The importance of fermentation as a food preservation technique that enhances food value, nutrition, and food security in South Africa is examined in this review. Poverty, malnutrition, unemployment, and food insecurity are among the many issues the nation still faces, especially in rural and low-income areas. As a traditional and scientifically proven food-processing technique, fermentation provides an affordable, environmentally friendly answer to these problems. A comprehensive review of the literature of peer-reviewed works covering 1980 to 2025 was conducted in databases like Google Scholar, ScienceDirect, and PubMed. The review concentrated on the microbial components, nutritional advantages, and socioeconomic effects of both conventional and contemporary fermentation processes. While modern technologies have improved product consistency and safety, traditional fermented foods like amasi, umqombothi, amahewu, and incwancwa continue to be nutritionally significant and culturally relevant. However, obstacles like microbial contamination, uneven quality, inadequate infrastructure, and a lack of regulations prevent widespread commercial adoption. The review concludes that by fusing traditional wisdom with cutting-edge biotechnology, fermentation has the potential to greatly improve South Africa’s food system. In order to scale fermentation practices and incorporate them into official food and nutrition programs, it is suggested that more funding be allocated to research, infrastructure, and supportive policies. Utilizing fermentation could improve the quality of food, encourage economic growth in rural areas, and provide a long-term route to increased food and nutrition security for the country.
Dlamini et al. (2026) studied this question.