Promoting human nutrition and enhancing Uganda’s small holder farmers’ income through value addition of perishable fruits Ghent University
Uganda’s small holder farmers loss 35% of fruits after harvest. Fruit by products are also wasted after processing. Through non-alcoholic fermentation, fruit shelf life will be increased and probiotics added to meet the growing interest of non-dairy probiotic products by lactose intolerant, dyslipidemia and vegetarian consumers. Fruit pomace will be valorized and used to add nutritional value to weaning foods.