Short description

An old conservation method rediscovered in Uganda: preserving green leafy vegetables by fermentation increases the lactic acid and vitamin C content and can counteract the negative effects of a phytate-rich diet.

The problem we aim to solve

As a side dish to the often strong phytate-containing diet in Uganda, the acids in preserved green leafy vegetables can counteract the nutrient predator phytate.

Urban population: A new form of administration can help cabbage to regain popularity. Sauerkraut and kimchi taste different and are quick and easy to prepare as long-life convenience products.

Rural population: Green leafy vegetables spoil particularly quickly in the tropics; post-harvest losses are often high. A processing method can reduce these losses.

Our solution

We design a fermentation primer. We want to translate these into English, Luganda and other widely spoken tribal languages. The primer should be usable especially for people in rural areas, as the Internet or electricity access is often very limited there. The primer will also be available online as a website in several languages. Furthermore, we want to develop a demonstration course and use it to teach fermentation.