In her position with the CSIR Food Research Institute, Charlotte Oduro-Yeboah is working with plantain, yams, cassava and other products to turn them into shelf-stable convenience products. “In Ghana, different kinds of roots and tubers are grown and sold in local markets,” she explains. “Their rapid postharvest deterioration is one of the constraints to their use. Once harvested, they are highly perishable, and when stored, rapid deterioration occurs.” Oduro-Yeboah says her goal is to teach smallholder farmers how to process cassava and plantain into dry flour forms to extend their shelf life.