Innovative approaches to value-addition and commercialization of climate-smart crops for enhanced food security in Africa and beyond

Applicant from the Netherlands: Stefano Renzetti (Netherlands Organisation for Applied Scientific Research TNO)


Rural communities in Africa, traditionally prepare meals from locally grown crops like cassava, sorghum and pulses. However, with fast population growth, massive urbanization, and increasing disposable incomes, consumption of wheat breads is increasing rapidly and displacing traditional meals. The bread products available to consumers, though tasty, are not nutritionally balanced. Besides, wheat is almost wholly imported and is expensive. Conversely, in Europe, wheat-based breads have a large share in traditional consumption. However, the increased prevalence of coeliac disease, gluten sensitivity and irritable bowel syndrome in Europe, has created a growing demand for high quality gluten-free products. Climate-smart food crops (CSFC) namely cassava, sorghum, finger millet, amaranth and cowpeas are well positioned to provide solutions to the above challenges. NUTRIFOODS aims to enhance food and nutrition security and improve livelihoods of stakeholders in the CSFC value chain while favouring local economies. Briefly, the project approach will involve market appraisal, processing of CSFC to nutritionally rich and functional bread ingredients; and using the resulting ingredients to develop and pilot produce high quality wheat-reduced and gluten-free breads that meet consumer preferences. NUTRIFOODS will use commercialization and business incubation as a pathway to deliver nutritional and socio-economic gains to the target beneficiaries. Additionally, NUTRIFOODS will contribute to better and sustainable research and development capacity in the CSFC value chain in partner countries.


Project number

W 09.03.110

Team members

Dr. L.G. Aarssen, C.E.A. Heddes, Ing. J. Henket, Ing. M.W.J. Noort, Dr. S. Renzetti, Prof. J.R.N. Taylor

Link to home page LEAP-Agri