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Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Valentina Cristiana Materia, Anita R Linnemann, Eddy J Smid and Sijmen E Schoustra (sijmen.schoustra@wur.nl)
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Anita R Linnemann: Wageningen University and Research
Eddy J Smid: Wageningen University and Research
Sijmen E Schoustra: Wageningen University and Research

Food Security: The Science, Sociology and Economics of Food Production and Access to Food, 2021, vol. 13, issue 5, No 6, 1163-1177

Abstract: Abstract To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

Keywords: Nutrition and health; Food losses; Sub-Saharan Africa; Food processing; Livelihoods; Gender; Inclusive entrepreneurship (search for similar items in EconPapers)
Date: 2021
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Citations: View citations in EconPapers (6)

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DOI: 10.1007/s12571-021-01185-5

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