By Saskia Warrick
A significant collaboration between USAID and the Guyana Economic Development Trust (GEDT) has been established with the signing of a Memorandum of Understanding (MOU) to implement a groundbreaking natural preservative developed in Guyana.
This innovative solution aims to extend the shelf life of cassava and other fruits, addressing the substantial issue of food waste.
Recent studies have highlighted that approximately 40% of produce in Guyana deteriorates before reaching the market, leading to considerable food loss and increased costs.
In response to this challenge, food scientist Tandika Harry developed a naturally edible coating using bee starch, designed to prolong the freshness of fruits and ground vegetables.
Under this new partnership, farmers and middlemen will gain access to this preservative, starting with cassava, and extending potentially to other produce such as mangoes, papayas, and pineapples.
The initiative seeks to enhance food preservation practices and reduce waste, which is particularly crucial given the large volumes of cassava harvested in Guyana.
Oslene Carrington, CEO of the Guyana Economic Development Trust, emphasized the broader applications of the preservative, noting its potential to serve as a significant export product.
This partnership not only aims to improve local food supply chains but also to bolster Guyana’s position in the global market.
The Guyana Economic Development Trust, an independent NGO based in the United States, supports exceptional scientific and agricultural innovations originating from Guyana.
The collaboration with USAID marks a significant step in advancing these homegrown solutions.