Sweetpotato Knowledge Portal
Viazi vitamu ni moja kati ya mazao ya mizizi yanayolimwa kwa ajili ya chakula cha binadamu na mifugo. Pia ni kwa ajili ya malighafi viwandani na kuongeza kipato kwa mkulima. Zao hili ni muhimu kwa ajili ya usalama wa chakula katika kaya kwa kuzingatia uvumilivu wa ukame na uzalishaji wa …
Read More »2017 Marketing, Processing and Utilization CoP Meeting Report: accelerating orange-fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in Africa
The SPHI Marketing, Processing and Utilization Community of Practice (MPU CoP) held its 4th Annual Meeting in Kisumu Kenya on 1-3 March 2017. It was attended by 47 participants from 12 countries. The theme of the meeting was accelerating orange-fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in Africa. This …
Read More »Presentation 14: Developments and Advances in Sweetpotato Processing in China
This presentation was the keynote address during the 2017 Marketing, Processing and Utilization meeting held in Kisumu Kenya.
Read More »Presentation 2: Orange-Fleshed Sweet Potato storage, processing and local recipes for improved nutrition in Burkina Faso
Eastern Burkina Faso has high levels of malnutrition: wasting and stunting prevalence are 11.1% and 35.5%, respectively, among children under 5 (SMART 2015). The AGRANDIS project, implemented by Helen Keller International, has promoted improved agricultural and nutrition practices in this region since 2014, with the goal of improving nutritional status …
Read More »SASHA Brief 2016: The Marketing, Processing and Utilization Community of Practice pursues strategies to increase adoption of orange-fleshed sweetpotato
Orange-fleshed sweetpotato (OFSP), rich in beta-carotene, the precursor of vitamin A, is particularly being promoted due to its potential to address vitamin A deficiency. While many OFSP varieties have been released, in many cases there was not a complementary effort to develop marketable products. Most sweetpotato in SSA is consumed …
Read More »Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)
“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were …
Read More »Report: Proceedings of the Marketing, Processing and Utilization Community of Practice (MPU CoP) Meeting held in Kunduchi Beach Hotel, Dar-es-Salaam. March 14-16 2016.
The Marketing, Processing and Utilization Community of Practice (CoP) met on 14 and 16 March 2016 in Kunduchi Beach Hotel, Dar es Salaam. The CoP brings together professionals working on all levels of the sweetpotato value chain, as well as private sector players who are innovating processing and utilization of …
Read More »Prof. Ibok Oduro talks about the excitement of sweetpotato processing
“I’m always very excited to work with sweetpotato because you can look at its nutrient strength and tap into that strength to develop products for all age groups, from the young to the old,” says Prof. Ibok Oduro, the head of the Department Food Science and Technology at Kwame Nkrumah University of …
Read More »Presentation 14: Value chain analysis for Orange-fleshed sweetpotato in Malawi
Sweetpotato remains a very important calorific and economic value chain commodity for the majority of Malawian farmers. While there have been efforts to improve productivity through the introduction of improved varieties, a big gap exists in knowledge of the value chain characteristics and linkages. Orange-fleshed Sweetpotato (OFSP) remains an obscure …
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