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Scientific Excellence and Innovation in Sweetpotato Award – Best Sweetpotato Scientific Paper – 2017 edition

Through a generous endowment established by Dr. Jan W. Low, every year the best sweetpotato scientific paper published during the year before will receive an award consisting of US$500, which will be presented to the lead author.  The award is intended to be split among the co-authors. The main criteria to assess submitted papers will …

Sokoine University

African Journal of Food, Agriculture, Nutrition and Development (AJFAND) publishes Special Issue devoted to biofortification

The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) has published a Special Issue devoted to Biofortification. The Special Issue is a culmination of an idea mooted by Dr Howarth Bouis, one of the four 2016 World Food Prize laureates and features 17 chapters. In her forward, the AFJAND Editor-In-Chief, Hon. Prof. Ruth K. Oniang’o, …

Bakers' training held at Uni Industries in Nairobi (Photo: C. Bukania/CIP)

Bakery training using orange-fleshed sweetpotato takes place in Nairobi

On 30-31 March 2017, Euro Ingredients Ltd in collaboration with the International Potato Center (CIP) held a training to demonstrate to bakers how to use orange-fleshed sweetpotato for bakery products. During the practical training, participants learnt about the nutritional value of orange-fleshed sweetpotato (OFSP) and the recipes for baking bread, buns, rolls and croissants using …

Supporting Government’s “Farmer Promoter” program to scale up Sweetpotato farming experience.

Aime Ndayisenga & Immaculate Akello Training farmer promoters isn’t just a knowledge transfer; it is a concrete way of ensuring job creation, hence reducing the rate of unemployment in Rwanda. Most of the people who receive this training have recourse to establishing small scale farming which efficiently caters for their livelihoods. This training also empowers …

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