In October 2023, IITA–CGIAR, under the Strengthening Nutrition in Priority Staples (SNIPS) project funded by the Global Alliance for Improved Nutrition (GAIN), organized field days for farmers in Nigeria’s Benue (Makurdi and Gboko Local Government Areas) and Oyo (Ido and Oyo West Local Government Areas) states to showcase the attributes and yield potentials of Mother’s Delight, King J, and Solo Gold orange-fleshed sweet potato (OFSP) varieties.
The farmers gathered at project demonstration farms in both states under the “Creating Opportunities for Scaling OFSP Production for Improved Nutrition” banner. The event aimed to showcase the yield potentials of OFSP varieties and foster a community of farmers committed to promoting their adoption for enhanced nutrition and livelihoods.
GAIN Benue Desk Officer Raphael Dav and a representative of extension officers in Oyo State, Yewande Adekunle, encouraged farmers to embrace the potential of these OFSP varieties. The fields became living laboratories, allowing farmers to compare their methods with the best agronomic practices, sowing the seeds for yield improvement.
The event went beyond the fields as value-added products stole the spotlight. Juices, milk, potato balls, puff-puff, chin-chin, and pottage made from OFSP were introduced and served to the farmers as lunch in Benue State. In Benue, a local bakery owner saw not just products but possibilities. He expressed interest in partnering with farmers to transform OFSP roots into flour, envisioning a future of OFSP bread once production commenced.
A pivotal segment unfolded with value addition training, transforming the event into a classroom of innovation. A value-addition facilitator in Oyo State, Racheal Agbaje, delivered an enlightening speech on diverse OFSP products. She guided farmers through the production processes, from juice to amala flour, adhering to the “seeing is believing” principle.
A female youth beneficiary in Oyo State processed OFSP roots into amala flour. Standing in her stead, her father narrated the production process, sparking inquiries from curious farmers. A taste test featuring Egusi soup made from the vines’ leaves turned skeptics into enthusiasts. The overwhelming demand for amala flour signaled a hunger for innovation among farmers.
In total, 163 participants, with 76 males and 87 females, attended the field days. Beyond the vibrant fields, these farmers became pioneers of change, sowing the seeds of a future where OFSP nourishes the land and transforms tables and livelihoods.
Contributed by Oyindamola Dosunmu and Oyewale AbioyeContributed by
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