Food mummification to the rescue

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Food preservation is an important part of the value chain in agriculture.

Egyptian mummification dates back to 3500 B.C., and allowed the Pharaohs to be preserved over centuries. With exploding human populations across modern Africa, it’s now the preservation of food that cannot be over-emphasised.

Bomarts Farms and BlueSkies are two companies leading the agro-processing initiative in Ghana. Both are exhibiting their products at the 6th Africa Agriculture Science Week in Accra, Ghana, hosted by FARA.

Bomarts Farms uses dry processing (or is it mummification?) of mangoes and pineapples to preserve the fruits for long periods of time, improving their exportability in the process. The farm has a current landholding of 3,000 acres for pineapples and 700 acres for mango. Ever-growing concerns for health are reflected in Bomarts Farms’ philosophy that dry fruits should play a role in a healthy diet, as a snack or even as an additive in baby food.

Blueskies, on the other hand, is involved in fresh processing. They make juices out of pineapples and mangoes, working directly with the farmers that supply them with the fresh produce. Their drink comes in a number of flavours: pineapple, lemon, mango,orange, and banana smoothie.

Both companies face the problem of how to effectively handle the waste they generate. Blueskies currently prepares compost from the waste, which they give back to their ‘supplier’ farmers. They are looking at venturing into biogas in the near future.

Blogpost by Dominic Kornu, a social media reporter for AASW6.

Photo: D. Kornu

One thought on “Food mummification to the rescue

  1. Pingback: Food mummification to the rescue - Second Green Revolution

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