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Poster 1: Understanding Orange-fleshed Sweetpotato based Products Value Chain and Consumer Preference Study in Ethiopia

Orange fleshed sweetpotato (OFSP) was introduced in Ethiopia in 2005. Since then most of the research efforts have been focused on agronomy and seed systems with the ultimate focus on improving household vitamin A status and food security. Recently sweetpotato has been considered for disaster, emergency litigation and climate change resilience. Despite calls from the government and donors on creating markets opportunities for farmers very little was done in Ethiopia on OFSP value addition. In 2016, the Irish aid project, purchase OFSP puree processing equipment, and invited private sector partners interested in 1) OFSP puree processing 2) Bakers interested in using OFSP puree in making bread. CIP food scientist, Agricultural economist and a consultant food application specialist were invited to Ethiopia to initiate the value addition work. In Wolaita Sodo, the first private sector partner Jara was trained in using OFSP puree processing (washing roots, peeling, steaming, pureeing, and packaging). A bakers in Wolaita Sodo was also identified and he provided space, equipment and labor for the OFSP puree bread development. After successful production of the OFSP puree bread and understanding the advantages of using OFSP puree, the bakers is on board as partners as an end user of OFSP puree bread. Activities continued to Addis where another OFSP puree end user was identified. The bakery in Addis was also trained in using OFSP puree to make OFSP puree bread. Consumer acceptance of OFSP puree bread were also conducted in Sodo and planned for Addis. Initial trial result indicated that this product can be acceptable to bakers and consumers. Since it has economical benefit to bakers and nutritional advantages to consumers. Therefore, establishment of OFSP puree processing not only important for processers, bakers and urban consumers but also created high market demand to smallholder OFSP roots producer. Ultimately, the farmers will increased OFSP root production as well as improved consumption, nutrition and income generation.


Key words: – OFSP, Puree

Authors: Asheber Kifle

Subjects: MPU CoP


Publication Date: 2017

Rights: Attribution 4.0 International (CC BY 4.0) - You can copy, distribute, display and perform the work and evolved versions of it. You must give the original creator credit for the work.

Keywords: OFSP puree