Innovation – Open view page
General information
| Innovation ID | 41 |
| Version ID | 13 |
| Innovation Title | Orange-fleshed Sweetpotato Purée for Bakery Applications in Kenya |
| Innovation description | Techniques for production and storage of fresh sweetpotato puree and/or concentrate for use with limited or no cold chain, including chemical preservatives and vacuum packing. |
| Reporting Staff | Tawanda Muzhingi (CIP) |
| Year (Reporting) | 2017 |
| Reporting status | Approved |
| Innovation Type | Production systems and Management practices |
Stage reached
| Stage of Innovation | Stage 3: available/ ready for uptake |
| Year (Stage) | 2017 |
| Stage Description | Piloting conducted with private companies and NGOs |
| Has a lead organization | yes |
| Lead Organization | International Potato Center |
| Top 5 contributors | European Food Ingredients Ltd; Organi Limited; University of Greenwich, Natural Resources Institute |
Contributions and mapping
| All partners | International Potato Center-CGIAR Center/Program (Center); University of Nairobi-Academic Institutions (universities, colleges, etc.) |
| Main CRP | CGIAR Research Program on Roots, Tubers and Bananas |
| Flagship project | FP4-Nutritious RTB food and added value through postharvest intervention |
| Cluster | SW4.4-Nutritious sweetpotato for expanding markets and improving diets |
| Other CRPs-Flagships-Clusters |
Scope
| Geographic scope | Regional |
| Regions | Western Africa,Eastern Africa,Middle Africa,Southern Africa |
| Countries |
Targeted outcomes
| Main Sub-IDO | |
| Other Sub-IDO | |
| Other Sub-IDO |
Evidences
| Evidences | Muzhingi, T. 2015. The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée. Nairobi (kenya). International Potato Center (CIP). 2p. [http://hdl.handle.net/10568/69167 ] |
Linked Elements
| Milestones |
| Outcome Impact Case |
| Policy |