Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Abstract To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, fortification foods. Locally produced foods represent a significant part Food Systems as they contribute tackling malnutrition. However, few studies have investigated the traditional fermented at household level means improve nutrition triggering inclusive entrepreneurship, two crucial dimensions build on. Fermentation is an ancient technique that relies on transformation by microbial activity mainly undertaken women. This paper posits upscaling small scale food activities while enhancing functional properties fostering women entrepreneurship contributes prevention losses, promotion health, entrepreneurial opportunities for current processors. key effective policy interventions foster security in challenging contexts.⨪.