Practical, Science-based Tips to Reduce Household Food Loss in Cameroon
- Inelle Makamwe
- 2 hours ago
- 5 min read
In Cameroon, the warm temperatures, high humidity, and seasonal rains create ideal conditions for food spoilage. Foods can spoil much faster than in cooler climates because heat, moisture, and air encourage the growth of bacteria, moulds, and other microorganisms. Fortunately, a few simple storage practices can help families keep food fresh for longer, reduce food loss, and protect their health. This article reviews the food science behind spoilage in tropical conditions, and translates it into practical, low-cost storage practices for staples common in Cameroonian households
Why Does Food Spoil Faster in Tropical Climates?
Cameroon's climate varies by region; coastal cities like Douala and Limbe regularly see relative humidity above 80%, while inland and Sahelian zones in the Far North face intense heat with sharper seasonal swings. Both extremes punish stored food. Food scientists describe spoilage risk using three interacting variables:
Temperature: High temperatures speed up bacterial growth and chemical reactions that cause food to spoil.
Water activity/ Moisture: Most microorganisms need water to grow. Foods that are not properly dried or are exposed to humidity are more likely to develop mould and spoilage.
Exposure to oxygen and sunlight can cause oils, nuts, and fatty foods to become rancid, affecting both taste and nutritional quality.
Storage of some common foods
Cassava (Garri and Water Fufu)
Fresh cassava is highly perishable and may begin deteriorating within one or two days after harvest. Traditional processing methods, such as fermentation, roasting, and drying, transform cassava into products like garri, which can be stored much longer. Water fufu can also be dried, properly packaged, and stored without quality loss for over a year. Dried cassava balls can last up to two years, but only if drying is complete, because partially dried batches mould within weeks. Jute or hessian sacks are recommended for storing dry cassava products because they allow ventilation, preventing condensation build-up, a major cause of re-moistening and mould growth in stored cassava flour, particularly in humid regions. Steamed cassava products such as miyondo and bobolo typically have a shelf life of about one week, which can be extended through re-cooking. Due to their moderate-to-high water activity, these products are inherently perishable and were not designed for long-term storage.
Practical tips:
Ensure garri and cassava flour are thoroughly dried before storage.
Store them in a cool, dry place away from direct sunlight.
Avoid conditions that allow moisture to build up inside containers.
Consume moist cassava products such as bobolo and miyondo within a short period, as they are not intended for long-term storage.
Plantain and Tubers (Yam, Fresh Cassava, and Cocoyam)
Ripening plantains, yams, fresh cassava, and cocoyams remain living tissues after harvest and continue to respire, releasing carbon dioxide, water, and small amounts of heat. Plantains also produce substantial ethylene, which accelerates ripening and softening. Storing them in sealed plastic accelerates spoilage because it traps both heat and ethylene around the fruit. In contrast, yams, cassava, and cocoyams produce little ethylene; their postharvest deterioration is driven mainly by respiration, moisture loss, physiological changes, sprouting (in some cases), and microbial decay rather than ethylene-induced ripening.
Practical tips:
Store green plantains in a well-ventilated basket rather than a sealed plastic bag.
Keep tubers dry and avoid washing them until they are ready to be used.
Separate ripening plantains from other fruits and vegetables because they release gases that accelerate ripening.
When harvests are abundant, consider processing surplus produce into flour or chips instead of storing it fresh for extended periods.
Smoked and dried fish
Fish is exceptionally perishable in its fresh state, holding roughly 75–80% water. Smoking and
drying reduce the water content of fish, making it more difficult for microorganisms to grow. Studies of postharvest fish processing in Cameroon's Southwest Region found that inconsistent techniques among untrained processors are a major driver of poor product quality, and incomplete drying leaves water activity too high for safe long-term storage. Once dried, fish should be packed in airtight containers or heavy polythene immediately after cooling, since dried fish readily reabsorbs ambient moisture in a humid kitchen. Smoked fish is naturally rich in unsaturated fats, and research on Cameroonian freshwater fish shows these fats oxidise during both smoking and storage, degrading nutritional quality and producing rancid off-flavours well before visible mould appears. Storing away from direct light and heat slows this process.
Practical tips:
Ensure fish is fully smoked or dried before storage.
Once cooled, keep it in airtight containers to prevent it from absorbing moisture from the air.
Store away from heat and direct sunlight.
If the fish becomes slightly moist during storage, light re-smoking may help extend its shelf life. However, fish with strong spoilage odour or visible mould should be discarded.
Maize and groundnuts
Maize and groundnuts carry a hazard that is invisible, odourless, and not reliably destroyed by cooking: aflatoxin, a carcinogenic toxin produced by the mould Aspergillus flavus. Research specifically on Cameroonian maize across multiple agro-ecological zones confirms that toxin-producing Aspergillus strains are widespread in the country's grain and soil. Controlled studies have shown that poor storage conditions (31°C with very high humidity) for just one week can increase aflatoxin levels in maize and groundnuts. grain and groundnuts dried to a hard, brittle state and kept in a dry, ventilated store resist mould growth far better than produce bagged while still slightly damp.
Practical tips:
Dry grains and groundnuts thoroughly before storage.
Store them in dry, well-ventilated areas.
Avoid placing sacks directly on damp floors.
Discard mouldy, discoloured, or suspicious-looking products.
Never mix damp grains with properly dried ones.
Cooked leftovers
Ndolé, jollof rice, sauces, and soups. Cooked starchy and protein-rich dishes contain large amounts of water and can quickly become unsafe if left at room temperature for too long.
Practical tips:
Cool leftovers quickly by dividing them into smaller containers.
Refrigerate them as soon as possible.
Reheat thoroughly before eating.
If refrigeration is unavailable or unreliable, it is safest to consume cooked foods on the same day they are prepared.
Simple Household Habits That Improve Food Storage
Several low-cost practices can improve food preservation across many food types:
Keep stored foods away from stoves, ovens, and direct sunlight.
Use clean, airtight containers for dried products.
Store food on shelves or pallets rather than directly on the floor.
Use older food stocks before newer ones to prevent long-term storage.
Regularly check foods for unusual smells, changes in texture, or signs of mould.
Sources
Akpoghelie, Pet al. The benefits and processing technologies of gari, a famous indigenous food of Nigeria. Discov Food 5, 91 (2025). https://doi.org/10.1007/s44187-025-00370-1
Etchutakang, Y. N., Kewir, F. V., & Bup Nde, D. (2023). “Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality.” Journal of Food Processing and Preservation, Hindawi, Article ID 8763080, 13 pages. https://doi.org/10.1155/2023/8763080
Mvogo Nyebe, et al. Multi-omics characterization of aflatoxigenic Aspergillus from grains and rhizosphere of maize across agroecological zones of Cameroon. Sci Rep 15, 18407 (2025). https://doi.org/10.1038/s41598-025-97296-6
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