Abteilungen Aktuell   Anreise   Geschichte   Organigramm   Veranstaltungen   Publikationen
  Aktuelle Seite Startseite Abteilungen Qualität pflanzlicher Erzeugnisse FruVaSe

Contact:

Prof. Dr. Elke Pawelzik
Department für Nutzpflanzenwissenschaften
Abt. Qualität pflanzlicher Erzeugnisse
Carl-Sprengel-Weg 1
37075 Göttingen
Tel. +49 (0) 551 / 39-5545
Fax +49 (0) 551 / 39-25570
Email: epawelz@gwdg.de

Dr. Gudrun B. Keding
Department für Nutzpflanzenwissenschaften
Abt. Qualität pflanzlicher Erzeugnisse
Carl-Sprengel-Weg 1
37075 Göttingen
Tel. +49 (0) 551 / 39-8143
Fax +49 (0) 551 / 39-25570
Email:
gudrun.keding@agr.uni-goettingen.de

 

 

 

Division of Quality of Plant Products
Abteilung Qualität pflanzlicher Erzeugnisse
 

Research Project FruVaSe
News

Fruits and vegetables for all seasons - FruVaSe: Improved resource-efficient processing techniques and new market solutions for surplus fruits and vegetables for rural development in Sub-Saharan Africa

Ganzjährige Verfügbarkeit von Obst und Gemüse: Ressourceneffiziente Verarbeitung und neue Vermarktungsmöglichkeiten als Instrument zur Förderung der ländlichen Entwicklung in Sub-Sahara Afrika
 

About

Deficiencies in vitamins and minerals in human nutrition and waste of fruits and vegetable along the value chain are major constrains in Sub-Saharan Africa. Seasonality and long distances between production areas and potential consumption centres further contribute to the problem. Therefore, the major aim of the three-year FruVaSe project is to improve nutrition and economically empower women in East Africa through improved, sustainable processing of highly nutritious surplus fruits and vegetables (FVs) and their by-products in a life-cycle approach.

The specific objectives of the project are:

  • Retain nutritional value, shelf-life and food safety of healthy, nutritious, affordable products.

  • Reduce seasonality of food insecurity and food and nutrient losses.

  • Investigate the impact of processing techniques on selected fruits and leafy vegetables in form of e.g. juices, long-keeping relishes, concentrated pastes, additives to drinks, and smoothies with respect to storability, vitamins and micronutrients content and consumers’ acceptability.

  • Develop processing technologies in a resource-efficient autonomous systems approach considering the life cycle concept for organic material and water (water re-use).

  • Establish a model pilot site, adapted to the local conditions and integrating the optimized technologies.

The expected results of the project related to food and nutrition security as well as income security for woman in rural areas are as follows:

  • Nutrition security and diversity are improved by enhancing the availability and consumer acceptance of processed local FV’s and their products

  • Energy-autonomous autonomous (renewable energies), resource-efficient processing techniques based on a life-cycle approach and water re-use are available ensuring the use of surplus FV’s for processing and reducing seasonal gaps of nutrient supply and income.

 

Work packages

WP 1  Processing and preservation of fruits and their by-products, nutrient-retention and shelf-life period

WP 2  Processing and preservation of green leafy vegetables, nutrient-retention and shelf-life period

WP 3  Food patterns and KAP of consumption of selected processed fruits and vegetables

WP 4  Resource-efficient, energy-autonomous fruit and vegetable processing

WP 5  Marketing of fruit and vegetable products including packaging, marketing channels and consumer acceptance

 

Consortium

FruVaSe encompasses two German Universities (UGOE, EUAS) and four East African Universities in Tanzania (NM-AIST), Uganda (MUG), and Kenya (UoN, UoE), as well as national and international associated partners.

NM-AIST Nelson Mandela Institute of Science and Technology, Arusha, Tanzania

The School of Life Sciences and Bio-Engineering (LiSBE) http://www.nm-aist.ac.tz/pages/lisbe.php
Department of Food Biotechnology and Nutritional Sciences www.nm-aist.ac.tz
The School of Materials, Energy, Water and Environmental Sciences (MEWES)

www.nm-aist.ac.tz

MUG Makerere University, Kampala, Uganda

School of Food Technology, Nutrition & Bio-Engineering http://sftnb.mak.ac.ug/index.php/2-uncategorised/3-welcome-to-the-school-of-food-technology-nutrition-and-bio-engineering.html
Department of Agricultural and Bio Systems Engineering http://caes.mak.ac.ug/departments/department-of-agricultural-bio-systems-engineering.html
Department of Food Technology & Nutrition http://caes.mak.ac.ug/departments/department-of-food-tech-and-human-nutrition.html
UoN University of Nairobi, Kenya

Department of Food Science, Technology and Nutrition

http://foodtech.uonbi.ac.ke/

Department of Animal Production

http://animalproduction.uonbi.ac.ke/

Department of Plant Science and Crop Protection http://plantscience.uonbi.ac.ke/
UoE University of Eldoret, Kenya

Department of Seed, Crop and Horticultural Sciences http://www.uoeld.ac.ke/
EUAS Erfurt University of Applied Sciences

Faculty of Landscape Architecture, Horticulture, Forestry, Chair Plant Production and Climate Change https://www.fh-erfurt.de/lgf/ga/
UGOE Georg-August-University of Göttingen

Division Quality of Plant Crops, Department of Crop Sciences (project lead) http://wwwuser.gwdg.de/~uaac/fruvase01.htm
Division Agricultural Engineering, Department of Crop Sciences https://www.uni-goettingen.de/de/84968.html
Division Marketing for Food and Agricultural Products, Department of Agricultural Economy and Rural Development https://www.uni-goettingen.de/de/11226.html
Geoscience Center University of Göttingen
Dept. Applied Geology
https://www.uni-goettingen.de/de/8483.html


 

News
Kick-of workshop 8-10 October 2018 Arusha, Tanzania
 
 Fakultät für Agrarwissenschaften

Disclaimer