FSND Strategy development process

1. Ethiopian Institute of Agricultural Research
Food Science and Nutrition Research Directorate
MERSC Workshop
Mulate Zerihun
EIAR- HQ
March 30-31, 2021
Adama, Ethiopia

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Presentation Outline
1. FSND Strategy development process
2. Background
4. Objectives
3. Vision, Mission and Goal
5. Research Programs and thematic areas
6. Capacities

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FSND Strategy development process
New strategic
Focus
Develop strategy
scenarios
Vision
Key strategies
Supporting
strategies
Analyze the restructuring
 Current Global/ Environment
 Driving Forces
 Value Chain
 Future focuses
Existing strategic
plan ? Strategy options
 Scenarios/Alternative
 Profit improvement
 Growth
 Alliance
 Impact
 Sustainability
 Food Security
 Nutrition Security
 GDP Strategic
objectives
Strategic
action
plans
Draft
strategy
Editing/evalua
tion process
Participants
MOA
AAU
EPHI
EIAR
IFPRI
Private sector

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 An estimated 26% of the world’s population experienced hunger or did not have regular access
to nutrient-rich and sufficient food in 2019 ( FAO, IFAD, UNICEF, WFP and WHO, 2020)
Background
 Food insecurity is among the most formidable challenges that the third world countries are facing.

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Background…
 Ethiopia has been facing significant problem of nutrition insecurity
 Under nutrition
o Stunting, wasting and micronutrient deficiencies (anemia)
 Over nutrition
o Overweight, obesity & related non communicable diseases (diabetes, high blood
pressure)
Source
EDHS,
2019

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41.3
43
30.5
25.4
17.6
48.7
30.5
34.7
13.9
35.6 36.3
Amhara Afara B/G D. Dawa Gambela Tigrai Et Somali Harari A. Ababa Oromia SNNP
Stunting
%
EDHS, 2019
Regional distribution of Stunting in Ethiopia
Background…

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 Despite remarkable progress in the last decade, the burden of malnutrition in
Ethiopia is still high.
 In Ethiopia, the estimated national annual cost of undernutrition US$55.5million
which is 16.5 percent of Ethiopia’s GDP(Global Panel, 2016).
 Reducing child undernutrition rates to half the current levels by 2025 could reduce
losses by ETB 70.9 billion.
 Therefore, the growing concern for nutritional and food security and great emphasis
on consumer needs as well as stiff competition in food marketing has opened a host
of challenges and opportunities
Background…

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Cause of malnutrition
Background…

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Low dietary diversity
o Inadequate production/productivity
o Diversification to provide more nutrients dense foods has been very
limited
o Limited availability of diversified foods
o High price for nutrient dense food
o Postharvest loss (>30%)
o Poor handling system
o Inadequate food processing technologies
o Poor food safety and quality:
o Adulteration, Misbranding, mycotoxin and residue
Background…

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Postharvest losses
Background…
Ensure Access to
Post Harvest
Management
Infrastructure
Improve storage
and Packaging
facilities
Improve
infrastructu
re for
animal
based food
products
Increase private
sector
investment on
agro-food
processing.
Improve Agri
food
transportation
Facilities
Improve
market
infrastructur
e and
marketing
system

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Food safety issues
Background…
 Issues of aflatoxin in the grains, microbes
and other such toxins in the food grains
make the food unsafe for human and
sometimes even for animal consumption.
 Many food safety issue problems occur in
the country frequently starting from
adulteration of staple foods to mycotoxins
contamination of export goods.
 Many rejections and recalls have been done
from abroad on our food export commodity.
Most of the crops have a safety issue during
post-harvest handling and storage.
Waste discharge @Adama
City-Heavy metals
Aflatoxin in ground nut and
red pepper@ Harar & SNNP

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Intervention: Agriculture and food systems nutrition – sensitive

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 National Nutrition Program I & II
 Nutrition Sensitive Agriculture Strategy
 National Food Security Strategy
 National Food Fortification Strategy
 Nation School Health and Nutrition Strategy
 Sekota Declaration - end child under-
nutrition by 2030 in Ethiopia
 National Food and Nutrition Policy –endorsed
 National food and nutrition strategy in
progress
 Transformation of Ethiopian food system
Ethiopian government has developed strategies
Policy landscapes
Background…
• Sustainable agricultural practices
• Double agricultural production
• Sustainable food systems
• Resilient agricultural practices

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o To succeed these strategies and policy, a lion’s share contribution is expected from the agriculture
sector, particularly from the agricultural research system.
o Accordingly, contribution from the Ethiopian Institute of Agricultural Researches (EIAR) will be
huge as it has a national mandate to coordinate research related to nutrition sensitive agriculture
and food.
o The EIAR established the Food and Nutrition Research Directorate (FSNRD) in 2018 with the
objective of mainstreaming food science and nutrition research into the current food and nutrition
policy of the country and to improve the competence of agri-food system actors.
o The directorate has developed a research strategy emphasizing on improvement of food
processing technologies, food enrichment, value addition, reduction of postharvest loss, and
enhancement of food quality and safety. This is aimed to enable the directorate to focus on key
strategic issues, deliver expected outputs linked with these issues and upgrade both physical and
human capacities to enable the delivery process
Background…

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Vision, Mission and Goal
Vision
• One of the leading food and nutrition research entity in East Africa providing
competent technologies, innovations, knowledge and skill that contribute to food and
nutrition security
Mission
• To generate, develop, adopt and promote quality and demand driven research outputs
that can contribute for postharvest loss reduction, improvement of food processing
technologies, food enrichment, value addition, food quality and safety.
Goal
• To improve food diversification, processing technologies, food enrichment, quality
and safety for reduction of malnutrition and enhanced livelihood

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Objectives
Objectives
To develop novel and
nutritious food
products and
technologies
To improve
traditional food
processing practices
To generate information
on quality and
nutritional profile of
food materials
To develop/adopt safe and
wholesome food handling and
utilization practices
To develop
preservation and
packaging
technologies
To transfer
technologies and
knowledge

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Background…
Food
Processing
Technology
Food Quality
and Nutrition
Food
Safety
Food Science and Nutrition Research Directorate
• Alternative and innovative food product
• Traditional food products improvement
• Enhancing the use of underutilized plants and animals
• Beneficiary microbes application in foods and beverages
• Enzyme technology for food product
• Study on microbial formulation technologies
• Processing of byproducts for food and ingredients
1. Product development
2. Useful Microbes and enzymes
3. By product utilization
• Profiling of physico-chemical and functional characteristics
of food products
• Nutritionally enhanced food product for specific target
groups
• Bio-fortified crops nutrient retention
• Health benefiting foods
• Validation and application of non-destructive technique
1.Food characterization
2. Fortification and functional foods
3. Innovative analytical methods
• Improved food handling and storage
• Packaging technologies Food pathogens and
spoilage
• Heavy metal, residues and mycotoxins
• Food adulterants
• Food preservation technologies
1.Postharvest technologies for
quality and safety improvement
2.Chemical and microbial
contaminants
3.Shelf-life improvement
Thematic areas and
Strategic Issues

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Capacities
 Food science and nutrition
 Food engineering /food technology
 Microbiology
 Chemistry
 Post harvest technology
 Human nutrition
Human Resources (Researchers)

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Laboratory capacity
Research center maps???
 Implementing center (7)
 Head quarter
 Holeta
 Melkassa
 Debre Zeit
 Kulumsa
 Sebeta
 Wondo Genet

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Food Science and Nutrition Laboratory-HQ
Extraction and Proximate GC and HPLC
NIRS and Dough Processing ICP-MS and MP-AES Textural analysis &
Color

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Food Science and Nutrition Laboratory-W/G
GC_MS UV

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Food Science and Nutrition Laboratory-Kulumsa

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Food Science and Nutrition Laboratory-Kulumsa
Single Kernel Characterization System:
hardness/softness, moisture, diameter;
weight for wheat grains
Chopin CD2 laboratory mill Conditioner/mixer
Falling number(alpha amylase analysis)
Conditioner/mixer
Grain analyzer(NIRS

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Glutomatic system
Falling number 1000FN
(alpha amylase analysis)
Visco -amylograph
Texture analysis
Food Science and Nutrition Laboratory-Kulumsa………….

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Food Science and Nutrition Laboratory-MARC

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Acknowledgement

27. Thank You!