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The SPHI 2017 Photo Contest Winners

This year, SPHI’s Photo Contest had a total submission of 79 eligible photographs. A select judging panel were tasked with coming up with 12 winners for the four categories, read more on the categories here. The people’s choice award was selected during the meeting. This is a presentation on all …

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Food and Nutritional Evaluation Laboratory bakers’ training

Puree

By Martin Monari and Lilies Gachanja  In 2014, International Potato Center (CIP) established the The Food and Nutritional Evaluation Laboratory (FANEL) to develop shelf-storable orange-fleshed sweetpotato purée. The laboratory was set up to increase regional capacity to carry out food science and nutrition analysis. To increase regional capacity to carry out …

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Communication for Change Award Winner: Advantages of Orange-Fleshed Sweetpotato

Tom van Mourik of Helen Keller International (HKI) regional office and Strengthening Partnerships, Results and Innovations in Nutrition Globally (SPRING)-Senegal, Albert Yéra Boubane – SBCC Advisor at SPRING-Senegal, Mariam Sy – Nutrition Advisor at SPRING-Senegal and Aliou Babou – Agriculture Advisor at SPRING-Senegal put together this video on the advantages of orange-fleshed sweetpotato (OFSP) that …

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The 8th Sweetpotato for Profit and Health Initiative (SPHI) Meeting: Building Resilient Food Systems with Sweetpotato

The 8th Annual Sweetpotato for Profit and Health Initiative (SPHI) meeting was held between the 24th and 27th September 2017 at the Ramada Resort in Dar-es-Salaam, Tanzania. 105 delegates attended this year’s meeting themed Building Resilient Food Systems with Sweetpotato. The meeting brought together multiple stakeholders in researchers, the donor community, policy …

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