Enhancing the Shelf Life of Perishable Foods Using Natural Preservation Techniques/ Implications for Food Security in Developing Regions

This work explores natural food preservation techniques and their role in reducing food spoilage and post-harvest losses in developing regions. It highlights methods such as drying, salting, smoking, plant-based preservatives, and especially fermentation. The paper examines how these techniques improve shelf life, enhance food safety, and support food security, while also discussing challenges and future research needs. The study emphasizes fermentation as a sustainable, affordable, and culturally relevant preservation method for improving nutrition and reducing food losses in vulnerable communities.