Fermented food for life : project story

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dc.date.accessioned2020-03-02T16:55:35Z
dc.date.available2020-03-02T16:55:35Z
dc.date.issued2020-02-18
dc.description.abstractResearchers 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.sponsorshipCanadian International Food Security Research Fund - Phase 2
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10625/58576
dc.language.isoen
dc.subjectFOOD SECURITYen
dc.subjectHUMAN NUTRITIONen
dc.subjectPROBIOTICSen
dc.subjectFERMENTED FOODen
dc.subjectFOOD INDUSTRYen
dc.subjectLOCAL LEVELen
dc.subjectLOCAL FOOD SYSTEMSen
dc.subjectPRO-POORen
dc.subjectDISEASE PREVENTIONen
dc.subjectKENYAen
dc.subjectTANZANIAen
dc.subjectUGANDAen
dc.subjectSOUTH OF SAHARAen
dc.titleFermented food for life : project storyen
dc.typeProject Briefen
idrc.copyright.oapermissionsourceCC BY 4.0en
idrc.dspace.accessOpen Accessen
idrc.project.componentnumber108122002
idrc.project.number108122
idrc.project.titleFermented food for life (CIFSRF Phase 2)en
idrc.recordsserver.bcsnumberIC36-1643402171-255590
idrc.rims.adhocgroupIDRC SUPPORTEDen

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IDRC Research Results / Résultats de recherches du CRDI
2020-2029 / Années 2020-2029
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