Food Processing and Post-harvest Handling Innovation Lab Processing and Nutrition B R U C E H A M A K E R, M A R I O F E R R U Z Z I P U R D U E U. D J I B R I L T R A O R E, F A L L O U S A R R, A B A B A C A R N D O Y E ITA V I O L E T M U G A L A V A I, A U G U S T I N O O N K W A R E, U. E L D O R E T S A L I M A T A W A D E, C H E I K A N T A D I O P U. J O H A N I T A K R U G E R, J O H N T A Y L O R, K W A K U D U O D U, U. P R E T O R I A A G R I C U L T U R A L E C O N O M I S T / C O N S U M E R S P E C I A L I S T,???
Develop products that people want and are really good for them Conceptually break into 3 parts 1. Formulate products and nurture entrepreneurs to have successful businesses 2. Market-driven fortification using local nutrient-dense plant materials 3. Have a nutritional impact, through a combination of improved products and market forces 2
Technology Incubation Centers to nurture processing enterprises NIGER With INRAN, initiated a Technology Incubation Center in late 1990 s Fully functional processing unit Nurture start-ups 2 Equipment fabricators MALI Northern Mali (Mopti/Gao) Small- & medium-scale food processors in trained 7 businesses mechanized Bamako With IER, Technology Incubation Center Training of local bakeries to produce flour for breadmaking SENEGAL With ITA, new and improved products ( economic couscous, low-cost instant flours Training of processors in Dakar
Goal Our aim is to create successful models of using food and nutritionrelated technologies to expand markets and improve nutrition and health of vulnerable groups, and ultimately to have these models be used elsewhere 4
Objective 2 Food Processing and Nutrition - Drive the value chain through processing to increase commercialization and improve nutrition Good drying and storage practices will result in improved retention of micronutrients, such as provitamin A carotenoids, and reduced aflatoxin levels Product formulation and optimization for food products using processing technologies that will be introduced at the community level Micronutrient research to maximize amounts and delivery of vitamin A, iron and zinc; use of nutrient-dense local plant sources at fortificants Includes a nutritional assessment component that will measure change in diet quality, and metrics of nutritional impacts including stunting, and vitamin A and iron status 5
Activity 2.1 Assess market demand and drivers for processed food products, with and without nutritional enhancement Consumer insight Consumer needs, market segmentation, and the buying process) Competitive landscape A marketing and promotion plan Demand and market share forecasting 6
Activity 2.2 Develop and/or refine products and processes to drive primarily rural local markets Establish women s processor groups at the community level Establish a primary processing location, and develop/refine processes, in each worksite to develop high quality, marketcompetitive cereal-based products Train women s groups in processing technologies, product development, sanitation and hygiene, and basic management and financial matters 7
Activity 2.3 Develop and/or refine products and processes, and set up Incubation Centers to drive urban markets Sorghum and Millet Innovation Lab project will address urban markets 8
Activity 2.4 Leverage local agriculture commodities to produce nutritionallyenhanced food products and to create a sustainable market-led fortified processed grain foods approach Leverage nutritional baseline assessment at community level to define product nutritional targets for key shortfall nutrients (protein, vitamin A, iron, zinc) Develop and process nutritionally-enhanced grain products through the community village-level women s processing groups Utilize nutrient-dense African plant materials 9
Activity 2.5 Evaluate nutritional composition, micronutrient retention/bioaccessibility and ultimate nutritional impact of the program Validate/maximize nutritional composition and bioavailability of micronutrients in market-ready products Nutritional impact study 10