Being part of this world, I have experienced the devastating impact of discarded waste generated from various industrial and agricultural processes when this waste actually has a high potential to be recycled and converted into high value products.
As a food scientist, reducing postharvest losses is a continuous challenge, so it is a fantastic opportunity to be involved in the Gratitude project whose goal is to address this issue.
I am honoured to be part of this project, it has given me the confidence to communicate to individuals that instead of disposing and burning cassava peels, farmers can grow mushrooms, a highly nutritious fungus that has the potential to contribute to solving the problem of protein malnutrition, unemployment and food insecurity.
Inputs from experienced researchers also involved in the Gratitude project have guided my research in extending the shelf life of mushrooms grown on cassava peels to 24 days; 22 days longer than the usual 2 day period.
Through the project I have had the opportunity to see the commercial production of mushrooms using cassava and yam wastes as substrates, as a great means of income generation. I am now planning to attend intensive training on mushroom production in order to start my own mushroom farm.