Upscaling edible insect-based porridge to improve health and nutritional status of PrimarySchool children in Zimbabwean low socio-economic communities
Lead Research Organisation:
Abertay University
Department Name: Sch of Science Engineering and Tech
Abstract
Food and nutrition insecurities and malnutrition in the developing countries call for the identification of sustainable sources of food. The necessity for countries in sub-Saharan Africa (SSA) to be self-sustaining in the fight against malnutrition is of crucial importance to maintain their autonomy. To counteract the devastation of malnutrition, whilst ensuring food security for the SSA region, researchers nowadays suggest pathways such as the Indigenous Knowledge Systems (IKS) for sustenance. IKS in food processing practices form a bedrock of a community's composite and collective wisdom, which is passed through generations.
Maize (Zea mays) is the staple food of Zimbabwe and is used in the production of several traditional foods for the whole household and for weaning children (1). Unfortunately, maize is low in protein, essential minerals (such as calcium, potassium, iron and zinc), essential amino acids (lysine and tryptophan) and essential fatty acids (2,3). Maize fortification with inexpensive sources of proteins is suggested strategy to help alleviate the ever-increasing problems of malnutrition in developing countries (4). Additionally, the current maize-based diet could also contribute to the onset of cardiometabolic traits (CTs) such as obesity, hypertension and diabetes (5).
Edible insect's nutritional composition has been studied and it is concluded that are a valuable source of nutrients including essential amino acids, mineral content and essential fatty acids. The benefits of insect powders against malnutrition have been practised in some regions of the country. Despite the intervention showing observable nutrition changes in children, this claim has not been scientifically proven yet.
However, the mechanistic link between insect consumption and health is missing. Knowledge of these aspects could promote a broader utilisation of insects in SSA countries. The proposed project aims to contribute to enhance the nutritional status of school-aged children (SAC) (7-11 years) in low socio-economic communities in Zimbabwe by developing new insect-based porridge through modification and upscaling of existing local recipes. To ensure sustainability and availability of the edible insects for processing into the porridge, the project seeks to strengthen the local insect value chains through upscaling some of the traditional rearing techniques being practised by existing mopane worm farmers in Zimbabwe. Despite malnutrition, childhood overweight and obesity is a serious public health problem worldwide (and in the communities of interest) in the 21st century. For the current study, besides focus on linear growth we will also incorporate social behaviour change communication approach to promote healthy eating and learners active lifestyles. We will test the effects of the insect-based food on cognitive function (school performance) and weight status and CTs of SAC based on a single-blinded RCT.
This project builds on wealth of existing indigenous knowledge systems, experience of women insect experts that traditionally engage in insect rearing, and includes their active participation in research design, recipe experimentation and product innovation. The improving and upscaling of the traditional mopane worms rearing technologies will satisfy emerging demand while ensuring sustainability by reducing over-reliance on wild collections. Improved local recipes and modified insect-based products will enhance consumer acceptance towards insect consumption leading to increased customer demand, which would improve livelihoods and nutritional status in low socio-economic communities.
1.MUDIMU, G. 2002. Zimbabwe food security issues paper. 2.MBATA et al 2009. African Journal of Food Science 3, 107-112. 3. NUSS & TANUMIHARDJO. 2010. Comprehensive Rev. in Food Science and FoodSafety, 9. 4. TONTISIRIN et al. 2002. Proceedings of the Nutrition Society 61, 243-250. 5. ORDOVAS & CORELLA 2004. Annu. Rev. Genomics Hum. Genet., 5, 71-118
Maize (Zea mays) is the staple food of Zimbabwe and is used in the production of several traditional foods for the whole household and for weaning children (1). Unfortunately, maize is low in protein, essential minerals (such as calcium, potassium, iron and zinc), essential amino acids (lysine and tryptophan) and essential fatty acids (2,3). Maize fortification with inexpensive sources of proteins is suggested strategy to help alleviate the ever-increasing problems of malnutrition in developing countries (4). Additionally, the current maize-based diet could also contribute to the onset of cardiometabolic traits (CTs) such as obesity, hypertension and diabetes (5).
Edible insect's nutritional composition has been studied and it is concluded that are a valuable source of nutrients including essential amino acids, mineral content and essential fatty acids. The benefits of insect powders against malnutrition have been practised in some regions of the country. Despite the intervention showing observable nutrition changes in children, this claim has not been scientifically proven yet.
However, the mechanistic link between insect consumption and health is missing. Knowledge of these aspects could promote a broader utilisation of insects in SSA countries. The proposed project aims to contribute to enhance the nutritional status of school-aged children (SAC) (7-11 years) in low socio-economic communities in Zimbabwe by developing new insect-based porridge through modification and upscaling of existing local recipes. To ensure sustainability and availability of the edible insects for processing into the porridge, the project seeks to strengthen the local insect value chains through upscaling some of the traditional rearing techniques being practised by existing mopane worm farmers in Zimbabwe. Despite malnutrition, childhood overweight and obesity is a serious public health problem worldwide (and in the communities of interest) in the 21st century. For the current study, besides focus on linear growth we will also incorporate social behaviour change communication approach to promote healthy eating and learners active lifestyles. We will test the effects of the insect-based food on cognitive function (school performance) and weight status and CTs of SAC based on a single-blinded RCT.
This project builds on wealth of existing indigenous knowledge systems, experience of women insect experts that traditionally engage in insect rearing, and includes their active participation in research design, recipe experimentation and product innovation. The improving and upscaling of the traditional mopane worms rearing technologies will satisfy emerging demand while ensuring sustainability by reducing over-reliance on wild collections. Improved local recipes and modified insect-based products will enhance consumer acceptance towards insect consumption leading to increased customer demand, which would improve livelihoods and nutritional status in low socio-economic communities.
1.MUDIMU, G. 2002. Zimbabwe food security issues paper. 2.MBATA et al 2009. African Journal of Food Science 3, 107-112. 3. NUSS & TANUMIHARDJO. 2010. Comprehensive Rev. in Food Science and FoodSafety, 9. 4. TONTISIRIN et al. 2002. Proceedings of the Nutrition Society 61, 243-250. 5. ORDOVAS & CORELLA 2004. Annu. Rev. Genomics Hum. Genet., 5, 71-118
Planned Impact
If awarded, this content will be made publicly available and applicants are responsible for ensuring that the content is suitable for publication. The approach of food fortification using edible insects adopted in this project has been tested successfully in other countries but not in Zimbabwe
It is envisaged that the project will have the following impacts:
The use of locally grown food product as small and local insects encourage the utilisation of existing local resources and the development of sustainable bespoke foods relevant to the Zimbabwean population, thus avoiding the importation of foreign foodstuffs. It is anticipated that this will have a beneficial effect on the welfare of the most vulnerable populations and local economies. The food industry will benefit through the development of innovative functional food products utilising local crops, fruits, oils and biomasses that currently attract limited attention; The end consumers will benefit by experiencing the benefits of a nutritionally balanced diet based on familiar crops and traditional popular foods. Entomologists and researchers will benefit by having access to shared data generated to this project and during the dissemination activities. The Government of Zimbabwe through FNC will also benefit from the evidence and findings from this project - including the various illustrations to be produced - which will be used for policy changes and to promote the use of locally available resources tackle the double burden of malnutrition problem. Insect based foods are used by many rural communities in Zimbabwean with a positive observation of improved nutrition outcomes, e.g. reduced incidences of diseases and micronutrient deficiency. However, these observations are not science-based as no studies have been done to this extent. Thus, FNC (policy maker) is involved in every work package to advocate for the recognition of insect-based foods as an important food that can contribute to nutrition security in Zimbabwe. It is anticipated that this will generate a snowballing effect for more research surrounding the insects farming their exploitation for their functional properties and health benefits.
It is envisaged that the project will have the following impacts:
The use of locally grown food product as small and local insects encourage the utilisation of existing local resources and the development of sustainable bespoke foods relevant to the Zimbabwean population, thus avoiding the importation of foreign foodstuffs. It is anticipated that this will have a beneficial effect on the welfare of the most vulnerable populations and local economies. The food industry will benefit through the development of innovative functional food products utilising local crops, fruits, oils and biomasses that currently attract limited attention; The end consumers will benefit by experiencing the benefits of a nutritionally balanced diet based on familiar crops and traditional popular foods. Entomologists and researchers will benefit by having access to shared data generated to this project and during the dissemination activities. The Government of Zimbabwe through FNC will also benefit from the evidence and findings from this project - including the various illustrations to be produced - which will be used for policy changes and to promote the use of locally available resources tackle the double burden of malnutrition problem. Insect based foods are used by many rural communities in Zimbabwean with a positive observation of improved nutrition outcomes, e.g. reduced incidences of diseases and micronutrient deficiency. However, these observations are not science-based as no studies have been done to this extent. Thus, FNC (policy maker) is involved in every work package to advocate for the recognition of insect-based foods as an important food that can contribute to nutrition security in Zimbabwe. It is anticipated that this will generate a snowballing effect for more research surrounding the insects farming their exploitation for their functional properties and health benefits.
Publications
Matiza Ruzengwe F
(2022)
Contribution of edible insects to improved food and nutrition security: A review
in International Journal of Food Science & Technology
Matiza Ruzengwe F
(2023)
Optimising mopane worm (Gonimbrasia belina) processing for improved nutritional and microbial quality.
in Journal of insects as food and feed
Manditsera F
(2022)
Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District
in PLOS ONE
Ledbetter M
(2024)
Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder - An example from Zimbabwe
in Journal of Functional Foods
Bara G
(2022)
The mopane worm (Gonimbrasia belina Westwood): a review of its biology, ecology and utilisation in Zimbabwe
in Journal of Insects as Food and Feed
| Title | Documentary on the use of Mopane Worms and feedback from local rural communities |
| Description | The documentary showcases our research work (work Package 2 and 4) and the feedback from the community about the prototype of the porridge. In addition, the video showcases the impact of the project on the communities we're working in. |
| Type Of Art | Film/Video/Animation |
| Year Produced | 2023 |
| Impact | Impact: 1. Increased acceptance of produce 2. Willingness by the community to participate in human trials 3. Appreciation of the project by stakeholders |
| URL | https://figshare.com/articles/media/Documentary_on_the_use_of_Mopane_Worms_and_feedback_from_local_r... |
| Title | Insects4Nutrition Documentary Part 2 |
| Description | The Documentary describe the product development and the nutrition studies done in the project. It explain in detail the essence of these two studies. |
| Type Of Art | Film/Video/Animation |
| Year Produced | 2023 |
| Impact | The documentary help to publicise the project and increased awareness of the high nutrients in mopane worm (edible insects) |
| URL | https://drive.google.com/file/d/1YdVJ_WBgvyboDqZaypouJPvxPPJAWm__/view?usp=drive_link |
| Description | Key Findings: 1) A correction factor of the protein content of Mopane worm: We have found a new correction factor to measure protein in Mopane worms that gives a more accurate result. The standard correction factor was overestimating the protein content by 8%. We suggest using the new factor we elucidated, which gives a more accurate result. This could affect how we understand nutrition in certain areas and might influence government and NGO policies on sustainable food sources. 2) Handling the mopane work to reduce the risk of E. coli contamination to improve food safety: The way Mopane worms are usually prepared might affect their nutritional value and safety. In this study, researchers looked at how different boiling times (from 0 to 20 minutes) and drying temperatures (from 40 to 60 degrees Celsius) can change the protein content and bacteria levels in Mopane worms. We found that boiling the worms for 20 minutes and drying them at 40 degrees Celsius produced worms with the highest protein content (49.4%) and lowest levels of harmful bacteria. We also discovered that this method resulted in Mopane worms with high levels of fibre, fat, iron, and zinc. By using these optimal processing conditions, the nutritional value and safety of Mopane worms can be preserved before making them into different products. 3) Improve the rearing facilities in the rural community for mopane worm The rural communities used to cover a mopane tree with a shade net to prevent the moth and larva from escaping before they harvested the mature larva. Through the project, we managed to design a mopane worm-rearing facility that encloses more than 10-15 mopane trees without disturbing or destroying the trees. The new structure we design allows for the whole life cycle stages of the mopane worm to occur within a confined environment. Our design of the rearing facility mimics the natural ecosystem and also provides protection against predators. 4) Sustainable improving yield and profitability (3 cycles) of mopane worm production The new mopane worm-rearing structure we designed results in an increased pupation rate compared to the traditional method of covering individual trees. In addition, the survival rate of the hatched larva was higher due to protection from sunlight and predators. This in turn increased the mopane worm yield. As the whole life cycle occurs within a contained environment, the new design is a sustainable way of semi-domesticating mopane worm production. Through our project, we managed to determine the conditions that trigger the emergence of the moth, allowing us to manipulate the pupae to break dormancy thrice a year. Our results revealed that mopane worm larval abundance was highest on trees rooted in soils with 80-97% sand. The Pupae population was positively linked to soil organic matter content, litter content, and exchangeable Ca, Mg and K concentrations but negatively linked to soil bulk density. The concentrations of Mg and K in the mopane tree leaves and mopane worm were at least seven times that of soil. Protein (55.6 % DM) and fat (18.5 % DM) were relatively higher in mopane worms than foliar samples. We conclude that mopane worms are more likely to burrow and metamorphosise to pupae into less compacted sandy soils with relatively high content of organic matter and litter content. The findings helped us to optimize the pupation media and allowed us to increase the pupation rate and increase moth emergence to three times a year. 5) Food-to-Food Fortification: With our work, we have advanced the strategies to overcome malnutrition and micronutrient deficiencies by utilizing food-to-food fortification (adding micronutrients and minerals to industrially processed food). in particular, we have developed a fortified porridge was developed by adding mopane worm powder, known for its high protein content. Consumer analysis in the UK and Zimbabwe confirmed the acceptability of the fortified porridge. The study also assessed the nutritional quality by examining protein, iron, and zinc bioaccessibility after digestion. Results showed a significant increase in the porridge's nutritional profile. |
| Exploitation Route | Other researchers can now use a special formula to accurately measure the protein content of Mopane worms. This will help them better understand how nutritious Mopane worm-based products are. By using this correction factor, scientists can provide more reliable information to consumers about the protein content of these products. This new method will make it easier for everyone to assess the nutritional value of Mopane worms and their products. The research on handling Mopane worms to reduce E. coli contamination can be utilized by food processors and producers to improve food safety. By implementing the optimal boiling times and drying temperatures identified in the study, they can ensure that Mopane worms retain their nutritional value and are safe for consumption. Secondly, the design of the improved rearing facilities for Mopane worms in rural communities can be replicated in other areas to increase the yield and profitability of Mopane worm production targeting in particular rural and local communities. This sustainable rearing structure mimics the natural ecosystem and provides protection against predators, resulting in higher pupation rates and increased larvae abundance. Lastly, the use of food-to-food fortification with Mopane worm powder in fortified porridge can be adopted by food manufacturers to address malnutrition and micronutrient deficiencies. The fortified porridge has been shown to have a higher nutritional profile and is acceptable to consumers in both the UK and Zimbabwe, offering a viable solution to improve nutrition in populations. Overall, the findings from this funding can have significant implications for food safety, agricultural practices, and public health outcomes. |
| Sectors | Agriculture Food and Drink |
| URL | https://www.sciencedirect.com/science/article/pii/S1756464623005571 |
| Description | Creating awareness about the importance of edible insects to the general public. |
| Geographic Reach | Local/Municipal/Regional |
| Policy Influence Type | Influenced training of practitioners or researchers |
| Title | A new protein conversion factor for the Mopane worm with nutritional implications |
| Description | Accurate nutritional profiles are essential for assessing alternative protein sources. However, the conventional protein determination method and conversion factor of 6.25 often overestimate the actual digestible protein content. Our study introduces a novel nitrogen-to-protein (N:P) conversion factor a correction factor of 5.31 was calculated and for boiled and dried a correction factor of 5.36 was calculated specifically tailored for the Mopane worm, revealing substantial implications for its nutritional value. This new conversion factor holds critical importance in improving the precision and reliability of assessing the protein content in Mopane worm-based products, ultimately enhancing their nutritional significance and value |
| Type Of Material | Technology assay or reagent |
| Year Produced | 2023 |
| Provided To Others? | Yes |
| Impact | An outcome of our research lies in the creation of a novel nitrogen-to-protein (N:P) conversion factor specifically designed for the Mopane worm, which yields correction factors of 5.31 for dried samples and 5.36 for boiled and dried samples. This development is openly available to all researchers, as an open-source tool, offering a standardized and more accurate method for assessing the protein content of Mopane worm-based products. By enhancing the accuracy of nutritional analysis, this conversion factor significantly contributes to improving the overall nutritional significance and value of Mopane worm-derived products, benefitting not only researchers but also consumers seeking nutritious alternatives |
| URL | https://www.sciencedirect.com/science/article/pii/S1756464623005571 |
| Title | Improvements in the Mopane Worm Semi-Domestication and Pupation Facility (2023) |
| Description | The following improvements were done to the rearing facility designed by Gardner: https://assets.publishing.service.gov.uk/media/57a08c42e5274a31e00010da/R7822-FTR.pdf: 1. The facility was build using treated timber of 25 cm thickness. 2. The dimensions used are: 20 metres length, 10 metres width and the height of the roof pitch was 6 metres. The 6 metres pitch heigh is to allow trees to growth without disturbing the natural ecosystem. 3. Due to the dimensions of the facility, there is no need to cut down trees as the trees are contained within the facility. 4. 70% shade net is used to cover the structure, allowing some sunlight, moisture and to prevent predators such as lizards and birds from entering into the rearing facility. 5. To strengthen the structure, the 1st one metre height brick wall is constructed around the structure. Shade net is then used to cover the structure upwards and as a roof. 6. The facility is sustainability and there is no destruction of trees during its construction. The selected construction site had to have trees not more than 3 metres height, such that all the trees on the selected sight are contained within the facility. Pupation beds. 1. Instead of using wooden boxes and metal sheets to construct pupation beds, we used bricks to construct pupations beds mearing 1 x 1 metre. 2. The height of the brick wall around the pupation beds is just 20 cm. 2. River sand and pit sand were then used as the bedding material. These materials allow easy burrowing by the mopane worm larva. 3. The pupation beds are constructed on the ground within the rearing facility. |
| Type Of Material | Improvements to research infrastructure |
| Year Produced | 2023 |
| Provided To Others? | No |
| Impact | The impacts of the new method for constructing the rearing facility are as follows: 1. Increased pupation rate: This is attributed to the river or pit sand used in the pupation beds. 2. Increased survival rate of the hatched larva: This is attributed to the 70% shade net which reduced amount of heat penetrating into the facility. |
| Title | Questionnaire for data collection on harvesting, processing practises and consumption of mopane worms in Zimbabwe. |
| Description | A research questionnaire was developed to collect data on indigenous knowledge of insects and processing of insect-based porridges |
| Type Of Material | Improvements to research infrastructure |
| Year Produced | 2020 |
| Provided To Others? | No |
| Impact | The research tool can be adapted and used in other researches related to insect utilisation and consumption. after the survey, the questionnaire will be archived for easy access by other researchers. More so, the questionnaire shall be part of the scientific publication that shall be developed from the data collected. The publication will be open access to increase access by other researchers. |
| Title | Nutritional analysis of Zimbabwean porridge raw material |
| Description | the data set contain nutritional analysis including Fatty acids, Amino acids, Protein content, Iron and Zinc Beta carotene, Phytic Acid for the raw ingredients for Mopane fortified porridge for the Zimbabwean market . |
| Type Of Material | Database/Collection of data |
| Year Produced | 2024 |
| Provided To Others? | Yes |
| Impact | Our comprehensive data set includes complete nutritional analyses such as fatty acids, amino acids, protein content, iron, zinc, beta carotene, and phytic acid for the raw ingredients utilized in Mopane fortified porridge tailored for the Zimbabwean market. These findings have been published in a distinguished Q1 Paper peer-reviewed international Journal, underscoring our valuable contributions to advancing nutritional research and product development for Zimbabwean consumers |
| URL | https://figshare.com/articles/dataset/Nutritional_analysis_of_Zimbabwean_porridge_raw_material/19174... |
| Title | Nutritional analysis of Zimbabwean porridge raw material |
| Description | the data set contain nutritional analysis including Fatty acids, Amino acids, Protein content, Iron and Zinc Beta carotene, Phytic Acid for the raw ingredients for Mopane fortified porridge for the Zimbabwean market. |
| Type Of Material | Database/Collection of data |
| Year Produced | 2022 |
| Provided To Others? | No |
| Impact | Nutritional analysis of raw material allowing the development of porridge to meet the nutritional requirement of Zimbabwean school-aged children. |
| URL | https://figshare.com/s/923b29f8d01ee52965a2 |
| Title | Porridge development |
| Description | Porridge development recipe, based on nutritional need and the analysis of raw material performed at Aberty Univesity |
| Type Of Material | Database/Collection of data |
| Year Produced | 2023 |
| Provided To Others? | Yes |
| Impact | Porridge development recipe, based on nutritional need and the analysis of raw material performed at Aberty Univesity |
| URL | https://figshare.com/articles/dataset/Porridge_development/22242022 |
| Title | Temporal dominance of sensations (TDS) of Mopane fortified porridge |
| Description | Dataset of Temporal dominance of sensations (TDS) of Mopane fortified porridge developed by Abertay University using UK and Zimbabwean assessors |
| Type Of Material | Database/Collection of data |
| Year Produced | 2023 |
| Provided To Others? | Yes |
| Impact | Our achievement in conducting a cutting-edge sensorial study and utilizing the TDS in a cross-national context has led to the groundbreaking publication of our findings in a prestigious Q1 Paper peer-reviewed international Journal. This groundbreaking work represents a significant advancement in the field, as we became the first to investigate reformulation techniques using Mopane worms as the focal ingredient |
| URL | https://figshare.com/articles/dataset/Temporal_dominance_of_sensations_TDS_of_Mopane_fortified_porri... |
| Title | amino acidis profile and protein correction factor for mopane worm |
| Description | this dataset contains data for Protein Correction Factor and aminoacid analysis of mopane worms |
| Type Of Material | Database/Collection of data |
| Year Produced | 2023 |
| Provided To Others? | Yes |
| Impact | We have uncovered a critical need for precise nutritional profiles in alternative protein sources and identified that the conventional protein determination method, utilizing the traditional conversion factor of 6.25, often overestimates the available digestible protein. Through our research, we successfully determined the nitrogen-to-protein (N:P) conversion factor specifically for the Mopane worm. These findings, published in a prestigious Q1 Paper peer-reviewed international Journal, have improved the scientific community's understanding of protein quantification in this unique source (mopane worm), paving the way for more accurate nutritional assessments and innovations in food development. |
| URL | https://figshare.com/articles/dataset/amino_acidis_profile_and_protein_correction_factor_for_mopane_... |
| Title | physical characterisation of mopane fortified porridge |
| Description | datasets of Particle size analysis of porridge made after the milling process and pasting properties analysed with texture analyser |
| Type Of Material | Database/Collection of data |
| Year Produced | 2023 |
| Provided To Others? | Yes |
| Impact | The comprehensive datasets encompassing Particle size analysis of porridge post-milling process and the evaluation of pasting properties using a texture analyzer were pivotal in the formulation and enhancement of the Mopane fortified porridge. These analyses played a crucial role in refining the texture and overall quality of the product, leading to its successful development and optimization for consumer satisfaction and nutritional benefit. |
| URL | https://figshare.com/articles/dataset/physical_characterisation_of_mopane_fortified_porridge/2224247... |
| Description | Forestry Commission Collaboration |
| Organisation | Forestry Commission |
| Country | United Kingdom |
| Sector | Public |
| PI Contribution | We have contributed through training on the rearing techniques of mopane worm and also postharvest and handling of mopane worm. More so, we have imparted knowledge on the construction of mopane worm rearing facilities. Regarding the research collaboration with CIRAD, we are contributing by giving them access to two (Marange and Gwanda) of our rearing facilities and through scientific knowledge on mopane worm rearing. |
| Collaborator Contribution | The partner contributed to designing the survey tool and in sampling design. The partner played a pivotal role in the survey and mopane worm sample collection that was done in Gwanda. We were also able to benefit from the existing structures of the community projects Forestry Commission have in Gwanda. In addition, the partner is mobilising communities for the procurement of mopane worms for use in upscaling of developed porridge. With regards to the research collaboration with CIRAD, CIRAD has granted us access to the rearing facility in Binga and we are conducting joint research on introducing mopane worm into Binga. |
| Impact | - Survey tool developed - Report on data collection and findings from the Gwanda Survey - A manuscript written from the collected survey data No output as yet from the research collaboration with CIRAD as the research collaboration was formed on 3 February 2022. |
| Start Year | 2021 |
| Description | Forestry Commission Collaboration |
| Organisation | French Agricultural Research Centre for International Development |
| Country | France |
| Sector | Private |
| PI Contribution | We have contributed through training on the rearing techniques of mopane worm and also postharvest and handling of mopane worm. More so, we have imparted knowledge on the construction of mopane worm rearing facilities. Regarding the research collaboration with CIRAD, we are contributing by giving them access to two (Marange and Gwanda) of our rearing facilities and through scientific knowledge on mopane worm rearing. |
| Collaborator Contribution | The partner contributed to designing the survey tool and in sampling design. The partner played a pivotal role in the survey and mopane worm sample collection that was done in Gwanda. We were also able to benefit from the existing structures of the community projects Forestry Commission have in Gwanda. In addition, the partner is mobilising communities for the procurement of mopane worms for use in upscaling of developed porridge. With regards to the research collaboration with CIRAD, CIRAD has granted us access to the rearing facility in Binga and we are conducting joint research on introducing mopane worm into Binga. |
| Impact | - Survey tool developed - Report on data collection and findings from the Gwanda Survey - A manuscript written from the collected survey data No output as yet from the research collaboration with CIRAD as the research collaboration was formed on 3 February 2022. |
| Start Year | 2021 |
| Description | Ministry of Health Collaboration |
| Organisation | Ministry of Health and Child Welfare of the Republic of Zimbabwe |
| Country | Zimbabwe |
| Sector | Public |
| PI Contribution | We have trained Ministry of health staff in trial protocol, ethics and Good Clinical Practice |
| Collaborator Contribution | MOHCC staff have been responsible for collecting biological samples and monitoring the trial (adverse events, severe adverse events and general welfare of trial participants |
| Impact | Outputs-Trainings and meetings, Good Rapport with the households Outcomes-long term collaboration achieved Collaboration is multi disciplinary with disciplines such as nurses, environmental health and phlebotomy (Lab technicians) |
| Start Year | 2023 |
| Description | ZIMVAC is a technical committee comprised of representatives from Government, Development Partners, UN, NGOs, Technical Agencies and the Academia. This committee is coordinated by Food and Nutrition Council. The role of ZIMVAC is to oversee periodic national surveys in Zimbabwe that assess food insecurity. |
| Organisation | Government of Zimbabwe |
| Department | Zimbabwe Vulnerability Assessment Committee (ZimVAC) |
| Country | Zimbabwe |
| Sector | Public |
| PI Contribution | We were able to compose and insert questions into the national survey on insect consumption that enabled us to have an overview and appreciation of the distribution and consumption of wild harvested edible insects (inclusive of mopane worms) in Zimbabwe. This was the first of its kind collection on this type of data in Zimbabwe. Further contributions included training of teams, supervision of data collection, analysis and reporting. The data specific to our objective is being incorporated into a manuscript which is under development. |
| Collaborator Contribution | The Food and Nutrition Council (FNC) assisted us with access to communities through their Food and Nutrition security Committees. Throughout our project we will gain access to communities through those already established by government (through FNC) structures. More so, FNC has given us full access to their data base, such that we are now able to extract any data that might be useful to our project regarding nutrition security in Zimbabwe. In addition, we partnered with the Forestry Commission of Zimbabwe. Their District Forester in Matabeleland Province is now our contact person. The District Forester, Mr Fortunes Matutu, is now our liaison person with the communities that harvest mopane worms and will be assisting with alerting the project on availability of mopane worms and also organising with communities during harvesting times to enable us collect samples. |
| Impact | Manuscript, which is under development, entitled Does Consumption of Non-Timber Forest Food Products (edible insects, indigenous vegetables and indigenous fruits) Contribute to Food and Nutrition security in rural Zimbabwe |
| Start Year | 2020 |
| Description | Zimbabwe Vulnerability Assessment Committee (ZimVAC) |
| Organisation | Government of Zimbabwe |
| Department | Zimbabwe Vulnerability Assessment Committee (ZimVAC) |
| Country | Zimbabwe |
| Sector | Public |
| PI Contribution | The project is represented within the Zimbabwe Vulnerability Assessment Committee (ZimVAC). The project has contributed through participation in the ZimVAC 2021 Rural Livelihoods Assessment survey. Particularly, the project participated in the development of data collection tool, data collection and also report writing. |
| Collaborator Contribution | ZimVAC has contributed through providing a database of households in our project sites. More so, access to ZimVAC data has enabled the project to be well informed regarding the background characteristics of the targeted (targeted by this project) households and communities. Furthermore, through the District Food and Nutrition Committees, that are coordinated by ZimVAC, the project has easy access to the affected communities. |
| Impact | The project participated in the ZimVAC 2021 Rural and Livelihoods Report (http://fnc.org.zw/wp-content/uploads/2021/06/ZimVAC-2021-Rural-Livelihoods-Assessment-Report.pdf) The collaboration is multi-disciplinary and multisectroral. |
| Start Year | 2021 |
| Description | Community Feedback Meeting |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Public/other audiences |
| Results and Impact | The purpose of the community feedback meeting was to give feedback to the community on the developed porridge and to get their opinion and feedback on the porridge. A total of 34 people attended the meeting. The community gave positive feedback on the porridge and gave very constructive feedback. The meeting was documented in the documentary attached under the section on artistic and creative products. |
| Year(s) Of Engagement Activity | 2023 |
| Description | Sensitisation at household level |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Patients, carers and/or patient groups |
| Results and Impact | About 200 households attended a sensitization and recruitment meeting. This led to signing of consent forms and enrolling into the studhy |
| Year(s) Of Engagement Activity | 2023,2024 |
| Description | Stakeholder Sensitisation Workshops in Matabeleland South, Matabeleland North and Manicaland Provinces |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Policymakers/politicians |
| Results and Impact | Stakeholder Sensitisation Workshops in Matabeleland South, Matabeleland North and Manicaland Provinces The aim of the stakeholder sensitization workshops was to inform the key stakeholders about our project. More so, the purpose was for all stakeholders to have an understanding and appreciate the objectives of our project. Furthermore, the stakeholder workshops were aimed at seeking guidance, feedback and also opinions of all the stakeholders. In each province, an average of 10 people, representing the key stakeholders in the province attended. In total, 30 people attended the stakeholder sensitisation workshops. The audience included key government stakeholders, local NGOs, and Civil society. For example, the Provincial and District leadership attended the workshops. All the multisectoral stakeholder in each of the three provinces visited were engaged with. The Food and Nutrition Security Committees in each of the three provinces were also engaged. In each province, an average of 10 people, representing the key stakeholders in the province attended. In total, 30 people attended the stakeholder sensitisation workshops. Through the stakeholder sensitisation workshops, we managed to get approval of our project by other key stakeholder already working in the communities we intend to implement our project. More so, we managed to get positive and useful feedback regarding how we can implement our project in the targeted communities. |
| Year(s) Of Engagement Activity | 2021 |
| Description | Stakeholder Sensitisation Workshops in Matabeleland South, Matabeleland North and Manicaland Provinces |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Other audiences |
| Results and Impact | The aim of the stakeholder sensitization workshops was to inform the key stakeholders about our project. More so, the purpose was for all stakeholders to have an understanding and appreciate the objectives of our project. Furthermore, the stakeholder workshops were aimed at seeking guidance, feedback and also opinions of all the stakeholders. In each province, an average of 10 people, representing the key stakeholders in the province attended. In total, 30 people attended the stakeholder sensitisation workshops. The audience included key government stakeholders, local NGOs, and Civil society. For example, the Provincial and District leadership attended the workshops. All the multisectoral stakeholder in each of the three provinces visited were engaged with. The Food and Nutrition Security Committees in each of the three provinces were also engaged. Through the stakeholder sensitisation workshops, we managed to get the approval of our project by other key stakeholders already working in the communities we intend to implement our project. More so, we managed to get positive and useful feedback regarding how we can implement our project in the targeted communities. |
| Year(s) Of Engagement Activity | 2020 |
| Description | WP3-Randomised Controlled Trial Sensitisation workshop for all stakeholders at Cresta Lodge Harare |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Professional Practitioners |
| Results and Impact | This was a workshop to sensitize relevant stakeholders (eg MOH) about the start of WP3 after approval of the mopani worm porridge by regulatory authorities. The meeting discussed study sites and reasons, further sensitization visits, Engagement with Ministry of primary and secondary education, tasks/ division of labour and lastly the data collection tools. About 30 government and academic officials attended the workshop. There was lots of input on the study design, study site selection, as well as general work plan. The data collection tools were also discussed. There was lots discussion and questions and suggestions/recommendations. |
| Year(s) Of Engagement Activity | 2022 |