Innovative dyes for keeping produce fresh

Hussaini Majiya © WWU - Center for Soft Nanoscience Guest scientist from Nigeria wants to counteract problems in sub-Saharan Africa / Cooperation with Center for Soft Nanoscience at the University of Münster In Sub-Saharan Africa, farmers rush their fresh fruits and vegetables to market to sell them before they go bad. It is so hot in this region that fruits and vegetables spoil three to four times faster than they do in Europe, making it impossible for farmers to fetch the full price for their hard work. Moreover, rotting fruits and vegetables can carry harmful bacteria and viruses that make people ill. To top it off, in most villages where fresh produce is grown, there is no electricity for refrigerating the produce to keep it fresher longer. As a result, 40 to 70 percent of fresh produce in Sub-Saharan Africa spoils before it can ever be used. Dr. Hussaini Majiya wants to change this. He doesn't want to do it with standard, expensive and extensive infrastructure, like refrigeration, but with innovative, elegant and ecologically friendly solutions.