IFAD Research Series Issue 76: Upscaling of traditional fermented foods to build value chains and to promote women entrepreneurship

Valentina C. Materia, Anita R. Linnemann, Eddy J. Smid and Sijmen E. Schoustra

No 321996, IFAD Research Series from International Fund for Agricultural Development (IFAD)

Abstract: Fermentation is an ancient processing technique that relies on microbes to transform raw materials into products with increased food safety, commercial value, nutritional value, health features, and sensory attributes. Despite its benefits, fermentation remains a neglected practice in many countries. In Africa, the agrifood sector has great potential for entrepreneurship, job creation, innovation, and and economic and social empowerment of women and youth. Yet many local, traditional, and nutritious foods—including fermented foods—have not reached the broad range of potential consumers due to small-scale processing and a lack of effective value chains. Small-scale fermentation activities represent an important economic opportunity, particularly for women. This paper explores how traditional processing of fermented foods can be scaled up while enhancing functional food properties and strengthening local value chains.

Keywords: Agricultural and Food Policy; Food Security and Poverty (search for similar items in EconPapers)
Pages: 36
Date: 2022-05-01
New Economics Papers: this item is included in nep-agr and nep-ent
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Persistent link: https://EconPapers.repec.org/RePEc:ags:unadrs:321996

DOI: 10.22004/ag.econ.321996

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