Odhiambo, PamelaAtyang, SusanReid, Gregor2018-08-132018-08-132018http://hdl.handle.net/10625/57194French version available in IDRC Digital Library: Production accrue de yogourt en Afrique au moyen de bactéries lyophilisées : profil de projetThis 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)Canadian researchers developed a probiotic yogurt strain found to improve weight gain, reduce skin rashes, reduce diarrhea, enhance immunity in HIV patients, and reduce adsorption of heavy metals. Another team created freeze-dried starter cultures. Farmers can now locally produce 100 litres of yogurt within 24 hours using a 1 gram sachet of starter bacteria, which can also enrich other local foods such as sorghum, soy, cassava, and cabbage. This project brief describes the next phase of the project: researchers will explore and test different scaling up approaches in a farmer-led initiative to mass produce yogurt and other probiotic foods for distribution.application/pdfenFERMENTED FOODPROBIOTICSYOGURTKENYATANZANIAUGANDASOUTH OF SAHARASCALING UPLOCAL FOOD SYSTEMSNUTRITIONPolicy Brief