Food Based Management of Micronutrient Deficiencies

Short description

The project aims at combating micro-nutrient deficiencies using Kale, a locally available vegetable. We propose to develop various Kale based products against micronutrient deficiencies among children in Kampala.


The problem we aim to solve

The project proposes to address Vitamin A & iron deficiency among peri-urban low income earners in Kampala City. In Uganda, iron & Vitamin A deficiency affect 47% & 20% of the children 6-59 months respectively. The project will promote the production & processing of Kale to provide micronutrient rich affordable products. Kale is an ideal vegetable for improving access to micronutrient rich foods because it is rich in beta carotene, iron, folate and other vitamins. The crop is easy to grow & can be processed into various products using affordable technologies like drying & baking.


Our solution

Kale is a vegetable rich in micronutrients namely, beta-carotene (Vitamin A), folate, iron, B vitamins among others and can be grown on small space among the urban dwellers where there is limited space. The Kale leaves can also be processed into various products, dried leaves, powder, chapati/pan cakes and other baked products using simple affordable technologies. This project proposes to promote production and processing of Kale in peri-urban areas of Kampala City as a platform for reducing micronutrient deficiencies in children 6-59 months.  The activities of the project will involve mobilization of mothers/care givers in three divisions of Kampala City and training them on backyard production of Kale and processing of the leaves into various shelf stable products. The ultimate goal is to enhance both production, value addition to Kale to avoid challenges associated with postharvest losses. The value addition is also aimed at developing innovative products that can present different forms through which the Kale leaves can be consumed thereby avoiding the monotony of consuming boiled or fried green leaves. The availability of Kale in different forms and products in every household will increase the intake of micronutrients especially iron and vitamin A and contribute to reduction of micronutrient deficiencies among children 6-59 months.


The innovativeness of our approach

This is a food approach to address multiple micronutrient deficiencies. Currently, majority of the stakeholders are using micronutrient supplementation like sprinkling iron or its chelates on food, providing vitamin A capsules and distribution of multi-micronutrient powders. Such interventions are usually funded by multinational humanitarian agencies and are not sustainable once the funding ceases. A food based approach is therefore more sustainable because the households will continue to produce the vegetables since it is not a resource intensive.

Technologies and Methods

The project will use participatory methods to train mothers in production and processing of Kale leaves. Production will be implemented through small scale home based approaches like backyard gardening. Local government extension workers will be engaged to train mothers on production Kale. The mothers will be trained in processing of Kale focusing on products that can be made using chicken utensils. The products will include dried Kale powder and a range of Kale based baked and fried products like buns, mandazi, chapati, soups and porridges.

Potential Partners

Makerere University shall provide expertise in processing of Kale into various products. Kampala Capital City Authority (KCCA) staff in the agriculture and health departments will implement the training in production and utilization of Kale. Farmer and women organizations in target communities will facilitate the mobilization of communities. Uganda Biotechnology & Biosafety Consortium (UBBC) will sensitize communities and promote Kale based products.

VOTE FÜR DAS PROJEKT

Das Voting endet am 24. Juni 2018, 23:59 Uhr.

4473
Dankeschön!

Food based management of micro-nutrient deficiencies

Team: Timothy Mununuzi Kisakye
Prospero Grace L. Ocheng
Dr. Abel Atukwase

Dieser Artikel ist nur in englischer Sprache verfügbar.

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