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Content archived on 2024-04-19

Capability building for research and development in quality assurance and fermentation technology for traditional African fermented foods


Fermented foods constitute a very dominant part of the diet for many Africans. Processing is still predominantly based on traditional methods which increasingly have to meet the needs of an expanding food market, especially in urban centres. Thus, the risks of contamination, poor quality, and infections due to foodborne bacteria have increased. Research institutions in Africa generally lack the necessary capability to develop modern fermentation techniques (e.g. using starter cultures) and quality assurance methods that are required by modern food industry. The purpose of the project is to establish a core group of relevant African research institutes where capability can be built to undertake research into the improvement of traditional fermentation methods and to introduce quality systems into the African food industry. Core activities will include introduction to quality systems,e.g. Hazard Analysis and Critical Control point (HACCP) and Good Manufacturing practice (GMP); selection, tailoring and maintenance of starter cultures, and layout of processing areas and design of equipment to improve hyiegine and food safety. It is hoped to arrive at a set of guidelines for monitoring, evaluating, and controlling the fermentation process for the basic staple food types of the selected countries, and codes of good hyiegine for local processors.
In order to enhance the success of the scientific activities, it is necessary to establish and institutionalize the mechanisms for cooperation among the institutes and to ensure the transfer of research results to industry. It is thus planned to provide training in the practice of networking and collaborative research using relevant experiences from Europe through links with European institutions. The project involves institutes from Denmark, Germany, Burkina Faso, Ghana, Kenya, Nigeria Tanzania and Zimbabwe. Overall co-ordination will be provided by the Secretariat of the World Association of Industrial and Technological Research Organizations (WAITRO) which is located in Denmark. It is planned to disseminate the results of the research to other developing countries throuah a WAITRO network on Food Technology.


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EU contribution
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Gregersensvej, Danish Technological Instit.

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Participants (8)