CIFSRF final technical report : fermented food for fife (CIFSRF Phase 2)
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2018-06
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Abstract
Based on field surveys, an estimated 234 production units (kitchens/PUs) are reaching approximately 258,000 people in Kenya, Tanzania and Uganda per month. Overall, the project created a sustainable pro-poor model by which people can utilize local resources to create an extensive value-chain that produces and distributes health-promoting probiotic fermented foods. This report provides details of the project methodology, milestones, outputs and outcomes. Women are major drivers in production, distribution and marketing value chains. Selection of partners is paramount to the success of the project.
Description
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)
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Final Technical Report
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Keywords
FERMENTED FOOD, PROBIOTICS, DAIRY PRODUCTS, NUTRITION, CHILD HEALTH, WOMEN IN AGRICULTURE, AGRICULTURAL INNOVATION, FOOD INDUSTRY, LOCAL FOOD SYSTEMS, PRO-POOR, KENYA, TANZANIA, UGANDA, SOUTH OF SAHARA