Sweetpotato Knowledge Portal
Use of Orange-fleshed Sweetpotato Purée in Bread Boosts Demand for the Crop
CIP’s efforts to increase consumption of orange-fleshed sweetpotato (OFSP) and there by reduce the incidence of vitamin A deficiency (VAD) includes the promotion of baked or fried products made with OFSP purée. Those nutritious products not only contain significant levels of beta-carotene, which the body converts into vitamin A, they are generating greater demand for sweetpotato roots, thereby improving the incomes and diets of thousands of smallholder farmers.
