Sweetpotato Knowledge Portal
Food safety knowledge, attitude and hygiene practices of orange fleshed sweetpotato puree handlers in Kenya
Read More »Food Safety Training Workshop: Managing food safety and quality in small-scale food processing for roots, tubers and bananas (RTB) value chains in sub-Saharan Africa
Managing food safety and quality in small-scale food processing for Roots, Tubers, and Bananas (RTB) value chains in Sub-Sahara Africa training workshop took place on 4th – 8th of December 2017 at the International Livestock Research Institute in Kenya. The training was attended by 27 participants (15 men and 12 …
Read More »Managing Food Safety and Quality in Small-Scale Food Processing for Roots, Tubers and Bananas (RTB) Value Chains in Sub-Sahara Africa training workshop
Managing Food Safety and Quality in Small-Scale Food Processing for Roots, Tubers and Bananas (RTB) Value Chains in Sub-Sahara Africa training workshop took place on 4th – 8th of December, 2017 at the International Livestock Research Institute in Kenya. The training was attended by 27 participants (15 men and 12 …
Read More »From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
Research in Rwanda demonstrated that orange-fleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient in baked products when the purée was produced and used in the same bakery. Having a storable, packaged OFSP purée produced by a firm to supply bakers is an alternative …
Read More »Presentation 1: Managing food safety and quality in small-scale food processing plants
This presentation outlines how to manage food safety and quality in small-scale food processing plants in terms of the benefits, components of safety and quality management systems, standards and safer food for better business.
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