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Collaborating
Scientists:
Tanzania:
Joseph J. Mpagalile, Agro-Process Engineer & Technology
Transfer Office Coordinator, Dept. of Food Science &
Technology, Sokoine University of Agriculture, P.O. Box 3000
Chuo, Morogoro, Tanzania
Zambia:
Judith Lungu, Dean, School of Ag Sciences, University of
Zambia, P.O. Box 32379, Lusaka, Zambia
Bernard Himoonga Moonga, Acting Head, Dept. of Food Science
& Technology, University of Zambia P.O. Box 32379, Lusaka,
Zambia
Summary:
Sorghum and millet
are ideal crops for many parts of Africa. Maize, however, is
favored by many as a food source; farmers thus grow Maize
even though on a multi-year basis sorghum is a more reliable
crop. The use of sorghum and millet in food products is
limited throughout the world. In many parts of Africa, there
is a lack of high-quality grain plus little knowledge
regarding sorghum and millet's potential use in a wide
variety of both traditional and non-traditional foods. There
is also little infrastructure for conveying and
demonstrating the food value of sorghum and millet to those
most willing to invest in its potential, namely small
businesses.
This two-year
workplan, from multinational interdisciplinary team,
addresses these issues by employing multiple strategies.
First, we will continue our sorghum-based food business
education program that a) educates farmers on grain quality,
b) educates entrepreneurs on how to use sorghum to make high
quality convenient foods for both urban and rural markets,
and c) provides ongoing technical/business support as they
develop new sorghum food products and grown their
businesses. Second, we will plan for and submit funding
requests in order to host a Sorghum Food
Business/Entrepreneurship Workshop in the region that will
involve presentations by business and food professionals,
participation in our sorghum entrepreneur workshop, and
sharing of curricular materials designed for both farmers
and processors. Participants and speakers would be invited
from the entire continent; U.S. based INTSORMIL PIs involved
in Food and Marketing projects would also be involved.
Third, we will continue to provide a Ph.D. education to one
East African university faculty member in the area of
sorghum/millet grain quality, product development, and food
entrepreneurship, and provide a M.S. level education to
another collaborator (from the Tanzanian Food and Nutrition
Center). These individuals were selected, in part, based on
their employer's willingness to support programs in sorghum
quality, sorghum food product development and outreach
services. Our proposed program is designed to deliver
significant impact by creating increased demand for quality
sorghum/millet grain by establishing new outlets and markets
for these cereals. This will result in increased farmer
income stability and crop diversification as the market
encourages increased sorghum/millet croppings. In addition,
there will be an increase in professional expertise and
increase program sustainability by the sharing of curricular
materials and by providing educational opportunities to
University faculty members that will be able to impart their
expertise to their East African students for years to come.
Objectives:
Development of
successful entrepreneurial businesses that adds value to
sorghum and millet such that:
Farmers have an
established outlet for cash sales of high-quality sorghum
and millet.
Small businesses or
cooperatives develop processing capabilities enabling the
incorporation of sorghum and millet into a wide variety of
nutritious and healthy food products.
Markets and market
channels for sorghum and millet-based products develop.
Further develop research, extension and marketing expertise
of National Agricultural Research program scientists and
professionals so that they can:
Offer business and technical assistance
to processors and small businesses in order to speed
development of sorghum and millet food products.
Advise producers on which grain type(s)
are ideally suited for particular processors, including both
very small entrepreneurs, regional-village level millers,
and larger multinational brewers (among these).
These program
objectives specifically address the overall CRSP objectives
to “Facilitate the growth of rapidly expanding markets for
sorghum and pearl millet,” “Improve the food and nutritional
quality of sorghum and pearl millet to enhance marketability
and consumer health,” and “Develop effective partnerships
with national and international agencies engaged in the
improvement of sorghum and pearl millet production and the
betterment of people dependent on these crops for their
livelihoods.” Primary implementation sites are: 1)Tanzania,
2) Zambia, and 3) training for scientists in Nebraska.
Specific 2009/2010
and 2010/2011:
1. Continue support
to existing processors in Dar es Salaam, Morogoro and Dodoma
Tanzania; begin and maintain modest support program in
Zambia. [CRSP Objective 1 & 2]
2. Recruit
additional small scale, medium scale, and large scale
sorghum processors from a the cities above, plus at least 3
new towns. [CRSP Objective 1 & 2]
3. Train and
demonstrate to farmers best practices for sorghum
post-harvest handling. [CRSP Objective 1 & 2]
4. Create linkages
and coordinate activities with district-level,
national-level, and regional level (Africa) professionals. [CRSP
Objective 7]
5. Plan, and seek
external funding for a regional Sorghum Food Business
workshop. [CRSP Objectives 1, 2 & 7]
6. Continue and then
complete educational programs at UNL for 1 Ph.D. and 1 MS
student. [CRSP Objectives 1, 2 & 7] |
