Saving for the Future
November 20, 2017
It’s impossible to measure the full impact of Madame Astou Gaye Mbacke’s entrepreneurship on the people of Senegal—and it all grew from small golden grains of millet. Her facility processes cereal-based products from grains grown by Senegalese farmers, including signature products of millet grain mixed with mango, baobab, or other local fruits and run through an extruder. The result: precooked pellets that are ground into a fortified flour, the key ingredient of porridge. Thanks to the extruder, the preparation of porridge is reduced from hours to minutes. Just add hot water, and an entire family is fed.
A Female Entrepreneur Pays It Forward in Senegal
June 30, 2016
In partnership with the Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling, Madame Astou Gaye Mbacke's facility now has a food extruder, which gives it the technological capacity to turn cereal grains into instant enriched flour.
Purdue hosting international post-harvest loss reduction meeting
January 8, 2016
This week, Purdue is hosting the initial technical meeting for APHLIS+, a project for the African Post Harvest Loss Information System. Purdue was chosen to host the meeting due to its recognized strength and experience in the area of post-harvest loss reduction and value-chain enhancement in developing countries, says Corinne Alexander, professor of agricultural economics.
Researchers Discover Impact of Modern Storage Technology on Adoption of Improved Maize Varieties in Southern Africa
June 19, 2015
It is widely known by farmers in Southern Africa that improved dent varieties of maize are higher yielding than traditional flint varieties. However, farmers also know that improved dent varieties are more susceptible to insect pests in storage than traditional flint varieties due to their open husks and softer kernels. Farmers face a rational trade-off at planting time. They must choose between a higher yielding but more pest susceptible dent variety, or a lower yielding but more pest resistant traditional flint variety. Feed the Future Food Processing and Post-Harvest Handling Innovation Lab, (FPL) researcher Dr. Jacob Ricker-Gilbert, Assistant Professor in Agricultural Economics at Purdue University and his former graduate student Michael Jones recently published an article in Food Policy that estimates how smallholder farmers in sub-Saharan Africa make this decision.
FPL Researchers Gear Up to Collect Weather Data to Evaluate Post-Harvest Operations in Senegal and Kenya
June 19, 2015
The weather plays a crucial role in crop post-harvest operations such as when to harvest, harvest duration, drying and storage. When grain becomes physiologically mature to harvest, its dry down in the field is dictated by environmental temperature, relative humidity (RH), wind and precipitation (rainfall). Farmers typically try to take advantage of allowing the crop to dry naturally on the field before they harvest. However, the length of time farmers wait patiently for crops to dry need to be balanced with field losses that could be incurred due to insect pests, vermin and mold and the need to prepare the land for the next crop.
Human-Centered Design of Crop Drying Solutions for Smallholder Farmers
June 18, 2015
Poster presentation at I2D Lab by Ravindra Shrestha and Klein Ileleji.
President Mitch Daniels Comments on FPL
April 15, 2015
In president Daniel's comments to the Chicago Council on Global Affairs, FPL was on his list of Purdue responses to the food security challenge.
The Food Processing Innovation Lab Builds on Hermetic Storage Success
February 3, 2015
The Food and Agricultural Organization of the United Nations has posted an interview on their Global Initiative on Food Loss and Waste Reduction site.
Purdue, Feed the Future thinking beyond crop harvesting in Africa
May 22, 2014
WEST LAFAYETTE, Ind. - Purdue University researchers will lead a $5 million, five-year effort to help countries in sub-Saharan Africa reduce hunger and poverty fueled by food waste.
By improving processing and marketing of key crops, those in developing countries can make better use of food that already is being produced but is simply lost through poor storage or processing technologies and management practices.