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Reducing post-harvest losses of Neglected and Underutilized Species (NUS)

Prof. Agnes W. Mwang’ombe, Professor of Plant Pathology, Department of Plant Science and Crop Protection and Coordinator, Seed Enterprise Management Institute (SEMIs), University of Nairobi, Kenya @ 11-12 December 2025, Nairobi, Kenya. Residential workshop Transformative Teaching of Neglected and Underutilized Species (NUS) - Linking Education, Innovation, and Enterprise Development

Presentations & Public Speaking◦
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05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 1 Post-harvest Handling Challenges and Processing Technologies of Neglected and Underutilized Species (NUS): Unlocking value, nutrition, and resilience
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 2 Unlocking the Potential of Neglected and Underutilized Species (NUS) I take this opportunity to Welcome participants and above all thank the organizers for including me in this important program Purpose: Equip educators, researchers, and stakeholders to integrate NUS into curricula and knowledge systems I believe the Format of the workshop will be: Interactive walkthrough of the NUS framework
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 3 Introduction • Integrating Neglected and Underutilized Species (NUS) into agricultural curricula is essential for enhancing global food security, preserving biodiversity, and promoting sustainable agricultural practices. • NUS encompass a wide range of plant, animal, and aquatic species that have been historically overlooked by mainstream agricultural research and development. • For instance: Collage of diverse NUS crops (finger millet, amaranth, African leafy vegetables, dragon fruit, baobab, hibscus).
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 4 Introduction • Definition: Crops overlooked by mainstream agriculture but vital for nutrition, resilience, and culture • Despite their marginal status, these species are vital to local diets, economic resilience, and adaptive capacity in the face of climate change. • They include numerous crops, fruits, vegetables, and livestock breeds that, while not widely cultivated, possess significant nutritional and economic potential. • In brief: Their Importance: Climate adaptation, biodiversity conservation, food security.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 5 The contributions of NUS are multifaceted: : Why NUS Matter Food and Nutrition Security and socio-economic value: They diversify diets and provide products essential to community well-being, such as traditional medicines, thereby supporting both health and economic sustainability. Genetic Diversity: NUS are a key component of agricultural biodiversity, providing a wide array of genetic resources (varieties and breeds) used for food, fodder, fibre, fuel, and pharmaceuticals.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 6 The contributions of NUS are multifaceted: : Why NUS Matter  Socio-Cultural Value: These species are deeply intertwined with local and traditional knowledge systems, cultural practices, and community identity. This includes beliefs, rituals, languages, traditional cuisines, and arts, many of which are specific to indigenous communities. This valuable knowledge, often passed down through generations, is now at risk of being lost.  Ecological Support: NUS also include non-harvested species that support production systems, such as soil microorganisms, predators, and pollinators, as well as the diversity of the agro-ecosystems themselves.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 7 Post-Harvest Challenges  Up to 30–40% of NUS harvests lost post-harvest  Knowledge gaps in handling practices: Poor handling, storage, and processing infrastructure  Farmers discouraged from adopting NUS  Market barriers: limited processing standards : Limited market competitiveness and consumer acceptance  High perishability (leafy greens, fruits).  Lack of storage infrastructure (grains, tubers).  .
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 8 Key Principles of Post-Harvest Handling Harvest timing: maturity indices, avoiding mechanical damage. Cleaning & sorting: remove debris, grade quality. Storage: moisture control, pest management. • Packaging: eco-friendly, breathable materials
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 9 Processing Techniques Drying: solar dryers for grains, fruits, leafy vegetables. Fermentation: traditional beverages, probiotic foods. Milling & flour production: finger millet, sorghum. Value-added products: snacks, baked goods, herbal teas.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 10 Photos: Enriched green cassava porridge flour ,NUS products at University of Nairobi Cakes : Main flour is cassava but blended green cassava porridge flour
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 11 Case Studies: Many Finger millet flour: extended shelf life, urban market appeal. Bambara groundnut milk: plant-based protein alternative. African leafy vegetables: Solar dried vegetables and powders for soups.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 12 Opportunities for Communities Nutrition-sensitive value chains. Income diversification through niche markets. Climate resilience via hardy crops. Cultural heritage preservation.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 13 Recommendations Invest in low-cost storage & processing technologies. Build capacity through farmer training. Strengthen market linkages & branding. •Encourage policy support for NUS commercialization
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 14 Enormous Business Opportunities in NUS Processing: . Nutrient-Dense Flours & Bakery Products Few examples: Milling linseed, finger millet, sorghum, amaranth, pumpkins, quinoa or bambara groundnut into flour. Producing bread, biscuits, porridge mixes, and gluten-free baked goods for health-conscious consumers. • Opportunity: Tap into the growing demand for functional foods and gluten-free diets
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 15 Plant-Based Beverages Processing bambara groundnut, cowpea, or millet into plant- based milk alternatives. Fermented drinks (e.g., sorghum beer, probiotic beverages). • Opportunity: Rising global trend in vegan and lactose-free products • Sea moss juice, dragon fruit juice, guava juice, hibiscus • Wines
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 16 Products Developed – Guava Nectars Ripe fruits on Guava tree - Matinyani, Kitui county (©Duke Gekonge) Processed Guava nectars from ripe guava fruits (©Duke Gekonge) Processing of Guava nectars (©Duke Gekonge)
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 17 Dried & Powdered Products Solar-dried leafy vegetables (amaranth, spider plant, African nightshade) into nutrient powders. Fruit powders (baobab, tamarind) for smoothies, teas, and supplements. • Opportunity: Shelf-stable, export-ready superfoods for urban and international markets
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 18 Products Developed – Cowpea soup mixes Cowpeas in the field-UoN field station (©Joshua Ombaka ) Packaged Soup mixes (©Joshua Ombaka ) Processed Cowpea soup mix (©Joshua Ombaka )
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 19 Snack Innovations Roasted or spiced legumes (bambara groundnut, pigeon pea). Millet-based granola bars or crisps. • Opportunity: Affordable, healthy snack alternatives for school feeding programs and retail chains
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 20 Functional & Medicinal Products Herbal teas from NUS leaves (hibiscus, moringa, African leafy greens). Oils from indigenous seeds (e.g., baobab seed oil, moringa oil) for cosmetics and nutraceuticals. •Opportunity: Growing wellness and beauty industries seeking natural, sustainable inputs
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 21 Eco-Friendly Packaging & By-Products • Using NUS husks, shells, or stalks for biodegradable packaging or biochar. • Mature Cassava roots starch for degradable packages • Indigenous palm leaves: baskets, mats, • Banana fibre
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 22 Cosmetics & Wellness Products Oils and extracts from seeds (e.g., baobab seed oil, marula oil, aloe vera). Fruit-based scrubs, lotions, and essential oils. Opportunity: Natural cosmetics market is booming, with demand for sustainable, indigenous inputs.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 23 Nutraceuticals & Functional Foods Extracts rich in vitamin C, antioxidants, or minerals (e.g., baobab pulp, camu-camu). Capsules or fortified foods targeting wellness and immunity. Opportunity: Rising nutraceutical industry seeking natural, plant-based ingredients.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 24 Jams, Preserves & Confectionery Exotic jams (e.g., guava, tamarind, indigenous plums). •Candied fruits or fruit leather for school snacks
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 25 Community-Based Value Chains Women’s cooperatives producing ready-to-cook mixes (e.g., millet porridge packs). Youth-led enterprises branding NUS snacks for urban supermarkets. • Opportunity: Inclusive entrepreneurship that strengthens rural livelihoods
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 26 Strategic Markets Local markets: School feeding programs, hospitals, community shops. Regional markets: Urban supermarkets, health food stores. Global markets: Export of powders, oils, and dried fruits as superfoods and wellness products.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 27 The Opportunity  Climate resilience & biodiversity conservation Improved nutrition & food security  New income streams for farmers & SMEs  Position NUS in sustainable agri-food systems
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 28 Proposed approach Partnerships: with researchers, processors, farmer groups, policymakers Diagnose post-harvest bottlenecks Showcase scalable technologies (drying, milling, fermentation, packaging) Co-create toolkits & guidelines for extension/farmer training • Develop actionable policy recommendations
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 29 Expected Impact Practical guide on NUS post-harvest & processing technologies  Toolkits for extension officers & farmer organizations  Stakeholder action matrix for scaling innovations Develop Policy briefs advocating NUS inclusion in national strategies
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 30 Why Partnerships are key Alignment with SDGs 2, 12, 13 (Zero Hunger, Responsible Consumption, Climate Action) Builds on University of Nairobi (SEMIs) networks & regional partners Donor visibility in advancing climate-smart, biodiversity- friendly agriculture • Practical, community-level impact with measurable outcomes
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 31 Framework for Integrating NUS into University Curricula:Curriculum Mapping Embed in existing programs: Agriculture, Food Science, Nutrition, Environmental Studies, Business, and Biodiversity courses. Create elective modules: “Neglected and Underutilized Species for Food Security” or “Post-Harvest Innovations in Indigenous Crops.” Capstone projects: Encourage students to focus on NUS value chains for their final-year research.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 32 Core Learning Outcomes: Students should graduate with the ability to:  Identify NUS and their nutritional, cultural, and ecological significance.  Apply post-harvest handling techniques (storage, drying, packaging).  Innovate processing methods (flours, beverages, nutraceuticals).  Develop business models for NUS-based enterprises. • Engage in policy and advocacy for NUS mainstreaming.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 33 Teaching & Learning Strategies Hands-on labs: Solar drying, milling, fermentation, packaging trials. Fieldwork: Partner with farmer groups cultivating NUS. Case studies: Successful NUS enterprises (e.g., baobab powder exports, millet bakeries). Entrepreneurship incubators: Student-led startups around NUS products.
05/01/2026 03:18 PM Agnes W. Mwangómbe, PhD 34 Call to Action •Partner with us to mainstream NUS Empower farmers • Strengthen food systems • Safeguard biodiversity Quote: “NUS have big potential.” Call to action: Empower communities to handle, process, and market NUS sustainably.