After observing serious post-harvest losses at the Mtapa Green Market in Gweru, the Midlands State University (MSU) Enactus Club produced a number of innovative food products using over-ripe agricultural produce.
The food products were launched on 8 July 2022 at the MSU Gweru campus.
United Nations World Food Programme statistics show that despite the surge in global food production, one-third of all food produced for human consumption is lost or wasted.
“Post-harvest food loss is a leading cause of food insecurity for many people across the country. For the Sustainable Development Goals’ ambitious target to achieve zero hunger by 2030 to be a reality, we will require that less food is lost or wasted,” said Enactus Club member Michael White.
The club consists of students from different faculties who come together and set an agenda of coming up with innovative solutions to community problems.
Founded in 2007, MSU Enactus Club is acclaimed for consistently providing solutions to multidisciplinary local, national, regional, and international challenges.
Speaking during the food products launch ceremony, MSU Student Development Officer Mr. Wellington Ilunga said, “Enactus, identifies community problems and solves them in a financially, economically, and environmentally sustainable way.”
Enactus launched these products ahead of the Enactus national competitions that will be held on the 28th of July at Manna Resort in Harare. Fifteen (15) members of MSU Enactus will represent the University at the national competitions.
By decreasing post-harvest losses in food systems, MSU Enactus Club is contributing to food security and increasing the availability of food in Gweru and the nation at large.
MSU Enactus team leader, Victor Green said that “the club is acutely grateful for the provision of a laboratory by the Midlands State University that saw the success of this project.”
Former Enactus member and Faculty Advisor Mr Mbulelo Mwanza said that food losses happen at every stage of the food supply chain, as commodities become damaged, spoiled, or lost during harvesting, handling, processing, and transportation.
“Every effort must be made to ensure that our farm produce is preserved so that waste and losses can be brought to a bare minimum in the food supply value chain from farm to fork,” he said.
Post-harvest losses have significant nutritional, health, and financial impacts on the country as a whole.

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