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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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SASHA Brief 2016: Establishment of a Regional Reference Food and Nutrition Laboratory for Sub-Saharan Africa: The Food and Nutritional Evaluation Laboratory (FANEL)

This flyer outlines the progress made by the new Food and Nutrition Evaluation Laboratory (FANEL) in 2015-2016. The laboratory was set up to increase regional capacity to carry out food science and nutrition analysis. It is a regional reference laboratory for assessment of nutritional quality, bioaccessibility of beta-carotene and safety …
  • Size: 225.3 kB
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  • Pages: 2

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SASHA Brief 2015: The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée

Experience across many sub-Saharan countries shows that using orange-fleshed sweetpotato (OFSP) purée as a substitute for wheat flour is more cost-effective and readily acceptable to consumers than OFSP flour. However, the major bottleneck to expanding the use of OFSP purée has, until now, been the inconvenience related to its preparation …
  • Size: 289.4 kB
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  • Pages: 2

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