Efforts to improve nutrition of breastfeeding mothers has resulted in an innovative maize product which includes small fish which often go to waste. Credit: Zany Jadraque/unsplash

By Busani Bafana
BULAWAYO, Zimbabwe, Nov 12 2021 (IPS)

During the COVID-19 lockdown in Uganda, a breastfeeding mother struggled to improve the health of her malnourished child. With the closure of her local health centre, she worried the child could die without urgent medical treatment.

Her child was saved. The mother was given a fish-enriched maize meal, developed by a local team of researchers under the NutriFish project and donated to the local Mulago Hospital in Kampala.

It is not hard to see why the food innovation was effective. The fish-enriched maize meal flour is packed with essential micronutrients and protein. A 200g serving of the fish-enriched maize meal, known locally as posho, provides up to 50 percent of a mother’s daily requirements in terms of calories, vitamin A, iron, and zinc.

“Posho is good for me even though its appearance can put one off, it is delicious,” a breastfeeding mother wrote in hospital comments after receiving the maize meal, developed to help tackle widespread nutritional deficiencies, particularly among women of reproductive age and children under five years.

According to the 2017 Uganda Demographic and Health Survey, 29 percent of children under five years are stunted while 4 percent are wasted, and 11 percent are underweight. Furthermore, about 32 percent of women aged 15-49 are anaemic, making it vital for them to access foods rich in micronutrients such as iron, zinc and calcium, which are found in fish.

A nutritionally enhanced maize meal suitable for breastfeeding mothers has been developed by the NutriFish project and donated to hospitals in Uganda. Credit NutriFish

NutriFish researchers developed the nutrient-enriched meal using under-utilized small fish (USF) species. The meal is created by blending maize with Silverfish – a small lake fish species locally known as “mukene”, which is less preferred despite being highly nutritious because of its pungent smell and grittiness.

Dorothy Nakimbugwe, one of the co-principal investigators in the NutriFish project, explained that the enriched maize meal had been developed with other products, including baby food, a seasoning, a snack, and a sauce. All the products contain under-utilized fish and Nile Perch by-products (NPB), rich in calcium, zinc and iron, making them ideal micronutrient deficiency busters for vulnerable groups in Uganda.

“The fish-enriched maize meal was evaluated by breastfeeding mothers to improve their ability to produce adequate breast milk to feed their babies,” Nakimbugwe told IPS.

NutriFish researchers are helping reduce losses of underutilized small fish and Nile Perch by-products through improved post-harvest and processing technologies such as solar tent dryers.

The NutriFish project is an initiative of the Cultivate Africa’s Future (CultiAF) Fund, a partnership between Australia’s Center for International Agricultural Research (ACIAR) and Canada’s International Development Research Centre. The project promotes the handling and processing of small fish to improve the quality and shelf life and avoid waste.

Researchers from the National Fisheries Resources Research Institute (NaFIRRI) estimate that up to 40 percent of the small fish caught in Ugandan lakes are lost due to poor handling and rudimentary processing methods.

These losses have negative implications for fish supply and the incomes of actors in the small fish value chains, particularly women who dominate fish processing, says Jackson Efitre, a senior lecturer in fisheries and aquaculture at Makerere University and the NutriFish project’s principal investigator.

Currently, the small fish are processed using open sun drying or on raised racks which take a long time, exposing fish to dust, insects, and bacterial contamination, Efitre said. He added there are persistent challenges with the current methods of processing and preserving fish to avoid loss.

Each Ugandan consumes between 10 and 12 kg of fish per year which is lower than the 25 kg per person per year recommended by the United Nation’s Food and Agriculture Organisation, according to Efitre.

Declining stocks of large fish species, coupled with high exports, gender inequalities, and post-harvest losses, have affected supply, Efitre said.

The Barilla Center for Food and Nutrition (BCFN) has developed the Double Pyramid Model to raise awareness of foods’ environmental and nutritional impacts. The Health Pyramid orders food according to the frequency of consumption with the base, including foods that should be eaten more frequently, such as fruit, vegetables, and whole grain.

Legumes and fish are recommended protein sources, while red meat and high glycaemic foods should be eaten in moderation. The Climate Pyramid indicates that animal-based products have the highest contribution to climate change while plant-based ones have the smallest.

Research by BCFN also notes that fish and legumes should be the primary source of protein in diets for many communities. The researchers note that sustainably increasing fish production also faces challenges related to large-scale exploitation and experience of domestic fish production and climate change, making it important for consumers to aim for a balanced and diverse diet.

“The Double Health and Climate Pyramid shows that all foods can be part of a healthy and sustainable diet when consumed with appropriate frequency. Typically, foods that have a low climate impact are also those that should be consumed at a higher frequency for personal health,” according to the report.

The report further notes that food waste occurs during industrial processing, distribution, and final consumption of food. In developing countries, food waste occurs mainly through losses upstream in the production chain.

BCFN has identified possible ways to prevent food waste through information, diet education, and the involvement of governments, institutions, producers, and distributors in the food value chain.

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Food table banking is turning the tables on the systematic and systemic financial exclusion of women. Credit: Joyce Chimbi/IPS

By Joyce Chimbi
NAIROBI, Oct 15 2021 (IPS)

Pascaline Chemutai’s five acres of land located in the country’s breadbasket region of Rift Valley recently produced 115 bags of maize, each weighing 90 kilograms. She tells IPS that of these, 110 bags will be transported to traders in Nairobi and neighbouring Kiambu County at a negotiated price of $23 per bag.

In all, she will have pocketed about $2,500, a significant amount in the village. Not only will she have enough to feed her family of five, but to pay for their school fees and other basic needs. Besides maize farming, Chemutai sells milk to residents in town.

The 45-year-old farmer widowed eight years ago with five young children says that her life as a farmer was made possible and is sustained through table banking.

“My husband was in charge of our farm and handled all business related to the farm. I knew how to farm because I grew up cultivating land, but I had no money to buy seeds and fertilizer or knowledge on the business side of farming,” she says.

Fortunately, a year before the demise of her husband, Chemutai joined a table banking group under the Joyful Women Organization (JOYWO), a registered NGO focused on the economic empowerment of women.

As the name suggests, women place their savings on a table and immediately loan each other accumulated funds.
“Women knew of village saving groups where contributions were spent on household items such as cups, plates and even beddings. We were now learning about saving and borrowing,” she says.

Sharon Alice Anyango says that the simple concept of table banking, where a group of 10 to 35 members use the group-based strategy to fundraise by saving, placing their savings on a table, and borrowing immediately, has turned tables on the systematic and systemic financial exclusion of women.

“Table banking is addressing the primary challenges that women face when dealing with banks and other financial institutions. Where they needed collateral that they did not have to access bank loans, today, they successfully fundraise amongst themselves,” says Anyango, a project officer at the Ministry of Public Service, Youth and Gender.

JOYWO, whose current patron is Rachael Ruto, the wife of Deputy President William Ruto, claims to have a revolving fund of at least $27 million in the hands of its estimated 200,000 members across 1,200 table banking groups in all parts of the country.

“Other estimates show that so popular is the table banking movement that cumulatively, table banking groups throughout the country circulate approximately $550,000 to $730,000,” Anyango says.

She explains that only women were involved at the start, but as they started to accumulate funds, men became interested.

“Men have seen the magic,” she says.

Now the table banking fraternity allows men to join, but the groups’ constitutions ensure that at least 70 percent of the members and all the leadership positions are women.

Chemutai says that their table banking group of 20 members currently has a revolving fund of $30,000. She has taken loans valued at $2,000 to fund various farming and animal husbandry ventures in the last year.

“Seeds, fertilizer, labour, tractors and veterinary services, salary for my farm boy and feeds for my cows cost a lot of money. I borrow from the group and repay, and this cycle repeats itself every year, and all my activities are running smoothly,” she tells IPS.

“Table banking has also linked me to a reliable market. We started interacting with other table banking groups from other parts of the country, and that is how I managed to find a market. I sell all my maize to other women in table banking groups within Nairobi and Kiambu counties. I would never have met these women if it was not for table banking,” she says.

Chemutai’s story is in line with research from the Barilla Center for Food and Nutrition that points to “a high probability that any agricultural product that we buy has been produced by a woman. Women’s contribution is essential for the food security of entire communities and for the farming production of many developing and rural communities.”

The research further points to the many gender disparities that prevent women such as Chemutai from accessing financing. On paper, Chemutai does not own an asset to be used as collateral despite having access to five acres of land because the land is ‘ancestral’ land.

As per the Barilla Center for Food and Nutrition and undoubtedly true for many women in agriculture, “when women are guaranteed the same access as men to community resources, services and economic opportunities, production increased, the economic and social benefits of the community improve, and malnutrition and poverty are reduced.”

Celebrated every October 16, as the global community marks yet another World Food Day under the theme “Our actions are our future. Better production, better nutrition, a better environment and a better life”, gender experts, such as Anyango, tell IPS that this is the level of access that women need to feed the global population.

Agriculture is still the largest employment sector for 60 percent of women in Sub-Saharan Africa. Women like Chemutai also make up two-thirds of the world’s 600 million small livestock managers, according to the U.N’s Food and Agriculture Organization (FAO).

Despite their contribution to agriculture, financing is still largely not affordable, available, and accessible to women farmers. In this East African nation where the table banking movement is more concentrated in rural areas, women now have a lifeline to fund agricultural activities with loans taken under friendly terms and conditions.
Anyango asserts that women must be at the centre of World Food Day’s collective action across 150 countries to promote worldwide awareness of global hunger and the need to ensure healthy diets for all.

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Food experts have many and varied expectations of the UN Food System Summit. It's hoped decisions made here will help the world get back on track for the Sustainable Development Goals 2030. Credit: Alison Kentish/IPS

By Alison Kentish
DOMINICA, Sep 20 2021 (IPS)

Dubbed ‘the People’s Summit, the United Nations Food Systems Summit (UNFSS) hopes to put the world back on a path to achieve the Sustainable Development Goals by 2030, through food systems overhauling. From the tempered to the extremely optimistic, experts in various food system sectors share their expectations of transformation.

The world has been lagging on ambitious climate, biodiversity and sustainable development goals, but the UNFSS is hoping that commitments to transform global food systems will get the world back on track to meeting the Sustainable Development Goals by 2030.

The inaugural UNFSS will take place virtually during the UN General Assembly High-Level Week, under the leadership of UN Secretary-General António Guterres.

It promises to bring together the public and private sectors, non-governmental organisations, farmers groups, indigenous leaders, youth representatives and researchers to outline a clear path to ensure that the world’s food production and distribution are safe, healthy, sustainable and equitable.

Learning from the lessons of the COVID-19 pandemic, the summit also hopes to make food production and distribution more resilient to vulnerabilities, stress and shocks.

Experts in sustainability and various food system sectors have been speaking about their expectations and hopes for a summit that is built on solutions to some of the world’s most pressing issues such as land degradation, inequality, rising hunger, and obesity.

Panellists at a Barilla Center for Food and Nutrition (BCFN) ‘Fixing the Business of Food’ webinar held on September 16, 2021, were asked how optimistic they were, on a scale of 1 to 10, of real food systems transformation in the next 12 months, triggered by the private sector.

“I am going to give a full 10,” said Viktoria de Bourbon de Parme, Head of Food Processing at the World Benchmarking Alliance. “I am super optimistic,” she added. “I think we are there. Momentum is there, and it is going to happen.”

Executive Director of Food and Nature at the World Business Council for Sustainable Development Diane Holdorf is similarly optimistic.

“I would say an 8 out of 10, but I do have to preface this by saying that systems change is complex. With individual leading companies demonstrating what is possible and bringing others along, we are going to see for sure actual system changes,” she said.

Not all experts are optimistic that the UNFSS will bring about the urgent changes required for food systems transformation.

IPS spoke with Million Belay, the Alliance for Food Sovereignty in Africa (AFSA) head, about his expectations for the summit.

Belay, who is also an advisory board member for BCFN and a food systems researcher, said that he and alliance members disagree with the summit’s agenda and structure. The alliance represents farmers, pastoralists, hunter/gatherers, faith-based organisations, indigenous peoples and women’s groups,

“The pre-summit has happened in Rome. During that presummit, we had our own summit, organised by civil society mechanisms, and it was clear that farmers, fisherfolk, indigenous people, local groups, and women’s organisations were all saying no, the UNFFS summit does not represent us. There is no reason to be part of that,” Belay said.

Belay believes that the Committee on World Food Security (CFS) should have been responsible for organising the Summit.

“This is a space where the civil society in general and the civil society mechanism and governments come together to negotiate about food-related issues, so the agenda should have been set there,” he said, adding that, “the UNFSS has set up a scientific body as part of the structure, but we already have a scientific body in the CFS, that is called the High-Level Panel of Experts on Food Security and Nutrition. It is a scientific body, and you can say that we need to beef up this body, but they have established a totally different scientific body.”

While expectations from the summit differ, the experts are unanimous in their view that the world is in urgent need of radical change in how food is grown, sold and distributed to tackle food insecurity, land degradation and rising poverty.

“(The Summit) is one step on a very, very long journey. Perhaps more than ever, as the UN General Assembly opens, we feel the weight and burdens of non-sustainability in the world,” said Jeffrey Sachs, Director of the Center for Sustainable Development at Columbia University.

Sachs says the transformation to sustainable development will demand deep energy and fiscal policy change.

With land-use accounting for about 30 percent of all greenhouse gas emissions and ensuing issues like deforestation and loss of habitat, he is calling for fundamental change in land-use policies across the globe, adding that current, unsustainable use is a ‘massive contributor to crises the board.’

Another aspect of the complex global food system that requires urgent attention is the need for healthy diets.

“About half the world does not have a healthy diet. Of the 8 billion people on the planet, roughly 1 billion live in extreme hunger. Another 2 billion live with one or more micronutrient deficiencies, anaemia, vitamin deficiencies or omega-three fatty acid deficiencies, which are absolutely debilitating for health. Another billion people are obese,” Sachs said.

This week’s UNFSS hopes to get commitments from governments, the private sector, farmers and indigenous groups to work together and change global food production and consumption.

By tackling the food crisis, organisers hope to address the climate, biodiversity, and hunger crises.

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