Innovation platform activities in January 2016

ALONG THE HIGHWAY FROM ADDIS ABABA TO HAWASSA IN THE GREAT RIFT VALLEY

Feed is scarce in the harvested maize field.

Cattle on the move to find feed.

Maize straw transported to the homesteads.

MEETING OUR FARMERS

Kristina Lindström, Mila Sell and Galfato Gabiso on farmer's homestead

Kristina Lindström, Mila Sell and Galfato Gabiso on farmer’s homestead

We visited the farmers participating in the IP, asked them how things wee going and invited them for the workshops on Saturday and Sunday. Everybody’s yields in 2015 had been more or less affected by the drought. One farmer had dried and saved well-nodulated soybean root nodules which he proudly presented. Those farmers who had tested growing soybean (four farmers) told us that the neighbours had been very interested and samples had been given away to others to taste.

Meetings

KNOWLEDGE WORKSHOP

Knowledge workshopMila Sell telling the IP members of the activities of the day

The knowledge workshop was attended by xx old farmers and xx newcomers. The extension service was represented by xxxxx and xxxx. The workshop satrted with group discussions concerning xxxxxx, facilitated by students from Hawassa University. Nutritionist  xxx from the university talked about the nutrition value of soybean, agronomist xxxx explained about the different cultivars available for soybean and suitable for the area – short-term, mid-term and long-term ones.

Inoculation

Aregu Aserse demonstrated inoculation of soybean. 1-2 teaspoonfuls is enough for inoculation of 1 kg seed.

COOKING WORKSHOP

Cooking workshop

Aregu Aserse, Mila Sell, nutritionist xxx and IP facilitator Galfato Galbiso at the start of the cooking workshop.

The cooking workshop engaged the female IP aprticipants in cooking using soybean, instructed by xxxxx. The health service extension workers ensured that hygiene aspects were attended to.

Four different dishes were produced. Whole soybeans were roasted and bread, porridge and soup were produced from a mix of soybean and maize meal in proportions 1+3 (25% soybean meal + 75% maize meal).

PHOTOS: cooking workshop

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