March 26 — Hloa-Leri Letsoela Nutrition Club says preparations are at an advanced stage to roll out a new food preservation project that will see members producing pumpkin jam and extracting juice from beetroot.

This was revealed by the club’s Chairperson, Mrs. Mapusetso Lieta, in an interview with the Agency on Wednesday.

Mrs. Lieta said the initiative comes after members recorded a surplus in vegetable production and sought ways to minimise post-harvest losses. She noted that the project will also include making tomato sauce and canning chillies.

She explained that with winter approaching, fresh vegetables will soon become scarce, hence the need to preserve food to ensure availability during the dry season.

“Cooking is an art, therefore it is important to be creative and adopt various food preservation methods to add value and extend shelf life,” she said.

Mrs. Lieta added that the initiative is aimed at improving household nutrition, noting that skills acquired through the club also benefit vulnerable children who are supported by members.

She further indicated that while members learn preservation techniques collectively, they implement them individually within their households.

The Chairperson also highlighted that the club has already canned peaches as part of extending their shelf life and generating income. She said the canned products have proven profitable when sold at the market.

In addition to nutrition activities, the club is running a liquid soap production project to promote income generation and sustainability.

Mrs. Lieta also noted that the club has poultry layers provided by the Smallholder Agricultural Development Project (SADP), contributing to food diversification efforts.

Established in 2020, Hloa-Leri Nutrition Club currently has 14 members, including two male youths, with the majority being women.