Raymond also weighs in on fermentation, sounding a warning:
Pablo is right when he says that many species in West and Central Africa are noteworthy for their use as fermented staple foods. Genetic diversity plays important role in this as not all varieties give good quality products. Unfortunately some old varieties known for their high value in fermentation are disappearing for their limited yield potential. They are being replaced with high yielding but poor quality modern varieties. Studies also revealed that cropping practices (type and quantity of fertilizer, chemicals used etc.) may impact on the quality of products.
Meanwhile, in another part of the world, canning is making a comeback.