Home / GCP-1 final factsheet: Zambian traditional fermented foods

GCP-1 final factsheet: Zambian traditional fermented foods

GCP-1 final factsheet Zambian traditional fermented foods
July 8, 2020 By: F&BKP Office Image: Project research team (by: Sijmen Schouten)
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GCP-1 final factsheet Zambian traditional fermented foods“Zambian traditional fermented foods” is a Global Challenges Programme (GCP) project which received funding in the first GCP Call.

GCP research is carried out in consortia consisting of Southern and Northern scientific and other partners. The projects have a duration of four to five years and are aimed at enhancing the understanding of food and nutrition security in Low- and Middle-Income Countries. The five GCP-1 projects that started in 2014 now have interesting midterm results on food chain efficiency and inclusive sustainable increase of quality food.

All GCP-1 have now published their final facsheet to share their end results.

Please download the GCP-1 final factsheet (PDF), which concludes that mostly Mabisi, based on milk, contributes to optimizing the local diet: the Standards Bureau in Zambia will formalize Mabisi processing protocols to allow sales at the formal market through formal market channels.

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