Fermentation creates sustainable growth in the West African food sector
This news is redirected by The Secretariat for Development Cooperation at SCIENCE from the University of Copenhagen.
This news has been translated by the Secretariat for Development Cooperation of Science and therefore might differ from the original article in Danish.
In West Africa spontaneously fermented foods are deeply anchored in the food culture, and therefore, the population has great knowledge about how these foods should be produced. Knowledge that has been inherited through generations, but also challenged due to import of finished foreign food. Institute of Food Science at University of Copenhagen is leading the Danida-project GreenGrowth, which works with isolating and cataloguing the cultures used for fermentation, and building up biobanks to secure the microbiological cultural heritage, so that it can be used to upgrade the West African food sector.