Processing of non-market potatoes for use in a social project to provide meals

Abstract

According to the FAO, approximately one-third of all food produced worldwide is lost at some point in the production chain or wasted later. When it comes to plant-based foods, which are highly perishable, these rates can be even higher. The other extreme of this equation is food insecurity, which affects a significant portion of the world’s population and has been exacerbated by the COVID-19 pandemic. The present study aimed to provide training in Good Manufacturing Practices and Food Handling by processing approximately 1600 kg of discarded potatoes donated to the “Mesa Fraterna” project. This project is responsible for preparing and distributing meals to the vulnerable population in the municipality of Diamantina, MG. With the participation of 16 undergraduate students, two professors, one administrative technician from UFVJM, and ten volunteers from the local community, the project facilitated interaction between community members and the university. It also provided training for these volunteers in good manufacturing practices and simple vegetable processing technologies that can be applied in a domestic setting.