Green Growth 4 Africa
Spontaneously fermented foods (i.e. food produced by the
activity of microorganisms) hold a key position in the West African
diet. Preserving these traditional local foods is key to ensuring
food security, alleviating poverty, developing local businesses and
for implementation of green growth strategies.
This project aims to turn the traditional West African food sector
into a driver of sustainable growth by improving production methods
through use of starter cultures, upgrading all parts of the food
value chain and implementing new business models.
As the traditional food culture and fermentation technologies are
very closely related among West African countries and to enhance
regional partnerships three countries are included in the project
i.e. Ghana, Burkina Faso and Benin.
Kick-off meeting in Accra