Skip to main content

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

 Â