Producing more yogurt in Africa with freeze-dried bacteria : project profile

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IDL-57194.pdf (70.29 KB)

Date

2018

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Abstract

Canadian researchers developed a probiotic yogurt strain found to improve weight gain, reduce skin rashes, reduce diarrhea, enhance immunity in HIV patients, and reduce adsorption of heavy metals. Another team created freeze-dried starter cultures. Farmers can now locally produce 100 litres of yogurt within 24 hours using a 1 gram sachet of starter bacteria, which can also enrich other local foods such as sorghum, soy, cassava, and cabbage. This project brief describes the next phase of the project: researchers will explore and test different scaling up approaches in a farmer-led initiative to mass produce yogurt and other probiotic foods for distribution.

Description

French version available in IDRC Digital Library: Production accrue de yogourt en Afrique au moyen de bactéries lyophilisées : profil de projet
This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC)

Keywords

FERMENTED FOOD, PROBIOTICS, YOGURT, KENYA, TANZANIA, UGANDA, SOUTH OF SAHARA, SCALING UP, LOCAL FOOD SYSTEMS, NUTRITION

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http://hdl.handle.net/10625/57194

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IDRC Research Results / Résultats de recherches du CRDI
2010-2019 / Années 2010-2019
Research Results (CIFSRF) / Résultats de recherches (FCRSAI)