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Tag Archives: OFSP puree

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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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 …
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Presentation 13: Lessons learnt on OFSP value chain development in SSA, and opportunities for scaling up

Tawanda Muzhingi1, and Antonio Magnaghi2   Food and Nutritional Evaluation Laboratory (FANEL), Nutrition Platform at the Biosciences for east and central Africa (BecA), ILRI Hub, CIP-SSA Regional Office, Old Naivasha Road, Nairobi, Kenya. muzhingi@cgiar.org +254718608534 Euro-Ingredients Limited, Corner Commercial and Enterprise Avenue, Industrial area, Nairobi, Kenya. antonio@euroingredients.net   Background: Orange …
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