Food and nutrition security are important pillars of human nutrition and public health. Smallholder farmers from developing countries need balanced nutrition from diversified foods to improve their nutritional status. People may have food security but nutrition insecurity due to inadequate knowledge of food preparation with five groups of food to meet daily recommended intake. Furthermore, food processing and product diversification to enhance food and nutrition security in the community is another problem for smallholder farmers in developing countries. Capacity building through cooking demonstration, food processing and product diversification can lift farmers to eradicate food and nutrition insecurity. Locally available food materials are available in each community therefore it is upon government and non-governmental organizations to explore these opportunities to combat malnutrition in their nations.

1. 1
NTERNAL PROGRAMME REVIEW(IPR)2022/23-MARUKU BUKOBA
NAME OF THE PROJECT : BEYOND COTTON (Food and Nutrition)
PRINCIPAL INVESTIGATOR(PI): Dr. Paul Saidia
COLLABORATORS: Dr. Caresma Chuwa, Margareth Natai, Gungu Mibavu, Dr Vannile Pessoa
Cardoso, Dr Thayrana Dias, Dr Alfredina, Koki Yoshioka, Wilbroad Karugaba, Castory Kibiki, Evance
Minja, Anna Bayyo, DNO’s DCO’s, DAICO’s in Misungwi, Kwimba and Magu districts
SOURCE OF FUND: WFP
BUDGET: 20,0000/USD
PARTINERS: MoA,TCB, ABC, UCG

2. INTRODUCTION
 Food and nutrition is very important for human development for maintainance of good health and well being.
 Eating healthy foods (balanced) with varieties of nutrients such as proteins, fats, carbohydrates, vitamins, and
minerals will boost our immune system and prevent us from chronic diseases including cancer, osteoporosis,
overweight and obesity, cardiovascular disease, strokes, Alzheimer's, etc (Chuwa et al., 2021)
 A recent study shows that dietary diversity is an alternative measure of nutritional adequacy and food security in
the household (Saidia et al., 2023;Leonard et al., 2020).
 Nutritional security refers to the adequate consumption of different food groups to maintain a balanced diet and
meet daily nutrient needs (Habte and Krawinkel, 2016).
 FAO, 2001 states that food security exists when all people at all times are able to access sufficient, safe, and
nutritious food to meet their dietary needs and food preferences, thus ensuring an active and healthy life.

3. Assessment of dietary diversity among smallholder
farmers in contribution to household food, nutrition
and income security at Misungwi, Kwimba and Magu districts
390 farmers were interviwed in focus group discussion
Results
1. Food and livestock availability
100%) food crop in most of the households, white maize (local varieties), rice, cassava, sweet potatoes (local
varieties), green gram, ground nuts, chickpeas, yellow beans, bambara nuts, sorghum, millets, cowpea, and sesame.
Fruits such as oranges, mangoes, watermelon, cucumber, jamun, tamarind, Virtex mombasae, and passion fruit
Vegetables like tomatoes, onions, cabbage, chinese cabbage, biter tomatoes, okra, bell pepper, brinjal, and
pumpkin
Similarly, some households keep livestock such as indigenous cattle, goats, sheep, poultry, pigs, rabbits, fish, and
sardines.

4. 2. Food preparation:
 100 % prepared food using firewood as a source of energy in three stone cookers for
breakfast, dinner, and lunch.
Assessment of dietary diversity among smallholder
farmers in contribution to household food, nutrition
and income security.......
3. Food processing and preservation
 100 % using indigenous techniques in food processing and presevation such as dry, wet
and sundriying
4. Wash practice
100% reported washing hands in one bowl, starting with elders or parents and children
coming last.

5. Assessment of dietary diversity among smallholder
farmers in contribution to household food, nutrition
and income security...................
5. Food consumption
Breakfast:97% consumed thin porridge with or without sugar as breakfast or 3% mentioned plain
rice with black tea or boiled cassava roots with black tea or boiled sweet potato slices
(matobolwa or michembe) with drinking water or black tea or stiff porridge made from a blend of
cassava and maize, sorghum, or millet flour, with sardines or vegetables.
Lunch:92% prepared boiled matobolwa or michembe saved with drinking water commercial juice,
and the rest of the groups prepared a blend of rice and green gram (mseto) or a blend of deshelled
maize and pulses (kande) with no animal source. Fruits and vegetables were consumed before or
along with lunch.

6.  Dinner:94% prepare rice or stiff porridge with either sardines, pulses, or vegetables, while 6
% prepare stiff porridge with pulses/sardine/vegetables. Animal protein source is normally
taken in occasional manner.
6. Diversified diet:97% had little knowledge of how to prepare a balanced meal by using a
combination of all five food groups during preparation of breakfast, lunch, and dinner. 3 % had
no idea about a diversified diet with five food groups.
7. Source of income:90% sell cotton, which is a cash crop, as a source of income, and the rest
10% sell fruits, vegetables, livestock, and its products to generate household income.
Assessment of dietary diversity among smallholder
farmers in contribution to household food, nutrition
and income security.......

7. Focus group discussion
25/10/2023 7

8. Establishment of biofortified crops fields
at Misungwi, Kimba and Magu Districts
 A total of 27 (9 @ crop) established in 9 AMCOS
 Chandulu, Ihehenaja and Mwamagoli (Magu), Nguge, Igongwa and Mbarika
(Misungwi) Mwagingh’i, Kadashi and Maligisu (Kwimba)
 70,000 cuttings OFSP
 27 Kg Jesca beans
 27 Kg yellow maize
 Poor performane yield due to long drougt for maze and beans
8

9. OFSP field
9

10. Yellow maize field
10

11. Jesca beans field
11

12. Harvesting OFSP
12

13. Lunch
13

14. Lunch
14

15. Monitoring and evaluation
15

16. Monitoring and evaluation
16

17. Food proessing and presevation
144 small holder farmers trained from Misungwi, Kwimba and Magu district
 150 food proessing and preservation vitini (50 yellow maize, 50 Jesca beans and 50 OFSP
) were produced and distributed to smallholder farmers
 Biofortified crops : Yellow maize, Jesca beans and OFSP
 RTC and RTS recipes were formulated and standardized
 Products: RTC porridge mix, scones mix, biscuit mix, ugali mix, muffin mix
 RTS biscuit mix, scones mix, muffin mix, ugali mix and porridge mix 17

18. Value addition of biofortified crops
RTC PRODUCTS

19. Food proessing and presevation
19

20. RTS PRODUCTS

21. Nutrition Assessment of BMI: adult/MUAC: children 6-59 months at
Misungwi
21

22. Nutrition Assessment of MUAC children 6-59 months
at Misungwi
25/10/2023 22

23. Nutrition Assessment of BMI adult:MUAC children 6-59 months at Misungwi
4
16
1
10
6
4 4 3
8
26
1
10
3
0
5
10
15
20
25
30
male female
children
male
adolescent
female
adolescent
adult men adult
women
elder
people
children
Adequate/normal At risk of underweight Underweight malnourished overweight obesity Total

24. Nutrition Assessment BMI: adult/MUAC: children 6-59 months at Kwimba
14
3
15
2
3
2
5
4
2 2
7
3
22
9
24
3
4
0
5
10
15
20
25
30
male female
children
male
adolescent
female
adolescent
adult men adult women elder women children male children
BMI/MUAC
Adequate/normal At risk of underweight Underweight malnourished overweight obesity Total

25. Nutrition Assessment of BMI: adult/MUAC: children 6-59 months at Magu
2
11
5
2
1
2
1
4
1
2
1
2
4
14
9
6
1
0
2
4
6
8
10
12
14
16
male female
children
male
adolescent
female
adolescent
adult men adult
women
elder people children male
children
BMI/MUAC
Adequate/normal At risk of underweight Underweight malnourished overweight obesity Total

26. ACKNOWLEDGMENT OF DONORS / PROJECT FUNDERS
25/10/2023 26

27. THANKS FOR LISTENING