More than a billion tons of food are wasted every year around the globe, according to the Food and Agricultural Organization.
Nutritious fresh fruit is prone to being wasted. In Africa, once fruit goes bad it often is fed to goats and cows. In countries where millions of people are hungry and malnourished, this is a waste of precious nutrients and vitamins.
It can be challenging to make a fruit product that has great taste and texture AND can sit on a shelf outside the fridge for a long time.
While working on his masters degree, Matt Gummans obtained a student innovation grant from the Global Center for Food Systems Innovations at Michigan State University to work on making fruit products in Ghana that have a long shelf life.
Listen to what he has to say about that project here.