Locally-driven co-development of plant-based value chains towards more sustainable African food system with healthier diets and export potential

Información del proyecto

InnoFoodAfrica

Identificador del acuerdo de subvención: 862170

DOI

10.3030/862170

Proyecto cerrado

Fecha de la firma de la CE 2 Mayo 2020

Fecha de inicio 1 Agosto 2020

Fecha de finalización 31 Enero 2024

Financiado con arreglo a

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Coste total

€ 6 465 893,75

Aportación de la UE

€ 6 465 893,75

Coordinado por

TEKNOLOGIAN TUTKIMUSKESKUS VTT OY
Finland

Periodic Reporting for period 2 - InnoFoodAfrica (Locally-driven co-development of plant-based value chains towards more sustainable African food system with healthier diets and export potential)

Período documentado: 2022-02-01 hasta 2024-01-31

Resumen del contexto y de los objetivos generales del proyecto

The main challenge was to improve the sufficiency of nutritive food for the African people when consequences of climate change hit hard the agricultural productivity. In addition, the Russian attack war to Ukraine caused concerns about sufficiency of the imported grain, mainly wheat. Smallholder farmers are powerless to turn this progression with present assets. In rural areas malnutrition is profound, while in urban areas risk of obesity and non-communicable diseases increase, both due to inadequate diets. Most African countries live on agrifood business, but food markets and trade do not function well. For farmers it is difficult to access the markets and reach customers. Business is hindered by backward farming practices, lack of proper agricultural and entrepreneurial skills. The gender gap falling on women and lack of prospect for youth are holding back the progress. These challenges were tackled by 1) identifying opportunities and bottlenecks of the present crop value chains (VCs), 2) training stakeholders to produce and market diverse and healthy foods to local and broader markets. The RDI work focused on strategic African food crops (selected based on abundance, resilience in changing climate and intrinsic significance) in the partner countries (Ethiopia, Kenya, South Africa, Uganda) by developing climate-resilient agrofood systems, nutritious foods and bio-based materials. This was achieved by adapting technologies to the selected crops. Technology adaptation was combined with training and communication activities to enforce better farming practices and healthier nutrition. The most promising new food solutions were assessed for business feasibility.
The main objective was to develop new sustainable VCs to produce and distribute diverse and healthy foods from African smallholder farms to local and export markets by empowerment of smallholder farmers and SME entrepreneurs. This was planned to realise by working on strategic food crops in the partner countries and developing climate-resilient agrofood systems. The goal was planned to be achieved by technology adaptation to new raw materials combined with training and communication activities in farming practices, nutrition, ingredient and food and bio-based material solutions, as well as related business model creation.

Trabajo realizado desde el comienzo del proyecto hasta el final del período abarcado por el informe y los principales resultados hasta la fecha

During the 1st reporting period InnoFoodAfrica trained experts in consumer and sensory testing of food products. VCs and markets were surveyed for the selected crops in Ethiopia, Kenya, South Africa and Uganda. It showed how food and packaging products are created, marketed and supplied and what are the barriers that hinder and opportunities that enable successful market strategies for the new products. InnoFoodAfrica compiled a food consumption survey providing insight on drivers behind food choices. The food development adapted pretreatments to crop raw materials to enable year-round availability, sufficient preservation time and nutrient content. The food innovations were snacks, porridges, pastas, extruded and baked goods. InnoFoodAfrica adapted robust technologies to valorise crop side streams to bio-based materials. The bedrock for the VCs for new foods and bio-based materials is improved agriculture, which was enforced by farmer participatory research method. The EU-Africa Research and Innovation Partnership within FNSSA and cooperation with ongoing projects in the subject area has been enforced by planning joint efforts with the sister projects within LC-SFS-34-2019 Food Systems Africa as well as with LEAP4FNSSA.
During the 2nd reporting period InnoFoodAfrica continued to explore the business potential of the selected crops by 1) improving agricultural practices including seed management and post-harvest handling, 2) developing nutritionally balanced foods for African and European markets and 3) processing crop side streams to bio-based materials for packaging and other applications. crops were explored for use as biocomposite materials for packaging and other purposes to increase resource-efficiency and create value from local side streams in rural areas. In terms of consumers, the nutritional needs of vulnerable groups (small children and women of reproductive age) were assessed by collecting new dietary data from urban and semi-urban areas. The other survey performed in the African and European countries assessed the consumers attitudes towards the food products developed. To get all these innovations generated in the project implemented, the Africa Innovation platform was created to provide support for scaling-up the developed solutions.

Maximising the impact of the InnoFood results was enabled by efficient dissemination. It included ca. 80 presentations in scientific and industrial events, more than 200 target groups trainings, ca. 50 educational videos, workshops and webinars to stakeholders and supervising students on master, doctoral and post doc levels. 17 MSc theses were completed and 27 scientific articles published. OA documents can be reached on OpenAIRE and participating organisations' repositories.

Avances que van más allá del estado de la técnica e impacto potencial esperado (incluida la repercusión socioeconómica y las implicaciones sociales más amplias del proyecto hasta la fecha)

Some innovations generated in the InnoFoodAfrica project: 1) Improved seed varieties for better yield and productivity, 2) Accessible on-line lectures, training manuals and videos on on consumer research and sensory testing as well as best farming practices and seed management, 3) Ca. 30 healthy flours (e.g. protein and β-carotene-rich flours) and 15 food prototypes (puffed snacks, crackers, composite bread, texturized vegetable proteins, quick-cooking grains, pasta and porridge) made from African climate-smart crop raw materials, 4) 2 pilot-scale prototypes of biodegradable bio-based plastic materials for diverse use, also for export, 5) Mold removal pretreatment method for crop side streams to enable the use in packaging materials, 6) Food consumption survey data showing nutrient gaps to be exploited in development of dietary and food solutions, 7) A tailor-made questionnaire for measuring consumers food choice motives and attitudes towards the food products developed in the project in different countries, 8) Digital tool for collecting dietary data, 9) Excel tool for digital programming, and 10) The innovation platform (africainnovationplatform.com) to promote innovative solutions in Africa by engaging local, national and international stakeholders for widespread technology and knowledge transfer and networking.

The InnoFoodAfrica project undertook various pilot innovation actions aimed at developing novel food products, bio-based materials from side streams, tools, methods, and processes that cater to the needs and preferences of both African and European consumers. Through collaborative research efforts and knowledge exchange activities, the project identified opportunities for innovation and translated research findings into practical solutions. By engaging with stakeholders across the food value chain, including consumers, industry partners, and policymakers, the project has ensured that pilot innovations are relevant, scalable, and can effectively meet consumer demands. Furthermore, dissemination and communication efforts have raised significantly awareness about these innovations, encouraging their adoption by farmers and industry and utilization by citizens, thus maximizing their impact.

Some of the Millet and Sorghum traders in Ngora District in Uganda after answering the survey