Let’s preserve our fruit and vegetables!

    | November 11, 2013

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    As we saw in this week’s story from Tanzania, including fruit and vegetables in the daily diet is of vital importance. Fruits and vegetables contain many kinds of vitamins, minerals, energy sources, antioxidants and fibre. Yet many people do not eat enough fruits and vegetables.

    One reason for this is that many local fruits are harvested at the beginning or end of the rainy season, and are not available year-round. One way to make them more available is to use techniques for preserving these local foods, including traditional techniques.

    When fruits are preserved, they can be eaten in the dry season. Leaves that have been preserved can last for one year while fruit can last up to two years. Well-preserved fruits and vegetables have the same nutritional content as fresh fruit and vegetables.

    This week’s script explains how to use traditional methods to preserve tamarind and roselle – also called bissap or hibiscus.

    Good nutrition is vitally important to good health. Who knows? By broadcasting effective techniques for preserving vitamin- and mineral-rich foods, you may help save lives.