As the winter approaches, so starts the pickling season in Nepal. I have all the good memories of my mother preparing pickles with tomatoes, radish, cauliflower and spices drying, mixing and undergoing different processes in our balcony along with the great sunshine. After a month or so, it’s ready to serve with our meal.
That was the way we used to preserve our foods traditionally. Living in the city, I always see big trucks loaded with fruits and vegetables and also the waste it brings along with in the streets, finally going as garbage in landfill emitting greenhouse gases. Additionally, it takes time for the transportation of these fruits which are coming from Terai region of Nepal to different parts of the country. Food spoilage is prominent when the time duration elongates and become even harsher when you have strikes and power cut problems.
Due to lack of good refrigeration facility, the food spoilage occurs more. Food spoilage creates loss of nutritional value, texture, flavour of the food. Food spoilage in post-harvested fruits is due to physical damage, oxidation and microorganisms – bacteria, yeast and mould and people themselves.
Now at the age of 31, sadly I could not get my mother’s skills to make pickle. But certainly, I can make some difference in agricultural business through preserving these post-harvest fruits and vegetables using natural preservatives for long time. I was grown up watching my grandmother picking up guava leaves from our backyard and chewing often in toothache and also when the bowel does not work properly. Funny thing is I could not tolerate it at all. The idea pops up in my head from my childhood memories to use these traditional practices.
The extract of guava leaves possesses antioxidant and antibacterial properties, which makes it a potential natural preservative to extend shelf life of food. With my master’s degree in Molecular Medicine from Norwegian University of Science and Technology, I have the knowledge and experience to work on this idea, which will reduce food waste and maintain quality of food for longer.
The guava plant is easily available in most parts of the country and is cost effective and the process for making final product of guava leaf extract is simple and easy to replicate. So, we can transfer the technology to the farmers in the rural areas and boost their living standard.
The application of guava leaf extract might be limited as it might not be suitable for all fruits. So, we focus on only those that have outer covering that can be peeled off like banana, mango, lychees, oranges and more.
The non-edible part of guava plant (i.e. leaves) will be collected from the farm of Terai region. It is then dried in a solar dryer before it gets crushed in grinding machine for extraction. The powder of leaves is extracted in water as a solvent system under heat. After preparation of extract it is cooled, filtered, bottled and packaged for use. The product will be in sprayable form which will be a cheap innovation in natural preservative of food for rural areas.
After farmers pick up their fruits and collect them to transport to different places, the extract will be sprayed over them and will be ready for transportation. This is a very easy method of preservation especially for local farmers, food vendors and people from rural areas. And we will get the opportunity to take fresh fruits in our kitchen. Even we can simply spray the extract and preserve fruits like banana and mangoes which decay quickly. So, this method is reducing the amount of food spoilage and landing in landfill.
The total cost of this proposed project is USD 4,700. This sum of money will be used for:
Truss (USD 1500)
Solar Dryer (USD 500)
Institutional Stove (USD 500)
Grinding Machine (USD 200)
Weighing Machine (USD100)
Land Lease (USD 400/Year)
Bottling and Packaging (USD 500)
Labour Cost (USD 700)
Supervision Cost (USD 300)
As the sprayable bottle is just “press and done” formula, it will be easy to use. The success of my project depends on its local commercialization to people in rural communities, its use by farmers, fruit vendors and household and their reviews about effectiveness of the extract and reasonable costing of the spray bottle.
Finally, if this idea gets funding, it will give me opportunity to start this social entrepreneurship which will not only help local community to solve their local problems but also help me to earn and grow my business on natural preservative.
Blogpost and picture submitted by Rojlina Manandhar (Nepal) – rojlina_manandhar[at]hotmail.com
Illustration courtesy: Marie Barnidge-McIntyre/Pacific Horticulture Society
The content, structure and grammar is at the discretion of the author only.
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The GFAiR Blog 
Save foods with natural preservatives
Exactly!!
Exactly.
Is this property specific to guava plant or other also to other plants of the Psidium family?
This property is common in many plants. Within Psidium genus also the properties exist.
The property is found in many plants. Within Psidium genus also, this property exists.
Great initiative…. we need to support the natural product. I didn’t know that Guava leaves have so mush of value. All the best for the project !!!
Thank you so much !!!
Thank you so much.
Nepal is an agricultural country and agriculture remains Nepal’s principal economic activity. Despite its importance agriculture sector faces several limitations and challenges when it comes to meeting the demands of its growing population. Food security and livelihood are the major issues in remote areas of Nepal where agriculture is the basic means of income. One of the key factors that is causing food insecurity and livelihood problems in remote areas is remoteness(lack of transportation and storage problem). In such case scientific projects like making preservatives from the biomass, will help communities not only to preserve the food but also help them to make livelihood by involving in the projects. I think this project is good enough to uplift local and national economy as well as will provide a valuable contribution in the scientific food research.
You are right Gayatri!!! This idea will be fruitful for agricultural country like Nepal and many others.
You are right Gayatri. It is very fruitful for agricultural country like Nepal and many others.
using natural preservative can save both money and health of the people.this idea could be a plus point.
Yes this could be very economical.
Has this technique been successfully used elsewhere? If so, has it been more cost effective than the other available techniques?
Well i cant be sure about that. Untill now, i have not read about the its use commercially.
Something very organic.. Hope this things come into regular use
Yes ..hope so .
Great thought indeed. My moral support goes to the Rojlina Manandhar… Never knew that Guava has such properties….would be really great if this mind get chance to explore more in innovative research…
Thank you so much.
Great thought indeed, Did not knew that guava has this properties, This kind of innovative research has to be further promoted and should allow to think more. Good luck
in a country where a part is producing “food” that can never reach the other part-facing food crisis; due to lack of preservation facility and transportation difficulty.
using such preservatives we can equally reduce food crisis and uplift the economy of producers.
i think this is a great project idea…. I wish you all the best
Thank you
Seems the idea is simple but innovative. Hopefully useful for local farmers. My questions include-how will you solve the problem caused by fungi and yeast as you wrote the guava extract is antibacterial? Perhaps you can make some formulation with other anti-fungal showing plant extracts to prepare the spray. In addition, the leafy color of guava leaf extract will certainly give some additional color to the food in which you applied. Several costumers may not prefer those additional coloration of fruit and vegetables? Any way the idea is useful to the farmer especially poor ones. Good luck.
Hari dai , you caught me exactly at point. Actually it should be antmicrobial not antibacterial …and yes of course there are papers which describe the antifungal effect of guava leaves extract.
Regarding the colour effect to the food, specially fruits with cover , i suppose it wont be a problem as the extract wont go inside the fruit and will remain in outer covering.But yes some people might not like it as well. We can work on that.
Innovative and cost effective approach for food preservation, could be an exemplary work to show how the traditional knowledge can stem modern innovation
Thats true.
Great work..good luck
Thanx ruby.
Great initiative. What kinds of preservative are available in Guava? Is this technology already been used?
If so than applying this technology in rural village help increase the livelihood of people
Need lot more research on it.
Bishnu sir !! I can not exactly say about the availability of preservative in guava. And also the application of this technology.Yes we need to do more research in it .
simple, sustainable and very much applicable concept. Based on the findings from this study, other major research on this plant/fruit can be initiated.
Yes !! Hopefully this idea lead to the desired result and other related works.
Reblogged this on nishankatuwal and commented:
GUAVA LEAVES AS NATURAL PRESERVATIVE
Yes.
This project sounds interesting.. it will be a huge benefit to the farmers (especially of rural areas where there is no good facility of transportation), and consumers if this project will be successful. Good luck to the team.
Yes, we aim to focus for rural people specially farmers.
The project sounds very promising. Good luck.
Yes, thank you.
The project sounds very promising. Good luck
Organic without any sideeffect. Excellent findings. Is there any specific compund present in its leaves?
Yes, the leave has flavonoids and polyphenols which make guava leaves antioxidant and antimicrobial .
The leaves ha polyphenols which play major role for the preservative purpose.
Very innovative and interesting!! What is the active ingredient in guava leaves thats gives it its anti-oxidative properties?
Flavonoid and polyphenols are the active ingredients in guava leaves for antioxidative properties.
Nice initiative !!
If this is a success, it is going to be quite useful for the farmers in Terai region where the fruits deteriorate quite fast due to hot and humid weather and lack of refrigeration facilities. All the best !!
Thank you so much.
Think green think natural
Exactly.
Great initiative, Good luck Rojlina!
Thank you.
Has antibacterial property of guava leaves extract been tested ? Is it specific to particular bacteria? When you spray how would you determine the effective concentration?
Yes, test for antibacterial property of guava leaves extract has been tested in lab…there are many research papers. The extract has been effective against pathogenic bacteria like Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and salmonella typhi.
It is stated that ethanolic extract of guava leaves of 100mg/500ml inhibited the growth of Staphylococcus aureus in research paper. In regards to Nepal, what we aim to do is , we will take out bacterial samples from different fruits and vagetables and might get differrent bacteria .We will then do lab research for 2 to 3 months and decide the sprayable concentration.
Thank you for such logical question.
Will be great step towards safeguarding life and environment.
Yes its for us and environment.
Interesting. I would want to know what solvent system is used for extraction.
There have been use of many solvents like water, methanol, ethyl alochol. Alcoholic solvents are much preferred than aqueous solvents for extraction.
Great initiative and very pragmatic approach to preserve food indeed. Wish you all the best!
Thank you so much.
Great idea. I feel so bad for the farmers in road inaccessible places, whose agri products are trashed, due to lack of transportation. Ahh especially those delicious golden apples from high altitude! I am excited to see this implemented so that the greater population can reap the benefits of our own agri- products, mitigating our heavy reliance on imports.
Ya we are helpless for those poor people. If we could do this in real this would be a great achievement for us and specially for farmers.
How much amount of guava leaves will be needed to preserve around 1 truck of banana?
This is really tricky and very practical question. Even i wonder. As for banana, it is the most quickly decaying fruit. More brainstorming is yet to be done for the calculation for a truck of banana.
Thank you for your sensible query.
This idea is unique and it will be beneficial to local farmers….this technology is cost effective too….all the best Rojlina…
Thank you rani.
Awesome read
Thank you.
Awesome read. Its time to get natural.
Thankyou for sharing.
Thank you.
Very innovative and interesting project using natural preservative. Wish you all the best!
Thank you.
Wonderful initiative! I hope you will take us back to the organic world again. 🙂
Ya, i think we can do that.
Great initiative. And good luck!
I was also wondering if you extract the antioxidant before drying the leaves, will that have similar effect? But, I know drying leaves for extraction is pretty common method.
You stated that this extract cannot be used for all types of fruit, why do you say that? I thought since the extract that you are going to use is from leaves, it can be used for fruits without outer covering (like apples) as it might broaden the application of this method!
Pardon my naive questions! 🙂
Thats another interesting question. As normally we dry the leaves or plants for plant based research. For extraction purpose also,for higher surface area we dry leaves and grind it. Actually , i have not used fresh leaves for plant research. For example guava fruit is seasonal and leaves of the plant do fall after drying . And for this kind of research we need to collect many plant leaves and it is not possible to store them fresh as there might be contamination problem. So usually, leaves are dried and stored.
And regarding antioxidant effect before and after drying the result might be different for guava leaves.
Regarding the limitation in use of extract in fruit and vegetables, it might not be palatable. Regarding fruits with covering, we just pill it off and eat the main fruit like banana, mango, litchi, etc. But the fruits like apple, we will consume it directly and we are not sure about the taste with leaf extract and many people might not prefer. And same goes to vegetables .
Indeed its a common question and it will be really nice if the application is wider.
Hope you will get to eat your apple soon after preserving for long time as well 🙂
Yes Roslina, the crude extract might give off-flavour limiting its use to the pillable fruits only; but inevitable for rural poor farmers. However if you could extract the active ingredients and refine properly to get rid of off-flavours, the product could definitely have wider application and impact. Good luck.
I think this is very good initiative. We still chew guava leaves when we have bowel problem. I know capability of Rojilina, she is very hard-working and creative. Hope you will be funded
Wow, thats really nice . Thank you so much Suresh .
Great initiative!! Innovation like this is much needed for Nepal. The purposed natural preservative product will definitely be valuable resource for the country which lacks refrigerated transportation facilities. Good luck.
Yeah .thats right .
sounds great initiation…best wishes for the project..
Thank you Nirmal.
Pretty neat idea of using natural products instead of chemicals to use as preservatives.
Yes, and we aim not to use chemical preservative as much as possible.
Good and simple way to go green and organic by innovation in local technology and use of nature itself. Great idea!!
You are right. Eat local and think global .
I think this is a wonderful idea. WIth so many changes occuring to the global environment right now, with mostly unforseen concequences, it is really smart to propose a natural alternative for food preservation.
Exactly.
A very innovative way environment friendly way of food conservation….with antioxidant phytochemicals in supplements 🙂 good luck.
You are right Shyam.
Good Idea and A good approach to replace chemical preservatives. Must be intiated and supported.Good Luck
Thank you Yogesh.
Certainly, YOU can make some difference in agricultural business through preserving these post-harvest fruits and vegetables using natural preservatives for long time 🙂
Certainly.
A good way to use locally and naturally available materials in Nepal. This project could also be of significance at a national level in long term if it works. Out of curiosity though, has any pilot been conducted on this?
I am not sure about it. But yes many researches are going on.
Great step towards safeguarding life and environment.
Thats true and hope for the best.
Best of luck!!!
It’s a great initiative. Looking forward to see regular use of the product.
Yeah… we need more natural products.
It sounds more natural and authentic than many other artificial preservatives. All the bests for the future research.
Thank you so much.
Guava leaves, because of its presence of antimicrobial and antioxidant compounds, have the potential to become an efficient natural preservative. One of the thing I remember is a characteristic pungent smell from guava leaf which also act as a natural repellent to many pests.This is an elegant idea to begin with and go further once its effectiveness is proven in a pilot scale. I hope the proposed project gets the start up funding from this organization.
It would be really nice and encouraging if we get this funding and utilise the natural components from the extract against natural processes which makes our food deteriorate and of less quality.
What a great discovery, old remedies always turn out to be better. Congratulations, hope you can make this happen.
Thank you Daphne.
Natural and organic beauty products are giving retailers something to smile .
Thats what we need .
Very innovative..never thought guava leaves could be of great value. All the best!
Thank you Yadav sir.
Great work, keep it up!
Thank you .
Great initiative… Best wishes. Hope this idea would materialize soon.
Thank you Smita .
I read this project with great interest. I am impressed by the idea of project.I believe that this is an interesting research question that need to tested. If it comes true that will have wider applications in terms of many factors such as its availability at local level, health benefits and most importantly it is natural. This project represents the perfect example of “Think locally act globally” .
Apart from research project, I would like to draw the attention of global community towards this fact that
“Only 24% of STEM (sceince, technology, Engineering, mathematics) professionals are women, and out of those women only 0.02-0.04% are from Nepal”. By supporting women in science from developing countries like Nepal , we will have impact not only on economy but also inspire many women from developing countries to join these streams.
I pray people living in Nepal who are tirelessly working hard to come out from the earthquake post effects. It is such an inspiring to read such a scientific question they are raising even at this time difficult time.
Brave.
Deepak upreti
Canada
Thank you Deepak for nice information. We need more women researchers around the globe.
Thank you for your support as well. Hope this women from Nepal will get the fund 🙂
Amazing initiative!! This is such a smart idea, never knew guava leaves had so much value and potential. Wish you all the very best in this project.
Thank you Resha.
Innovative idea of using local resources locally and if the idea goes to action the success depends on how effective results are made with such preservatives..all the best !
Yes it is all dependent on its application , customer reviews and other factors in any locality.
This is a great thought and shouldn’t be that challenging, using locally abundant resource (guava leaves) for the longevity of harvested fruits, which ultimately benefits social health and economic condition of agricultural countries like Nepal ( I should say throughout the world).
Yes you are right. It is so simple yet challenging as it all depends on it final result.
Perfect research and great initiative on natural preservative. Absolutely invaluable tips to improve for the better quality of life.
#GCARD3
Thank you .
Never knew about such odea before, hope this will br useful for the nepalese agriculture in the future!
Yes, it is the most important thing.
the idea sounds practical and quite cost effective…Good luck to the team !
Thank you Meena.
Good Idea. Replacement of Chemical preservative. As Nepal is Agricultural country It is a good initiative. Goodluck
Thank you.
A very promising initiative. Wish you all the best!
Thank you Suvechhya.
It seems to be really nice and innovative idea !! Good luck for the project
Thank you Shreeja.
Great job !!! Best of luck 🙂
Thank you Jayandra.
Going natural is laudable all by itself, on top of that replacing chemical preservatives, which are generally toxic to life and environment, is a great contribution to humanity as well as to nature as a whole-of which we are a part.. ….. If nature wins the race humanity will win automatically………
My best wishes for this endeavour.
Thank you . The chemical preservatives are causing different health hazards to human and people are now more consciuos about it. Many people are now preferring organic . So , its high time to think about natural alternatives.
Wish you all the very best in this project 🙂
Thank you Kamal.
The idea looks interesting to me. Have you ever tried in small scale at home by yourself on this? Good luck !
Yes i have tried it myself in my home ..but certain things need to be adjusted.
Preserving food naturally can go a long way; not only as a boost to local business in an agricultural country like Nepal, but also as a health benefit (less chemical usage means less carcinogenic products). I believe, this project can definitely bring some new changes in food industry.
Yes you are right. Hope for the best.
Idea is good. It will be a better to do more research on this issue. Good luck for that
You are right Babita di.
Very interesting and practical too..Good luck
Thank you.
It sounds great. I am very happy that you are using your experience and knowledge in this specific area which is very innovative and applied research. Good Luck!!
Thank you.
It sounds great. I am very happy that you are using your skills and knowledge in this specific area which is innovative and applied research. Good luck!!
Thank you .
Great idea. Young generation should take the lead as this one. Good Luck.
Absolutely.
Guava is considered as one of the most common fruits successfully grown all over Nepal in both tropical and subtropical climates. Especially, for countries like Nepal where around two-thirds of people rely on agriculture for their livelihood and Nepalese farmer which sole source of income comes from selling different types of seasonal fruits and vegetables grown in their farm. Fruits and vegetable spoilage is a major issue they are facing these days. As people are facing power outage all the time; this has even limited people to store these fruits and vegetables in cold room or refrigerators. This is a brilliant idea which will undoubtedly help farmers, vendors, consumers who can not afford refrigerator and other commercial preservatives available in the market. Good Luck Rojlina !
Thank you so much. If thus idea works it will be very beneficial for farmers and food vendors and of course for us .
The idea of natural preservative which is organic and without less side effects seems interesting to me. Wish you all the best for this research project. Good luck!
Thank you Dinesh dai.
A project that can make difference. Good luck
Thank you.
Great idea and initiative.
Thank you.
Good initiative !
Indeed.
Good initiative!
The adorable innovative idea that have potentiality to revolutionized the organic way of agriculture…Best of Luck Rojlina!!!!!!
The adorable innovative idea that can be revolutionized the organic way of agriculture with natural preservation system…..
Thank you.
Not only guava but it’s leaves are being utilized. Double benefits for the farmers!! Good luck Rojlina di!!
Thank you Parikrama.
Great work!! All the best!!
Great work! All the best!!
Thank you.
Nice work ..keep it up
Thank you.
DoP-KU, CDB-TU can help you in certain level.
Yes Sir.We always need advice , suggestions and other helps from universities.
This is a great initiative specially for our country. I really like this idea. Given a platform, I think it’s application will have a great impact in the agriculture. I wish you good luck 🙂
Thank you Shreya.
(Not sure my last comment got published typing it again)
Its a good initiative. I am sure finding science behind the beneficial properties is included in your plan. As one of the comments above suggested, a small scale exploration could be ideal in my opinion. 1000s of ethnobotanical practices in Nepal need scientific exploration by well trained scientists like yourselves.
Best wishes
Thats true. We need small scale exploration atleast and hopefully we can make it through this.
The idea of developing natural preservative which is organic and without less side effects seems interesting to me. Wish you all the best. Good luck!
Thank you.
The adorable innovative idea that can be revolutionized the organic way of agriculture with natural preservation system…..
Thats right.
Project sounds interesting. Great initiative for organic farming. Good luck
Thank you.
This certainly looks like a very viable and scientifically fulfilling project.. Good luck
Thank you Sanjiv.
This is a simple, yet very important process/technique. I would like to know more about the chemical properties of guava leaves. We can chat when we meet. Wish you all the best.
The guava leaves are antioxidative and antibacterial in nature because of phenolic content in it.
Sure we can meet and chat on it.
Good work….All the best
Thank you.
Good luck di 🙂
Thank you Pujan.
all the very best for the project!! 🙂
Thank you.
Looks like a promising and innovative project. This can be a cost effective and practical approach especially for local farmers and vendors to address the problem of food spoilage. Wish you all the best!!!
Thank you .
Its intriguing to find out how conventional approaches still hold so much of practical scientific values. This is a good example representing that. I would very much like to see this idea taking shape in future and would like to wish the author best wishes.
I was curious to know how strongly this project is based on. Have you already tried this on a small scale, probably in a laboratory setting? If so, by what percentage or factor did you see the shelf life of fruits increase with the application of guava leaf extract? Which fruits did you try this on? It would add a lot of credibility if you could include some tangible numbers to relate in this idea. Nevertheless, I wish you all the best.
I have not tried this in laboratory setting , but of course in my home. It certainly needs optimized protocol in laboratory setting for better result. If the project gets funding, the fund will be used to make optimised protocol for different vegetables and fruits found inside our country. And we do have research lab working on natural products where we can perform lab works.
Looks like a good project. Goodluck! 🙂
Thank you bishal .
Excellent thought, good luck for the project. …
Thank you Amit.
Good Luck.
Thank you prabhat.
Interesting idea! Great initiation towards boosting agricultural business. “A Feasible and Relevant Research Area” that needs to be explored. Hope this will be funded, Goodluck Rojlina!!!
Hope so . Thank you !!!
Good initiational approach toward the exploration of indigenous phytochemical, such idea will definitely layout probability for the intellectual candidate to glorify their academic excellence into practical work, which indeed is a gracious need for developing country. I wish best of luck may this endeavor carry on for long time.
Thank you very much.
All the very best
Thank you richard.
This looks great..all the best Rojlina.
Thanx Ashna.
great idea
Thank you.
Good Going. (y)
Thanx Richa.
Nice concept
Very good use of traditional technique to bring solution to present day problem. I hope you all the best.
Good initiation Rojlina, Wish you good luck.
The project looks promising.
Hope to see such good initiative more in the future.
All the best Rojlina…
Good Concept….
All the best for your efforts to contribute sth new !
The project can contribute a lot for horticulture areas where preservation of fruits identified as a big issue. Certainly, It will help to resolve the issues mentioned by Rojlina. I am quite sure at the end of the project a herbal natural preservative will be in Nepal which can be domesticate worldwide for commercial purpose.
My suggestion:
1) You have to do little more about the biodiversity of Guava plants (at variety level) as In Nepal we do have different verities.
2) The plants grow in different geographical region and different varieties may have different preservative potential. Please focus on our own local varieties. It will help you to select best variety for your work.
Good luck!
I have wonderful childhood memories linked up with guava too. It is exciting to know that guava leaves can be used as a natural preservative.
I thank you for the brilliant proposal, and wish you good luck for the project. Would like to see people using preservatives extracted from guava leaves to preserve food in days to come– not just in Nepal but worldwide.
Great project ! Very interesting as well as relevant for our community!
Good luck and best wishes!
Really an innovative and an actual application of the knowledge of ethnobotany for the benefit of the farmers and the overall upgrade of the developing countries..
Awesome tips Rojlina. Keep it up. Wish you all the best.
Great idea Rojlina. There are lots of flavonoids and polyphenols found in plants such as Luteolin, Tangeritin, Resorcinol etc. It would be great if you could identify all the exact active compounds present in guava leaves extract that provides antioxidant and antimicrobial properties using HPLC or other similar techniques. Chemically synthesizing such compounds would not only be cheaper but also sustainable since we do not have to use plant leaves any more. I guess it is beyond the scope of your project right now but something to think about in future. I wish you very best..
Good work Rojlina. The project makes use of whats readily available and the perceived outcomes of the project have got economic and social potential- certainly the way to go! All the best.
Nice focus on the utility of Guava leaves.
Really interested to know the detailed process. As I am having my own guava farm. Pls tell me what more products can be done from guava.
Very innovative. This project could be a very beneficial, especially for country like ours. Great work, I support this proposal.
What are the laboratory Instruments you gonna use for this research ? Please Illustrate..Can u please broaden the rough protocol you gonna follow ?
Storing grains like rice and whtat with guva leaves heps their preservation – it is my my observation.