BIOTECHNOLOGY

Biotechnologies (fermentations and the application of enzymes) offer tremendous opportunity for stimulating agro-industrial development in developing countries in that they are scaleable, environmentally friendly, and can be economically applied and linked to existing practices in these countries.

 The soon to be published AGSI document Biotechnologies Applicable to The Food and Agricultural Industries of Developing Countries describes a number of potential areas for biotechnological development in the production of food and feed, in the utilisation of renewable resources and in the treatment of waste in developing countries (more details in a future update).

Technical Opportunities and Challenges to Upgrading Food Bio-Processing in Developing Countries are discussed in an AGSI review article.

Enzymes-Currently, AGSI’s work relevant to enzymes focuses on the control of enzymatic activities which have detrimental quality effects in foods, and enhancement of the stability of linamarase enzymes for use as diagnostic reagents in quantitating the cyanogens present in cassava. An AGSI review article entitled "Enzyme Applications for Agro-Processing in Developing Countries: An Inventory of Current and Potential Applications" is currently in press in the World Journal of Microbiology and Biotechnology. Details of the reference citation in a future update.

Fermentations - The fermentation of staples serves as major source of nourishment for populations in rural communities of developing countries.  Preservation of foods by fermentation contributes to the enhancement of  food safety, and food security, as well as to improving its nutritional quality.

Relatively few literature reports comprehensively document rural fermentation technologies. A document series which focuses on the fermentation of foods is currently in preparation in AGSI. This document series will review the technical and biotechnological aspects of food fermentations in various regions of the world, and discuss the potential for their improvement within the context of improving food security in developing countries. Preparation of the first three documents of the series is currently underway (Further details in future updates):

 Fermented Cereals-A Global Perspective

 Fermented Grain Legumes, Seeds and Nuts-A Global Perspective

 Fermented Fruits and Vegetables- A Global Perspective

 (Click here for a publication listing on biotechnology)

Biopreservation-A number of plants possess bioactive principles which are effective in pest control and are thus applicable as stored product protectants. The use of plant material for stored product protection is a sustainable practice in that plants used can be continuously propagated. An AGSI bulletin entitled The Use of Spices and Medicinals as Bioactive Protectants for Grains, will soon be published (further details in a future update). This fully illustrated bulletin gives a very comprehensive listing of botanicals and their extractives which have been applied and tested as grain protectants.

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