Food Design in Developing Countries: How to Combine Value Creation and Proper Nutrition
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The document discusses food design strategies in developing countries, particularly sub-Saharan Africa, focusing on combining value creation with nutrition. It highlights the potential of traditional food sources like sorghum, maize, angelica, and monkey orange to enhance food security and nutritional quality, despite challenges in adoption and processing. The presentation emphasizes collaborative efforts and interdisciplinary approaches to empower local communities through innovative food solutions.
Food Design in Developing Countries: How to Combine Value Creation and Proper Nutrition
- 1. Food Design in Developing Countries: How to Combine Value Creation and Proper Nutrition Vincenzo Fogliano Food Quality & Design group University of Wageningen, The Netherlands DEV TALKS OECD, Paris 15th April 2019
- 2. I collaborated and received research funding from many food companies Ongoing project with Ferrero, Lactalis, Unilever, Friesland Campina, Bel, Danone Nutricia. 2 Conflict of interests…
- 4. The NUFFIC (Dutch organisation for internationalisation in education) program to upgrade the academic education of governamental employees of target countries
- 6. Food design: the chain approach Raw material selection and improvement Formulation Identification physiological targets Processing technology Consumer behaviour
- 7. From technology-oriented to consumer-oriented innovation in food design Past: consumers bought what was offered for sale Now: Food Market saturation Consequence: Consumers decide according their needs Price Pleasure Convenience Healthiness
- 8. Problem of malnutrition and poverty 8
- 9. Aim: Promote food and nutrition security in Sub-Saharan Africa ONU Sustainable development goals Food design in Sub-Saharan African countries
- 10. Benin «Red Sorghum colorant» Nigeria «Yellow Maize» Zimbabwe «Monkey Orange» Zimbabwe «Bambara» Multi countries project on “Traditionally fermented foods” Some case studies of the past 5 years 10
- 11. In Sub-Sahara Africa, Sorghum bicolor most important cereal after maize Sorghum bicolor: a resilient crop Sorghum grains: staple foods Sorghum bicolor grown for: Grains Red leaf sheaths The red sorghum colorant in Benin
- 13. Food uses of sorghum biocolorant Dyed koko Fermented maize dough Dyed wagashi Soft cheese
- 14. Artificial red colorants are stable too However «natural» red colorant (from berries, red beet, horseradish are NOT) Red sorghum colorant is stable to high temperature! 14 a* b b a b b 0 10 20 30 40 50 60 70 80 90 Pateurisation Cooking Sterilisation Pateurisation Cooking Sterilisation Hot aqueous extract Alkaline extract Remaining apigeninidin(%)
- 15. Creation of the value chain… We develop the extraction procedure and several applications in processed foods Beninese farmers cultivate and dry the sorghum leaves Sorghum colorant is produced by a leading (French) EU company of the field and used in different products
- 16. Maize became a major staple crop Zambia → >300 g person per day Zimbabwe → ~300 g person per day Nigeria/Ghana → ~100 g person per day Improve maize nutritional quality is a major target of nutritional policies in Africa
- 17. Breeders developed yellow maize varieties which are a fantastic solutions to improve maize cultivation and its nutritional quality! Minera l4 QPM 3 PVA 2 ProVitamin A Quality Protein Zinc/Iron Agronom y1 Yield Disease tolerance Drought resistance ...
- 19. Myth! • Americans pee on it • Food aid Nigerian consumers’ strongly prefer white maize
- 20. Strategies to increase long term adoption
- 22. Despite the excellent agronomic and nutritional attributes bambara seeds are largely underutilised Bambara ground nut the drought-tolerant legume Agro-ecological regions of Zimbabwe
- 23. Several Landraces Bambara ground nut the drought-tolerant legume Bambara seeds became extremely hard after few weeks of storage. This is known as “Hard to cook” phenomenon ant it limits the Bambara ground nut adoption
- 24. Survey on Processing techniques and products
- 25. Managing the hart to cook phenomenon • Protein-rich Flours were developed • Intermediate products that can contribute to key nutrients RDI • Bambara flours are well perceived by consumers abd can be used as ingredient in many local dishes i ii iii Iv Raw Soaked Soaked + roasted Dry roasted
- 26. 26 Monkey Orange (Strychnos spp) a difficult-to-use fruit A gummy pulp sticks to big seeds
- 27. Utilization of monkey oranges in a food chain perspective 27 Pectinase addition Reduction of starch digestibility
- 28. Porridge with monkey orange juice has a reduced glycemic index
- 29. These were past projects… What’s next?
- 30. 30 Traditional fermented foods to promote food and nutrition security in Africa
- 31. Traditional fermented foods are underutilized Transformation of raw materials to safe and healthy foods ● Low cost technology ● Increased nutritional and commercial value ● Culturally embedded ● Opportunities for entrepreneurship and livelihoods Why a project Focused on traditional fermented foods in Africa
- 32. FERMENTED FOODS to promote food and nutrition security CONSUMER PROCESSING PRODUCT FUNCTIONALITY ENTREPRENEURIAL CONTEXT MARKET ACCESS 1. Food technology 2. Microbial ecology 3. Business development NUTRITION AND HEALTH 4. Interdisciplinary integration
- 34. Mabisi in Zambia Fermented milk product Widely produced in rural areas Uncontrolled fermentation Study system for microbial ecology Building on previous work 34
- 35. Root research in context and reality Workshops Research questions and results High interest and enthusiasm Committed partners Participatory research 35
- 36. Academic partners, local universities International institutions ● HarvestPlus/CIAT/CIMMYT ● Heifer International ● Tropical Diseases Research Centre Fermented food project partners Outcome mapping We are looking for additional partners (international institutions and stakeholders) Local institutional stakeholders ● Standards bureau’s Practitioners ● Processors and producers ● Retailers
- 37. Switch from «aid» to «empower» Foods adoption follows the same principle of consumers’ science also among the poors Vincenzo’s take home 37 Technological solutions are available Market segmentation is creating opportunities Use the food chain approach not just your perspective!
- 38. Thank you for the attention Vincenzo.fogliano@wur.nl The WUR team “Food design in transition countries” Eddy Smid Sijmen Schoustra Juliet Mubaiwa (Zimbabwe) Folachode Akogou (Benin) Anita Linnemann Ruth Ngadze (Zimbabwe) Onu Ekpa (Nigeria)