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Cham : Springer International Publishing AG, 2022

1 online resource (583 pages)

ISBN 9783030920227 (electronic bk.)

ISBN 9783030920210

Print version: Thiele, Graham Root, Tuber and Banana Food System Innovations Cham : Springer International Publishing AG,c2022 ISBN 9783030920210

Chapter 3: Scaling Readiness: Learnings from Applying a Novel Approach to Support Scaling of Food System Innovations -- 3.1 Scaling of Innovation and Scaling Readiness.

Chapter 2: Innovation Models to Deliver Value at Scale: The RTB Program -- 2.1 Introduction -- 2.2 Context -- 2.3 CGIAR Collaborative Programs -- 2.4 Design and Evolution of CRPs -- 2.5 RTB Program -- 2.5.1 Collective Action in Management, Leadership, and Associative Governance -- 2.5.2 Stakeholder Consultation and Participatory Design -- 2.5.3 Priority Setting to Guide Investments and Build the Portfolio -- 2.5.4 RTB 2.0: Portfolio Organized by Aggregated Innovations with Linked Impact Pathways -- 2.5.5 Programmatic Embedding of Strategic and Integrated Gender Research -- 2.5.6 Internal Funding Mechanisms and Incentives -- 2.5.7 Dynamic Interactive Communication Capability to Build a Shared Vision and Engage Stakeholders -- 2.5.8 Purposive National Partner Engagement -- 2.6 Program Outcomes -- 2.7 Lessons Learned from RTB -- 2.8 Conclusion -- References ---

Chapter 3: Scaling Readiness: Learnings from Applying a Novel Approach to Support Scaling of Food System Innovations -- 3.1 Scaling of Innovation and Scaling Readiness.

Intro -- Foreword -- Acknowledgments -- Contents -- Contributors -- List of Figures -- List of Tables -- Part I: Overview, Institutional Change and Scaling -- Chapter 1: Overview -- 1.1 Introduction -- 1.2 Importance of RT& -- B Crops -- 1.3 Challenges and Opportunities for RT& -- B Crops -- 1.3.1 Processing, Marketing, and Distribution -- 1.3.2 Enhancing Productivity -- 1.3.3 Improving Livelihoods -- 1.4 A Primer on Innovation and the Jobs to Be Done -- 1.5 Layout of the Book and Key Lessons to Enable Effective Innovation in RT& -- B Seed Systems -- 1.5.1 Institutional Change and Scaling -- 1.5.2 Processing, Marketing, and Distribution -- 1.5.3 Enhancing Productivity -- 1.5.4 Improving Livelihoods -- 1.6 What Next for RT& -- B Crops and the Smallholder Farmers Relying on Them -- References ---

3.3.2.2 Scaling Readiness Step 2 in the Cassava Flash Dryer Case Study -- 3.3.3 Scaling Readiness Step 3: Strategize -- 3.3.3.1 Scaling Readiness Step 3 Principles and Concepts -- Bottlenecks for Scaling Can Be Identified by Assessing Innovation Readiness and Innovation Use -- Bottleneck Innovations Can Be Overcome Through Different Strategic Options -- 3.3.3.2 Scaling Readiness Step 3 in the Cassava Flash Dryer Case Study -- 3.3.4 Scaling Readiness Step 4: Agree -- 3.3.4.1 Scaling Readiness Step 4 Principles and Concepts -- Implementing Scaling Strategies Requires Multi-stakeholder Agreement and Coalition Building -- 3.3.4.2 Scaling Readiness Step 4 in the Flash Dryer Case Study -- 3.3.5 Scaling Readiness Step 5: Navigate -- 3.3.5.1 Scaling Readiness Step 5 Principles and Concepts -- Scaling Projects Need Capacity to Adjust to Emergent Dynamics ---

4.4.2 Numerical Modeling of Flash Drying Provided Design Guidelines for Energy Efficiency -- 4.4.3 Prototype Flash Dryer Confirmed That High Energy Efficiency at Small Scale Is Achievable -- 4.5 From Prototype to Technology Transfer: Optimization of Feeding Rate for Energy Efficiency of a Small-Scale Flash Dryer in Ghana -- 4.5.1 Introduction -- 4.5.2 Materials and Methods -- 4.5.3 Calculations -- 4.5.4 Results and Discussion Regarding the Small-Scale Flash Dryer in Ghana -- 4.5.5 Conclusions: The Small-Scale Flash Dryer in Ghana -- 4.6 Applying Scaling Readiness to Scale Out Flash-Drying Innovations to DR Congo and Nigeria: Successes and Lessons Learned -- 4.6.1 Scaling Readiness Framework -- 4.6.2 Identification of the Innovation Package and Determination of the Innovation Readiness and Innovation Use of Each Innovation Component ---

5.6 Consumer Acceptance of OFSP Puree Composite Bread -- 5.7 Food Safety in OFSP Puree Processing in Africa -- 5.8 Agribusiness Development and Entrepreneurship Opportunities for OFSP Puree in Africa -- 5.8.1 Business Models for OFSP Puree Processing -- 5.9 Scaling Readiness and Strategy for OFSP Puree in Africa -- 5.9.1 Strategic Partners for Scaling -- 5.9.2 Core and Complementary Innovations for Scaling -- 5.10 Lessons Learned: Moving from Pilot to Large-Scale Commercialization of OFSP Puree in Africa -- 5.11 Conclusion -- References -- Chapter 6: Turning Waste to Wealth: Harnessing the Potential of Cassava Peels for Nutritious Animal Feed -- 6.1 Introduction -- 6.1.1 Cassava as an Essential Crop in Nigeria -- 6.1.2 The Growing Demand for Animal Feed and Potential Role of Cassava Peels ---

7.1 Introduction -- 7.2 Embrapa’s Technical Cooperation with Africa: Focus on Cassava -- 7.2.1 Technical Training for Young Africans -- 7.2.2 Increasing Performance of the Cassava Industry in West and Central Africa (IPCI Project) -- 7.3 Major Innovations for Cassava Root Processing -- 7.3.1 Sweet Cassava Processing -- 7.3.1.1 Cassava Minimally Processed -- 7.3.1.2 Frozen Cassava -- 7.3.1.3 Precooked and Frozen Cassava -- 7.3.1.4 Cassava Chips -- 7.3.1.5 Cassava Dough for Snacks -- 7.3.2 Bitter Cassava Processing -- 7.3.2.1 Flour Processing -- 7.3.2.2 Small-Scale Starch Extraction ("Polvilho Doce" or "fecula") -- 7.3.2.3 "Beijus" (Cassava Flakes) and "Tapiocas" (Stuffed Beiju) -- 7.3.2.4 Avoador (Starch Biscuit) -- 7.3.2.5 Pao de Queijo (Cheese Bread) -- 7.4 Closing Remarks -- References -- Chapter 8: Improving Safety of Cassava Products ---

3.2 Scaling Readiness in the CGIAR Research Program on Roots, Tubers and Bananas Scaling Fund -- 3.2.1 Identifying and Selecting Scaling-Ready RTB Innovations -- 3.2.2 RTB Scaling Strategy Design, Implementation, and Monitoring -- 3.2.3 Introduction to the Scaling Fund Cassava Flash Dryer Case Study -- 3.3 Principles, Concepts, and Case Study Application of Scaling Readiness -- 3.3.1 Scaling Readiness Step 1: Characterize -- 3.3.1.1 Scaling Readiness Step 1: Principles and Concepts -- Scaling Innovation Requires Context-Specific Approaches -- Innovations Never Scale in Isolation -- 3.3.1.2 Scaling Readiness Step 1 in the Cassava Flash Dryer Case Study -- 3.3.2 Scaling Readiness Step 2: Diagnose -- 3.3.2.1 Scaling Readiness Step 2 Principles and Concepts -- The Scaling Readiness of an Innovation Is a Function of Innovation Readiness and Innovation Use ---

4.7 Performance Diagnosis of Small-Scale Processes to Support Scaling Out of Innovations for Cassava-Based Products -- 4.7.1 Design of the Diagnosis Study: Specific Objective, Study Area, and State of Knowledge -- 4.7.2 Diagnosis -- 4.7.3 Exploitation of Results -- 4.7.4 Conclusions -- 4.8 Conclusions and Perspectives: Ongoing Research and Strategic Areas for Future Research on Cassava Processing -- References -- Chapter 5: Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa -- 5.1 Introduction -- 5.2 The Evolution of Sweetpotato Puree Processing -- 5.3 Development and Commercialization of Aseptic Shelf-Stable OFSP Puree by Continuous Flow Microwave Processing -- 5.4 The Development of OFSP Puree Inclusive Value Chain in Africa -- 5.5 Scaling and Commercialization of OFSP Puree Processing in Malawi and Kenya ---

8.3 Chemical Safety of Cassava Food Products - The Story About Cyanogens.

3.3.2.2 Scaling Readiness Step 2 in the Cassava Flash Dryer Case Study -- 3.3.3 Scaling Readiness Step 3: Strategize -- 3.3.3.1 Scaling Readiness Step 3 Principles and Concepts -- Bottlenecks for Scaling Can Be Identified by Assessing Innovation Readiness and Innovation Use -- Bottleneck Innovations Can Be Overcome Through Different Strategic Options -- 3.3.3.2 Scaling Readiness Step 3 in the Cassava Flash Dryer Case Study -- 3.3.4 Scaling Readiness Step 4: Agree -- 3.3.4.1 Scaling Readiness Step 4 Principles and Concepts -- Implementing Scaling Strategies Requires Multi-stakeholder Agreement and Coalition Building -- 3.3.4.2 Scaling Readiness Step 4 in the Flash Dryer Case Study -- 3.3.5 Scaling Readiness Step 5: Navigate -- 3.3.5.1 Scaling Readiness Step 5 Principles and Concepts -- Scaling Projects Need Capacity to Adjust to Emergent Dynamics ---

3.3.5.2 Scaling Readiness Step 5 in the Cassava Flash Dryer Case Study -- Short-Term Learning and Feedback Loops -- Long-Term Learning and Feedback Loops.

4.4.2 Numerical Modeling of Flash Drying Provided Design Guidelines for Energy Efficiency -- 4.4.3 Prototype Flash Dryer Confirmed That High Energy Efficiency at Small Scale Is Achievable -- 4.5 From Prototype to Technology Transfer: Optimization of Feeding Rate for Energy Efficiency of a Small-Scale Flash Dryer in Ghana -- 4.5.1 Introduction -- 4.5.2 Materials and Methods -- 4.5.3 Calculations -- 4.5.4 Results and Discussion Regarding the Small-Scale Flash Dryer in Ghana -- 4.5.5 Conclusions: The Small-Scale Flash Dryer in Ghana -- 4.6 Applying Scaling Readiness to Scale Out Flash-Drying Innovations to DR Congo and Nigeria: Successes and Lessons Learned -- 4.6.1 Scaling Readiness Framework -- 4.6.2 Identification of the Innovation Package and Determination of the Innovation Readiness and Innovation Use of Each Innovation Component ---

4.6.3 Scaling Strategy and Key Partnerships to Scale Out Flash-Drying Innovations to DR Congo and Nigeria -- 4.6.4 Results and Outcomes of Scaling Out Flash-Drying Innovations to DR Congo and Nigeria.

5.6 Consumer Acceptance of OFSP Puree Composite Bread -- 5.7 Food Safety in OFSP Puree Processing in Africa -- 5.8 Agribusiness Development and Entrepreneurship Opportunities for OFSP Puree in Africa -- 5.8.1 Business Models for OFSP Puree Processing -- 5.9 Scaling Readiness and Strategy for OFSP Puree in Africa -- 5.9.1 Strategic Partners for Scaling -- 5.9.2 Core and Complementary Innovations for Scaling -- 5.10 Lessons Learned: Moving from Pilot to Large-Scale Commercialization of OFSP Puree in Africa -- 5.11 Conclusion -- References -- Chapter 6: Turning Waste to Wealth: Harnessing the Potential of Cassava Peels for Nutritious Animal Feed -- 6.1 Introduction -- 6.1.1 Cassava as an Essential Crop in Nigeria -- 6.1.2 The Growing Demand for Animal Feed and Potential Role of Cassava Peels ---

6.1.3 The Extent of the ’Peel Problem’, Its Underlying Causes and Recent Developments -- 6.2 What Is the Innovation Package? -- 6.2.1 History of CGIAR Research to Develop the Use of Peels as Feed.

7.1 Introduction -- 7.2 Embrapa’s Technical Cooperation with Africa: Focus on Cassava -- 7.2.1 Technical Training for Young Africans -- 7.2.2 Increasing Performance of the Cassava Industry in West and Central Africa (IPCI Project) -- 7.3 Major Innovations for Cassava Root Processing -- 7.3.1 Sweet Cassava Processing -- 7.3.1.1 Cassava Minimally Processed -- 7.3.1.2 Frozen Cassava -- 7.3.1.3 Precooked and Frozen Cassava -- 7.3.1.4 Cassava Chips -- 7.3.1.5 Cassava Dough for Snacks -- 7.3.2 Bitter Cassava Processing -- 7.3.2.1 Flour Processing -- 7.3.2.2 Small-Scale Starch Extraction ("Polvilho Doce" or "fecula") -- 7.3.2.3 "Beijus" (Cassava Flakes) and "Tapiocas" (Stuffed Beiju) -- 7.3.2.4 Avoador (Starch Biscuit) -- 7.3.2.5 Pao de Queijo (Cheese Bread) -- 7.4 Closing Remarks -- References -- Chapter 8: Improving Safety of Cassava Products ---

8.1 Improving Safety of Cassava Products in Regional Cassava Production and Processing -- 8.2 Introduction -- 8.2.1 Traditional Indigenous Knowledge in Cassava.

3.2 Scaling Readiness in the CGIAR Research Program on Roots, Tubers and Bananas Scaling Fund -- 3.2.1 Identifying and Selecting Scaling-Ready RTB Innovations -- 3.2.2 RTB Scaling Strategy Design, Implementation, and Monitoring -- 3.2.3 Introduction to the Scaling Fund Cassava Flash Dryer Case Study -- 3.3 Principles, Concepts, and Case Study Application of Scaling Readiness -- 3.3.1 Scaling Readiness Step 1: Characterize -- 3.3.1.1 Scaling Readiness Step 1: Principles and Concepts -- Scaling Innovation Requires Context-Specific Approaches -- Innovations Never Scale in Isolation -- 3.3.1.2 Scaling Readiness Step 1 in the Cassava Flash Dryer Case Study -- 3.3.2 Scaling Readiness Step 2: Diagnose -- 3.3.2.1 Scaling Readiness Step 2 Principles and Concepts -- The Scaling Readiness of an Innovation Is a Function of Innovation Readiness and Innovation Use ---

3.4 Reflection on the Use of Scaling Readiness in the RTB Scaling Fund -- 3.4.1 Reflections on the Use of Scaling Readiness by the Flash Dryer Case Study Team -- 3.4.2 Reflections on the Use of Scaling Readiness in the RTB Scaling Fund -- 3.5 An Outlook on the Broader Use of Scaling Readiness -- References -- Part II: Processing, Marketing and Distribution -- Chapter 4: Cost-Effective Cassava Processing: Case Study of Small-Scale Flash-Dryer Reengineering -- 4.1 Introduction -- 4.2 Optimization of Energy Efficiency for Drying of Starch and Flours -- 4.3 What Is an Efficient Dryer? Definition and Expression of Drying Efficiency and Affecting Factors -- 4.4 Key Design Components for Efficient Small-Scale Flash Drying -- 4.4.1 Surveys on Flash-Dryer Designs and Energy Efficiency ---

4.7 Performance Diagnosis of Small-Scale Processes to Support Scaling Out of Innovations for Cassava-Based Products -- 4.7.1 Design of the Diagnosis Study: Specific Objective, Study Area, and State of Knowledge -- 4.7.2 Diagnosis -- 4.7.3 Exploitation of Results -- 4.7.4 Conclusions -- 4.8 Conclusions and Perspectives: Ongoing Research and Strategic Areas for Future Research on Cassava Processing -- References -- Chapter 5: Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa -- 5.1 Introduction -- 5.2 The Evolution of Sweetpotato Puree Processing -- 5.3 Development and Commercialization of Aseptic Shelf-Stable OFSP Puree by Continuous Flow Microwave Processing -- 5.4 The Development of OFSP Puree Inclusive Value Chain in Africa -- 5.5 Scaling and Commercialization of OFSP Puree Processing in Malawi and Kenya ---

6.2.2 Proof of Concept and Feeding Trials Under the Auspices of RTB -- 6.2.3 Supporting Private Sector Partners to Take Up the Innovation -- 6.2.4 Registration of Products as First Step Towards Developing Product Standards -- 6.3 Value and Impacts of Innovation -- 6.3.1 Societal Value of Innovation (Potential Economic and Environmental Value) -- 6.3.2 Who Does This Innovation Package Impact? -- 6.4 The Approach to Scaling the HQCP Innovation -- 6.4.1 The Influences of the Scaling Readiness Approach -- 6.4.2 Role of Scaling Workshops in Strengthening Partnerships -- 6.5 Development Outcomes from Making and Using HQCP -- 6.5.1 Development Outcome 1 -- 6.5.2 Development Outcome 2 -- 6.5.3 Development Outcome 3 -- 6.6 Lessons Learned for Scaling -- 6.7 Conclusions -- References -- Chapter 7: Transferring Cassava Processing Technology from Brazil to Africa ---

8.3 Chemical Safety of Cassava Food Products - The Story About Cyanogens.

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(OCoLC)1311276098