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Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Author

Listed:
  • Valentina C Materia

    (Wageningen University and Research)

  • Anita R Linnemann

    (Wageningen University and Research)

  • Eddy J Smid

    (Wageningen University and Research)

  • Sijmen E Schoustra

    (Wageningen University and Research
    University of Zambia)

Abstract

To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

Suggested Citation

  • Valentina C Materia & Anita R Linnemann & Eddy J Smid & Sijmen E Schoustra, 2021. "Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 13(5), pages 1163-1177, October.
    • Handle: RePEc:spr:ssefpa:v:13:y:2021:i:5:d:10.1007_s12571-021-01185-5
    DOI: 10.1007/s12571-021-01185-5
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    References listed on IDEAS

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    1. Mercy Mwambi & Jos Bijman & Patience Mshenga, 2020. "Which type of producer organization is (more) inclusive? Dynamics of farmers’ membership and participation in the decision‐making process," Annals of Public and Cooperative Economics, Wiley Blackwell, vol. 91(2), pages 213-236, June.
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    3. World Bank, 2011. "Zambia - What Would it Take for Zambia’s Beef and Dairy Industries to Achieve Their Potential?," World Bank Publications - Reports 2771, The World Bank Group.
    4. Stacey Butler & James P. O’Dwyer, 2018. "Stability criteria for complex microbial communities," Nature Communications, Nature, vol. 9(1), pages 1-10, December.
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    Cited by:

    1. Anna Y. Alekseeva & Anneloes E. Groenenboom & Eddy J. Smid & Sijmen E. Schoustra, 2021. "Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods," IJERPH, MDPI, vol. 18(19), pages 1-19, September.
    2. Shamsheer Ul Haq & Pomi Shahbaz & Azhar Abbas & Zahira Batool & Bader Alhafi Alotaibi & Abou Traore, 2022. "Tackling Food and Nutrition Insecurity among Rural Inhabitants: Role of Household-Level Strategies with a Focus on Value Addition, Diversification and Female Participation," Land, MDPI, vol. 11(2), pages 1-19, February.
    3. Just Dengerink & Florentine Dirks & Eunice Likoko & Joost Guijt, 2021. "One size doesn’t fit all: regional differences in priorities for food system transformation," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 13(6), pages 1455-1466, December.
    4. Erica Reeve & Amerita Ravuvu & Anna Farmery & Senoveva Mauli & Dorah Wilson & Ellen Johnson & Anne-Marie Thow, 2022. "Strengthening Food Systems Governance to Achieve Multiple Objectives: A Comparative Instrumentation Analysis of Food Systems Policies in Vanuatu and the Solomon Islands," Sustainability, MDPI, vol. 14(10), pages 1-23, May.
    5. Dileep Kumar Pandey & Kalkame Ch Momin & Shantanu Kumar Dubey & Poovaragavalu Adhiguru, 2022. "Biodiversity in agricultural and food systems of jhum landscape in the West Garo Hills, North-eastern India," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 14(3), pages 791-804, June.

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