Project Title: Enhancing Food Security and Nutrition through Locally Sourced Ethnic Foods in Africa

(Part of the ECOVERSE Program)

Project Overview: This project is dedicated to advancing food security and nutritional outcomes in
Africa as a key component of the ECOVERSE program. It aims to achieve these goals by developing a
diverse array of culturally relevant ethnic foods sourced locally. The project will utilize indigenous
crops and ingredients to create nutritious and enticing foods, reduce food loss, and stimulate local
economic growth. Moreover, the project aligns with ECOVERSE's sustainable agriculture component
by supporting food processing efforts.

Project Objectives:

1. Increase Processing of Locally Sourced Foods: Develop processing techniques for locally
available crops and ingredients to create convenient and value-added ethnic food products.
2. Nutrition Improvement: Enhance the nutritional status of the population, especially school
children, by introducing diversified diets that include indigenous foods.
3. Promote Food Security: Boost food security by reducing dependence on food imports and
increasing access to locally produced and affordable ethnic foods.
4. Support Local Economies: Foster economic growth by creating opportunities for local
farmers, food processors, and entrepreneurs through the production and marketing of these
ethnic food products.
5. Affordability: Ensure that these ethnic food products are accessible and affordable to a wide
range of consumers.

Rationale:

 Importance of Local Sourcing: The project aligns with the growing emphasis on locally
produced foods highlighted by the FAO in light of the COVID-19 pandemic. Locally sourced
foods are not only more accessible but also contribute to food security and economic
stability.
 Local Food Diversity: African cuisine is exceptionally diverse, reflecting the rich culture and
regional diversity of the continent. This project will focus on popular local foods such as jollof
rice, couscous, injera, fufu, ugali, and plantain, along with traditional sauces, stews, and
spices.
 Challenges in Achieving Food Self-Sufficiency: Africa still faces challenges in achieving food
self-sufficiency, with significant food imports and limited emphasis on staple crops. This
project aims to address these issues by promoting the use of locally available resources.
 Transforming Food Systems: The transformation of Africa's food systems is a crucial
endeavor. This project will focus on the demand side by educating consumers about
healthier diets, promoting regulations for nutritious food choices, and supporting local food
entrepreneurship.

Project Activities:
1. Research and Development: Identify and document indigenous ingredients and traditional
recipes, and develop processing methods to create a range of locally sourced ethnic foods.
2. Production and Marketing: Establish production facilities for ethnic food products, and
develop marketing strategies to promote these products locally and internationally.
3. Community Engagement: Collaborate with local communities, farmers, and food processors
to ensure the sustainability and success of the project.
4. Education and Awareness: Conduct awareness campaigns on the nutritional benefits of
indigenous foods and the importance of supporting local economies.
Expected Outcomes:
1. A variety of locally sourced ethnic food products available in the market.
2. Increased income for local farmers and food processors.
3. Improved food security and dietary diversity among the population.
4. A stronger emphasis on local food sourcing and production.
5. A recipe book featuring traditional and innovative recipes using locally sourced ingredients.

Budget:
 Personnel: 1,700,000 CFA
 Materials and Supplies: 3,085,000 CFA
 Travel: 150,000 CFA
 Community Engagement: 325,000 CFA
 Marketing and Promotion: 500,000 CFA
 Miscellaneous: 190,000 CFA
 Total Estimated Budget in XOF Franc CFA: 5,950,000 CFA

Project Manager: 800,000 CFA

Research and Development Officer: 300,000 CFA
Community Engagement Officer: 300,000 CFA
Education and Awareness Officer and Recipe Book Compiler: 300,000 CFA

Timeline:

Month 1: Project Preparation (Nov 23)

 Define project goals and objectives
 Assemble the project team
 Secure necessary permits and licenses
 Acquire food processing equipment
 Develop a marketing strategy
 Begin recipe book compilation

Month 2: Research and Development (Dec 23)

 Research indigenous ingredients and traditional recipes
 Develop processing methods
 Finalize recipe book content
 Start initial marketing efforts

Month 3: Production and Community Engagement (Jan 24)

 Establish production facilities
 Produce initial batches of ethnic food products.
 Conduct community workshops and events
 Continue marketing campaigns
 Compile feedback on products

Month 4: Education and Launch (Feb 24)

 Launch marketing campaigns
 Host a product launch event
 Distribute recipe books
 Continue community engagement and awareness campaigns.
 Evaluate project outcomes