CIFSRF final technical report : fermented food for fife (CIFSRF Phase 2)

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dc.contributor.authorReid, Dr. Gregor
dc.date.accessioned2018-09-05T17:35:33Z
dc.date.available2018-09-05T17:35:33Z
dc.date.issued2018-06
dc.descriptionThis 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)en
dc.description.abstractBased 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.en
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10625/57268
dc.language.isoen
dc.subjectFERMENTED FOODen
dc.subjectPROBIOTICSen
dc.subjectDAIRY PRODUCTSen
dc.subjectNUTRITIONen
dc.subjectCHILD HEALTHen
dc.subjectWOMEN IN AGRICULTUREen
dc.subjectAGRICULTURAL INNOVATIONen
dc.subjectFOOD INDUSTRYen
dc.subjectLOCAL FOOD SYSTEMSen
dc.subjectPRO-POORen
dc.subjectKENYAen
dc.subjectTANZANIAen
dc.subjectUGANDAen
dc.subjectSOUTH OF SAHARAen
dc.titleCIFSRF final technical report : fermented food for fife (CIFSRF Phase 2)en
dc.typeFinal Technical Reporten
idrc.dspace.accessOpen Accessen
idrc.project.number108122
idrc.project.titleFermented food for life (CIFSRF Phase 2)en
idrc.recordsserver.bcsnumberIC36-1643402171-208590
idrc.rims.adhocgroupIDRC SUPPORTEDen

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