Caroline Jacquet, Project Manager at Bio-Innovation Zimbabwe In Conversation With Trevor

In this week's episode Trevor sits with Caroline Jacquet, Project Manager at Bio-Innovation Zimbabwe (BIZ). They discuss what Bio-Innovation Zimbabwe does, when it was set up, why Caroline chose to work on commercialisation of indigenous plants, different health properties these African plants and seeds have and the reasons behind the stigma around local foods. They also discuss what BIZ is doing to create a market for small grains such as millet and sorghum, why they started a food processing company Utano Foods, what success looks like for Bio-Innovation Zimbabwe and many more....
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Video produced by AMH, Heart & Soul.

[@InConversationwithTrevor]

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[@tirishuro6855]

Great stuff Caroline. Keep at it

[@addymatimba8659]

Mindset think better things are elsewhere actually is right 🌿 here🎉

[@dennismambure8844]

Great conversation as usual.. richness in nature!!!

[@user-cg1yz1mo6n]

ICWT is truly an all encompassing platform. Kudos Trevor, thank you for this enlightening conversation with a colleague in the profession.

[@michaelsithole2552]

I'm so glad we are having these conversations on such big platforms Trevor. As a nation, we're witnessing a surge these non-communicable diseases like hypertension, cancer and diabetes when we have such a rich heritage of natural foods that make a difference. Yours Nutritionist with a that ❤

[@mandlenkosihlazo977]

Hi Do you have platform where you share about these natural foods.?

[@TatendaKavu]

Exactly, Imagine we throw away the best and embrace Western foods and now we are suffering from NCDs

[@mandlenkosihlazo977]

@@TatendaKavu I believe the trick is to never expose children to these processed things right from the start..Things like hotdogs.bacon,polony etc..hildren should never be introduced to these things..

[@caveatima7780]

This was an easy watch so engaging

[@tsitsi1974]

Great conversation discussing something I am very passionate about. I understand the grains are now called "traditional grains " not small grains.

[@mandlenkosihlazo977]

I'm very interested in this stuff..I'm tying to eat only this kinda of foods..I believe mhunga porridge, with peanut butter, would slap..

[@ruvhenekovictoriamubonderi3567]

One person who reads real novels/books 😍, Reading books to relax 🥰

[@mellisamabhikwa2630]

The main reason small grains aren't preffered is the amount of time required to cook, it's much more compared to refined maize meal, rice etc

[@vimbaikadzura943]

thank you enlightening

[@enystreats4914]

way to go Caroline

[@TatendaKavu]

This is very interesting, It seems as if Southern Africa is way behind in terms of commercialising their local fruits and food as compared with West Africa. West Africans prefer their locally produced and packaged foods as compared with those in the South. There are a lot of nutritious indigenous fruits in Southern Africa, unfortunately many people especially those in the urban areas don't even know about these fruits. Imagine producing fruit juices from these fruits.

[@Chiedza-mm4dw]

It's deadly to commercialise and package because you are already adding preservatives. So us in the South have it right.

[@TatendaKavu]

@@Chiedza-mm4dw No you dry them up, not all packaged products need preservatives. Those that need more shelf life are frozen.

[@Chiedza-mm4dw]

@TatendaKavu well tagara tine mifushwa. Not kuma fruits. Obviously even sundried to increase shelf life in commercial world there will be additives

[@tatmush9621]

Seems trevor was rushing somewhere.

[@Chiedza-mm4dw]

Commercialisation of our traditional foods will result in us not affording them.

[@tanakameki9543]

Not necessarily