Research from the Institute for Sustainable Food at the University of Sheffield in the United Kingdom has investigated the reasons for post-harvest loss of crops produced in the Morogoro region of Tanzania. The study, which was led by Dr. Pamela Abbott from the university’s information school, focused on three perishable or semi-perishable crops—onion, tomato and sweet potato.
The report, which was produced in collaboration with a team from the University of Dodoma in Tanzania led by Dr. Kalista Higini, assessed post-harvest loss at various stages of the food production cycle. Highlighting the different causes, the available technology and information and knowledge sources applied, and proposed recommendations to reduce crop losses.
Dr. Pamela Abbott, a Senior Lecturer in Information Systems at the University of Sheffield’s Information School, said, “The project is a good example of a global North-South cross-disciplinary collaboration to address a challenge local to the Morogoro region of Tanzania but which has far wider consequences.
Solutions recommended by the report included improved storage technologies such as more efficient locally-developed storage solutions, or alternative storage technologies such as charcoal coolers or refrigeration, both of which can be considered as superior alternatives to the traditionally used Kihenge.
Source: farmersreviewafrica.com