32 results
Building stronger cassava seed businesses for African seed entrepreneurs and farmers. The Cassava Seed Association Model (CSAM) was developed as an institutional support system to enhance the efficiency and sustainability of cassava seed entrepreneurs. The model promotes the formation of structured associations of cassava seed producers, which offer collective benefits such as certification, access to finance, capacity building, and policy advocacy. This approach aims to reduce inefficiencies, improve seed quality, and strengthen market linkages, ultimately leading to a more resilient and sustainable seed production system. Its has been successfully validated in countries like Nigeria and Tanzania and is currently being scaled in Rwanda and Kenya. Over 2,700 seed entrepreneurs have benefited from this model, which addresses many of the challenges faced by individual seed producers in the cassava seed industry.
Low-cost hygienic drying technology for high-quality products The Solar Bubble Dryer (ISD) is a mobile, solar-powered drying system designed to efficiently dry freshly harvested cassava roots, reducing post-harvest losses and improving product quality. It utilizes solar energy for both thermal collection to speed up drying and electricity to power a blower for air circulation, making it independent from the power grid. The system is mobile, allowing farmers to dry produce near the harvest site, minimizing transportation costs and spoilage risks. With a drying capacity of 90-145 kg per cycle, the technology boosts food security, supports women’s empowerment, reduces carbon footprints, and promotes sustainable practices. It has a 10-year lifespan, an initial cost of $1,800, and offers a return on investment ranging from 7% to 180%. The technology contributes to multiple SDGs, including those related to hunger, gender equality, clean energy, economic growth, and climate action.
Cut Post-Harvest Losses for Vegetables The Zero Energy Cooling Chamber (ZECC) is an eco-friendly, electricity-free storage system that extends the shelf life of fruits and vegetables by several days. It operates through evaporative cooling, making it ideal for rural areas. ZECC helps reduce post-harvest losses, increases the availability of nutrient-dense foods, and provides an affordable cooling solution for farmers.
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.
GeoAgro-MiSR is a tech tool that uses satellite data to help farmers manage water and fertilizer use for crops like wheat, barley, maize, and potato. It addresses the problem of inefficient resource use, aiming to improve crop yields, reduce input costs, and minimize environmental pollution from overuse of nitrates. The tool offers a free app for farmers to analyze field data and make smart farming decisions. This leads to more sustainable and profitable farming practices.
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.
Efficient Threshing for Productive Farms Mechanized Threshing Operations is a technology that efficiently separates seeds or grain from harvested plants. It addresses the labor-intensive process of manual threshing, particularly performed by women. Mechanized threshers use small petrol engines to process seeds and grain rapidly, offering a significant improvement in efficiency.
Your Digital Guide to Better Harvests The "RiceAdvice" digital support tool addresses the challenge of limited access to tailored agronomic information for rice farmers in Sub-Saharan Africa. It provides field-specific guidelines for paddy production, offering recommendations on fertilizer use and weed management. This leads to higher rice grain yields and better returns on investments. The technology improves extension services, overcoming practical and financial barriers to sustainable farming practices.
Affordable animal feed for breeders The technology of "Cassava Peels for Animal Feed Production" holds significant importance in Sub-Saharan Africa, where large quantities of cassava peels are generated as byproducts of cassava processing. These peels, if not properly managed, create environmental hazards through uncontrolled dumping and burning. However, their potential as a valuable resource for rearing livestock and fish remains largely untapped. Cassava peels have the potential to serve as an excellent source of feed and fiber for animals, but their utilization has been hindered by drying constraints, the risk of aflatoxin contamination, and poor storability when traditional methods are employed. The introduction of simple equipment to mechanize the conversion of cassava peels into animal feeds offers solutions to these challenges. This technology reduces labor costs, shortens drying times, and improves the shelf life of feed products. By effectively utilizing cassava peels as animal feed, smallholder farmers and agri-food manufacturers can enhance the value derived from their cassava crops and address the scarcity of nutritious animal feeds. Additionally, the mechanized processing of cassava peels into wet cakes and dry mashes presents opportunities for job creation and business development in rural areas of Africa. Overall, this technology not only mitigates environmental issues but also contributes to improving food security, livestock production, and economic prospects in the region.
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.
Fodder Enrichment for Thriving Livestock The technology of silage production from sweet potato vines and tubers plays a pivotal role in sustainable agriculture by converting leftover plant material into high-quality animal fodder. It addresses the challenges of resource wastage under unfavorable environmental conditions and contributes to bridging gaps in animal feed availability for farmers. Silage enhances feed digestibility, preserves essential nutrients, and significantly benefits the growth and well-being of ruminants and pigs, making it a valuable asset in modern agriculture.
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.
Extend shelf-life of fresh cassava The technology of waxing fresh cassava roots is a solution designed to address the challenges of rapid deterioration and limited shelf-life of cassava post-harvest. By applying a protective wax layer, it preserves the freshness of the roots and extends their shelf-life from two days to about 14 days or more. This not only enhances the marketability of the roots by protecting them from physical damages but also contributes to food security by ensuring their availability for a longer period. The wax used is safe and approved, ensuring the eating quality and safety of the cassava roots are not compromised.
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.
Turning hides into leather to enrich communities The technology "Hide Curing and Secondary Leatherworks" emphasizes the importance of properly treating animal hides for maximum value. Hides, after meat, are the next most valuable product from livestock. They can be processed into various products like shoes, handbags, and clothing, provided skilled artisans and appropriate materials are available.
Enhance meat quality while prioritizing animal welfare. Humane Slaughtering and Meat Inspection ensures animals are slaughtered without pain or distress, improving meat quality and consumer health. It addresses the ethical treatment of animals in the meat processing industry.
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.
Efficiency Unleashed: Poultry Processing, Simplified Mechanized Defeathering and Egg Sorting technology addresses the labor-intensive and time-consuming processes of defeathering chickens and manually sorting eggs. It offers efficient, quick, and precise solutions for poultry farmers, enhancing productivity and product quality. The technology is crucial for small to medium-scale poultry producers, providing benefits such as increased throughput, reduced handling costs, and premium prices for high-grade eggs.
Grain in the Bank: Future Assurance The Warrantage Inventory and Credit System addresses the limited access of small-scale farmers to favorable markets and reliable storage facilities, a key cause of food insecurity and poverty. It allows farmers to obtain loans against stored non-perishable agricultural produce like millet and sorghum, providing them with financial capacity without altering their household budget.
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.
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