In East Africa, up to 50 percent of cultivated fruits and vegetables cannot be used, partly because they spoil too quickly before or after harvest. At the same time, the population suffers from micronutrient deficiencies, also known as hidden hunger, which could be alleviated by increasing fruit and vegetable consumption. The international research project -Fruits and Vegetables for all Seasons- (FruVaSe), led by the University of Göttingen, has investigated whether local and hitherto little-studied fruits and vegetables can be processed and preserved so that a greater proportion of the harvest is available as food. They are also identifying ways in which processing residues can be used. ...
