SP 5: Staple foods value chain

SP 5 will focus on reducing both material and quality losses occurring in staple foods.

Different storage containers made from local materials will be compared, along with developing strategies for optimization of storage management. Furthermore, processing technologies and innovative products will be developed to improve the nutritional quality of traditional staple foods and to enhance the utilization of so far under-utilized staple food crops.
Chairperson: Dr Debela Hunde Feyssa, Jimma University, Ethiopia