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.

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:

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.