- Re-positioning Traditional Leafy Vegetables (TLVs) in the Agricultural Food System: working towards achieving the Sustainable Developmental Goals (SDGs): Funded by the Research and Innovation office of the University of Zululand.
Traditional leafy vegetables such as Chcorus olitorus, Bidense pilosa, Ammarantus spp, nightshade and wild mustard have disappeared in the diets of most communities due to promotion and production of exotic vegetables. This research aims to re-affirm and promote the importance of TLVs in people’s diets by investigating suitable production and agronomic practices, produce/ commercialise quality seeds of these traditional vegetables. It will further evaluate quality of the TLVs and assess acceptability and preference by consumers. Expected outcomes would be innovative production practices of TLVs, seed production and dissemination of TLVs and Nutrition education and training. Three MSc studies will also be an outcome of this study.
- Ammaranthus biscuit project; Funded by EDTEA Technology Transfer Fund.
It is an agro-processing project where a nutritive biscuit fortified with Amaranthus will be the end product. It is done in collaboration with the Department of Consumer Sciences. This study aims to optimize the use of Amaranthus cruentus L interfacing indigenous knowledge systems with modern systems to develop a nutritive fortified Amaranthus cruentus L biscuit for improved food security and an enhanced nutrition security of all household members regardless of age, economic status, gender and or geographical location. Subsequent to the placatory parameters of the biscuit, the biomass based polymeric packaging would be investigated. Expected outcome is a new food product, technology transfer and a protected trade secret.
- Evaluating the efficacy of plant extracts as novel edible coating for enhancing quality and extending postharvest life of subtropical fruit. (Funded by NRF).
This project is conducted in collaboration with UKZN Crop Science section in the school of Agriculture, Earth and Environmental Sciences. It will develop and demonstrate successful application of plant extract products as edible coatings to enhance shelf-life and improve quality of citrus, avocado and mango fruit. Outcomes will involve 3 natural edible coating formulations for postharvest treatment for commercial industry application and at least 3 peer-reviewed papers.