The concept of food preservation has existed for thousands of years, keeping communities alive during hungry seasons by preventing the immediate spoilage of fruits, meats and vegetables. Common methods of food preservation include freezing, drying, pickling, fermenting, curing, canning and creating jams and jellies.

Due to the extreme climate in Senegal, food preservation is vital for staying nourished. However, with limited access to ice and cooling methods, many Senegalese rely on sun-drying, solar drying, canning and fermentation to preserve foods. These challenges have never stopped Senegal’s commitment to fighting hunger.

Food Preservation in Senegal: Hot Water-Bath Canning

Despite its intense climate, Senegal is rich in food diversity, offering meals that include fish, beef, lamb, chicken, vegetables and rice. However, access to these foods can vary by region, making preservation essential. Commonly preserved foods in Senegal include fish, such as African catfish and fruits and vegetables.

The Borgen Project spoke with Dr. Rudd, an Agricultural, Leadership and Community Education professor at Virginia Tech, about his experiences with hot water bath canning in Senegal. “Hot water-bath canning is relatively easy to do with low-cost inputs,” explains Rudd. “Pressure canning is another option, but [it] requires specialized equipment and expertise.”

The Illuminate Project

Rudd shared his experiences with the Illuminate Project, a USDA-funded initiative that trains selected undergraduate students from Virginia Tech and Tennessee State University in proper hot water bath canning techniques. The project also partners with the University of Bambey in Senegal, where students work with local communities to teach food preservation methods such as canning tomatoes and mango sauce.

The Illuminate Project, a four-year effort, has supplied the University of Bambey with more than 1,000 jars and 10,000 lids to support the education of hot water bath canning in Senegal. When asked about the impact he has seen food preservation have in Senegal, Rudd answered, “Women are adopting the technology and using it in their homes and some have actually started selling canned products. It adds months of availability of preferred food to households.”

Policies in Senegal That Support Food Preservation

Senegal has implemented many policies in support of food security, preservation and general safety. With agriculture being recognized as a staple in Senegal’s economy, policies have significantly increased, reinforcing its importance. These policies further solidify Senegal’s commitment to fighting hunger.

The Food Security Support Project (PASA) was created to combat climate instability and the lack of government assistance, two components significantly affecting Senegal’s agriculture. Established in 2013, this project has assisted more than 30,000 farmers, providing them with methods to increase production, resulting in higher sales.

Over four years, rice farmers have seen their yields almost triple, allowing them to invest in other aspects of life. Although PASA does not directly help with food preservation, it creates conditions for effective and efficient food preservation, further supporting Senegal’s commitment to fighting hunger.

Senegal’s Food Safety Law 68-48 and its 1999 Decree establish regulations to ensure the safety of fruits, vegetables and other agricultural products. Under this policy, fresh produce is required to meet minimum safety requirements. This also encourages farmers to use proper food preservation practices, prioritizing the safety of consumers.

Final Notes

Food preservation plays a key role in ensuring stability in communities. With external factors such as extreme climates and limited resources, food preservation becomes even more important to Senegal’s commitment to fighting hunger. Preserving foods results in extended shelf life, consistent nutritional value and reduced waste.

– Casey Relyea

Casey is based in Moneta, VA, USA and focuses on Celebs and Politics for The Borgen Project.

Photo: Pxhere