Tag Archives: shelf-life

Experience across many sub-Saharan (SSA) countries has shown that compared to using OFSP flour, it makes economic sense to use orange-fleshed sweetpotato (OFSP) purée (steamed and mashed) as a partial substitute for wheat flour in bakery products like bread, buns, muffins and cookies. In bread making, OFSP purée can replace …

This is the final technical report of a project, whose objective was to facilitate development of sweetpotato cultivars with improved post-harvest qualities, especially improved shelf-life and storability, thus improving food security and income generation through better marketing and storage. 

This poster reports on sensory evaluation for sweetpotato. Based upon the results the authors conclude that orange fleshed sweetpotato can be promoted in developing countries in Sub-Saharan Africa (SSA) as a nutritious and not a poor man’s crop as may have been perceived. Sweetpotatoes can also be used to combat …

Sweetpotato roots are classified perishable as they do not store easily as grain crops. Major factors to this include poor handling that significantly reduces the harvest ‘shelf-life’. An approach considered sustainable to poor farmers is curing. This is commonly used to heal wounds in the outer layer, protecting them against …

Damage to sweetpotato storage roots by insect pests, even when it occurs before harvest, can be considered a post-harvest problem. It reduces both the nutritional and economic value of the storage roots thus reducing the shelf life. This chapter describes the insect pests that damage these storage roots. Additionally, two …