Using citrus and grape by-products to preserve food

9 July 2019. In SA annual postharvest food losses and wastes amount to 10 million tonnes, with about 95% of the food wastage occurring along the value chains prior to reaching the consumer. According to an interdisciplinary study at Stellenbosch University (SU), large amounts of citrus and grape by-products that are normally treated as waste and generally disposed of in landfills could potentially be used in the production of natural food preservatives. Read more…

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