Stakeholder & impact analysis “Fermentation of fresh produce (KB-35-102-005)

The project “Exploring Fermentation of Fresh Produce Business Models for Micro-scale Enterprises in Low & Middle Income Countries” brought together people from fields of expertise that were not previously combined in a single project. Application of the fields of postharvest, fermentation, genetics and food safety in low tech settings resulted in new insights and revealed interesting and actual knowledge gaps. With the aim to address these items, we identified up to three potential value chains that would benefit from a fermentation intervention (Mazhazhe fruit, cereal and milk), with the aim to save both food and water from being lost or wasted. From these three value chains, we performed a rough impact assessment in terms of food loss & waste reduction and income effect, which revealed that for micro-scale enterprises, most CO2 reduction would be generated by extending the shelf-life of the nutrients and reducing the transport of material that would otherwise be wasted.