Purdue has led the way in smallholder farmer grain storage in the past 7 years with the Purdue Improved Crop Storage (PICS) project, training over 3 million farmers on the use of PICS bags in more than 47,000 villages.
Burkina-Cowpea pulled Dunkey copy
people using pics bag

congo farmers

Farmers in Rutshuru opening PICS bags after storing grains for 3 months under the Catholic Relief Services (CRS)/Purdue University project in eastern Democratic Republic of Congo.”

Purdue’s International Food Technology Center (IFTC) has worked to introduce new and improved food technologies to help expand markets and reduce losses for local food crops in West Africa
an extruder

Small-scale extruder was developed at Purdue University, and installed and tested at the Institut de Technologie Alimentaire (ITA) in Senegal to produce high quality, nutritious cereal-based products. The same type of extruder has now been installed at food processing incubation centers in Niger, Senegal and Kenya, allowing local production of grain-based instant foods such as thick and thin porridges and weaning foods.

an extruder to make processed meats

Purdue’s Food Processing Innovation Lab (FPL) is working to increase access to safe and nutritious foods along the cereal and legume value chains in Senegal and Kenya through improved drying, storage, food processing, and nutrition technologies.
ingredients used to increase nutritional value of processed grain products

Cereal-based processed foods, fortified with local nutrient-rich plant sources, are being developed and tested in Senegal and Kenya.

preparing samples and meeting with study participants

Purdue University, 610 Purdue Mall, West Lafayette, IN 47907, (765) 494-4600

© 2022 Purdue University | An equal access/equal opportunity university | Copyright Complaints | Maintained by Purdue Postharvest

If you have trouble accessing this page because of a disability, please contact Purdue Postharvest at agweb@purdue.edu.