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Published on
27.09.19
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In late May the International Potato Centre (CIP) organized a stakeholder engagement and launch meeting in Nairobi, Kenya bringing together over 20 organizations involved in sweetpotato value chain in Kenya. The launch involved representatives at the national level from the Ministry of Agriculture (MOA), Ministry of Health and the Kenya Bureau of Standards (KEBS). The new […]
The post Scaling up the use of Orange Fleshed Puree for Baked and Fried Products appeared first on RTB-CGIAR.
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