The fermentation of foods and beverages is an ancient practice that has played a significant role in traditional human diets across every continent, relying on the metabolic activity of microorganisms to transform and preserve foods. This method, widely practiced in low- and middle-income countries (LMICs), enhances the nutritional profile of staples like cereals, legumes, tubers, and dairy by improving mineral bioavailability, protein digestibility, and reducing anti-nutrients. The extended shelf-life of fermented foods helps reduce food waste and supports a stable food supply, particularly in resource-limited settings. As an energy-efficient process, fermentation not only reduces waste but also contributes to climate goals. The benefits of fermenting staple foods are especially valuable in LMIC, where access to storage and a diverse and nutritious diet can be limited.  

In LMICs, traditional fermented foods are largely produced at the household level, relying on indigenous microbes in the environment and offering critical contributions to food security and income generation. Scaling up these small-scale fermentation practices holds significant economic potential, especially for empowering women and creating income opportunities, enabling the provision of nutritious, health-promoting foods for their families and communities. Given that many fermented foods are plant-based, amplifying the scale of fermentation could contribute to the ongoing shift towards  diverse protein dietary patterns globally.