions to the loss being a result of sun-drying, which is susceptible to weather conditions. The percentage of respondents who had experience with fermentation was only 15, with the lack of knowledge and safety concerns as the main concerns. The technical feasibility of fermentation of brine using the local vegetables was evidenced by experimental trials, which showed that fermented brine could maintain a stable pH less than 4.0 and was able to last 4-6 weeks in refrigeration as compared to only 2-3 days of fresh produce. Qualitative data collected in focus groups pointed to cultural resistance to fermented foods, which, however, when tasted as condiments, had high levels of acceptance. The results imply that knowledge transfer in the community-based training programs is essential, as practical demonstration and safety measures are highlighted. Further action points have been suggested, such as incorporating fermentation training into the available agricultural curricula, making access to fermentation resources easier, and creating local endorsement by trusted local leaders. In the end, this study offers a feasible plan towards the minimisation of food waste, the improvement of nutrition, and food security in countryside areas.
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