Fermented food for life stories of inspiration, struggle & success
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2018-10
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Abstract
The “Fermented Food for Life” project improves food and nutrition security by increasing local production, distribution and consumption of health-promoting probiotic fermented yoghurt in Kenya, Tanzania, and Uganda. In Uganda, over 100 production units of probiotic yoghurt are reaching at least 60,000 regular consumers. The project also supported establishment of 58 production units in Tanzania and 37 in Kenya. The paper encompasses the stories of some amazing women and their communities who scaled up this important 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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Working Paper
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Keywords
NUTRITION, DAIRY PRODUCTS, PROBIOTICS, FERMENTED FOOD, FOOD SOVEREIGNTY, WOMEN’S EMPOWERMENT, WOMEN ENTREPRENEURS, KENYA, TANZANIA, UGANDA, SOUTH OF SAHARA