In the heart of Nafadji village, in Mali’s Koulikoro region, Mrs. Nassira Keita and fellow members of the BENKADI cooperative in Djoliba, are excited at the prospects of transforming their families’ nutrition and health using locally available food products. 

This is following two intensive training sessions in May 2024, that gathered 40 women from 10 villages served by the Samanko PHTC and showed them how to enhance their family menus using local ingredients. 

Funded by the Nippon Foundation, and led by Mrs. Ramatou Sidibé, an expert in value addition, the training taught participants how to produce nutritious flours from local ingredients such as sorghum, pearl millet, fonio, cowpeas, peanuts, and baobab pulp. This approach aims to diversify and enrich the dietary habits of families by utilizing the resources that are readily available to them.

The training was structured in two phases: theoretical and practical.
The theoretical phase covered good hygiene practices and food quality, providing participants with the essential knowledge of food safety standards. The practical phase allowed them to apply this knowledge by producing enriched flour in accordance with the taught standards. This hands-on experience equipped the participants with the practical skills needed to immediately improve their families’ diets.

Attendees regarded the knowledge gained as an important step towards improving nutritional security within the PHTC. Mrs. Keita, shared her excitement, saying, “This training has transformed the way I cook for my family. It will have a positive impact on our health.”

By promoting the use of local foods and enhancing production practices, SAA contributes to the fight against child malnutrition while strengthening the resilience of communities facing food insecurity.

Retrieved from SAA E-Newsletter, issued in October 2024, titled "Focus on Mali"