African Food Tradition Revisited by Research (Food processing)
Project acronym: AFTER
Title of project: African Food Tradition Revisited by Research
Research area: Food Processing
Contract No: 245025
EU contribution: €2 929 585
Start date: September 2010
Duration: 45 months
The AFTER project is taking a new look at traditional African products, knowledge and know-how in the light of the latest food technologies. By applying European science and technology to traditional African food products, AFTER seeks to turn this research into quantifiable and innovative food technologies and products that are commercially viable in European and African markets. The project has selected 10 products representing three families of foods (fermented cereal-based, fermented salted fish and meat, and vegetable and fruit based functional foods). These are being combined into a matrix of technologies and processes with both European and African roots.
Through re-engineering and new processing technologies, these new products will be tested for consumer acceptance, safety and nutritional quality, and their market entry requirements assessed. EU and African companies are involved in production trials for the improved products which will lead to ready-to-use information for food companies.
AFTER's particular objectives are:
- To obtain comprehensive scientific knowledge of existing know-how on technologies, processes and products.
- To propose improvements to traditional processes through re-engineering with the aim of improving safety and nutritional quality, while keeping or improving the organoleptic characteristics of traditional products.
- To use objective criteria for measuring consumer acceptance of traditional products and to ensure they can effectively access EU markets while also protecting the intellectual rights of Africans.
- To present the results as ready-to-use information for food companies, including SMEs, via guidelines on quality management, food law and regulation and consumer protection. To transfer the results to African and European stakeholders.
Creating new markets and trade opportunities for improved traditional foods and novel products in Europe and Africa will increase economic returns for all stakeholders involved in the production chain, down to the community level. The project also hopes to apply African traditional processes to European raw materials to develop new foodstuffs – thus providing new outlets for European raw materials. These products will meet the growing demand of European and African consumers for foodstuffs that are easy to consume, with enhanced nutritional value and extended shelf-life. In addition, this research may offer opportunities for novel non-food industrial applications.
Website of project: http://www.after-fp7.eu/
Coordinator: Dominique Pallet, email@example.com
Organisation: Cirad – Agricultural Research for Development, France, www.cirad.fr/en
- University of Abomey Calavi / Faculty of Agronomy – Benin, www.cnf.bj.refer.org/
- Council for Scientific and Industrial Research – South Africa, www.csir.co.za/
- Faculty of Agriculture, Alexandria University – Egypt, www.alexu.edu.eg
- Antananarivo University – Madagascar, www.univ-antananarivo.mg
- Association de Coordination Technique pour l'Industrie Agro-alimentaire – France, www.actia-asso.eu
- Ecole Supérieure Polytechnique / Cheikh Anta Diop University of Dakar – Senegal, www.ucad.sn/; www.esp.sn/
- National School of Agro-Industrial Sciences – Cameroon
- Escola Superior de Biotecnologia – Portugal, http://esb.ucp.pt/
- Natural Resources Institute – United Kingdom, www.nri.org/
- Association AFrique agro EXport – Senegal, www.aafex.com
- Spread European Safety – Italy, www.federalimentare.it/
- National Institute for Agricultural Research – France, www.international.inra.fr/
- Food Research Institute – Ghana, www.foodresearchgh.org/
- Racines – France, www.racines-sa.com
- National Research Centre – Egypt, www.nrc.sci.eg