Root, Tuber and Banana Food System Innovations : : Value Creation for Inclusive Outcomes.

Root, Tuber and Banana Food System Innovations : : Value Creation for Inclusive Outcomes.

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Bibliographic Details
:
Thiele, Graham.
TeilnehmendeR:
Friedmann, Michael.
Campos, Hugo.
Polar, Vivian.
Bentley, Jeffery W.
Place / Publishing House:Cham : : Springer International Publishing AG,, 2022.
©2022.
Year of Publication:2022
Edition:1st ed.
Language:English
Online Access:
Physical Description:1 online resource (583 pages)
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Table of Contents:
  • Intro
  • Foreword
  • Acknowledgments
  • Contents
  • Contributors
  • List of Figures
  • List of Tables
  • Part I: Overview, Institutional Change and Scaling
  • Chapter 1: Overview
  • 1.1 Introduction
  • 1.2 Importance of RT&amp
  • B Crops
  • 1.3 Challenges and Opportunities for RT&amp
  • B Crops
  • 1.3.1 Processing, Marketing, and Distribution
  • 1.3.2 Enhancing Productivity
  • 1.3.3 Improving Livelihoods
  • 1.4 A Primer on Innovation and the Jobs to Be Done
  • 1.5 Layout of the Book and Key Lessons to Enable Effective Innovation in RT&amp
  • B Seed Systems
  • 1.5.1 Institutional Change and Scaling
  • 1.5.2 Processing, Marketing, and Distribution
  • 1.5.3 Enhancing Productivity
  • 1.5.4 Improving Livelihoods
  • 1.6 What Next for RT&amp
  • B Crops and the Smallholder Farmers Relying on Them
  • References
  • Chapter 2: Innovation Models to Deliver Value at Scale: The RTB Program
  • 2.1 Introduction
  • 2.2 Context
  • 2.3 CGIAR Collaborative Programs
  • 2.4 Design and Evolution of CRPs
  • 2.5 RTB Program
  • 2.5.1 Collective Action in Management, Leadership, and Associative Governance
  • 2.5.2 Stakeholder Consultation and Participatory Design
  • 2.5.3 Priority Setting to Guide Investments and Build the Portfolio
  • 2.5.4 RTB 2.0: Portfolio Organized by Aggregated Innovations with Linked Impact Pathways
  • 2.5.5 Programmatic Embedding of Strategic and Integrated Gender Research
  • 2.5.6 Internal Funding Mechanisms and Incentives
  • 2.5.7 Dynamic Interactive Communication Capability to Build a Shared Vision and Engage Stakeholders
  • 2.5.8 Purposive National Partner Engagement
  • 2.6 Program Outcomes
  • 2.7 Lessons Learned from RTB
  • 2.8 Conclusion
  • References
  • Chapter 3: Scaling Readiness: Learnings from Applying a Novel Approach to Support Scaling of Food System Innovations
  • 3.1 Scaling of Innovation and Scaling Readiness.
  • 3.2 Scaling Readiness in the CGIAR Research Program on Roots, Tubers and Bananas Scaling Fund
  • 3.2.1 Identifying and Selecting Scaling-Ready RTB Innovations
  • 3.2.2 RTB Scaling Strategy Design, Implementation, and Monitoring
  • 3.2.3 Introduction to the Scaling Fund Cassava Flash Dryer Case Study
  • 3.3 Principles, Concepts, and Case Study Application of Scaling Readiness
  • 3.3.1 Scaling Readiness Step 1: Characterize
  • 3.3.1.1 Scaling Readiness Step 1: Principles and Concepts
  • Scaling Innovation Requires Context-Specific Approaches
  • Innovations Never Scale in Isolation
  • 3.3.1.2 Scaling Readiness Step 1 in the Cassava Flash Dryer Case Study
  • 3.3.2 Scaling Readiness Step 2: Diagnose
  • 3.3.2.1 Scaling Readiness Step 2 Principles and Concepts
  • The Scaling Readiness of an Innovation Is a Function of Innovation Readiness and Innovation Use
  • 3.3.2.2 Scaling Readiness Step 2 in the Cassava Flash Dryer Case Study
  • 3.3.3 Scaling Readiness Step 3: Strategize
  • 3.3.3.1 Scaling Readiness Step 3 Principles and Concepts
  • Bottlenecks for Scaling Can Be Identified by Assessing Innovation Readiness and Innovation Use
  • Bottleneck Innovations Can Be Overcome Through Different Strategic Options
  • 3.3.3.2 Scaling Readiness Step 3 in the Cassava Flash Dryer Case Study
  • 3.3.4 Scaling Readiness Step 4: Agree
  • 3.3.4.1 Scaling Readiness Step 4 Principles and Concepts
  • Implementing Scaling Strategies Requires Multi-stakeholder Agreement and Coalition Building
  • 3.3.4.2 Scaling Readiness Step 4 in the Flash Dryer Case Study
  • 3.3.5 Scaling Readiness Step 5: Navigate
  • 3.3.5.1 Scaling Readiness Step 5 Principles and Concepts
  • Scaling Projects Need Capacity to Adjust to Emergent Dynamics
  • 3.3.5.2 Scaling Readiness Step 5 in the Cassava Flash Dryer Case Study
  • Short-Term Learning and Feedback Loops
  • Long-Term Learning and Feedback Loops.
  • 3.4 Reflection on the Use of Scaling Readiness in the RTB Scaling Fund
  • 3.4.1 Reflections on the Use of Scaling Readiness by the Flash Dryer Case Study Team
  • 3.4.2 Reflections on the Use of Scaling Readiness in the RTB Scaling Fund
  • 3.5 An Outlook on the Broader Use of Scaling Readiness
  • References
  • Part II: Processing, Marketing and Distribution
  • Chapter 4: Cost-Effective Cassava Processing: Case Study of Small-Scale Flash-Dryer Reengineering
  • 4.1 Introduction
  • 4.2 Optimization of Energy Efficiency for Drying of Starch and Flours
  • 4.3 What Is an Efficient Dryer? Definition and Expression of Drying Efficiency and Affecting Factors
  • 4.4 Key Design Components for Efficient Small-Scale Flash Drying
  • 4.4.1 Surveys on Flash-Dryer Designs and Energy Efficiency
  • 4.4.2 Numerical Modeling of Flash Drying Provided Design Guidelines for Energy Efficiency
  • 4.4.3 Prototype Flash Dryer Confirmed That High Energy Efficiency at Small Scale Is Achievable
  • 4.5 From Prototype to Technology Transfer: Optimization of Feeding Rate for Energy Efficiency of a Small-Scale Flash Dryer in Ghana
  • 4.5.1 Introduction
  • 4.5.2 Materials and Methods
  • 4.5.3 Calculations
  • 4.5.4 Results and Discussion Regarding the Small-Scale Flash Dryer in Ghana
  • 4.5.5 Conclusions: The Small-Scale Flash Dryer in Ghana
  • 4.6 Applying Scaling Readiness to Scale Out Flash-Drying Innovations to DR Congo and Nigeria: Successes and Lessons Learned
  • 4.6.1 Scaling Readiness Framework
  • 4.6.2 Identification of the Innovation Package and Determination of the Innovation Readiness and Innovation Use of Each Innovation Component
  • 4.6.3 Scaling Strategy and Key Partnerships to Scale Out Flash-Drying Innovations to DR Congo and Nigeria
  • 4.6.4 Results and Outcomes of Scaling Out Flash-Drying Innovations to DR Congo and Nigeria.
  • 4.7 Performance Diagnosis of Small-Scale Processes to Support Scaling Out of Innovations for Cassava-Based Products
  • 4.7.1 Design of the Diagnosis Study: Specific Objective, Study Area, and State of Knowledge
  • 4.7.2 Diagnosis
  • 4.7.3 Exploitation of Results
  • 4.7.4 Conclusions
  • 4.8 Conclusions and Perspectives: Ongoing Research and Strategic Areas for Future Research on Cassava Processing
  • References
  • Chapter 5: Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa
  • 5.1 Introduction
  • 5.2 The Evolution of Sweetpotato Puree Processing
  • 5.3 Development and Commercialization of Aseptic Shelf-Stable OFSP Puree by Continuous Flow Microwave Processing
  • 5.4 The Development of OFSP Puree Inclusive Value Chain in Africa
  • 5.5 Scaling and Commercialization of OFSP Puree Processing in Malawi and Kenya
  • 5.6 Consumer Acceptance of OFSP Puree Composite Bread
  • 5.7 Food Safety in OFSP Puree Processing in Africa
  • 5.8 Agribusiness Development and Entrepreneurship Opportunities for OFSP Puree in Africa
  • 5.8.1 Business Models for OFSP Puree Processing
  • 5.9 Scaling Readiness and Strategy for OFSP Puree in Africa
  • 5.9.1 Strategic Partners for Scaling
  • 5.9.2 Core and Complementary Innovations for Scaling
  • 5.10 Lessons Learned: Moving from Pilot to Large-Scale Commercialization of OFSP Puree in Africa
  • 5.11 Conclusion
  • References
  • Chapter 6: Turning Waste to Wealth: Harnessing the Potential of Cassava Peels for Nutritious Animal Feed
  • 6.1 Introduction
  • 6.1.1 Cassava as an Essential Crop in Nigeria
  • 6.1.2 The Growing Demand for Animal Feed and Potential Role of Cassava Peels
  • 6.1.3 The Extent of the 'Peel Problem', Its Underlying Causes and Recent Developments
  • 6.2 What Is the Innovation Package?
  • 6.2.1 History of CGIAR Research to Develop the Use of Peels as Feed.
  • 6.2.2 Proof of Concept and Feeding Trials Under the Auspices of RTB
  • 6.2.3 Supporting Private Sector Partners to Take Up the Innovation
  • 6.2.4 Registration of Products as First Step Towards Developing Product Standards
  • 6.3 Value and Impacts of Innovation
  • 6.3.1 Societal Value of Innovation (Potential Economic and Environmental Value)
  • 6.3.2 Who Does This Innovation Package Impact?
  • 6.4 The Approach to Scaling the HQCP Innovation
  • 6.4.1 The Influences of the Scaling Readiness Approach
  • 6.4.2 Role of Scaling Workshops in Strengthening Partnerships
  • 6.5 Development Outcomes from Making and Using HQCP
  • 6.5.1 Development Outcome 1
  • 6.5.2 Development Outcome 2
  • 6.5.3 Development Outcome 3
  • 6.6 Lessons Learned for Scaling
  • 6.7 Conclusions
  • References
  • Chapter 7: Transferring Cassava Processing Technology from Brazil to Africa
  • 7.1 Introduction
  • 7.2 Embrapa's Technical Cooperation with Africa: Focus on Cassava
  • 7.2.1 Technical Training for Young Africans
  • 7.2.2 Increasing Performance of the Cassava Industry in West and Central Africa (IPCI Project)
  • 7.3 Major Innovations for Cassava Root Processing
  • 7.3.1 Sweet Cassava Processing
  • 7.3.1.1 Cassava Minimally Processed
  • 7.3.1.2 Frozen Cassava
  • 7.3.1.3 Precooked and Frozen Cassava
  • 7.3.1.4 Cassava Chips
  • 7.3.1.5 Cassava Dough for Snacks
  • 7.3.2 Bitter Cassava Processing
  • 7.3.2.1 Flour Processing
  • 7.3.2.2 Small-Scale Starch Extraction ("Polvilho Doce" or "fécula")
  • 7.3.2.3 "Beijus" (Cassava Flakes) and "Tapiocas" (Stuffed Beiju)
  • 7.3.2.4 Avoador (Starch Biscuit)
  • 7.3.2.5 Pão de Queijo (Cheese Bread)
  • 7.4 Closing Remarks
  • References
  • Chapter 8: Improving Safety of Cassava Products
  • 8.1 Improving Safety of Cassava Products in Regional Cassava Production and Processing
  • 8.2 Introduction
  • 8.2.1 Traditional Indigenous Knowledge in Cassava.
  • 8.3 Chemical Safety of Cassava Food Products - The Story About Cyanogens.

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