Processing and preservation complement production efforts to promote food security.

What is it about?

The editorial paper entitled “: Harnessing food processing of underutilized foods to advance sustainable food security” emanated from the research topic “Sustainable processing and preservation of underutilized indigenous foods” It is a summary of six original articles that focused on the improvement of food security, by (a) processing and preservation of available food crops (b) creating awareness about neglected and underutilized local foods and food crops (c) upgrading traditional food fermentations (d) food complementation for nutrient fortification (d) food diversification through new product development . One of the articles evaluates the use of a natural compound found in many aromatic plants for preventing post-harvest losses in taro (a type of cocoyam-Colocasia esculenta). This paper highlights the use of processing and preservation of an underutilized food to promote food security. Another featured original article focused on the use of box fermentation and solar drying to produce good quality chocolate from the cocoa bean. The paper presents the potential use of cost-effective methods to process and obtain quality products from underutilized raw materials. The original article on gluten-free extruded pasta demonstrates new product development from underutilized raw materials for improved health and well-being. Another featured paper discusses the extraction of antioxidants from a traditional medicinal herb (Lycium ruthenicum Murr), using several modern methods. This paper demonstrates the need for knowledge about valuable ethnobotanical practices and traditional raw materials to promote food security. Increased production must be augmented with already existing knowledge and practices to enhance food security. The original article on the disappearance and survival of fermented beverages from a location in Mexico emphasizes the need for documentation of traditional practices in food processing and preservation, so that sound practices can maintained and traditional products they can be upgraded. Another paper in this collection describes the development of novel nutrient dense snacks from underutilized raw materials, thereby promoting food and dietary diversification for improved food security. The editorial paper presents the four cardinal aspects of food security which are-availability (resulting from domestic food production, commercial food import and export s well as food aid); accessibility (Involving physical, social and economic access to desired food at an affordable price and having access to adequate income and other resources required to access the food; utilization (adequate dietary food intake, ability of the human body to absorb and utilize the nutrients, dietary diversification and household food distribution); stability (proper storage and preservation of foods, resistance to economic fluctuations, climate change and seasonal shocks). Processing can promote food safety, acceptability, and nutrient value. Cost effective sustainable food processing enhances the economic value and quality of foods. Innovative food processing methods can be used to improve the health benefits of foods. Creation of awareness, documentation of traditional practices, local knowledge and social/cultural practices associated with foods contribute to the retrieval of valuable traditional practices that could have been lost. The paper highlights the link between food security and postharvest processing and preservation. It identifies flaws in production, processing, distribution, and consumption as factors that promote food insecurity. A sustainable food system delivers food security and nutrition without compromising economic, social, and environmental factors.

Featured Image

Photo by Jakub Kapusnak on Unsplash

Photo by Jakub Kapusnak on Unsplash

Why is it important?

A multidimensional approach is required to achieve food security. Production efforts must be complemented with appropriate processing and preservation to ensure that the consumer has access to nutritious wholesome food. Underutilized foods must receive better research attention. Knowledge of indigenous food systems is very important and flaws that promote food insecurity should be addressed.

Perspectives