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Processing sweetpotato into flour has proven to be one of the means to diversify bakery products, prevent post-harvest losses and provide farmers with a ready market for their produce, players in the potato value chain have said.
They were speaking on Monday, during the 11th African Potato Association (APA) conference being held in Kigali. It has brought together about 200 participants including researchers, development patners, policy-makers and entrepreneurs drawn from over 20 countries.
Sweetpotatoes, especially the orange variety, are rich in energy, vitamins, calcium and iron among other nutrients which are needed for improving nutrition.
Author: Emmanuel Ntirenganya
Source of original article: International Potato Center (cipotato.org).
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