Record Details

Locally produced nutritious foods and imported foods survey : Progress report

MELSpace

View Archive Info
 
 
Field Value
 
Title Locally produced nutritious foods and imported foods survey : Progress report
 
Creator Vodouhe, Raymond
 
Contributor N'Danikou, Sognigbe
Bellon, Mauricio
Maman Kassoum, Nouri
 
Description In West Africa, many households relied on traditional locally produced foods to reach
household food and nutrition security. With the increased access to market, a number
of imported foods become available to the community households in some areas.
However, accessibility to these imported foods, although they play a key role in
bridging the gap during the lean seasons, they may not available and accessible to
all the rural poor households. In some locations women had to rely on wild-harvested
food products. For instance, due to less stable land tenure and small farm size, many
wild species are the primary source of income and food for women and their families
in the dry areas. The iconic shea tree (Vitellaria paradoxa) of the West African
savannah for example, forms part of a complex women-led value chain that reaches
both local and foreign markets as chocolate, cosmetics and other uses. The surveys
being conducted in the Kano-Katsina-Maradi transect in the framework of the
Drylands CRP aimed to assess the diversity of locally produced nutritious foods and
imported foods, their abundance, the levels of use, the temporal availability across
the year in dry areas, and the perceived nutritional values to rural communities. The
current progress report presents some preliminary results and the planned activities
for the next few months.
 
Date 2015-07-30
2016-02-01T21:42:23Z
2016-02-01T21:42:23Z
 
Type Report
 
Identifier https://mel.cgiar.org/reporting/download/hash/EQTN7K
Raymond Vodouhe, Sognigbe N'Danikou, Mauricio Bellon, Nouri Maman Kassoum. (30/7/2015). Locally produced nutritious foods and imported foods survey: Progress report.
https://hdl.handle.net/20.500.11766/4221
Open access
 
Language en
 
Rights CC-BY-4.0
 
Format PDF