Expanding Markets for Sorghum and Millet Farmers in West Africa through Strengthening of Women and Youth Processors and Nutrition-based Promotion of Products
Lead institution: Purdue University
Award amount: $799,613
Focus counties: Niger, Senegal
Principal investigator: Bruce Hamaker
U.S. collaborating institution: Purdue University
International collaborating institution: Senegal - ISRA, CNRA, ITA; Niger - INRAN
This project expands activities with entrepreneurial processors at local incubation centers to develop strategies to fabricate new extruded products, innovative ways to promote processed sorghum and millet products, and nutrient fortification of food products through sustained market demand. The specific project objectives include:
- To further develop and optimize food items made from sorghum and millet for market expansion with a focus on high quality flour-based and agglomerated products, and newly developed technology for the production of nutritionally-enhanced extruded instant flours for thin porridges target at infant/young children.
- To strengthen the capacity of Senegalese and Nigerien micro-, small- and medium-sized agribusinesses through existing incubation centers and to identify development partners for business management training and assistance to entrepreneurs, through improved branding, marketing and promotional activities.
- To leverage nutritional factors in marketing and promotion of sorghum and millet products in rural and urban centers.
- Integrate with other actors in the value-chain to benefit smallholder farmers through development of output markets.
While addressing the area of inquiry, “Development of added‐value products and market development,” the research team aims to create successful models using food and nutrition-related technologies to expand markets and improve nutrition and health of vulnerable groups. Scientific and technological research is being used to generate advancements in sorghum and millet utilization while capacity building is incorporated through short-term and graduate degree training.
For more information about the project, contact:
Dr. Bruce Hamaker, Distinguished Professor
Phillip E. Nelson Hall of Food Science Room 2195
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009