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Lessons from Fortification Efforts in the Southwestern Highlands of Tanzania

September 21 @ 8:00 am - 9:30 am

Maize and rice are staple foods in Tanzania’s Southern Highlands, and are produced primarily by small-scale farmers. Many people in the region rely on maize flour, or sembe, in particular for daily consumption. However, it is often stripped of its vitamin, fat, and mineral content during processing, and this contributes to poor nutrition.
To improve maize flour’s the nutritional value, the Feed the Future Tanzania Cereals Market Systems Development II Activity (NAFAKA), implemented by ACDI/VOCA, teamed up with local small- and medium-scale millers in Iringa, Njombe, Mbeya, and Songwe to help them process and sell fortified maize flour, thereby improving the availability of this nutrient-rich food. ACDI/VOCA supported millers to procure fortification technology through Sanku (Project Healthy Children), process and fortify maize according to local food safety standards, and market fortified maize flour to urban and rural consumers, as well as last-mile food marketplaces and schools.
Join us for this upcoming webinar to learn more about NAFAKA’s fortification work in the Southern Highlands of Tanzania, and to hear speakers share learnings from implementing small- and medium-scale fortification and reaching last-mile consumers with fortified maize flour. Presenters will discuss potential opportunities for future investment and implementation by other organizations, government, and development partners, and will share resources that can support the successful implementation of small and medium-scale fortification efforts in Tanzania.
Sarah McClung, Technical Advisor, USAID Advancing Nutrition Tanzania Activity
Paul Sangwe, Director of Coordination of Government Business, Tanzania Prime Minister’s Office
Silas Ng’habi, Chief of Party, NAFAKA
Felix Brooks-Church, Co-founded CEO, Sanku
Alysa Grude, Associate Director of Nutrition and Food Systems, ACDI/VOCA
Photo Credit: NAFAKA




USAID Advancing Nutrition
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