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Students4Kids EN » Sauerkraut & Kimchi in Uganda

Sauerkraut & Kimchi in Uganda

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.


The innovativeness of our approach

Bringing an established processing method to Uganda is a new approach. In rural areas it can counteract micronutrient deficiencies and reduce post-harvest losses. In urban environments, the new dosage form can help to make green leafy vegetables interesting and tasty for the city’s population.

Technologies and Methods

Print media for the fermentation primers; The Internet (Facebook, Instagram, Blogs) for the website with course videos and fermentation primer online; The radio for advertising in rural areas

Potential Partners

A printing house in Uganda for the production of the fermentation primer.

A collaboration with Slow Food Uganda to find suitable demonstration sites and contacts in various regions of Uganda.

Professor Kaaya, Head of the Department of Food Science and Technology at Makerere University, Kampala Uganda and students of the Faculty.

Issue fermentation fibulae at sporting events such as the MTN Kampala City Marathon.

VOTE FOR THIS PROJECT

Voting ends on June 24, 2018, 11:59 pm (CEST).

76
Dankeschön!
Sauerkraut & Kimchi in Uganda - Traditional preservation methods for East Africa

Team: Sophie Marie Arnim (DE)

Nora Nixdorf (DE)

Jimmy Kata Omviti (UG)

Hellen Nantale (UG)

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