Project
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Fermented food for life (CIFSRF Phase 2)
In eastern and southern Africa, most yogurt production is carried out by industries using large-scale fermentation technologies to target urban consumers.
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Project-
Farm Shop: Scaling Access to Agricultural Inputs in Kenya (CIFSRF Phase 2)
Access to farm inputs is difficult for most small farmers across sub-Saharan Africa. The region has poorly developed distribution and retail networks. Quality control is weak.