Arba Minch University (AMU), Ethiopia, and Save Foods - Safe Food Innovations, Israeli agri-food-tech Public Company, entered a strategic collaborative agreement by formally signing the Memorandum of Understanding (MoU) together on 22nd October, 2025 at AMU, Kulfo Campus. The agreement marks a pivotal step toward addressing one of the most pressing challenges in the region's food system: post-harvest loss. Click here to see more photos.
The MoU was signed by David Palach, representing Save Foods, and Dr. Degife Assefa, Dean of the University's College of Agricultural Sciences. This collaboration, facilitated through the College, is expected to facilitate the mitigation food loss in Ethiopia's agricultural sector while establishing enduring ties between the two organizations. The four key objectives of the collaboration include conducting joint design and implementing tests activities together to identify, quantify, and reduce food losses in selected Ethiopian commodities and value chains in the Ethiopian market, exchanging technical expertise, facilities, and data relevant to the test, developing the capacity through trainings, workshops, and test results and disseminating test results through joint publications, conferences, and reports in Africa/and other countries.
Dr. Degife Assefa stressed that the collaboration directly addresses the College’s Key Performance Indicators (KPIs) in relation to joint research in conducting collaborative studies to solve post-harvest spoilage in horticultural crops and knowledge and scientific exchange in sharing expertise and best practices for students, researchers and staff. Regarding technology transfer in adopting new technologies yet proved in Israel or Europe already also will be the areas the MoU to be tapped into, he noted. He hoped for positive impacts on food output and efficiency in the area and affirmed the University's dedication to growing its impact gradually. Being a good match to our strategic aims, the collaborative partnership acts as a real-world lab for our institution, he underscored, and offers data that will shape local farming methods and improve the export potential of the region's crops.
Ms. Rebecca Binyawin from Save Foods - Safe Food Innovations Company outlined the company's goals for better food quality and safety. She mentioned the focus on delivering fresh, organic produce to local markets, while lowering risks from foodborne illnesses. Offering the details on the tested products, Ms. Binyawin said that the solutions are organic and work by reducing the pH on the produce's surface to foster a setting that naturally hinders fungi and pathogens to cut spoilage and illness risks without chemical reliance.
Mr. Zerihun Shambel, Head for Department of Horticulture at AMU College of Agricultural Sciences, said, the collaborative agreement is important in enhancing food production and creating valuable learning opportunities for students and staff.
Treated avocado, papaya, and tomato fruits from the Bayira Boarding School and Areka Research Center were displayed, offering tangible proof of the technology's effectiveness in reducing spoilage. To ensure efficient execution, a Joint Test Committee (JTC) has been established to oversee the project's progress. Both parties express strong confidence that this alliance will not only reduce food waste in Ethiopia but also serve as a replicable model for sustainable agricultural collaboration globally, strengthening food systems and fostering cross-border innovation. This initiative is set to cultivate meaningful change, turning agricultural potential into lasting prosperity for Ethiopia.
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