SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Community reducing food losses through traditional practices in Angola

01 Oct 2014

Rome. 2014. Since 2010 Angola’s livestock losses have been increasing due to continuous droughts. This situation called the special attention of local governments, the Angola’s Women Association and The Food and Agriculture Organization of the United Nations (FAO), to promote a series of three courses aimed at reinforcing food traditional food processing practices to prevent food losses.

The courses focused on meat, fruit and horticulture processing, emphasizing the conservation process based on the use of salt, sugar and oil. More than one hundred people from rural areas, mostly women, participated in this initiative, with the technical support of Danilo Mejia, FAO’s Agroindustry technical expert.

Participants used a meat dryer that allowed to dry 100 kilograms of meat every 3 days, which can be preserved in dry areas for up to3 months. They also prepared ‘Biltong’, a traditional Southern African dried meat, which enhance the organoleptic properties of the meat and brings a new source of income to the community.

Other products that were made are fruit juices, nectars, syrups and marmalades; tomatoes pasta and puree among others. This experience shows how community involvement in food processing can help promote the reduction of food loss and waste, improving nutrition and becoming a model for inclusive agribusiness.

Certificates were given to all the participants by the FAO and its partners. Now, they have the mission to share their experience with the community.

This practice demonstrates how food availability can be improved by promoting food processing practices based on artisanal conservation techniques, contributing to lower the stress on natural resources and strengthening food availability in a context where, according to FAO, every year one third of food available to human consumption is lost or wasted.

Further actions could be carried at national, regional and global level to promote community practices in the use and preservation of food, to increase product value and enhance nutrition.

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