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
May 2014