FOOD PRESERVATION METHOD
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For many Africans, the sun is an important factor in food preservation. Soon after the harvest,<br>grains such as millet, maize, sorghum, green gram, and wheat, as well as pulses such as beans<br>and peas are spread out in the sun to dry. If completely dried of moisture, these foodstuffs can<br>last a very long time - sometimes years - if stored in a cool, dry place and protected from pests.<br>Most households had a granary built way above the ground, where foodstuffs were stored. In<br>addition to drying, it was also common to apply wood ash to pulses like beans and peas to<br>discourage insect infestation. Th
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FOOD PRESERVATION METHOD
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