Zambian traditional fermented foods
Local fermented foods are nutritious and safe and are part of Zambian and African culture. Their potential to promote development is currently neglected. This project will optimize the entire value chain of these products from local (female) producers to consumers, resulting in better health and nutrition as well as increased income for local people.
Aim: Enhancement and increased availability of cereal-based fermented products.
Objective: Better health and nutrition; increased income for local people.
Method: Defining best practices to improve food production-consumption chains and better address the demand of rural and urban consumers.
Dutch policy goals: Increase sustainable food production; Improved access to nutrition; and Efficient markets.
Duration: January 01, 2015 – September 30, 2019