Fermented food for life : project story

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dc.date.accessioned 2020-03-02T16:55:35Z
dc.date.available 2020-03-02T16:55:35Z
dc.date.issued 2020-02-18
dc.identifier.uri http://hdl.handle.net/10625/58576
dc.description.abstract Researchers developed a probiotic yogurt strain found to improve weight gain in malnourished adults and children, reduce skin rashes, fight diarrhea, enhance immunity in HIV patients, and reduce adsorption of heavy metals and aflatoxins in women and children. Producing 45,000 litres of probiotic yogurt per week, 262 production units have been established in Kenya, Tanzania and Uganda. “Pro-poor” value chain-based business models have improved food and nutritional security through local production, distribution, and consumption of affordable and healthy probiotic fermented foods. The project has helped create new markets for farmers’ milk, and increase jobs and additional income for women and youth. en
dc.description.sponsorship Canadian International Food Security Research Fund - Phase 2
dc.format.mimetype application/pdf
dc.language.iso en
dc.subject FOOD SECURITY en
dc.subject HUMAN NUTRITION en
dc.subject PROBIOTICS en
dc.subject FERMENTED FOOD en
dc.subject FOOD INDUSTRY en
dc.subject LOCAL LEVEL en
dc.subject LOCAL FOOD SYSTEMS en
dc.subject PRO-POOR en
dc.subject DISEASE PREVENTION en
dc.subject KENYA en
dc.subject TANZANIA en
dc.subject UGANDA en
dc.subject SOUTH OF SAHARA en
dc.title Fermented food for life : project story en
dc.type Project Brief en
idrc.project.number 108122
idrc.project.componentnumber 108122002
idrc.project.title Fermented food for life (CIFSRF Phase 2) en
idrc.copyright.oapermissionsource CC BY 4.0 en
idrc.dspace.access Open Access en
idrc.rims.adhocgroup IDRC SUPPORTED en
idrc.recordsserver.bcsnumber IC36-1643402171-255590


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