Interventions to improve food safety and nutrition may be some of the best investments for improved health of populations. Ideally, these investments should target multiple disciplines to link health and education to agricultural systems.
Fermentation of dairy products is one such intervention that helps to extend their shelf life and improve microbial safety and nutritive quality. Sylvain Traoré, a postdoctoral scientist at Centre Suisse de Recherches Scientifiques in Côte d’Ivoire, has been continuing with research he started through the Safe Food, Fair Food project on the use of participatory methods to improve the safety of dairy products in informal markets.
Traoré recently carried out a cross-sectional study in Korhogo, northern Côte d’Ivoire to assess local dairy fermentation technologies and map the local dairy supply chain to identify areas where interventions can be…
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