With her other business providing access to improved seeds, sales like these have topped her revenues at over 50 million fCFA last year.Īnd access to these ingredients mean mothers can experiment with new nutritious recipes their children will want to eat, like those featured in the Yaajeende Recipe book. Others, like Hapsatou Kah, who leads the Debbo Galle group in her town is also a Community Based Solution Provider (CBSP), who makes extra enriched flour along with other nutritious snacks like dried fruit chips for sale. New webinar: Innovating to build climate resilience and local capacity Learn more about enabling policy environments for cooperative development in a new webinarĪ child eats nutrient-dense porridge at a community meal, one of the Yaajeende interventions that have helped cut childhood stunting by a third.In villages like Sylla Diongo, the community collects extra sorghum, millet and maize to make enriched flour for all the children and their mothers to have access through the health center when the Plumpy’Nut (a peanut-based nutrition supplement used to bring children up to weight) runs out, which is common in the rural village.
Every week, many Debbo Galle groups host a community meal featuring recipes with nutritious ingredients and preparing enriched flour and porridge for kids throughout the village. Decreasing stunting and malnutrition in Senegal is about more than access to nutritious options families must also want to eat these foods. For children in the Yaajeende project zones, stunting has decreased by over one quarter.įollowing the various stages of growth, recipes for porridges, enriched flour and other local foods are coupled with hygiene and food preparation standards. Yaajeende has been important in showing how nutrition programming can be effective. Broken down into recipes for each stage from infancy through age 5 (the most vulnerable years of a child’s life for nutrition and health issues) as well as meals for the whole family, this recipe book brings all the nutrition, sanitation, food preparation questions together-with some delicious results!įour panelists from USAID, Senegalese research institutes, government ministries and nutrition experts launched the cookbook live on a local variety show “ Li Ci Penc Mi.” During an hour long panel on the impact of nutrition in Senegal and how the Yaajeende project-one of the flagship programs under the Feed the Future initiative-has truly impacted the nutrition of a young generation of Senegalese children, example local ingredients from the cookbook were showcased. Through the Debbo Galle curriculum, mothers learned about the importance of exclusive breastfeeding and when to introduce and supplement with other foods. The recipes are a compilation of favorites from mother groups (known as Debbo Galle or “good mother” groups) living in the project’s four implementation regions. The new cookbook, which features nutritious recipes based on local foods, was developed through the USAID-funded Yaajeende project, which NCBA CLUSA is implementing in Senegal.
and Senegalese governments who partnered to launch a new cookbook for mothers.
Li ci penc mi tv#
ABCs of Farmer and Independent Small Business Co-op Impact.The Cooperative Economics Council (CEC).Strengthening Cooperatives And Producer Organizations.
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