{"id":851,"date":"2021-09-18T11:24:58","date_gmt":"2021-09-18T15:24:58","guid":{"rendered":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/?p=851"},"modified":"2024-05-20T07:32:08","modified_gmt":"2024-05-20T11:32:08","slug":"public-private-partnership-create-a-milk-value-chain-for-food-security","status":"publish","type":"post","link":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/public-private-partnership-create-a-milk-value-chain-for-food-security\/","title":{"rendered":"Public-private partnership create a milk value chain for food security"},"content":{"rendered":"

Translated from a story published in Le Soleil in August 2021.<\/em><\/p>\n

Improve the resilience of the dairy value chain by strengthening public-private partnership. This is the goal of the project launched yesterday in Dakar by the Food Technology Institute in collaboration with USAID.<\/p>\n

Food security, the milk value chain, public-private partnerships and gender. These dimensions are what guide and ground the project \u201cStrengthening capacity for sanitary food security in Senegal: Improving the resilience of the dairy value chain by strengthening the public-private partnership\u201d launched yesterday in Dakar. Unfolding in the country\u2019s northern zone (in the regions of Saint-Louis, Matam and Louga), the project seeks to benefit from the \u201cenormous potential for milk production by the large amount of livestock in the area,\u201d said Mamadou Amadou Seck, Director General of the Institute for Food Technology (ITA – Institut de Technologie Alimentaire).<\/p>\n

He observed, however, and deplores the fact, that the \u201csanitary quality of the milk, as well as its availability, are not entirely reliable.\u201d Moreover, to justify the urgency of setting up a project over a period of three and a half years, he notes the estimates of the World Health Organization (WHO) indicating that Africa is \u201cconfronted with the highest burden of food-borne diseases per inhabitant, with around 137,000 deaths and 91 million persons suffering from acute disorders each year.\u201d<\/p>\n

\u201cThe WHO estimates that 70% of the disease burden is caused by bacteria, parasites and chemical hazards present in certain products and nutritious foods with high added value, such as dairy products,\u201d he added.<\/p>\n

Training the actors<\/strong>
\n\u201cThe overall objective is to raise the awareness of stakeholders to the problems of the food security of milk and derivative products, as well as their impact on public health,\u201d explained Dr. Younoussa Diallo, in charge of research and Head of the Division of Control and Quality at ITA.<\/p>\n

As he sees it, attaining this objective should be accomplished by developing and conducting grassroots training and capacity-building programs. But also by providing the food industry with knowledge on cost-benefit approaches to implementing a sanitary food security management system.<\/p>\n

The need to \u201cgive consumers healthy and nutritious products demands improvement in milk processing,\u201d Dr Diallo underscores.<\/p>\n

The project, with financing on the order of US$ 700,000 (about 350 million FCFa) by USAID, focuses on improving awareness of food security problems in the value chain for milk and derivative products, and the creation of a network of professionals who are well-equipped to promote food security in Senegal.<\/p>\n

This also involves developing autonomy for women and increased participation by young people. Other outcomes are also expected, having to do with \u201cimproving nutrition, in correlation with human health, and reducing and attenuating risks to achieve resilience.\u201d
\nThe partnership calls for the involvement of research institutes (ITA, ISRA, CNDN) supported by Senegalese and American universities (University of Georgia, Tuskegee University, UCAD, USSEIN), the Senegalese Association for Standardization and Guidance of Livestock Industries.<\/p>\n

The gender aspect derives from a strategy that seeks to \u201cunderstand and fill gaps in the knowledge of women producers engaged in artisanal processing on contamination and diseases related to dairy products,\u201d according to Dr Diallo. It will also involve integrating this question of gender into management.<\/p>\n

Author: Ibrahima Khaliloullah Ndiaye<\/p>\n

Translation by Alboum<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Translated from a story published in Le Soleil in August 2021. Improve the resilience of the dairy value chain by strengthening public-private partnership. This is the goal of the project launched yesterday in Dakar by the Food Technology Institute in collaboration with USAID. Food security, the milk value chain, public-private partnerships and gender. These dimensions […]<\/p>\n","protected":false},"author":7,"featured_media":859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-news"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/comments?post=851"}],"version-history":[{"count":4,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/851\/revisions"}],"predecessor-version":[{"id":1746,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/851\/revisions\/1746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/media\/859"}],"wp:attachment":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/media?parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/categories?post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/tags?post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}