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• (Article) Measuring the moisture content of foods

  01.11.2011
  

• (Article) Low-oxygen storage of dried foods

  01.11.2011
  Insects, humidity, and high temperatures cause enormous wastage to most agricultural produce. This article reports on a process that does not rely on chemicals to prevent infestation and spoilage of food but instead uses a low-oxygen atmosphere to kill insects and a vacuum to prevent further spoilage.

• (Article) Waste in the food value chain: Issues and opportunities in sub-Saharan Africa

  01.11.2011
  Waste in the processed food sector has recently been brought to the fore as a critical factor as the world looks forward to the demands of a growing population and the threat of climate change. The fact that we only consume about a half of what we produce identifies an opportunity for saving and demands more attention. Waste is discussed in seven stages of a food value chain, with a focus on the differences between the losses in the developed and developing worlds. This reveals that first of all there is a growing blurring of the difference between the developed and developing world, as consumers grow richer and industrialization develops. This is less evident in sub-Saharan Africa than in, for example, the BRIC countries (Brazil, Russia, India, and China). In wealthier countries wastage tends to be concentrated in the consumption areas while in the poorer countries more wastage arises in the production end of the food chain. The paper argues that food processors and food scientists in sub-Saharan Africa have the advantage of being able to learn what has and is happening in the developed world environment and therefore being able to address issues efficiently that will benefit both the community and their businesses.

• (Article) Women entrepreneurship development in Tanzania: Focus on food processing

  01.11.2011
  Tanzania is heavily dependent on agriculture, but agro-processing for value added is limited. To improve this situation, the Women Entrepreneurship Development programme (WED) was started in 2001, and is now part of the Small Industries Development Organization. WED provides support services to micro- and small-scale entrepreneurs: they facilitate trainees and other entrepreneurs in the sector to start, develop, and sustain their food-processing businesses. In particular, WED has assisted with the packaging needs of microenterprises, to enhance the quality of products.

• (Article) The dasheen itch factor and approaches to reducing its effect

  01.11.2011
  The ‘dasheen’ form of taro is a staple food grown in tropical regions all over the world. Although it is nutritionally superior to potato in a number of ways, it contains high levels of oxalates which cause itching when dasheen is handled, and can be dangerous when consumed. This article describes the treatments and options for processing dasheen which can reduce the oxalate levels and result in a variety of safe food products.

• (Article) Supermarkets and urban value chains: rethinking the developmental mandate

  01.11.2011
  One of the most pressing research concerns in food studies is understanding how urban value chains work and making recommendations for how they could work better, with the broader aim of linking farmers to markets and making food more accessible for the urban poor. This paper aims to broaden out the idea of urban value chains beyond the vision of the supermarket as the ultimate benefactor of profitable chain linkages, as it has been cast in the development literature. I also argue, with evidence from Lusaka, Zambia that development practitioners need to broaden the focus on linking small-scale farmers to markets beyond the overly optimistic vision of supermarkets. Overlooking urban markets disregards almost 90 per cent of urban food trade in African cities through these markets. It is precisely these modes of retail that connect small-scale farmers to markets and enable accessible food provisioning for urban residents. The paper concludes with a few salient interventions for development policy research.

• (Article) Who will feed the world? The production challenge

  01.11.2011
  This article focuses on the production challenge contained within the ambitious question of ‘Who will feed the world?’ By looking at the different players in developing countries’ agricultural systems: small-scale and large-scale producers and systems of production — LEI, low external input agriculture and HEI, high external input’ agriculture — it aims at exploring how to achieve sustainable agricultural growth, allowing for: food security, poverty reduction, and environmental protection. The article argues that debates which polarize small-scale versus large-scale models, or LEI versus HEI, have obscured the potential of building on complementarities. Drawing from case studies and a review of the current literature, the article calls for a four-pronged approach: supporting subsistence farmers; empowering small investor farmers; making large investments pro-poor; and building on complementarities between large and small farms. A variety of institutional arrangements could be used to combine the assets related to large-scale farms — capital, technology, and markets — with those of small-holder producers — land, labour, and local knowledge — to build sustainable food value chains.

• (Article) Technological innovation in the value chain: A case study of soybean processing for food and wealth

  01.11.2011
  Small-scale food production and processing are the major sources of livelihoods for many rural communities in the developing world, yet the contribution of this sector to economic development of many countries has been ignored. A soybean for food and wealth project was used to demonstrate how the effective harnessing of different disciplines can lead to alleviation of poverty and improved nutritional status in rural communities. This was done by identifying the production and processing constraints of these communities and linking them to research and innovation centres. Their production, processing, and managerial capacities were enhanced through group formation activities, farm and field demonstrations, and facilitation of access to markets. The project demonstrates how food production, processing, and marketing can be improved through linkages between farmers/small-scale enterprises and technology centres. It highlights the need for a synergistic approach to reducing poverty and improving the wealth and health of rural communities.

• (Article) Facilitating the dairy market system in Nepal: A participatory approach

  01.11.2011
  This paper presents the experiences of Practical Action's use of Participatory Market Mapping Workshops (PMMWs) to facilitate a process that allows marginalized dairy farmers in Nepal to gain access to more functional markets, sell their milk, increase their incomes, and help create a more favourable business environment. It illustrates how these achievements have resulted from Practical Action working as a facilitator with market actors to build common and shared understanding of the market system and nurture increased levels of confidence, trust, and influence. Using a visual representation of the market system — the Market Map — facilitators in the field use PMMWs to bring public and private market actors together to identify and discuss blockages and opportunities for increased coordination and collaboration. For the participatory market mapping process to unlock the resources and creativity of public and private market actors, several conditions must be met. This paper gathers and analyses experiences, challenges, tips, and insights from PMMWs conducted in the dairy sector in Nepal, accompanied by an explanation of the principles on which Practical Action's approach is based: systemic thinking, participation, and facilitation.

• (Article) Low-cost disinfestation of food grains

  01.05.2011
  

• (Article) Fairtrade, fair-trade, fair trade and ethical trade: semantics, politics and development

  01.05.2011
  

• (Article) Promoting holistic food systems to stimulate local food economies in marginalized communities

  01.05.2011
  Holistic strategies can provide economic and social benefits to disadvan taged communities, through local food movements such as food sovereignty. This paper examines concrete methods to increase economic opportunities for farmers and to better livelihoods for producers that also increase food security for the community at large. The focus is on recent trends that support food sheds, target marginalized populations, and stimulate the local economy through participatory community efforts in the promotion of local food sources. Case studies draw upon new developments in the rural USA, particularly in the poorest communities of New Mexico. They demonstrate how economic betterment for farmers, positive development of value chains and infrastructure improvements that increase local trade also have the potential to foster healthier communities. Findings that are applicable to developing economies highlight the value of pursuing strategies for community-based, small-scale, integrated food systems.

• (Article) Quality-oriented fresh vegetable supply chain: A pilot in Ahmedabad, India

  01.05.2011
  A pilot vegetable retail store named ‘Clean-n-Fresh’ was designed and operated at the campus of Indian Institute of Management (IIM), Ahmedabad. The aim was to deliver fresh produce of a better (and specified) quality preferred by the consumers. The consumers in the area were people with middle and higher income levels who indicated willingness to pay a premium of up to 20 per cent for clean and fresh produce. The processes and equipment for sorting, cleaning, washing, trimming etc. were specially developed for economy of water, electricity and space. Analysis of over a year of operational data showed that the extra costs incurred for vegetable treatment were about Rs. 1.5-2/kg (US$0.03-0.04/kg), which were within the selling price limit stipulated by consumers. The store began to break even after about six months of operation. This paper describes details of the engineering and business design and a summary of one year of operation.

• (Article) Lacto fermented vegetables and their potential in the developing world

  01.05.2011
  Lacto fermentation is an ancient method of food preservation that, with greater control over the process, has great potential as a low-cost, low-energy and culturally acceptable method of improving food security and nutrition in developing countries. It prevents the growth of most food-borne pathogens and obviates the need for pasteurization or the addition of preservatives. In some cases lacto fermentation can also reduce or remove naturally occurring toxins and anti-nutritional compounds in certain raw fruits and vegetables.

• (Article) Sourcing strategies in the Italian coffee industry

  01.05.2011
  While the socio-economics of the coffee industry has received much attention, this article presents a novel analysis of B2B relationships in order to understand what determines coffee roasters' sourcing strategies. The theoretical framework is based on new institutional economics and relational contracting. The methodology is qualitative and uses a multiple-case approach. The evidence shows that different modes of transactions are devised in order to cope with the business uncertainty and to guarantee supplies of the coffee with the desired quality attributes. Traders offer to roasters guarantees that growers and exporters cannot provide. Relational components in transactions are essential to reduce uncertainty and transaction costs, and are important coordination mechanisms in trader-roaster linkages and even more so in the exporter-roaster interface. Roasters devise stronger coordination mechanisms with suppliers when the quality reputation of the core product is critical in their business strategy.

• (Article) Food chains and the reasons behind rising food prices

  01.05.2011
  This article addresses the food crisis and its impacts on food chains. There are nine general causes of higher prices: use of grains and agricultural land for biofuels; population growth effects; strong income increase and distribution in emerging economies; urbanization of populations (mega-cities); local government income support programmes; high oil prices; production shortages; dollar devaluation; and investment funds speculation. To face this problem, 10 food chain solutions are proposed: sustainable horizontal expansion in food production using new available areas; vertical expansion increasing productivity; reduction in food taxes; investment in global logistics to reduce waste; use of the best sources for biofuels production; reduction in transaction costs; new generation of cheaper and innovative sources of fertilizers; sustainable supply contracts to farmers for more balanced margins allocation; spreading innovations (GMOs, nanotechnology); and, finally, consumer behaviour changes. The article ends by proposing a 14-point agenda for food chains in the future.

• (Article) Changing a dysfunctional food system: Towards ecological food provision in the framework of food sovereignty

  01.05.2011
  The dysfunctional food system that results in a billion hungry people and more than a billion obese people needs fundamental change. This includes a different governance structure and a model of production and consumption that at its centre has the provision of healthy food, produced sustainably and as locally as possible. The paper describes options, including governance by the reformed Committee on World Food Security, that include the implementation of the findings of the International Assessment of Agricultural Knowledge, Science and Technology for Development and the call for ecological food provision in the framework of food sovereignty, as called for by social movements including Vía Campesina.

• (Article) Support for small-scale food processors in developing countries in a changing global food supply

  01.05.2011
  Changes in world food supplies over the last 30 years are having a profound effect on small-scale processors in developing countries, marginalizing some and providing new opportunities for others. This paper examines the trends that are taking place, opportunities for small-scale food processors and the constraints that restrict their development. The paper recommends improvements to support provided by educational and research institutes in developing countries and the establishment of a new supply service to overcome constraints in the supply of specialist equipment, packaging materials and ingredients.

• (Article) Evaluation of techniques for drying goat meat: moving local knowledge from fish to goat meat, Malawi

  01.10.2019
  The need for high-iron-containing animal protein products that are safe, cheap, and suitable for dietary diversification within rural communities presents a development challenge in Malawi. Although fish drying is widely practised, the drying of high-iron-containing goat meat is not well established. In this study, techniques for drying goat meat were established by borrowing from local practices of fish preservation in Malawi. Goat meat and fish samples in pieces of varying sizes were prepared as follows: 1) 6 per cent vinegar soak; 2) 6 per cent lemon juice soak; 3) salt dry rub; or 4) no marinade. The study results describe 576 samples, dried with a solar dehydrator (n = 192), an electric oven (n = 192), or a wood-fired drum oven (n = 192). The costs were lower for drying fish than for drying goat meat. Although the solar dehydrator offered good potential for drying goat meat, the presence of mould and insects on the samples and the long drying time were trade-offs. Inconsistent product quality was found with the drum oven, necessitating its further refinement. The electric oven was not suitable for rural communities. Within the larger context of supporting rural communities in Southern African countries through innovative developments to improve their diets and health, processing small pieces of goat meat with the solar dehydrator during the dry season (in line with practical national food safety guidelines that should be established) combined with promoting consumption of the product in the rainy season offers the greatest potential.

• (Article) Variability in traditional processing of gari: a major food security product from cassava

  01.01.2019
  Cassava is a major crop for food security in Nigeria and its principal processed form is gari. Gari processing practices were observed in the south-west (Oyo State) and south-east (Benue State) of Nigeria using two complementary approaches: 1) semi-quantitative surveys with processors (n = 123); and 2) actual detailed measurements at processing units (n = 7). Size of processing operations and types of practices differed significantly between the two states. There were also intra-state differences, influenced by ethnicity and customs. Variability of processing practices should be considered while seeking to improve processing productivity and introducing nutritious varieties of cassava to feed the fast-growing Nigerian population.