Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling Innovation Lab

The goal of the Feed the Future Innovation Lab for Food Processing and Post-harvest Handling is to increase access to safe and nutritious foods along the value chain by improving the drying and storage capacity of smallholder farmers and expanding market opportunities through diversified processed products that address quality in the market and nutritional needs. The project will focus on cereals and grain legume value chains in Kenya and Senegal. Locally available nutrient-dense value chains will also be targeted for enhancing nutritional value of products. The project has two core research components: 1) Grain drying and storage involving development and dissemination of affordable and efficient drying and storage technologies for use by smallholder farmer, and 2) Food processing and nutrition involving development of high quality, market-competitive food products, including products with improved nutrition and dissemination through incubation training centers. Building of local capacities (human and institutional) and partnerships among public and private sector are other components of the project. Gender and environment will be taken into account at all stages of the project cycle. Partners include: North Carolina A&T State University; University of Pretoria, South Africa; Institut de Technologie Alimentaire, Senegal; L'Institut Sénégalais de Recherches Agricoles, Senegal; The Cooperative College of Kenya; University of Eldoret, Kenya; CIMMYT-Kenya; and A to Z Textiles, Tanzania

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