TRADITIONAL METHODS OF FOOD PRESERVATION IN WEST AFRICA

Abstract

Traditional food processing and preservation techniques form part of the culture of the people. It represents a vital body of indigenous knowledge, firmly rooted in the peoples’ culture and is handed down from parents to children over several generations. The undervaluation of many of this indigenous knowledge has regrettably, led to the decline or loss of some of the traditional food products and food processing practices of West Africa. Sundrying, salting, in situ storage, fermentation, addition of natural antioxidants, storage in crates, smoking, soaking, frying, concentration, processing into meat products, packaging and storage in barns are age long traditional food preservation methods in west Africa. These methods are however limited by losses in protein, fats and vitamins, contamination with stones, pebbles and foreign materials and microbial infestation. Traditional processing techniques for food preservation are labor-intensive, inefficient and with low capacity. The slow progress in upgrading traditional food processing and preservation techniques is the main contributors to the high post-harvest loss and the resultant food and nutrition insecurity in the Sub region. Simple, low-cost, small-scale commercial food processing enterprises that evolve from indigenous knowledge of traditional food processing techniques are crucial to rural development and food security in West Africa. The success of which however, depended on adequate working capital, easy access to banks and other financial institutions, low interest rates and high profit margins.