Banana Juice Technology Reduces Post-Harvest Losses

TLDR

• Supported by a 100m/- research grant from the Tanzania Commission for Science and Technology (COSTECH), the innovation demonstrates how public investment in research can transform one of Tanzania’s most important food.
• During processing, the juice undergoes pasteurisation at temperatures between 85 and 90 degrees Celsius to eliminate harmful microorganisms before natural citric acid is added to preserve quality.
• One example is the development of commercial banana juice technology by researchers at the University of Dar es Salaam (UDSM).
• By converting bananas into juice, the technology extends the crop’s shelf life, creates new markets and increases its economic value, giving farmers greater opportunities to benefit from their production.
• Prof Tibazohi says his interest in developing modern banana juice technology began after identifying safety concerns associated with traditional processing methods.