Sri Lanka expands value-added agriculture to cut food waste and boost farmer incomes

Sri Lanka has launched a series of special awareness programmes to improve household nutrition, reduce food waste and create more income opportunities for farming families through value-added agricultural products.

The programmes are being carried out under the Smallholder Agribusiness and Resilience Project (SARP), implemented by the Ministry of Agriculture, Livestock, Land and Irrigation.

They target project beneficiaries as well as people living in the relevant Grama Niladhari divisions.

The Ministry said increasing agricultural production alone is not enough to improve family nutrition. Proper use of nutritious foods available locally and ensuring their availability throughout the year are also important.

Accordingly, the programme focuses on processing and preserving agricultural products to increase their shelf life, while reducing post-harvest losses and food waste during harvesting seasons.

SARP, which is implemented with loan assistance from the International Fund for Agricultural Development (IFAD), is also introducing a range of value-added products with market potential using local agricultural resources.

Fruit-based products include dried fruits, fruit juices, jams and sauces, while vegetables and leafy greens are being used to produce dried products, pickles and sauces.

Grains and pulses are being developed into nutritious low-calorie snacks, flour mixtures, porridge mixtures and instant foods.

Peanuts, sesame and other oil-rich nuts and seeds are being used to produce butter, toffee, sauces and low-calorie sweets.

The programme also covers mushroom-based pickles, pastes and sauces, dairy products such as yoghurt and curd, and spice-based products including sauces, spice mixtures, pastes and healthier seasoning cubes.

Women, farmers and community groups are being provided with practical knowledge and skills in nutrition-sensitive food processing, preservation, hygiene and food safety.

The programme also provides guidance on proper packaging, labelling and storage in order to improve the quality, market appeal and shelf life of products.

The Ministry said promoting nutritious foods made using local resources could improve household dietary diversity, reduce post-harvest losses and help ensure access to nutritious food throughout the year.

It also aims to create small-scale agribusiness opportunities for rural women and farmer groups, helping them strengthen their income and economic position.

Farmers and other interested parties seeking further information or technical guidance can contact the Smallholder Agribusiness and Resilience Project on 011 2770986.

The information was provided by SARP Project Director Monty Ranatunga.