IR1. Increasing access to diverse, safe and quality foods

The project aims to promote access to nutritious and productive varieties of vegetables, fruits, legumes, bio-fortified crops and small livestock. Support areas include better use of inputs and cultivation practices, increased market availability of diverse foods, and addressing concerns of food safety and post-harvest losses. Emphasis will be placed on diversification of crop production and animal husbandry while food safety activities will focus on the prevention and control of potential health hazards. Food quality will address inputs and cultivation practices that influence a product’s value to the consumer and post-harvest handling will focus on reduction of losses.

The project will scale-up livelihoods and economic strengthening activities for Most Vulnerable Households (MVHHs) building on ENGINE’s successful work. In collaboration with partners, production activities will be developed and implemented through GoE systems while also capitalizing on the private sector. Activities will link with SBCC to increase the consumption of promoted foods and the adoption of improved hygiene and handling practices (see IR2).

Project activities aim to improve the nutritional status of women and children through increased dietary diversity and ensuring that a minimum acceptable diet for children is met at the household level. Specific implementation objectives under IR1 include:

  • Adoption of sustainable approaches for production of diverse crops and livestock
  • Adoption of innovative technologies for preparation, processing, preservation, and storage of safe, nutrient dense foods
  • Strengthening government systems and private sector linkages

Post-Harvest Handling, Storage & Preservation Manual for Small Holder Farmers

Manual for a three-day training-of-trainers course in post-harvest handling, storage and preservation techniques including: causes and extent of on farm post-harvest losses in Ethiopia, and practices to reduce post-harvest losses, store, and preserve fresh fruits, vegetables, staple grains and animal source foods that are relevant to rural, small holder farmers.

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