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Banana Juice Technology Reduces Post-Harvest Losses

Habari mpya za kilimo Tanzania · maelezo ya Banana Juice Technology Reduces Post-Harvest Losses · imesasishwa 5 Aug 2026 · habari za kilimo · wakulima · mazao

D

Muhtasari

  • 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.

Nukuu za habari mpya na vyanzo: Banana Juice Technology Reduces Post-Harvest Losses

dailynews.co.tzSoma zaidi

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.

Uliza chochote kuhusu mada hii — mfululizo, athari, wahusika, au uhusiano na Tanzania.