Let’s preserve our fruit and vegetables!

| August 8, 2016

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This week’s story from Cote d’Ivoire and our Resource piece both focus on reducing food waste. One way to reduce food waste—and improve family nutrition—is to use effective methods to preserve fruits and vegetables, which is the focus of our Script of the week.

Including fruit and vegetables in the daily diet is vitally important. Fruits and vegetables contain many kinds of vitamins, minerals, energy sources, antioxidants, and fibre. But this advice is not always followed. Many local fruits are not available year-round because they are harvested at the beginning or the end of the rainy season.

We can avoid this dietary imbalance—and reduce food waste—in two ways: first, by using traditional techniques to preserve foods, which can then be used in the dry season. Preserved leaves can last for one year, while preserved fruits can last up to two years. Well-preserved fruits and vegetables have the same nutritional content as fresh fruits and vegetables. The second way to avoid dietary imbalance is by growing a wider range of fruits and vegetables that produce out of season.

Different regions and countries have different traditional or modern preservation techniques, and may preserve different foods. Find out what kinds of foods and what kinds of preservation techniques are used in your listening area. This script focuses on how to preserve two foods: tamarind and roselle.

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