OBJECTIVES: To introduce improved harvest and post-harvest rice processing practices and technologies to upgrade the quality and marketability of locally produced rice to meet Sub-Saharan African consumers’ preferences.

METHODOLOGY:  By use of questionnaire surveys, and participatory rapid appraisal tools and by conducting product development and sensory evaluation.

ACTIVITY/PROGRESS MADE SINCE PREVIOUS REPORT: 

1. Mr. Elvis Baidoo attended training on data collection for developing consumer preference maps, AfricaRice Center, Cotonou, from 22-26th February 2014.

2. The fabrication of a mini combine harvester continued in the period. 

3. Data for developing consumer preference maps were conducted for Upper West Region.

WAY FORWARD:  

1. Continuation of consumer preference map survey in other regions

2. Development of new rice-based products from broken rice

3. Training of food processors on new rice-based products from broken rice

4. Proximate analysis on mushroom for strain P-31 would be started once the first strain is completed. 

OBJECTIVE(S): To strengthen stakeholders of the rice value chain.

METHODOLOGY: Materials used include parboilers and rice.  Methods used are survey, demonstrations and training sessions. 

ACTIVITY/PROGRESS MADE SINCE PREVIOUS REPORT: 

1. Survey on impact assessment of parboiling technology conducted in Northern regions

WAY FORWARD:

1. Establishment of best practice sites

2. Evaluation of processed rice from best practice centers by processors

3. Collaboration with GRIB on packaging of improved rice-

4. Appropriate packaging and labelling of rice introduced to processors

5. Socio-economic evaluation & impact assessment of the use of parboiling technology 

Summary: AFTER aims to revisit traditional African products, knowledge and know-how in the light of new technologies for the benefit of consumers, producers and processors in Africa and Europe. By applying European science and technology to African traditional food products, AFTER seeks to turn research into quantifiable and innovative technologies and products that are commercially viable in both European and African markets. The 10 selected products representing 3 families of foods (fermented cereal-based, fermented salted fish and meat, and vegetable and fruit based functional foods) fit into a matrix of technologies and processes shared between Europe and Africa that will be jointly developed within the framework of AFTER.

 Creating new markets and trade opportunities for improved traditional foods and novel products in Europe and Africa will increase economic returns for all stakeholders involved in the production chain, down to the community level. Due consideration will be accorded to regulatory, ethical and IPR issues while also protecting the intellectual rights of Africans.

 In Ghana, the dehulled kenkey will be characterized according to existing knowledge on technologies and processes. The improved product, produced through reengineering and new processing technologies, will be tested for consumer acceptance, safety and nutritional quality. The market and entry requirements for new kenkey will be assessed. Involving EU and African companies in production trials for the improved product will translate the results into ready-to-use information for food companies.

OBJECTIVES

To reach comprehensive scientific knowledge of the existing know-how on technologies, processes and products.

To propose improved traditional processes by reengineering of the unit operations with the aim of improving the safety and nutritional quality while keeping or improving the organoleptic characteristics of traditional products.

To reach objective criteria of acceptability of the traditional products by the consumers and to ensure that the products can effectively access the EU markets in view of regulatory and ethical issues while protecting the intellectual rights of the people in Africa.

To present the results into ready-to-use information for food companies including SMEs via guidelines on quality management, food law and regulation and consumer protection and to transfer the results to the stakeholders from Africa and from the EU.

RSSP Project Info Here.