The objectives of this project were to achieve the goals of food security and self-sufficiency for foodstuffs in Swaziland. To accomplish this, the project assisted farmers to launch farmers’ associations and to establish a marketing strategy that could be transferred to farmers, thereby ensuring that the operations of the project remain sustainable.

The objectives of this project were to achieve the goals of food security and self-sufficiency for foodstuffs in Swaziland. To accomplish this, the project assisted farmers to launch farmers’ associations and to establish a marketing strategy that could be transferred to farmers, thereby ensuring that the operations of the project remain sustainable.

The project was implemented in the Kingdom of Swaziland.

Hospital Hill, Opposite Fire and Emergency Services, Mbabane, Swaziland Ministry of Agriculture P. O. Box 162 Mbabane H100 Swaziland Telephone: (+268) 2404 2731 /9/ 6362 Fax: (+268) 2404 4730

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.

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.

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.

Through online discussions, CoP members share information with one another and with members of other CoP groups. Online discussions are guided by topics selected during the annual meeting, and enable the participation of members who are unable to attend the physical meetings. Each topic is moderated by a leader, who summarizes and distributes the summary of the discussion, conclusions and way forward for action or future discussions.

This CoP meeting is held under the umbrella of the Africa-wide Sweetpotato for Profit and Health Initiative (SPHI). Participants share experiences and innovative ways to fast-the scale-up of marketing, processing and utilization of vitamin-A rich sweetpotato varieties.