GCP-1 final factsheet: Zambian traditional fermented foods
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.