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Participatory selection of orange-fleshed sweetpotato varieties in north and north-east Côte d’Ivoire

Sweetpotato is cultivated in all the regions of Côte d’Ivoire for consumption and as a source of income. Only varieties with white or yellow flesh are grown. Production of nutritious orange-fleshed sweetpotato (OFSP) is hampered by the lack of genetic resources and planting material. To evaluate and release OFSP varieties, …
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Training of trainers at Sokoine University of Agriculture

This brochure is about a training of trainers (ToT) which Sokoine University of Agriculture (SUA), in partnership with Sugarcane Research Institute (SRI-Kibaha) and the Building Nutritious Food Baskets (BNFB) will be conducting. The ToT course is designed to provide the participants with the skills and knowledge to train others on …
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Farmers experiences in promoting sweetpotato production and productivity in Uganda: A case of Soroti Sweetpotato Producers and Processors Association (SOSPPA)

Soroti Sweetpotato Producers and Processors Association (SOSPPA) is community farmer-based initiative. Registered in 2006 as with the objective of integrating farmer training and commercial production vines and roots, and processing. It evolved from Abuket farmer facilitator association which was formed in 2004 by the sweetpotato farmer field school graduates with objective …
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Poster 10: Gender and sweetpotato current marketing practices in Uganda: do women and men have access to lucrative markets?

Mayanja S, Mudege N and Naziri D   A gender baseline household survey was conducted in central and eastern Uganda to assess sweetpotato current postharvest and marketing practices with an aim of identifying gender based constraints that could limit the uptake of and benefıts thereof from technologies and innovations. Data …
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Presentation 3: Quality characteristics of orange fleshed sweetpotato crisps from selected Kenyan varieties

George O. Abong’*1, Victoria C.M. Ndanyi1, Michael W. Okoth1, Kaaya, Archileo2, Solomon Shibairo3, Wanjekeche Elizabeth4 and Sopade, PA5 1Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi; 2Department of Food and Nutrition School of Food Technology, Nutrition and Bio-engineering, Makerere University, P.O. Box 7062, Kampala, …
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Presentation 12: Low-Cost Technologies for Value Addition of Orange Fleshed Sweetpotato by Smallholder Farmers in Western Kenya

Francis O. Wayua,1* Michael Akhwale and Tabitha Ojuodhi   1 Kenya Agricultural and Livestock Research Organisation, Non-Ruminant Research Institute, P. O. Box 169-50100, Kakamega, Kenya. Tel. +254-710-629683; +254-738-986220. Email: fwayua@yahoo.co.uk; Francis.Obuoro@kalro.org (*Corresponding author)   Paper submitted to the Sweetpotato for Profit and Health (SPH) – Orange-fleshed Sweetpotato (OFSP) Marketing, Processing …
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Presentation 7: Long term storage of sweetpotato roots to reduce puree supply chain risks

Tanya Stathers1, Penina Muoki2, Bethwell Kipkoech3, Benard Otieno3, Jan Low4, Tawanda Muzhingi4, Andy Marchant1, Debbie Rees1 1Natural Resources Institute (NRI), University of Greenwich, UK.  Contact: t.e.stathers@gre.ac.uk 2International Potato Centre (CIP), Kisumu Office, Kenya. Contact: p.muoki@cgiar.org 3CIP OFSP processing intern based at Organi Ltd., Kabondo Kasipul sub-county, Nyanza, Kenya. 4International Potato …
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