Long before the days of refrigeration, fermentation was used as a means of preserving food and beverages. Today, fermented foods and beverages are part of the human diet. In Ghana fermented foods and beverages such as “banku”, “kenkey”, “fura”, “pito”, “brukutu”, palmwine, “koko”, “wagaashi”, “foroforo”, “asaana”, “dawadawa”, “kokonte” and “gari” constitute about 40 percent of foods consumed by Ghanaian families.
Based on indigenous knowledge, locally available raw materials from plants sources such as maize, millet, sorghum and cassava amongst others or animal sources such as fish are fermented either naturally or by addition of starter culture to produce fermented food/beverages.
Fermented foods are usually consumed as boiled, fried, consumed in stews and soups or as drinks. They are known to be palatable and highly nutritious and often appreciated for their traditional and cultural values. Some traditional fermented foods serve as a supplementary diet for weaning children in Ghana.
Fermentation occurs when microorganisms such as bacteria, yeasts and fungi convert sugars and starch to alcohol and acids. Example of such acids is lactic acid which acts as a natural preservative for fermented foods thereby making it possible for longer storage periods without refrigeration compared to fresh foods. The conversion of sugars and starches also enhances the flavours, aroma and texture of the food.
Most microorganisms associated with fermentation have very good health benefits. They enhance digestion, absorption and assimilation of nutrients by the body whiles promoting the function of the body’s immune system. This means that consuming fermented food adds helpful microorganisms to your overall gut flora and digestive system whiles boosting your immune system.
The breakdown of the sugars and starch during the fermentation process makes fermented food easier to digest. Fermentation also increases the availability of vitamins, minerals and bioactive compounds for the body to absorb. Some natural compounds known as antinutrients (examples includes phytic acids and tannins amongst others) which are usually present in some legumes and seed bind minerals such as iron and zinc making them unavailable for absorption by the body.
These antinutrients can be broken down during fermentation by enzymes produced by microorganisms to make the minerals available for absorption and assimilation. Microorganisms present in fermented foods act as a natural barrier lining the guts to prevent inflammation of the gut wall.
Although fermented foods have immense health-promoting benefits, the influence of western diets, commercial fast foods and urbanization have resulted in the decline of traditional fermented food consumption in Ghana.
However, extensive research, improvement of fermentation processes, development of better equipment, quality standard of commercialization and promotion of traditional fermented foods can go a long way to increase consumption and enhance the sustainable development of the country. Fermented food products play an essential role by contributing to the socio-economic standards of the populace by enhancing food security, alleviating poverty through income generation and improving the livelihoods of the citizenry.
The fermentation enterprise has a good employment record especially in the rural and suburban areas where there is limited access to sophisticated equipment. In sub-Saharan Africa, more than 60 percent of the workforce is employed in the small scale food processing enterprise. (FAO 2012) Majority of such employers are women whose families and livelihoods are sustained by such fermentation activities. People living with physical disabilities are fully capable of accomplishing most of the task associated with fermentation practices with little or no modifications in structures or tasks.
Traditional fermentation enterprise potentially has the capacity to generate more employment opportunities to reduce rural-urban migration and its related social issues as well as contribute to poverty alleviation among the rural folks. This can greatly contribute to sustainable growth when more women and unemployed youth are adequately empowered through training, capacity building, improving fermentation techniques, quality control and the business aspect of the fermentation enterprise.
Traditional/small scale fermentation technologies contribute substantially to food security by providing about 40 percent of the total food supply. The fermentation enterprise is vital in the reduction of post-harvest food losses and increases food availability as well as adding value to local raw materials.
Fermentation activities also preserve our indigenous microbiota for technological uses as well as for research. Being able to contribute to reduction in poverty, zero hunger, good health and gender equality (being an equal opportunity for men and women) traditional fermentation is indeed contributing to the sustainable development goals (SDG ) set up by the United Nations (UN).
Traditional fermented food products create opportunities to promote industrial development. Industrialization contributes to the economic development of the nation which in fact forms the basis of SDG 9 set by the United Nations (UN).
Small scale food enterprises that involve lower capital whiles relying on indigenous fermentation techniques is very essential to rural and suburban development of the nation. The fermentation enterprises have the potential to contribute to accomplishing the President’s (His Excellency, Nana Addo Dankwa Akuffo Addo) initiative of an industrialized Ghana that would look beyond aid to development.
The government’s one district one factory initiative could be very instrumental in supporting and expanding the small-scale fermentation enterprise to maximize productivity by utilizing local resources to produce fermented food products that are in high demand locally as well as internationally.
Possible government interventions to support fermentation activities at the policy level include implementing livelihood support policies which will provide cross-sectional support to agriculture, natural resources and development sectors, enabling rural and urban food processors analogous to implement diversified and sustainable livelihood strategies, developing comprehensive policies to provide clear support and guidelines on how to improve and maintain small-scale food processing quality, safety and standards and developing policies to help small-scale producers promote trade of their fermented beverages and foods, through branding and other mechanisms.
Since food fermentation is a value addition technique, it has the potential to generate more income for the country through exportation than local raw materials.
A successful marketing and commercialization approach can help households and communities who undertake small-scale fermentation business to increase their income status, which in turn creates confidence in their ability to produce marketable fermented goods.
The development of appropriate technologies aimed at upgrading the quality of Ghanaian traditional fermented products is indispensable for the growth and development of the country as well as the survival of the citizenry and the enterprise. As an appropriate food processing and preservation technology, the social and economic benefits of applying small- scale fermentation techniques in food processing contribute immensely to sustainable development.
–
The writer, Abigail Mireku Ansong is a Food Microbiologist/Assistant Research Scientist
Mphil Microbiology
BNARI/GAEC