Kwame Nkrumah University of Science and Technology (KNUST), Kumasi food scientist Prof. Jacob Kwaku Agbenorhevi has presented new findings on the commercial and scientific value of okra pectin at the World Vegetable Center hosted at the International Institute of Tropical Agriculture (IITA) in Benin.
The Workshop was organized by the Vision for Adapted Crops and Soils (VACS). Participants were from Europe, Asia and Africa.
The presentation examined pectin, a natural polysaccharide found in okra and its applications in food processing, pharmaceuticals and biodegradable materials.
He said growing global demand for plant-based solutions has positioned okra pectin as a promising ingredient for sustainable industries.
