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Fermentation creates sustainable growth in the West African food sector

In West Africa, spontaneously fermented foods are deeply embedded in the food culture and the population has a great deal of knowledge about how these foods should be produced. This knowledge has been handed down over generations, but has also been challenged due to the import of ready-made food. The Department of Food Science at the University of Copenhagen is leading the Danida project GreenGrowth, which has the aim to isolate and catalogue the microbial cultures used for the fermentations and build biobanks to safeguard this microbiological heritage so it can be used to upgrade the West African food sector.