Sweetpotato Knowledge Portal
objective is to develop appropriate production and storage methods for quality sweetpotato puree and ensure that products made from stored puree are safe and nutritious
Read More »PRESENTATION 19: Food Safety Knowledge, Attitude and Hygiene Practices of Orange Fleshed Sweetpotato Puree Handlers in Kenya
Food safety knowledge, attitude and hygiene practices of orange fleshed sweetpotato puree handlers in Kenya
Read More »SPHI Brief 36: Malawian Consumers are Falling in Love with OFSP Mandazi!
A recent study conducted by the project revealed that up to 40% of orange-fleshed sweetpotato (OFSP) puree can be used in the production of mandazi with even better sensory attributes than mandazi made from 100% wheat flour. The study also demonstrated that incorporating OFSP in production of mandazi is profitable. …
Read More »Food and Nutritional Evaluation Laboratory bakers’ training
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 …
Read More »Bakery training using orange-fleshed sweetpotato takes place in Nairobi
On 30-31 March 2017, Euro Ingredients Ltd in collaboration with the International Potato Center (CIP) held a training to demonstrate to bakers how to use orange-fleshed sweetpotato for bakery products. During the practical training, participants learnt about the nutritional value of orange-fleshed sweetpotato (OFSP) and the recipes for baking bread, …
Read More »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 …
Read More »Poster 2: Where We Are, and What We Expect to Achieve with OFSP Puree Processing and Storage at Organi in Western Kenya
The introduction of commercialized OFSP production has led to more acreages of land being put under sweetpotato production to meet the ever rising demand for OFSP fresh roots. The accelerated production has in most cases resulted in a lot of post-harvest losses given the poor storage mechanisms at the farm …
Read More »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 …
Read More »SASHA Brief 2016: Shelf-storable OFSP purée for bakery applications in sub-Saharan Africa (SSA)
Experience across many sub-Saharan (SSA) countries has shown that compared to using OFSP flour, it makes economic sense to use orange-fleshed sweetpotato (OFSP) purée (steamed and mashed) as a partial substitute for wheat flour in bakery products like bread, buns, muffins and cookies. In bread making, OFSP purée can replace …
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