
Through online discussions, CoP members share information with one another and with members of other CoP groups. Online discussions are guided by topics selected during the annual meeting, and enable the participation of members who are unable to attend the physical meetings. Each topic is moderated by a leader, who summarizes and distributes the summary of the discussion, conclusions and way forward for action or future discussions.

This CoP meeting is held under the umbrella of the Africa-wide Sweetpotato for Profit and Health Initiative (SPHI). Participants share experiences and innovative ways to fast-the scale-up of marketing, processing and utilization of vitamin-A rich sweetpotato varieties.
SPHI is a 10-year initiative led by the International Potato Centre (CIP), and it is expected to improve the lives of 10 million households by 2020 in 17 target countries. Launched in 2009, the project had already reached over 1 million households by the end of December 2014.
One of the key intervention areas is improving the sweetpotato value chain by researching and implementing actions that will remove bottlenecks related to processing, marketing and utilization of sweetpotato products.

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 orange-fleshed sweetpotato for commercial products. The overall objective continues to be to develop the essential capacities, products, and methods to reposition sweetpotato in food economies to alleviate poverty and under-nutrition in Africa.
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Minutes of the Fifth Annual MPU Marketing, Processing and Utilization Community of Practice Meeting, held 23-24 April 2018 at the Lotus Hotel in Blantyre, Malawi.The SPHI Marketing, Processing and Utilization Community of Practice (MPU CoP) held its 5th Annual Meeting on 23-24 April 2018 at the Lotus Hotel in Blantyre, Malawi. The theme of the meeting was O...
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PRES15_QDBH_DESIGNING_NUTRITION_EDUCATION_FOR_BEHAVIOR_CHANGEDesigning Nutrition Education for Behavior Change: Experiences from Quality Diets for Better Health Presented by Jan Low on behalf of Emory University
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PRES14 Technologies for African Agricultural Transformation (taat)Orange-fleshed sweetpotato compact - Technologies for African Agricultural Transformation (taat)
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PRES13 BREEDERS_NON_INDUSTRIAL_FARMERS_EMERGING_SP_FOOD_SYSTEM_MODELClients and Methods Matter: The relationship between Breeders, Non industrial Farmers and emerging sweetpotato systems
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PRES12 CASSAVA_FORTIFICATION_THROUGH_OFSPFortification of cassava with vitamin A through the use of orange-fleshed sweetpotato (OFSP) during product development and the estimated profit margin.
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PRES11 Opportunities for Utilization of Roots, Tubers and Banana (RTB) byproducts and wasteA concept developed by RTB Cluster 4.1 – Demand-led Approaches to Drive Post-Harvest Innovations and Nutritious RTB Products
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PRES10 Some Quality Attributes of Jam and a Non-alcoholic BeverageSome Quality Attributes of Jam and a Non-alcoholic Beverage from Orange-fleshed Sweetpotato
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PRES09 Phytochemicals content of Selected Kenyan Orange Fleshed Sweetpotato (OFSP) varietiesAnalysis of phytochemicals- mainly focused on beta-carotene with limitations on other beneficial phytochemicals.
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PRES08 Evaluating Ten (10) genotypes of sweetpotato for friesEvaluating Ten (10) genotypes of sweetpotato for fries.
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PRES07LINKING_AGRO_PROCESSORS_TO_CAPITAL_MARKETSLinking innovative small and growing businesses in East Africa to capital, market and technology.
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PRES06 BUSINESS_MODEL_PUREE_PROCESSINGFinancial Feasibility for Selected Business Models of OFSP value addition Industry
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PRES05OFSP_THERMAL_PRESERVATIONThermal Processing of Sweetpotato
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PRES04 VISTA_TANZANIAIntegrated Agriculture, Nutrition Education and Marketing intervention with OFSP in Eastern and Southern Highlands Zones of Tanzania for Improved Maternal Knowledge, Food Security and Dietary Intakes
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PRES03 COMPARATIVE_STUDIES_FLOUR_PUREEComparative studies of OFSP Flour and Puree-based Complementary Foods and its Commercialization
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PRES02_MESFIN_ENERGY_MICONUTRIENT_DENSITIESEnergy and Micronutrient Densities of Complementary Foods Developed from a Composite of Teff, Soybean and Orange-fleshed Sweetpotato
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PRES01 Assessment of the Awareness of Orange Fleshed Sweet Potato and its Utilization in Areas of Kwara StateAssessment Of The Awareness Of Orange Fleshed Sweet Potato And Its Utilization In Rural Areas Of Kwara State By Kolawole Fausat Lola, Balogun Mutiat Adebanke, Sanni-Olayiwola Halimat Olamide, Sulei...
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2017 Marketing, Processing and Utilization CoP Meeting Report: accelerating orange-fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in AfricaThe 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. T...
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Abstract: Chemical and sensory properties of cookies produced from Orange Fleshed Sweet Potato (OFSP) and sclerotium of edible mushroom*1,2Kolawole, F. L., B. A. 1Akinwande, B. I. O. 1Adeomowaye1Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria2Department of Home Economics and ...
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Poster 10: Gender and sweetpotato current marketing practices in Uganda: do women and men have access to lucrative markets?Mayanja S, Mudege N and Naziri D A gender baseline household survey was conducted in central and eastern Uganda to assess sweetpotato current postharvest and marketing practices with an aim of...
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Poster 9: The Impact of nutrition behavior change interventions on OFSP knowledge and consumption in RwandaAuthors: Rachael Cox, Kirimi Sindi, Robert Ackatia-Armah, Valentine Uwase, Francine Uwera, Jean Claude Nshimiyimana, and Luka Wanjohi The theory of change guiding the Feed the Future Rwanda Or...
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Poster 8: DVM Registration: A Strategy to Increase Access to Quality Sweetpotato Vines in AfricaOpen Data Kit (ODK) technology was employed to register and collect information about the DVMs. Data forms were designed to collect basic personal and farm characteristics. Location data and a pict...
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Poster 7: Approaches Enhancing Dissemination of OFSP Technologies in Western KenyaSweetpotato (Ipomoea batatas) has various flesh colours. Orange fleshed sweetpotato (OFSP) is important for both food security and nutrition because of its provision of vitamin A. Factors limiting...
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Poster 6: Breeder’s role in accelerating orange fleshed sweetpotato (OFSP) value chain development for nutrition and livelihoods in AfricaBeing the starting point of the value chain, plant breeding carries a great responsibility. In addition to being a reliable food security crop, orange-fleshed sweet potato (OFSP) varieties are rich...
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Poster 4: Situational analysis of orange-fleshed sweet potatoes (OFSP) in KenyaVitamin A deficiency (VAD) and Malnutrition are widespread throughout the developing world. About 44% of pre-school age children in Africa are Vitamin A deficient, preventing them from growing and ...
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Presentation 3: Quality characteristics of orange fleshed sweetpotato crisps from selected Kenyan varietiesOrange-fleshed sweet potato (OFSP) is a biofortified root crop with beta carotene, a very important provitamin A carotenoid considered key in combating vitamin A deficiency in sub-Saharan Africa. T...
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Poster 1: Understanding Orange-fleshed Sweetpotato based Products Value Chain and Consumer Preference Study in EthiopiaOrange 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 hou...
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Poster 2: Where We Are, and What We Expect to Achieve with OFSP Puree Processing and Storage at Organi in Western KenyaThe 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 produ...
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Presentation 25: Key Message to the Seed Systems CoPThis presentation made at the 2017 Marketing, Processing and Utilization CoP meeting highlights the areas where the COP can collaborate with the Seed Systems CoP to improve the sweetpotato value ch...
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Presentation 24: Do we have the right Sweetpotato Variety in/for the Market in AfricaThis presentation made at the 2017 Marketing, Processing and Utilization CoP meeting highlights the areas where the COP can collaborate with the SpeedBreeders and Genomics CoP to improve the sweet...
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Presentation 23: Message to MPU CoP from the MLE CoPThis presentation made at the 2017 Marketing, Processing and Utilization CoP meeting highlights the areas where the COP can collaborate with the Monitoring, Learning and Evaluation CoP to improve t...
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Presentation 22: Utilization of Orange-Fleshed Sweet Potato in Teff-Based Complementary FoodsVitamin A deficiency (VAD) in infants is among the most prevalent micronutrient malnutrition problems in Sub-Saharan Africa. Thus, there is an urgent need to fortify cereal-based complementary food...
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Presentation 18: Soaring the visible traits: How branded outlets have changed Orange Sweetpotato markets in UgandaWhile brand visibility is known to increase sales and market share of products, its impact on fresh agriculture markets has not been fully understood in Uganda. HarvestPlus in 2016 established 32 p...
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Presentation 18: Advocacy: An Essential Component In Creating Enabling Environment for Scaling Up Bio-Fortification-The Experience of BNFB ProjectThe Building Nutritious Food Basket (BNFB) project is testing a scaling up model through multiple crops (food basket” approach, drawing on complementary CGIAR expertise for scaling up bio-fortified...
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Presentation 14: Developments and Advances in Sweetpotato Processing in ChinaThis presentation was the keynote address during the 2017 Marketing, Processing and Utilization meeting held in Kisumu Kenya.
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Presentation 12: Low-Cost Technologies for Value Addition of Orange Fleshed Sweetpotato by Smallholder Farmers in Western KenyaSweetpotato is an important drought-resistant crop grown in Western Kenya. It is mostly grown by small-scale farmers for subsistence although its commercialisation is beginning to gain importance. ...
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Presentation 7: Long term storage of sweetpotato roots to reduce puree supply chain risksAgri-food supply chains, such as that of the nascent orange-fleshed sweetpotato puree used by a Kenyan supermarket chain for producing bread rich in vitamin A for the rapidly urbanising and nutriti...
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Presentation 21: Dark green leafy vegetables: Nutrient and total polyphenols contents, and estimation of iron bioavailability using the in vitro digestion/Caco-2 cell modelDark green leafy vegetables (DGLV) are considered important sources of iron and vitamin A. However, iron concentration may not indicate bioavailability. The objectives of this study were to compare...
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Presentation 2: Orange-Fleshed Sweet Potato storage, processing and local recipes for improved nutrition in Burkina FasoEastern 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 He...
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Presentation 20: Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirementsOrange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP f...
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Presentation 19: Enhancing adoption of OFSP in Malawi through an integrated promotion approachIn the Feed the Future Malawi Improved Seed Systems and Technologies (MISST) project the lives of 62,500 households are directly impacted through orange-fleshed sweetpotato (OFSP) out-scaling activ...
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Presentation 17: Effect of information on consumer sensory rating of orange-fleshed sweetpotato in Kericho County, KenyaPenina Muoki, Jacob Wambaya, Sammy AgiliInternational Potato Centre, Kisumu-Kenya P.O BOX 1745, Kisumu Corresponding Author P.muoki@cgiar.org Abstract Acceptance and preference of sensory pro...
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Presentation 15: Commercializing quality planting material: A Case of Sweetpotato in KenyaSrinivasulu Rajendran, International Potato Center (CIP), Regional Research Agricultural Economist, srini.rajendran@cgiar.org, +254-701281551Margaret McEwan, International Potato Center (CIP), Seni...
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Presentation 13: Lessons learnt on OFSP value chain development in SSA, and opportunities for scaling upTawanda 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 Regiona...
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Presentation 11: Evaluating sweetpotato genotypes for utilization (poundability, fries, pasting properties)Damian Laryea, Martin Amofa, Thomas Tuffour, Emmanuel P. Agyeman and Edward CareyInternational Potato Centre, CIP-Ghana, CSIR-CRI, Fumesua, GhanaPresenting author: Damian LaryeaPosition: Sweetpotat...
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Presentation 10: Consumer Knowledge and Attitude Towards Orange Flesh Sweet Potato Bread in KenyaCecilia Wanjuu 1*, George Abong’ 1, Tawanda Muzhingi 2, Temesgen Bocher2 1Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box 29053-00625 Kangemi, Kenya2Internatio...
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Presentation 8: Organi Ltd.This presentation was made during a field trip organized as part of the 2017 annual Marketing, Processing and Utilization CoP meeting, held in Kisumu Kenya. The participants toured Organi Ltd, a co...
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Presentation 4: Effects of Acidification and Preservatives on Microbial Growth During Storage of Orange Flesh Sweetpotato PureeMusyoka J. Ndunge1*, Abong G. Ooko1 and Muzhingi Tawanda21Food Science, Nutrition and Technology Department of University of Nairobi, P.O Box 29053-00625, Kangemi, Kenya 2International Potato Cente...
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Presentation 3: Food safety knowledge, attitude and practices of Orange-Fleshed Sweetpotato puree handlers in KenyaDerick Nyabera Malavi, Research Assistant, International Potato Centre (CIP-SSA)E-mail: m.derick@cgiar.orgMobile No. +254 712 654 008 ABSTRACTLack of food safety knowledge and inappropriate food ha...
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PRESENTATION 1: EFFECT OF VINE HARVESTING ON ROOT AND VINE YIELD OF DIFFERENT SWEETPOTATO VARIETIES IN UGANDA*Gerald Kyalo1, Elizabeth Akiror2, Julius Mwine2, Joseph Masereka2, Sam Namanda1, Robert O.M. Mwanga1, Peter Lule3, Ben Lukuyu3, Sarah Mayanja1 and Diego Naziri11International Potato Center (CIP), ...
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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...
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Presentation 23: Nutrition and Health: Strategies for eliminating Vitamin A deficiency (VAD) in TanzaniaThis presentation's main focus is on Tanzania’s Vitamin A deficiency (VAD) and strategies for successful elimination. The promotion of the production and consumption of β-carotene-rich food is a su...
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Presentation 22: Innovation and development through transformation of gender norms in agriculture and natural resource management: the case of Ntove, UgandaA case study were conducted in Ntove, Mukono district, Uganda to determine how gender norms and agency affect the capacity to innovate and adopt a technology like Orange Fleshed Sweetpotato (OFSP...
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Presentation 21: Women and men farmers perceptions of economic and health benefits of OFSP in Phalombe and Chikwawa district in MalawiThis paper looks at the perceived economic, health and social benefits of production, commercialization and consumption of Orange-fleshed Sweetpotato (OFSP) from the point of view of men and women ...
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Presentation 20: Consumer participation in Ghana’s sweetpotato breeding program: The consumer preference approachBreeders in Ghana are faced with the challenge of getting consumers to adopt their varieties and even more so the orange-fleshed sweetpotato (OFSP). This is as a result of idea that sweetpotato are...
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Presentation 19: Re-thinking business models for inclusion of women and youths in sweetpotato value chainThe inclusion of women and youths in sweetpotato value chain is ideal as it seals the gender disparity in labor markets, and its results to increased house hold income and family wellbeing. The val...
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Presentation 18: Transformation of OFSP vines to Pottage: The case of SchoolFeeding in Osun State, NigeriaThe adoption of orange-fleshed sweetpotato (OFSP) in Osun state, Nigeria is reported to have transformed thousands of households. This presentation reports mainly about the school feeding programs ...
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Presentation 17: Working with cooperatives and groups in root marketing and product development: Lessons earnedThis presentation outlines the lesson learned while working with cooperatives and groups for marketing roots and product development. The take home message focuses on branding as key for success, p...
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Presentation 16: Sweetpotato value chain and the potential role for commercial fresh root storage in selected areas of MozambiqueSASHA has worked with NRI and SUSTAIN to carry out a commodity chain study in Mozambique. This study focuses on two provinces covered by SUSTAIN: Manica and Maputo. Its objectives are (a) to assess...
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Presentation 15: Farmers’ decisions to participate in post-harvest training programs and impacts on vegetable crop income in Tanzania: Lessons for Orange-fleshed sweetpotato (OFSP)Vegetable crops have high farm gate values per unit land and contain the essential micronutrients, vitamins, phytochemicals and antioxidants critical for ensuring balanced diets and enhancing human...
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Presentation 14: Value chain analysis for Orange-fleshed sweetpotato in MalawiSweetpotato 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 introductio...
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Presentation 13: Handling catch-22 situation between crop production and its agro-processing: Lessons from Western KenyaResearch for development organizations such as the International Potato Centre has been tasked to scale up adoption of proven technologies including crop varieties as well as develop sustainable va...
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Presentation 12: Stability of β-Carotene in vacuum packed Orange-flesh sweetpotato puree treated with preservativesBack groundProcessing orange fresh sweet potato (OFSP) into puree that can be subsequently incorporated in various food products such as bakery, baby foods offers convenience and add value to the c...
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Presentation 11: Wound healing and dry matter of orange-fleshed sweetpotato cultivars as influenced by curing methodsCuring (wound healing) in sweetpotato is a crucial pre- or post-harvest practice that could guarantee improved shelf-life, but it is rarely practised by sweetpotato farmers in Sub-Saharan Africa, p...
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Presentation 10: Comparison of postharvest handling methods on the quality and shelf-life characteristics of OFSP roots intended for processing into pureeThe shelf-life of fresh sweetpotato roots can be improved through avoidance of damage incurred during harvesting and postharvest handling and transport. As fresh orange-fleshed sweetpotato (OFSP) r...
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Presentation 9: Scaling out potato and sweetpotato interventions in SNNPR and Tigray Ethiopia Product Development EthiopiaThis presentation documents a project set to scale out potato and sweetpotato interventions in Ethiopia. The main focus being to improved food and nutrition security among vulnerable households wit...
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Presentation 8: Progress on commercialization of OFSP based products in MalawiThis presentation reports on a project progress initiated to commercialize the orange-fleshed sweetpotato (OFSP) based products in Malawi. The major impacts observed include increased incomes for f...
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Presentation 7: Effect of Baking on the β-carotene Content of Orange Flesh Sweetpotato (Ipomoea batatas) Puree Bread and OFSP Flour BreadOrange Flesh Sweetpotato (OFSP) is a biofortified crop rich in provitamin A carotenoids, and is being used a sustainable food based strategy to address vitamin A deficiency in sub Saharan Africa. T...
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Presentation 6: Use of orange-fleshed sweet potato to produce commercially viable bakery itemsThe suitability of incorporating the orange fleshed sweet potato puree to commercially produce Wheat based bakery products was investigated. The project was introduced to Tuskys by International Po...
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Presentation 5: Optimization of frying conditions and effect of storage on quality attributes of sweetpotato crisps from different varietiesFried crisps and street-vended chunky fried chips from sweetpotato have been found to be among the products that are capable of increasing utilization of sweetpotato in Nigeria, and also has high c...
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Presentation 4: OFSP Adoption Improved Dietary Quality: Evidence From Woman and Children In Western KenyaMicronutrient malnutrition affects millions of people in developing countries, especially vitamin A deficiency is a major health problem in Africa, and it affects the normal growth, vision, and imm...
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Presentation 3: Enhanced Homestead Food Production: Agri-nutrition approaches for lasting change to diets and livelihoodsHKI implements evidenced-based nutrition sensitive programs that integrate agriculture practices with nutrition messaging through the HKI signature program approach known as Enhanced Homestead Food...
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Presentation 2: Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetablesSweetpotato leaves are good sources of vitamins A and C, protein, iron and zinc. However, they are perishable and only acceptable to a few users in Kenya unlike other countries such as Liberia and ...
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Presentation 1: Managing food safety and quality in small-scale food processing plantsThis 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 s...
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Pres18: Challenges Faced in Marketing Porridge Flour With OFSP as an Ingredient
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Pres17: OFSP Puree Processing in Kenya & Building on the Mama SASHA Experience
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Pres 13: Production and Characterization of Peanut Butter Enhanced With Orange-Fleshed Sweetpotato
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Carotenoid retention and vitamin A activity in dried orange-fleshed sweet potato that is cooked, fried or stored
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Evaluating the Effectiveness of a Nutrition-Sensitive Agriculture Intervention in Western Kenya
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Disseminating OSP Through Health Services Delivery System in Western Uganda
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Where we are, and what we expect to achieve with OFSP Rwanda: Nutrition focus
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Agenda for the 2015 Sweetpotato Marketing, Processing and Utilization Meeting, Qaribu Hotel, Nairobi, Kenya
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Effect of Different Cooking Treatments on Sugars and Sweetness of Sweetpotato Root
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Vitabread: Consumer and Baker Preferences, Economic and Nutrition Potentials
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Understanding Consumer Preferences and Estimating Willingness to Pay for OFSP Juice
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CoP Expectations Under SASHA Phase 2 & Post-Harvest Goals Within SASHA
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Sweetpotato Support Platform Participants List: January 29-30 2014, Kigali, Rwanda
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Pres 9: Marketing of Sweet Potato Flour and Other Products: SOSPPA's Experience in Uganda
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Pres 8: Integrating OFSP into Existing Foods Recipes in Ghana
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Pres 7: Developing New Food Products: The perspective of the private sector
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Pres 6: Selecting the right product for the right target group
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Pres 4: Determination of β-Carotene Bioaccessibility in Orange-Fleshed Sweetpotato
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Pres 3b: Guidelines on Formulated Supplementary Foods for Older Infants and Young Children
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Pres 3: Codex Standard for Processed Cereal-Based Foods for Infants and Young Children
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Pres 2: Sweetpotato Product Development in Rwanda: Lessons Learned to Date
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Pres 1: The Challenge & Opportunities for Sweetpotato Post-Harvest Utilization in SSA
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