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Presentation 2: Orange-Fleshed Sweet Potato storage, processing and local recipes for improved nutrition in Burkina Faso

Eastern Burkina Faso has high levels of malnutrition: wasting and stunting prevalence are 11.1% and 35.5%, respectively, among children under 5 (SMART 2015). The AGRANDIS project, implemented by Helen Keller International, has promoted improved agricultural and nutrition practices in this region since 2014, with the goal of improving nutritional status and child survival. The project intervenes in 60 villages and 20 primary schools, reaching about 6400 households and promoting 5 OFSP varieties in collaboration with the national agricultural research institute.

With 137 tons of production for 2560 beneficiaries in year two, the project focused on increasing demand and storing, processing and marketing of OFSP. In order to achieve nutrition goals and improve marketing, storage and processing techniques for OFSP were promoted and local recipes developed.

Beneficiaries were trained on how to use zero-energy cooler chambers and solar dryers, which allowed them to store roots and dried OFSP chips for up to 7 and 5 months, respectively. Using these techniques, the value of fresh OFSP roots could be increased by about 60%. After harvesting roots, bundles of dried vines were sold as animal fodder at approximately 1 USD per bunch, constituting an unexpected additional source of income.

Furthermore, the social behavior change communication strategy included developing 13 local recipes and organizing cooking demonstrations and theater plays in public spaces and schools as well as radio programs promoting OFSP and associated processed foods. This presentation will discuss implementation of these activities, including the recipes adopted by the communities.

Authors: Marcellin Ouedraogo

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: Burkina Faso, local recipes, Processing, storage