Turning Spoilage into Sustainability: Ugandan Duo Extends Fruit Shelf Life with Natural Innovation

Ugandan entrepreneurs Sandra Namboozo and Samuel Muyita are fighting food waste with a solution inspired by their farming roots. Drawing on firsthand experience with post-harvest losses, they co-founded Karpolax, a startup that extends the shelf life of fruits by up to 30 days using plant-based sachets.

The innovation relies on biodegradable pouches infused with natural volatile organic compounds extracted from plants. These compounds slow ripening and protect fruit from mold and bacteria – without synthetic chemicals.

Each sachet is customized for specific fruits, gradually releasing natural preservatives to maintain freshness.

In partnership with Uganda’s National Agricultural Research Organization, Karpolax successfully extended the shelf life of mangoes from 11 to 33 days in trials. The technology has also proven effective for bananas, apples, and oranges, with new versions in development for pineapples, berries, and capsicum.

The duo met at Makerere University and launched Karpolax in 2020 with a clear goal: bring science out of the lab and into the hands of farmers. “We wanted to create something real – something that wouldn’t just stay on paper,” says Namboozo.

By 2023, their solution had reached more than 100 farmers, 20 exporters, and 250 market vendors. With plans to expand into Kenya and Rwanda, Karpolax is scaling its impact – helping communities cut waste and boost incomes.

Their work aligns with UN Sustainable Development Goals, particularly SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production, offering an affordable, eco-friendly way to reduce food loss and empower smallholder farmers.