Research project

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. »

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. »

This manuscript is linked to the GCP project on traditional fermented foods in Zambia and describes the different processing practices of traditional Mabisi production in Zambia. »

This perspective, written in the context of the GCP project on traditional fermented foods in Zambia, describes how traditional fermented foods are not only relevant from a development perspective, but also as a model system for fundamental research in evolutionary biology and microbial ecology. »

The ARF project “Improved Resilience through Sustainable Production of Grafted Tomatoes in Uganda (IRESO)” was launched by Josephat Byaruhanga, Senior Policy Officer Agribusiness of the Embassy of the Kingdom of the Netherlands in Kampala. The launch took place on August 14, 2018, at NaCRRI in Namulonge, Wakiso District in Uganda. »

The Applied Research Fund project “Strengthening Agribusiness Ethics, Quality standards and ICT Usage in Uganda’s Value Chains (AGRI-QUEST)” has published four dissemination videos with presentation and discussion of findings for each value chain, i.e. cassava, dairy, potato and rice. »