Mitigating climate change through value addition and marketing of underutilised species by women: The case of Goromonzi District

CADS is promoting the consumption of underutilized traditional foods and species due to their nutritional values and adaptability to local environment (Climate Smart).Food security, nutrition, income and mitigating the effects of climate change are the major pillars of CADS ’ work. Over 5000 farmers have been trained on value addition, nutrition, income generating projects and the importance of underutilized drought tolerant crops in Goromonzi district. Farmers have been trained on adding value to different traditional crops and locally available fruits and vegetables. Further training on marketing and product development have been conducted to different groups. Recipes have been developed and communities have adopted the recipes and are using them to develop new products that have a great potential on the market. Using their own indigenous knowledge systems communities have also developed their own recipes which they are sharing amongst themselves and using to develop marketable products thereby generating income. Products including confectionery made of different blended cereal and legumes flours such as finger millet cones, buns and biscuits, pearl millet and sorghum cones, buns and biscuit, cowpea pies and fritters have been developed. Households have adopted value addition as a strategy to increase household food consumption, income and nutrition improvement. Value addition increases consumption by improving food taste, flavor and presentation of underutilized traditional foods and species. These crops are drought tolerant and perform very well in harsh conditions.
CADS has developed training manuals on root and tuber processing, processing of cereals and legumes, catalogue of techniques, fruit and vegetable processing, functions and sources of nutrients, Turning over a new leaf, and a recipe book- Nutrition with a difference (Kudya kune Mutsauko) and Growing, storing, preparing and eating healthy food to facilitate the value addition process. These manuals are tools being used by CADS and other partners to train communities on value addition and nutrition.
Participatory training methodologies such as cooking demonstrations, food fairs, food festivals and drama performances are being used by CADS to encourage communities to re-introduce the forgotten foods. Events are targeted at schools, hospitals, clinics, companies and orphanages where cooking demonstrations, displays, tasting and sampling are conducted. This initiative is linking economic development to health and gender. Women are generating income from developing healthy products that are sustainable and environmentally friendly whilst addressing their income, food security and nutrition challenges.

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