RTB Projects - CGIAR Research Program on Roots, Tubers and Bananas

PRODUCTION

PRODUCTIVITY

RESEARCH

SOCIAL

ECONOMIC

HUMAN CONDITION

Project Manager: Tawanda Muzhingi

Orange Fleshed Sweetpotato (OFSP) Puree for Safe and Nutritious Food Products and Economic Opportunities for Women and Youths in Kenya, Uganda and Malawi (Scaling OFSP puree)

Summary

Engage the large-scale industrial bakers with orange-fleshed sweetpotato (OFSP) puree and empower the informal sector to it especially in fried products to reach the masses who buy food informally in Kenya, Malawi and Uganda.

Sustainable Development Goals Contribution

Countries

Research Areas

Nutritious food and added value

Sustainable Development Goals Contribution

Research Areas

Nutritious food and added value

Objectives

1. Increase smallholder OFSP productivity and production through quality inputs and good agronomic practices selected areas of Kenya, Malawi, Uganda linked to OFSP puree processing. Introduce production and use of OFSP Puree in commercial food processing.

2. To create and facilitate equitable income and employment opportunities for youth and women in the OFSP puree value chain.

3. To increase the awareness of the nutritional benefits of OFSP and OFSP puree products in Kenya, Uganda and Malawi.

GOALS

Orange Fleshed Sweetpotato (OFSP) Puree for Safe and Nutritious Food Products and Economic Opportunities for Women and Youths in Kenya, Uganda and Malawi

1. Improve the nutritional status and livelihoods of their household members for women and youths.

2. By incorporating OFSP puree into the urban food systems, the food products will increase the nutritional value of the these foods available to poor urban consumers enriched with vitamin A, antioxidants and low to medium glycemic.

3. Bakers save money by sourcing sweetpotato locally, lowering their production costs and by increases sales by marketing their products as healthier and nutritious.

About the Team

Scientific Resources

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