Scaling up Sweetpotato Through Agriculture and Nutrition (SUSTAIN)
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Item Scaling Up Sweetpotato through Agriculture and Nutrition in Kenya(Brief, 2016-09) International Potato CenterA total of 18,526 households were reached with OFSP vines and nutrition messages by August 2016. Previously non-existent in households, OFSP is being consumed at least twice a week, especially when the roots are in season. This past season, over 150 tons of roots were delivered to the puree processor, Organi Limited. This is a significant milestone considering that in 2015, the processor struggled to obtain 500 kg per day to initiate processing.Item Scaling Up Sweetpotato Through Agriculture and Nutrition in Mozambique(Brief, 2014-08) International Potato CenterSUSTAIN wants to achieve a better nutrition status through the production, marketing and consumption of a biofortifi ed crop: the Orange-fleshed sweetpotato. The project runs from 2013 to 2018 and covers four countries: Rwanda, Kenya, Malawi and Mozambique. In Mozambique SUSTAIN works in Manica Province in the Center and Maputo Province in the South.Item Scaling Up Sweetpotato Through Agriculture and Nutrition (SUSTAIN)(Brief, 2014-08) International Potato CenterThis five year project (2009-2014) financed by the Mozambique USAID mission, together with support from the Office of Disaster Assistance for 2 years, supplied at least 200,000 households in 7 provinces of Mozambique with improved, pro-vitamin A rich sweetpotato varieties.Item Scaling-up orange-fleshed sweetpotato through agriculture and nutrition (SUSTAIN) in Mozambique(Brief, 2017-08) International Potato CenterItem Positioning Biofortication and HarvestPlus at the National Level in Uganda(Brief, 2017-09) International Potato CenterUnder the USAID-funded project, Meals for Nutrition: Biofortified Solutions (MENU), HarvestPlus has reached a total of 10,358 farmers (8,912 females and 1,446 males) with orange sweetpotato vines in 13 districts between October 2016 and September 2017, through six partner NGOS. The Uganda Multi-sectoral Food Security and Nutrition Project is scaling-up the production and utilization of biofortified vitamin A orange sweetpotato and high iron beans in another 15 districts through schools.Item Scaling-Up Orange-fleshed Sweetpotato Through Agriculture and Nutrition (SUSTAIN) in Malawi(Brief, 2017-08) International Potato CenterDuring the 2016/2017 season, 32,040 households received planting material. Out of these, 19,000 were reached with nutrition messaging. Nankhwali Farm in Mulanje continued to multiply and supply planting material from an 11 hectare farm but Ripple Africa is Nkhata Bay has shown interest to do the multiplying in the Northern region from this year. Universal Industries continued to produce BETA crisps, purée and bread from orange-fleshed sweetpotato (OFSP). The project found that using one large-scale vine multiplier was an effective strategy.Item Scaling up sweetpotato through agriculture and nutrition (SUSTAIN) in Rwanda(Brochure, 2016) Sindi K.; Ndirigue, J.The SUSTAIN project aims to reach at least 60,000 direct smallholder beneficiaries and 250,000 indirect beneficiaries in four districts in Rwanda by 2018 with improved varieties and appropriate nutrition information and counseling for caregivers of infants and young children. This flyer outlines the progress made towards this objective between June 2015 to July 2016.Item Establishment of a regional reference food and nutrition laboratory for Sub-Saharan Africa: The Food and Nutritional Evaluation Laboratory (FANEL)(Brief, 2016-09) International Potato CenterFANEL built the infrastructural and human capacity of the nutrition platform at the Biosciences for east and central Africa (BecA) Research Hub, and moved a step further towards becoming a regional reference laboratory for nutritional quality and food safety assessment of sweetpotato roots and products.Item Triple S Storage in Sand and Sprouting – testing a scaling strategy in Western Kenya(Brief, 2017-08) International Potato CenterThe validation of the Triple S is nearing completion in western Kenya. Trials show that medium–sized roots stored in coarse sand for seven months produce viable planting material. There is a higher establishment rate and vigor in plots planted with vines sourced from Triple S beds compared to farmer selected material. A scaling strategy is being tested with 400 households, to identify the drivers which contribute to the uptake of the technology.Item Orange-fleshed sweetpotato has become a common dish in SUSTAIN Kenya intervention sites(Brief, 2017-08) International Potato CenterBy the end of year 4, the project has reached 90% of its five-year direct beneficiary target, providing households with improved orange-fleshed sweetpotato (OFSP) planting material and nutrition education. This far, OFSP has moved in the target areas from being not utilized at all in most households to being consumed at least twice a week when the roots are in season. Behavior change is starting to happen and now OFSP is part of complementary feeding practices for young children, due to a strong collaborative effort with the Ministry of Health.Item Scaling-Up Sweetpotato through Agriculture and Nutrition (SUSTAIN) in Rwanda(Brief, 2017-08) International Potato CenterThe project has set up 39 DVMs (46% male, 54% female). After four years, we have reached 102,038 beneficiaries in 8 districts with an adoption rate of 96% measured as those are still growing OFSP at least two years after receiving the vines. Average yields have increased from 3-5 t/ha to 12 -15 t/ ha. During the past year (1st July 2016 to 30th June 2017), agro-processors marketed processed products worth US $199,723 and DVMs sold vines worth US $41,114.Item Engaging students and national fellows as future champions of orange- eshed sweetpotato (OFSP) value chain development in SSA(Brief, 2017-08) International Potato CenterItem Achieving affordable shelf-storable purée without refrigeration in sub-Saharan Africa(Brief, 2017-08) International Potato CenterWe have succeeded in developing a vacuum-packed orange-fleshed sweetpotato purée using locally available safe preservatives that can store for three months at temperatures below 25°C. With adjustments to the recipe, high-quality OFSP bread can be made. Storable purée can assure year-round availability of OFSP purée to bakers.Item Storing fresh sweetpotato roots to reduce purée supply chain risks(Brief, 2017-08) International Potato CenterItem Solar-Powered Sweetpotato Fresh Root Storage: The Challenge Continues(Brief, 2018-08) International Potato CenterItem Progress in the Food and Nutritional Evaluation Laboratory(Brief, 2018-08) International Potato CenterItem Scaling Up Orange-fleshed Sweetpotato through Agriculture and Nutrition (SUSTAIN)(Brief, 2018-08) Heck, S.Item OFSP market penetration in Maputo City, Mozambique: Eating OFSP by Choice not by Chance(Brief, 2018-08) Brouwer, R.Item Adoption and Effects of Orange-fleshed Sweetpotato Varieties in Malawi(Working Paper, 2021) Gatto, M.; Okello, J.J.; Pradel, W.; Kwikiriza, N.; Mgomezulu, W.; Nyirenda, Z.; Okuku, H.; Suarez, V.; Vugt, D. van; Chipungu, Felistus P.; Kapalasa, E.; Kumwenda, W.; Hareau, Guy; Heck, S.Item Guide for Trainers Sweetpotato Planting Material Conservation Triple S method: Sand, Storage, Sprouting(Manual, 2017) International Potato Center