Food Preservation

Food Preservation
ENTRY DATE: 17 April 2015| LAST UPDATE: 17 April 2015
Categories: Agriculture | Storage options
Technological Maturity: Applicable immediately
Technology Owners:

Implemented and training provided by Care

Needs Addressed
  • Local food security
  • Household security
Adaptation Effects

Improves availability of fruits and vegetables harvested from kitchen gardens in rural communities

Overview and Features

Various preservation techniques for extreme environments including natural refrigeration in outside dug holes, drying, curing, canning, cooking, enabling communities to store delicate, perishable fruits and vegetables throughout the winter months

  • Food preservation and canning equipment e.g. glass jars or plastic bottles
  • Labour
  • Training
Energy Source

Human labour

Ease of Maintenance

Equipment procurement necessary

Technology Performance

Provides stores of food and supplementary income when crops are unable to grow

Considerations (technology transfer criteria, challenges, etc.)

Cold conditions, or those suitable for technique employed

Co-benefits, Suitability for Developing Countries
  • Preserved food can be sold in local markets for additional income in winter months
  • Increased inter-community trade in fruits and vegetables
  • Promotes local enterprise among women
  • Techniques must be appropriate to place and environment
Information Resources

UNFCCC, 2008. Food Preservation and Canning in Tajikistan. UNFCCC Database on Local Coping Strategies. Available from: [14 November 2014]

Manandhar, N. P. 1998. The preparation of gundruk in Nepal: A sustainable rural industry? Indigenous Knowledge and Development Monitor. 6 (3)