Artisanal production of semolina: an agro-industrial prospect for the reduction of post-harvest losses of roots, tubers, and plantains in sub-Saharan Africa

Abstract

The region of sub-Saharan Africa faces major food and nutrition security challenges because of post-harvest losses (PHLs), which affect its essential roots, tubers, and plantains (RTPs) as calorie sources. The combination of inefficient supply chains, inadequate infrastructure, equipment, and these losses creates serious economic and nutritional consequences. The evaluation examines the scalability of traditional food crop processing into semolina in sub-Saharan Africa (SSA) to fight PHLs while creating economic opportunities for rural communities. The inclusion criteria required studies demonstrating artisanal RTP processing into semolina in sub-Saharan Africa while showing the traditional food crops associated with PHL origins. The research data demonstrated that different production methods exist across various regional and cultural groups. The studies reveal that RTP semolina production involves five fundamental steps: peeling, grating, fermentation and squeezing, and finally heat treatment through roasting or steaming. The research demonstrates that fermentation is a crucial process that shapes final product characteristics and operating conditions by reducing toxic cyanogenic compounds and creating distinctive semolina flavours. The artisanal processing method decreases post-harvest losses through its ability to lengthen product shelf life and create higher market value from processed products. The socio-economic advantages of artisanal production include greater earnings for predominantly women producers and better availability of nutritious food in local communities. Implementing integrated policies is essential for establishing a sustainable food system to support artisanal semolina production and consumption of m'bahou, attiéké, gari, and tapioca. Using systems such as the Internet of Things (IoT) or blockchain to ensure the traceability of traditional food crops from farm to consumer could also help reduce PHL significantly.