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GCP-2 facstheet midterm findings: Follow the Food
October 16, 2018Research project
GCP-2 facstheet midterm findings: Follow the Food

Please download the factsheet with midterm findings of this GCP-2 Integrated Project. »

GCP-2 facstheet midterm findings: Access to finance
October 16, 2018Research project
GCP-2 facstheet midterm findings: Access to finance

Please download the factsheet with midterm findings of this GCP-2 Integrated Project. »

ICRA international training course on brokering agribusiness (knowledge) linkages
October 2, 2018Research project
ICRA international training course on brokering agribusiness (knowledge) linkages

The GCP research project on Intermediairies in inclusive agribusiness served as input for a three weeks international training course in Wageningen developed by consortium partner ICRA. Watch the video on the training here. »

Nairobi Workshop on intermediaries in food security partnerships
October 2, 2018Research project
Nairobi Workshop on intermediaries in food security partnerships

May 10-11, 2018 the coordinators of the GCP-project “Intermediaries in inclusive business networks for scaling food security in East & West Africa” organized a two day workshop “Research insights on the role of intermediary in cross border partnership to stimulate scalable food security solutions” in Kenya. »

Consumer perspective on traditional fermented maize drinks
August 30, 2018Research project
Consumer perspective on traditional fermented maize drinks

This Master thesis “Risk assessment of the production of the Zambian fermented maize drinks Munkoyo and Chibwantu” is written by Ivana Mik, project member of the GCP project on traditional fermented foods in Zambia and shows that consumers feel that these drinks are safe and very attractive. »

Consumer perspective on traditional Mabisi
August 30, 2018Research project
Consumer perspective on traditional Mabisi

This Master thesis “Risk assessment of a traditional Zambian drink” is written by Liv van de Ven, project member of the GCP project on traditional fermented foods in Zambia and shows that consumers have a preference for traditional Mabisi should it be available on the market and proven to be safe for consumption. »