Value Chains

Feature image_better lives with sweet potatoes
In addition to boiling, steaming, roasting and drying, there are novel ways of preparing sweetpotato, especially the orange-fleshed type (OFSP), to add value to it. For example, fresh grated sweetpotato, boiled and mashed sweetpotato (puree) and sweetpotato flour can replace some of the wheat flour in commonly consumed products. Read More
Image_Infotab_Value Chains 1
Despite significant efforts to find effective ways of storing fresh sweetpotato roots so that they can be used at home or sold to the market over a longer period of time, there is very little use of these methods in sub-Saharan Africa. Researchers are using existing traditional stores as a basis from which to try and develop improved fresh storage. Read More
Infotab_Value Chain_Post-harvest handling
Fresh sweetpotato roots are highly perishable due to their high moisture content, sugar content, delicate thin skin, their high respiratory rate after harvest which produces heat adnd leads to softening of the roots. Shelf life varies by variety. The market value of fresh sweetpotato roots can be enhanced through improved post-harvest handling. Read More


Turning a Bundle of OFSP Vines into Family Gold


By Aime Ndayisenga Mr.

Annans visit Jumpstart project in Ghana


Former UN Secretary General Kofi Annan and his wife Nane Annan held meetings, January 9 -11, with key stakeholders involved in the Jumpstarting Orange-Fles...
Report of on-line discussion on: “challenges and solution to scale-up OFSP PUREE FOR BREADMAKING”


Consumer profiling for orange-fleshed sweetpotato in Kenya


Between 29th July 2016 and 17th August 2016, Cecilia Wanjuu, Lucy Njoroge and Penina Gitau traversed 19 Tuskys stores in Nairobi, Kiambu, Kajiado, Kaka...
OFSP Promotional day at Bobo iDE BF


National Tv covering OFSP mass event at Bobo-Dioulasso in Burkina Faso, promotional day, stakeholders invited to network to jumpstart OFSP value chain, mar...



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