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Table 3 Examples of different approaches for three countries that collectively lead to increased availability of probiotic food, including for the very poorest in society; the key engagement of partners is vital

From: Harnessing microbiome and probiotic research in sub-Saharan Africa: recommendations from an African workshop

Where Who What How For
Kenya • Teachnical University of Kenya, Jomo Kenyatta University of Agriculture and Technology • Food Science and Technology, and new product development • Local yoghurt kitchens • People with HIV/AIDS
• Ministry of Agriculture, and Ministry of Gender and Social Services • Bottom of pyramid business development • Train-the-trainer workshops • People exposed to aflatoxins and other population
  • Local production of Fiti yogurt • Lactobacillus rhamnosus GR-1 anti-infective and immunomodulatory effects • General population
  • Distribution networks for sachets • Weissella spp. NN-20 detoxication effects  
Tanzania • Western Heads East internship program • Local production of Fiti yogurt • Local yoghurt kitchens • People with HIV/AIDS
• African Probiotic Yogurt Network • Supplemented with Moringa and potentially other micronutrient-rich foods • Train-the-trainer workshops • General population
• National Institute for Medical Research support • Distribution networks for sachets • Addition of Moringa  
Uganda • Yoba for Life Foundation • Local production of probiotic Yoba • Local production plants • General population
• Uganda Industrial Research Institute • Food Science and Technology product development • Using existing infrastructures  
• Makarere University • Bottom of pyramid social business development • Train-the-trainer workshops  
• Heifer International • Incubator programs • Lactobacillus rhamnosus Yoba for gut health  
  • Local dairy producers • Distribution networks for sachets   
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Microbiome

ISSN: 2049-2618

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