2020-03-022020-03-022020-02-18http://hdl.handle.net/10625/58576Researchers 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.application/pdfenFOOD SECURITYHUMAN NUTRITIONPROBIOTICSFERMENTED FOODFOOD INDUSTRYLOCAL LEVELLOCAL FOOD SYSTEMSPRO-POORDISEASE PREVENTIONKENYATANZANIAUGANDASOUTH OF SAHARAProject Brief