Dehydrated Health Foods

In a small farming community, a young black woman named Tebogo Nyathela, born in Bethanie Village,  is quietly transforming the way fresh vegetables are produced, preserved, and consumed.

What began as a struggle with post-harvest losses has evolved into a growing agri-business centered on spinach powder, dehydrated morogo, pickled beetroot and pickled jalapeno produce—products that extend the life of fresh crops while creating new income opportunities.

Her work highlights the power of value addition in agriculture. Instead of relying only on fresh produce sales, she has built a small product line that includes:

• Spinach powder
• Dehydrated morogo
• Pickled vegetables

Like many small-scale farmers, she once faced a frustrating problem: vegetables that could not be sold quickly enough would spoil soon after harvest. Leafy greens and other produce are highly perishable, and without proper storage or a guaranteed market, a large portion of the harvest often went to waste.

Rather than accepting the losses, she began searching for ways to add value to her crops. The solution came through food preservation—specifically dehydration, a method her grandmother taught her as she was growing up and pickling.

These methods allowed her to process vegetables immediately after harvesting, extending their shelf life and opening new markets beyond fresh produce.

Spinach Powder: A Nutrient-Packed Innovation

One of her standout products is spinach powder, made by carefully drying fresh spinach leaves and grinding them into a fine green powder. The powder is versatile and nutrient-rich, making it appealing to health-conscious consumers.

It can be used in several ways:

• Added to smoothies for a boost of vitamins and minerals
• Mixed into soups, stews, and sauces
• Used when cooking rice, pasta, or baked goods
• Sprinkled into baby food or porridge

Because it is dehydrated, spinach powder has a long shelf life and is easier to transport and store compared to fresh spinach. A small spoonful can deliver the nutrients of a large portion of leafy greens.

To further tackle post-harvest loss, she began producing dehydrated Morogo, such as mustard spinach.

For the farmer, dehydration means almost every harvest can be utilized, even produce that might not sell quickly in fresh markets.

Pickling adds another layer of product diversity while extending the shelf life of vegetables that might otherwise spoil.

Beyond the business aspect, her story is also one of innovation, resilience, and empowerment. As a young Black woman in agriculture, she is demonstrating that farming can go beyond traditional crop production—it can involve creativity, food processing, and entrepreneurship.

Looking ahead, she hopes to expand her production and reach wider markets such as local stores, health shops, and online platforms. Her journey shows that with the right ideas and determination, even the challenge of crop losses can become the foundation for a thriving agricultural business.

In transforming fresh vegetables into powders, dried foods, and pickles, she is not only preserving food—she is building a sustainable future, one harvest at a time.

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Profile compiled by Kamogelo Makgaka, Marketing Officer, NWDC