The general public lacks knowledge of fermentation and does not understand the health benefits. Nearly 85% of respondents in a survey said they would consume more fermented foods if they knew more about fermentation’s health benefits.
The study illustrates much work is needed in educating consumers. Over 83% of respondents didn’t know the definition of fermentation and over 60% had limited knowledge of the microorganisms involved in fermentation. Most learned about fermented foods at school (31%), the internet (29%) or home (26%). And 72% said they felt safe consuming fermented foods.
Researchers from the University of Maribor in Slovenia studied how much people in the country know about fermentation. The results were eye-opening, especially since fermentation is more common in Europe. The study notes Slovenians commonly grow up eating local fermented foods, like sauerkraut, sour turnip and sour milk, especially in rural areas.
“Despite the fact that less than one fifth of the participants were familiar with the definition of fermentation and understood the process, almost one-third of the participants at least tried to ferment at home,” the study concludes. “Fermented foods should once again become part of the diet to improve overall health and reduce or postpone the onset of a variety of chronic diseases that plague us today.”
Read more (BMC Public Health)