Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Abstract

To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

Tackling Food and Nutrition Insecurity among Rural Inhabitants: Role of Household-Level Strategies with a Focus on Value Addition, Diversification and Female Participation

“…These value-added products not only improve the income of rural households but also add food diversity in the daily eating of rural households. Multidimensional benefits of value addition, such as the prevention of food losses, the promotion of nutrition and health and entrepreneurship opportunities for families, can significantly contribute to FNS [29]. Direct marketing is the sale of agricultural goods and products from the farm straight to the consumer [30].…”

Biodiversity in agricultural and food systems of jhum landscape in the West Garo Hills, North-eastern India

“…Despite the importance of local foods to local people and their diets, such foods are never the focus of large-scale hunger eradication or nutrition promotion or livelihood improvement programs (Materia et al, 2021). Just a few studies are available which emphasize sustaining indigenous cultural food practices and cross-cultural sharing of such food practices by various racial, cultural, and ethnic groups within multicultural societies (Reddy & van Dam, 2020).…”

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

“…One of the key properties of (traditional) fermentation is the lowering of pH. Prolonged exposure to low pH suppresses most pathogens to low and acceptable levels 2 [ 43 , 44 ]. This does not mean that pathogens are surely completely absent.…”