Part of a series of events taking place in the build up to World Food Day exploring how interdisciplinary research is using expertise in science and technological to make a meaningful contribution to food systems in the UK and beyond. It will feature short talks from experts involved in STFC Food Network+ projects, alongside some guest speakers, which will act as a starting point for a discussion about future collaborative projects.
Recording forthcoming
Charcoal coolers were constructed in Uganda to reduce on the post-harvest losses. Previously, farmers would harvest and keep their vegetables in their houses and some under the tree shade. This has changed with the building of affordable and sustainable charcoal coolers. The vegetable shelve life has increased from 1-3 days allowing the farmers to store any extra vegetables that may have not been sold on that day. Identifying packing materials that address appearance, texture, flavor, nutrition value and safety for the vegetables has enabled better handling and reduced loss of vegetable quality during their transportation to the markets.
Sparky Dryer in Uganda are electric-powered dehydrators but they are too expensive, while traditional drying methods - solar dryers or open sun drying - do not work well during the rainy season and are much slower. The dryers start at about $80 and can dehydrate 10kg of mango in two hours running on 2kg of biofuel.
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Sparky Dryer in Uganda are electric-powered dehydrators but they are too expensive, while traditional drying methods - solar dryers or open sun drying - do not work well during the rainy season and are much slower. The dryers start at about $80 and can dehydrate 10kg of mango in two hours running on 2kg of biofuel.
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