In 2015, the University of Zambia, together with five partner organizations, started a project on Zambian traditional non-alcoholic fermented foods. Mabisi (based on milk) and Munkoyo (based on cereal) were chosen for the study. »
Agricultural cooperatives and producer organizations are institutional innovations which have the potential to reduce poverty and improve food security. This book presents a raft of international case studies, from developing and transition countries, to analyse the internal and external challenges that these complex organizations face and the solutions that they have developed. »
This study assesses the impact of cooperative membership among dairy producers in Selale, Ethiopia. Cooperatives are sometimes seen as being instrumental in poverty alleviation among dairy farmers and can provide a suitable environment for dairy intensification. However, the authors stress that in this case there were trade-offs between cooperative functions. »
This article pays particular attention to the impact of co-operatives and contracts on dairy production and the income of dairy farmers in the local food chains in Northern Ethiopia. Farmer-induced collective action (co-operatives) or buyer-driven contracts are often in place in global agrifood chains. The authors suggest that strengthening co-operatives may enhance and upgrade the dairy sector/chain, improve the livelihoods of smallholders, and facilitate the link to global food chains. »
