Food Processing and Post-harvest Handling Innovation Lab

Transcription

1 Food Processing and Post-harvest Handling Innovation Lab Sustainable reduction of post-harvest losses and food wastes through technologies and innovations that link farmers to markets Project Overview, Goals and Deliverables BRUCE HAMAKER, JESS LOWENBERG-DEBOER

2 Goal Sustainable, market-driven value-chain that contributes to food security and economic growth 2

3 Expected Outcomes Improved grain handling and storage capacity Safer and higher quality grains that meet local and international standards Safe, high quality and nutritious food products in the marketplace Better and diversified diets for poor people Improved market opportunities and access for farmers Reduced food losses 3

4 Value-chain Approach 4

5 Post-harvest handling and storage Affordable and efficient Grain drying (Klein) Prototype drying technology (Purdue Improved drying stove); household grain drying in the humid tropics Grain storage (PICS Jess and Heather) Hermetically maize and other cereal storage in humid tropics; techniques for managing mycotoxins in grains Development of supply chain for storage materials Improved Post-harvest logistics from field to barn Value-chain development and impact assessment (AGEC, IPIA) 5

6 Food processing/preservation and nutrition Product development, marketing and promotion (IFTC Bruce, Betty, Suzanne) High-quality, safe, competitive food products disseminated through Incubation Training Centers; entrepreneur processing enterprises, public-private partnerships Processing technology innovation (IFTC, University of Georgia, University of Pretoria, ITA/Senegal) Appropriate, cost-effective processed product technology refinement/development; public-private partnerships Recovery of nutritional components for improved health (IFTC Mario, Bruce) Biofortified products through local crops Market expansion, credit, farmer access, impact assessment farmer access (AGEC) need to clearly define the scope of the analysis required. 6

7 NIGER Initiated Incubation Center Fully functional processors Recent start-ups 2 Equipment fabricators Job opportunities Success in Part Is New Processing Enterprises MALI Northern Mali (Mopti/Gao) Small- & medium-scale food processors in trained 6 businesses mechanized Bamako Incubation Center in Training local bakeries to produce flour for breadmaking SENEGAL New and improved products Training processors in Dakar Equipment fabrication hub

8 Urban vs Rural 8

9 Nutrition (translational) Market-driven fortification Using nutritional attributes of sorghum/millet for promotion Good bioavailability/bioaccessibility Clinical field nutrition Bill and Melinda Gates Foundation Success is improvement in nutritional indicators in a population Success is also using nutritional attributes to expand markets for sorghum/millet 9

10 Nutritional attributes of sorghum/millet Phytochemicals Macronutrients Satiating (full feeling) Extended nutrient delivery to the body Reduces stomach emptying rate May reduce second-meal food intake Potential to use in a promotion campaign for increased use in urban areas Sorghum/millet are healthy foods, not just for poor people 10

11 Objective 1 Processing and working with entrepreneur processors 1. New product development a. Locally sourced nutrient-fortified milled and agglomerated products b. Low-cost extruded complementary infant food products and products for young children, with fortification using nutrient-rich plant materials c. Extruded instant thin porridge flours aimed at mid-level adult consumers 2. Increasing competitiveness of primary and secondary processed products 3. Incubation Center activities with entrepreneurs 4. Rural market development (potentially through Associate Awards, other grants, partnering with NGOs, etc.) 11

12 Objective 2 Nutrient-based promotion 1. Promotion based on inherent nutritional or health-related attributes of sorghum and/or millet 2. A market-driven approach to nutritional fortification focused on nutritional needs and desires of the consumers 1. Assessment of market potential for nutrient-fortified foods 2. Promote on basis of consumer-driven needs 12

13 Objective 3 Connect with other actors in the value -chain to benefit smallholder farmers 13

14 Other considerations Gender Capacity building Partners and associated projects Assistance in identifying quality/nutritional traits for genetics component 100% wheat, 36% Sorghum, 40% Sorghum 14