Load shedding? Load shedding is used to relieve stress on a primary energy source when the demand for electricity is greater than the primary power source can supply. It's a way to distribute the demand for electrical power across multiple power sources. These extended power outages have had a profound impact on food wastage. Consistent temperature management in the food industry is paramount. When the process is interrupted, the product quality level decreases, and it can no longer be sold as premium grade, or it must be thrown away due to food safety concerns.
The Summer of 2022 was an especially difficult season for South Africa in terms of load shedding. Thus affecting the agricultural sector which will continue the rise in food prices.
According to Engineering News, The Organization for Economic Cooperation and Development (OECD) is forecasting that South Africa’s growth will slow to 1.8% in 2022 and dip to 1.3% in 2023 and says that swift implementation of market reforms, including those needed to address the electricity crisis and tackle infrastructure backlogs, is required to reduce uncertainty and boost growth. During the virtual launch of the ‘OECD Economic Surveys: South Africa 2022’ report on Thursday, acting chief economist Álvaro Pereira described the country’s electricity shortage as its “most pressing internal bottleneck to growth”.
According to AgriSA, load shedding has also made a significant impact on the farming sector by contributing to rising inflation, disrupting planting schedules, increasing the cost of production, and adding a higher level of risk to farming operations. This, in turn, will serve to exacerbate the global hike in food prices.
Though this issue has been recognized, it is inevitable that the outages will persist for some time and the recovery will be slow. Therefore, it will be up to South African households and businesses to consider alternative solutions to preserving food.
Solar powered refrigeration is a newer concept that is making headway in the off-the-grid world. This solution could possibly be just a bandaid for households facing the issue. Some may not have the financial resources to implement the changes due to high costs, however, if more homes opt to participate and it is done on a larger scale it could be a reasonable solution. Here is more information on the use of solar powered refrigeration on a small scale.
In general, there are about 7 basic methods for preserving food. They are as follows...
- Drying
- Curing
- Freezing
- Fermenting
- Pickling
- Sugaring
- Canning
Freezing would not be a viable solution in countries like South Africa as electricity is needed to freeze or make ice. Though the other methods listed above may be options to help the food wastage crisis during load shedding.
For more on these methods of food preservation, see the information listed below...
Information Source: Madge Tech
- Drying
The earliest form of curing meat was dehydration using the sun or wind. Dehydration dates back to the Middle East and oriental cultures that dried foods in the hot sun as early as 12,000 B.C. In regions without enough sunlight or wind, “still houses” were built and heated using fire to dry fruits, vegetables, and herbs. - Curing
As a form of dehydration, early cultures used salt to help dry out foods. The curing of meats and seafood not only preserves the taste and texture but also prevents the growth of harmful pathogens that need moisture to survive. - Freezing
In climates that experience freezing temperatures, freezing was an obvious method of preservation. Food was buried underground or in the snow for preservation throughout the winter. This method led to the construction of “icehouses” or “iceboxes” for storage until the 1800’s when artificial refrigeration was invented. - Fermenting
A valuable method of preservation, fermentation prevents food from spoiling by using microorganisms to destroy harmful pathogens. The production of acid or alcohol during fermentation creates vitamins making fermented foods more nutritious and flavorful. - Pickling
A form of fermentation, pickling preserves foods in vinegar produced by starches or sugars. Pickling may have originated when food was placed in soured wine or beer to preserve it. It’s believed Indians were the first people in Asia to make cucumber pickles more than 3,000 years ago. - Sugaring
Known to the earliest cultures, sugaring preserves food in honey or sugar. The sugar not only sweetens but draws out water from harmful pathogens, which dehydrates and destroys them. The ancient Greeks and Romans mastered the technique of using heated sugar and fruit pectin which we have come to know as jams, jellies, and preserves. - Canning
Dating back to the 1790s, canning is the newest method of food preservation which involves the heating and cooling of food in jars or cans. Heating destroys harmful pathogens, while cooling creates a vacuum seal to prevent contamination and deterioration.
