You are currently viewing the pipeline e-catalog, with technologies that are not yet ready to scale. Take me back to the private sector e-catalog ›
22 results
Digital transparency and incentives for resilient landscape restoration My Farm Trees (MFT) is a digital platform that supports the restoration of forest landscapes by ensuring complete traceability, from seed collection to tree growth, using blockchain technology. It combines three mobile applications dedicated to seed collection, nursery management, and planting monitoring. Connected to a central dashboard, it guarantees quality control and data verification and facilitates digital payments to reward those involved in restoration. Developed by the Bioversity International Alliance and CIAT, MFT promotes the use of local species, improves livelihoods, and contributes to climate resilience. After Cameroon and Kenya, the platform is now being extended to other countries in Africa, Asia, and Latin America.
Turning business ideas into investment-ready plans! The BID Tools is a practical, user-friendly solution for SMEs and agribusinesses to build strong business plans, test financial feasibility, and attract investment. It enables enterprises to reduce risks, improve profitability, and make smarter investment decisions in competitive markets.
Sell Smart, Grow Fast The Marketing Strategies technology is a toolkit designed to help cassava seed producers improve market access, visibility, and demand for certified seeds. It provides tools for understanding customer segments, developing effective pricing models, and leveraging both digital and traditional marketing channels. By enhancing seed producers' ability to engage with farmers, build trust, and promote high-quality seeds, the toolkit supports sustainable business growth and addresses key challenges in seed marketing, such as low market awareness, distribution inefficiencies, and poor customer engagement.
Transforming Cassava Farming Through Entrepreneurial Innovation! Cassava is a key staple crop in Sub-Saharan Africa, critical for both food security and income generation. Yet, the traditional cassava seed system has been fragmented and unsustainable, primarily relying on informal farmer-to-farmer sharing and ad hoc free distributions from governments and NGOs. This system has contributed to the widespread use of low-quality, disease-prone seeds, significantly limiting productivity and the adoption of improved varieties. The Cassava Seed Entrepreneur (CSE) Business Model presents a scalable, market-driven solution to modernize the cassava seed system. It empowers rural men, women, and youth by transforming them into certified seed entrepreneurs, enabling them to produce and distribute high-quality, certified cassava planting materials. The model integrates training, digital tools, and strategic partnerships to ensure a consistent supply of clean seeds. As a result, it not only boosts cassava yields but also creates new business opportunities and enhances rural livelihoods, providing an attractive investment opportunity for the private sector.
From planting to certification—seed production made simple. The Cassava Seed Field Multiplication Protocol is a standardized agricultural method that enables the field-based production of high-quality cassava planting material. It combines clean seed sources, agronomic best practices, regulatory compliance, and digital tools to support certified cassava seed production by seed companies, farmers, and institutions.
Structure, Trace, Scale & Connect with Solutions eProd is a digital supply chain management platform designed for agriculture. It helps organizations register farmers, monitor production, ensure traceability, and manage payments efficiently. The system is modular, works offline, and integrates easily with other digital tools.
Intense Heat, Rich Aroma, Market Ready! This group of round pepper varieties delivers high heat, rich aroma, and consistent fruit quality—ideal for commercial production. Seed companies, aggregators, and processors can meet growing demand for flavorful peppers in both fresh and processed markets. Their uniform size, strong taste profile, and bright colour make them a great fit for spice blends, chili pastes, powders, and packaged retail products.
A set of tools on best practices for practitioners and investors in the seeds sector. The Seed2B Toolkit is a comprehensive resource designed to bridge the gap between advanced breeding and the successful commercialization of improved seed varieties. It provides step-by-step guidance, tools, and best practices across the product lifecycle—from problem identification to solution delivery—ensuring smallholder farmers access high-quality seeds tailored to their needs. The toolkit emphasizes collaboration between public and private stakeholders to establish standards for seed development and dissemination.
With QualiSani, no more toxic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs) in your smoked fish and grilled meat, and reduction of cancer risk for consumers. Traditional methods of grilling and smoking food, particularly in African countries, have long been associated with health risks due to the formation of harmful compounds such as Polycyclic Aromatic Hydrocarbons (PAHs). These carcinogenic substances are produced when food is exposed to smoke and high temperatures, and their presence in grilled and smoked products has raised significant public health concerns. Studies conducted in Benin country have revealed alarming levels of PAHs in smoked and grilled meats and fish, often exceeding international safety standards. This contamination is linked to the direct exposure of food to smoke, the type of fuel used (often wood), and the inefficient design of traditional processing equipment. The accumulation of PAHs not only poses a cancer risk to consumers but also hampers the marketability of these products in regions with stricter food safety regulations. Addressing this challenge requires innovations in food processing technologies that can reduce or eliminate the formation of PAHs while maintaining or improving the efficiency and productivity of the smoking and grilling process. The development of improved equipment, such as QualiSani, represents a significant step towards safer food processing practices. These advancements aim to protect consumers' health, enhance the quality of grilled and smoked products, and support the sustainable development of small to medium-sized food processing enterprises.
Easy-to-use solution for food traceability Fairfood offers advanced tracking solutions through Trace technology, enabling agricultural and food-related companies to transparently showcase the exact origins of their products. This technology empowers companies to openly provide evidence supporting claims of product sustainability, facilitating transparency and accountability. Whether through public disclosure or inclusion on product packaging, Trace technology enhances trust by giving consumers verifiable insights into the journey and sustainability practices associated with the products they choose.
Control the moisture content of grains and reduce post-harvest losses. The lack of precise moisture content measurement increases the risk of mold growth, insect infestation, and aflatoxin contamination during storage, resulting in significant losses for farmers and aggregators, up to 30% of the produced grains. In sub-Saharan Africa, farmers face challenges due to the unavailability and high cost of moisture meters. Consequently, they rely on traditional, subjective methods like biting and tossing kernels, which can lead to inaccurate measurements. Poultry farmers using high-moisture grains experience reduced egg productivity and increased bird mortality. The introduction of affordable and accessible grain moisture meter technology is crucial to address these issues and improve overall grain quality management.
Extend Freshness, Expand Opportunities with Cassava Flour! The technology of producing High Quality Cassava Flour (HQCF) and industrial starches is of paramount importance. It addresses the critical issue of rapid spoilage and mold in fresh cassava roots due to their high water content, a significant challenge for farmers in storing or selling their produce. African communities have long relied on various processing methods to extend shelf life and eliminate toxic cyanide compounds. Traditional cassava flour production techniques do not offer substantial market opportunities for smallholder cassava farmers.
Low-cost mechanized drying of cassava using Flash Dryers The technology of "Mechanized Drying of Cassava using Flash Dryers (Pneumatic Dryers)" holds paramount importance in the cassava processing chain. Specifically designed for transforming cassava mash into floury or powdery products, flash dryers stand out for their efficiency, cost-effectiveness, and wide application for solids with low moisture content. Their suitability for producing starch, high-quality cassava flour (HQCF), and powdered fufu has been notably recognized. Flash dryers have been instrumental in revolutionizing cassava processing. They were first successfully tested in the year 2000 by IITA in collaboration with Femtex Starch factory in Lagos, demonstrating promising results. Subsequently, technical support was extended to equipment fabricators in Nigeria, leading to widespread fabrication and utilization of flash dryers for producing HQCF from cassava. Since 2004, the commercial fabrication and installation of flash dryers have expanded not only in Nigeria but also in several other African countries such as Ghana, Tanzania, Madagascar, Malawi, and Zambia. These dryers have been widely adopted and implemented by various projects, government institutions, and private sectors, signifying their pivotal role in enhancing cassava processing for higher value-added products.
Transforming Cassava, Mobile Processing for Sustainable Agriculture The Mobile Cassava Processing Plant (MCPP) addresses challenges in cassava commercialization by providing an alternative to immobile processing factories. The MCPP, developed by the TAAT Cassava Compact, is a six-wheel truck with modern processing machinery, an electricity generator, and a loader crane. It facilitates on-site processing of cassava into shelf-stable products, reducing postharvest losses and transportation costs.
Preserving Quality, Expanding Opportunity: Value Addition for Poultry The “Processing chicken meat for cold storage” technology is a transformative approach to poultry processing in Africa. It addresses the current practice of selling live poultry at markets, which often leads to lower returns for farmers and public health concerns. The technology enables the secondary processing of raw chicken into value-added products and facilitates cold storage, expanding the consumer base and increasing revenue for producers. It caters to the growing demand for ready-to-cook or precooked chicken meat, driven by urbanization, income growth, and heightened awareness of diet and food quality. The technology, accessible to small and medium enterprises, involves mechanized equipment for high-volume processing and refrigeration facilities for long-term storage and transport.
From Catch to Cuisine: Enhancing Fish Quality and Sustainability Fish processing is a vital component of the agricultural sector, ensuring the preservation and value addition of fish products. It plays a crucial role in extending the shelf life, improving taste, and enhancing the nutritional value of fish. Common methods like solar tent dryers and smoking kilns offer cost-effective ways to preserve fish, reducing the need for refrigeration, and enabling the creation of various value-added fish products, ranging from fillets to fish powder, which contribute to food quality and market appeal.
Bean Flour Made Easy The technology of producing bean flour and flour products is of paramount significance, particularly in Sub-Saharan Africa. It addresses the challenges posed by the time and energy required for traditional bean preparation, making it more appealing to urban consumers. This innovation not only facilitates the creation of a wide range of processed and ready-to-eat products but also serves as a crucial first step in their production. By using bean flour, homemakers can save substantial time and reduce fuel costs when compared to the traditional method of lengthy boiling. Additionally, it enhances the bioavailability of essential vitamins and micronutrients in food products derived from beans.
Advanced approach for quick, convenient, and delicious bean "Pre-Cooked Beans for Consumer Convenience" is a food processing technology designed to address the long cooking time, high energy, and water requirements associated with whole dried common beans, which are a major staple food in eastern and southern Africa. This technology involves pre-cooking the beans and then preserving them through methods like canning or freezing. This significantly reduces preparation time and fuel use, making it more appealing to urban and middle-class consumers. It also opens up new commercial opportunities, benefiting both consumers and farmers. The technology is particularly advantageous for women homemakers and canteen caterers, as it frees up time for other activities. The process involves sorting, washing, blanching, soaking, sterilization, and drying of the beans before packaging. The technology can be applied in various agroecologies and is available in several countries in Africa.
Banana and Plantain Processing for a Healthier Diet Value-added processing of bananas and plantains creates valuable products by using both ripe and unripe fruit. This technology produces items like flour, purees, and chips, all with higher market value than raw fruit. Unripe banana or plantain flour finds uses in baking, gluten-free products, and even infant food. Ripe bananas are transformed into purees suitable for beverages, ice cream, and yogurt. Similar to potato chips, banana chips can be produced fried or dried, offering consumers a tasty and convenient snack. This approach not only reduces fruit waste by utilizing both ripe and unripe stages but also creates new markets and higher potential income for farmers. An additional benefit is the improved nutritional profile, with banana flours boasting a richness in fiber, potassium, and resistant starch. The technology is adaptable to both small-scale and industrial production facilities, making it a valuable tool for a variety of stakeholders in the banana and plantain value chain.
Effortless sweet potato puree, every time! Puree production and products for orange fresh sweet potato (OFSP) technology involves processing sweet potato tubers into a versatile puree that offers numerous benefits. By converting fresh tubers into puree, the shelf life is extended, enabling year-round availability. This process can be carried out using common small-scale food processing equipment and vacuum-packed storage technology with preservatives, ensuring the puree remains stable for up to four months. The resulting puree can be used as a nutritious ingredient in a variety of baked and fried products, as well as concentrated foods like baby food and smoothies. Additionally, OFSP puree is rich in pro-vitamin A, enhancing the nutritional value of the end-products. The process itself is relatively simple, involving steps such as cleaning, steaming, peeling, and mashing the sweet potato flesh. Overall, OFSP puree technology presents an accessible and beneficial solution for adding nutritional value and commercial viability to food products.
Reduce milling losses, enhance nutritional and organoleptic quality Parboiling is a process whereby rough rice is steeped in cold or warm water, heated with steam under pressure or in boiling water to gelatinize starch with minimum grain swelling, followed by slow drying. The nutritional, flavor and textural characteristics of parboiled rice are better than non-parboiled counterparts and can match the quality of imported rice making it more appealing to consumers. Traditionally, parboiling is carried out in a cast iron drum with a false bottom for soaking and steaming that is placed on a three-stone fire, which is severely expose processors to air pollution from emissions of carbon monoxide and fine particulate matter (PM 2.5). These easy-to-build systems are highly suitable for small to medium scale processors in rice growing areas of Sub-Saharan Africa that have poor energy and market infrastructures.
Produce a premium wheat, sorghum and millet flour close to production areas The technology of Flour Milling and Blending Systems is crucial for enhancing the value of wheat produced by farmers and traders. It allows the grinding of wheat into flour, enabling its storage for several months and utilization in various food products such as bread, biscuits, cakes, porridges, and pasta. By transitioning from manual to advanced milling and blending systems, these technologies facilitate the production of high-quality wheat flour that meets consumer preferences. The implementation of these systems, available in various sizes from local and international manufacturers, enables the creation of premium flour closer to the production areas. This not only reduces transportation costs but also extends the shelf life of the flour, ensuring better access to local and national markets. Empowering rural communities with milling and blending capabilities promotes increased output, adds value to local products, and enhances the competitiveness of African wheat producers, thereby enabling them to better compete with imported products.