The global meeting place for people interested in all things related to SWEETPOTATO

Share your research and experience, ask and answer questions, meet your peers.

Home / File

Tag Archives: Processing

2017 Marketing, Processing and Utilization CoP Meeting Report: accelerating orange-fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in Africa

The SPHI Marketing, Processing and Utilization Community of Practice (MPU CoP) held its 4th Annual Meeting in Kisumu Kenya on 1-3 March 2017. It was attended by 47 participants from 12 countries. The theme of the meeting was accelerating orange-fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in Africa. This …
  • Size:
  • Type:
  • Pages:

Read More »

Presentation 2: Orange-Fleshed Sweet Potato storage, processing and local recipes for improved nutrition in Burkina Faso

Marcellin Ouedraogo1, Regina Khassanova1, Anne Berton-Rafael2, Stella Nordhagen2, Tom van Mourik2 1 Helen Keller International, Burkina Faso, Rue Ganga, Ouagadougou, Burkina Faso, 2 Helen Keller International, Regional Office for Africa, Dakar, Senegal, e-mail: tvanmourik@hki.org   ABSTRACT   Eastern Burkina Faso has high levels of malnutrition: wasting and stunting prevalence are …
  • Size:
  • Type:
  • Pages:

Read More »

SASHA Brief 2016: The Marketing, Processing and Utilization Community of Practice pursues strategies to increase adoption of orange-fleshed sweetpotato

Orange-fleshed sweetpotato (OFSP), rich in beta-carotene, the precursor of vitamin A, is particularly being promoted due to its potential to address vitamin A deficiency. While many OFSP varieties have been released, in many cases there was not a complementary effort to develop marketable products.  Most sweetpotato in SSA is consumed …
  • Size: 515.8 kB
  • Type:
  • Pages: 2

Read More »

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Abstract “Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties …
  • Size: 173.2 kB
  • Type:
  • Pages: 10

Read More »

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were …
  • Size: 173.2 kB
  • Type:
  • Pages: 10

Read More »

Report: Proceedings of the Marketing, Processing and Utilization Community of Practice (MPU CoP) Meeting held in Kunduchi Beach Hotel, Dar-es-Salaam. March 14-16 2016.

The Marketing, Processing and Utilization Community of Practice (CoP) met on 14 and 16 March 2016 in Kunduchi Beach Hotel, Dar es Salaam. The CoP brings together professionals working on all levels of the sweetpotato value chain, as well as private sector players who are innovating processing and utilization of …
  • Size: 4.3 MB
  • Type:
  • Pages: 95

Read More »

Presentation 14: Value chain analysis for Orange-fleshed sweetpotato in Malawi

Sweetpotato remains a very important calorific and economic value chain commodity for the majority of Malawian farmers. While there have been efforts to improve productivity through the introduction of improved varieties, a big gap exists in knowledge of the value chain characteristics and linkages. Orange-fleshed Sweetpotato (OFSP) remains an obscure …
  • Size: 962.4 kB
  • Type:
  • Pages: 18

Read More »