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Tailoring Food Sciences to EndogenousPatterns of Local Food Supply for FutureNutritionTELFUNSUMMARYPlease do not quote without permissionProgramme SummaryThe central issue in the present research proposal is food sovereignty, which can be described as the desire and the power of people to choose their own way of producing and consuming foods that best fit in their local conditions. Location-specific food crops and attuned food processes are considered as important tools for strengthening the food sovereignty of different regions. Nowadays it is recognized that neither the classic agroindustrial model of a continued intensification and industrialization of agriculture nor the Green Revolution model can be followed in all regions. According to the InterAcademy Council (Kabizwe, Rabbinge, Swaminathan, 2004) numerous “rainbow evolutions” are required which take into consideration the diversity of, e.g., farming systems. In view of the existence of many different types of farming systems the Council also emphasized the relevance of paying attention to specific farming systems, such as the cereal/root crop mixed system. Diversity, however, is not limited to the pluriformal existence of farming systems but also includes the existence of different production-consumption systems. In social sciences the concept of the (agro-industrial production) chain is used to describe the social organization of production and consumption. A chain is characterized by vertical integration of actors, from supplying industry to primary production, processing industry and distribution to consumers. These chains are globally organized around a center-ofcommand, the central actor who coordinates the flow of information and products. The processing industry used to play the role of center-ofcommand, but gradually this strategic position has been taken over by the retailer, who has a strategic distribution function towards consumers. A principal function of the global chain is the geographical disconnection of production and consumption, which paradoxically allows connecting centres of production in one geographical region with centres of production in another geographical region. Recent studies into the social organization of agricultural and food production reveal that (apart from global chains) local networks are of considerable importance for the production of food crops and food products for significant parts of the population. A central hypothesis of this research proposal is that the geographical disconnection of production and consumption does not occur in food-networks, because of there specific constellation. The first assumption underlying this hypothesis is that these networks are composed of a multitude of medium and small (household and family based) enterprises, and most of the consumption and production takes place within the network. It is not suggested that these networks are autarchic. Linkages may and most likely do exist with centres of production and consumption elsewhere, but, and this is the principal difference with the chain model, this is not a principal feature of its working. This implies that the logic of the network is its embedment in local (production and consumption) processes. The second assumption, which is related to the former assumption, is that these networks are mainly organized within a well defined (although fluid) geography. Again, the network is not an enclave and linkages to other geographies exist. But the locality is a principal frame of reference for the network. The networks researched are the mungbean network in India, the cowpea network in West Africa, the lupin network in Ecuador. The central research question is: how do technological practises, developed from within food networks, enhance food-sovereignty and the nutritional status of people? The proposed research program aims at the following three long-term objectives.
1. Nutritional status These general social objectives are realized by the collective effort of all the PhD students and their supervisors to explore the opportunities of the local food networks to improve the production and consumption of the legume-based mixtures. The organization of the research in multidisciplinary cohorts ensures that all scientific disciplines will influence each other mutually in their contribution to improve the social accessibility and nutritional status of the client groups in the three selected localities, in particular the resource-poor. The effort of plant breeders, food technologists human nutritionists, and social scientists to improve the nutritional quality and availability of food products such as wadi, idli, dosa in India and waakye and atacci in West-Africa and ají consero con chochos and ceviche de chochos in Ecuador, will ensure that the produced research results will make directly a difference for the end-users. In collaboration with the Southern partners special linkages will be established with school feeding programs and other food programs, so that the food sovereignty and nutritional status of the habitants of the local food networks will be improved through the implementation of tailored scientific and technological developments. 2. Development of four scientific disciplines The research target to improve the sustainable quality of the legumebased mixtures at the production and consumption level in three localities will trigger the development of innovative, disciplinary scientific developments. Because the PhD researchers will do their research from within the local food networks they will all contribute to the development of the “science in society” approach (see below), investigating specific research questions which are directly of relevance for the improvement of the food sovereignty of the region as well as for the development of the body of knowledge in the four disciplines. The plant breeders will contribute to the knowledge development of participatory plant breeding methods in combination with traditional and advanced breeding technologies by exploring the possibilities of developing cultivars which are adapted to various ecological zones and to the demands of consumers within the local food networks. They will aim to develop cultivars which become “catalysts” for social change by realizing specific social-technical objectives (for example early maturing so that another crop rotation plan can be installed) as well as specific nutritional requirements adapted to the needs of specific consumer groups, such as micro-nutrient deficiencies. The plant breeding PhD projects are expected to contribute also to a science path in which the scientific development of plant breeding is opened for the requests of various network actors. The food technologists will contribute to the knowledge development of designing food products, in particular with respect to the scientific development of re-designing food products within the contexts of smallscale and local-specific food networks. By exploring the opportunities for improving the functional properties of the legume-based mixtures and implementing re-designed small-scale preservation steps for local food products, the three PhD researchers directly develop knowledge about redesigning food processing units. The nutritionists will contribute to the knowledge development about malnutrition and iron deficiency, studied from a constructive and socialtechnical point of view. The PhD researchers aim to contribute to improvement of the nutritional status of the local population. Attuned scientific interventions will be proposed to improve the iron bioavailability of the legume-based mixtures. In this way the PhD projects will trigger that the human nutrition research integrates social and natural sciences to achieve the goal. The social scientists will contribute to the knowledge development of the sociology of science and technology as well as to development studies. The scientists will explore the possibilities of the local food networks to reconnect those social relations that have increasingly been disconnected within the social organization of global food chains and to incorporate the network paradigm in the practices of science and technology development of the three above-mentioned disciplines from the natural sciences. Through their disciplinary focus in studying legume-based mixtures and searching for opportunities to enhance the food sovereignty of the three localities, all scientists are not only urged to develop innovative scientific routes in their own disciplines but are also obliged to cooperate strongly with the other scientists and analyse together the legume-based mixtures as being an ensemble of social-technical issues. 3. Development of interdisciplinary research The choice of focusing the research on crop-product combinations urges all the researchers to go beyond a strictly disciplinary “crop- and/or product-oriented” approach. Therefore, it has also been decided to carry out the research in three multidisciplinary cohorts, one for each region, the mungbean network in India, the cowpea network in West Africa, the lupin network in Ecuador. This implies that all scientists will influence each other’s research activities (though perhaps not in a direct way). For example, plant breeders have to reflect on and discuss with human nutritionists about the nutritional aspects of the cultivars (for example, in relation to iron deficiency) and with the food technologists about the effects of the crops used for food preservation techniques (for example, the long preparation time of lupin-derived products due to the high alkaloid content of lupine) and with social scientists about the role of the cultivars in strengthening the local food networks. The food technologists may bring in the issue of redesigning the food preservation units and discuss with the colleagues of the other disciplines how plant breeding, human nutrition and social aspects influence and may influence the design of these small-scale preservation units. The same accounts for the human nutritionists who have to discuss with plant breeders, food technologists and social scientists how the bioavailability of the legume-based mixtures can be improved and how that problem can be tackled from different disciplinary angles. Finally also the social scientists will discuss with the scientists of the other three disciplines in which way the paradigm of endogenous developments can become integrated in a specific development of plant breeding, human nutrition and food preservation techniques. The grouping of scientists in three multidisciplinary cohorts will enforce their interaction. Besides, the TELFUN program is characterized by formulating the research questions from within the local food networks. In fact all scientists will become – just like the farmer, the processor, the consumer in their cohorts – an active “actor” of the fluid, local networks, making technology and science part of these network-practices, oriented to develop specific food products which may function as a crowbar for creating new social relations and strengthen the food sovereignty of the region. To realize the above mentioned long-term and short-term objectives, the following activities will be carried out. Annex Summary of PhD proposalsPROJECT PROPOSAL PhD PLANT BREEDING Wageningen University----------------------------------------------------------------------------------------------------------Departement: Plant Sciences Chair group: Plant Breeding Promotor: Prof. Dr. Richard Visser 1.Title Strengthening the reconnection of agriculture and natural ecosystems for legumes within the Vavilov Centres to strengthen local food networks -------------------------------------------------------------------------------------------- -------------- 2. Supervision In Wageningen and Dr. Pim Lindhout, Plant Breeding, Wageningen University during field work Dr. Sjaak van Heusden, Plant Breeding, Wageningen University Dr. Daniel Danial, Plant Breeding, Wageningen University -------------------------------------------------------------------------------------------- -------------- 3. Summary of the problem definition and research objectives The tropical regions of India, Ghana & Benin and Ecuador are the Centres of Origin (Vavilov Centers) for mungbean, cowpea and lupine, resp. These centres contain a high level of local biodiversity and are the locations for domestication of these legumes. These legumes have co-evolved with their natural ecosystems and are well-adapted to withstand the local biotic and abiotic stresses. This will enable the reconnection of the cultivation of these legumes with their natural environments. Moreover, as domestication has taken place by local farmers during many centuries, they have accumulated local endogenous knowledge, that is very relevant for the local food networks. Breeding for legumes in tropical regions is usually supported by international centers (CGIAR Centers) which have worldwide mandate for specific crops. These centers make crosses between materials form all over the world, make combinations and do some rounds of selection. The advanced selected lines are sent back to the tropical regions to test them under their local environments. This has been very successful for farmer-entrepreneurs, who can easily adapt new technologies and make the required investments. However, resource-poor subsistent farmers rely on cultivars that do well in their specific and often unique ecosystems. To improve the crops for these farmers local breeding is required and farmers should actively participate in these programmes. TELFUN is targeted at strengthening local food networks that often rely on subsistent farmers. We have chosen legumes crops and legume based food products in three regions as these regions are the Centers of Origin and hence offer a wealth of biodiversity that made accessible to the farmers. As the ancestors of these farmers have domesticated these crops, endogenous knowledge may still exist about exploring and exploiting the wild relatives, that are well adapted. Breeders should take advantage of the local biodiversity of the crop species and the endogenous knowledge of the farmers. Such approach has great potentials for local crop improvement programmes. Research questions 1. How do mungbean, cowpea and lupine cultivars strengthen the socialeconomic position of the local food networks and improve the food sovereignty and nutritional status of the three localities? 2. How are breeding techniques and local biodiversity for specific traits in mungbean, cowpea and lupine (such as for example for earliness, Anthracnose resistance and changed alkaloid content of lupine) made accessible to the local food networks and can be attuned to endogenous developments in the three localities? 3. How do participatory plant breeding programs in mungbean, cowpea and lupine overcome some bottlenecks of the local food networks considering nutritional and food technological aspects? PROJECT PROPOSAL PhD FOOD TECHNOLOGY Wageningen University -------------------------------------------------------------------------------------------- ------------------------ Departement: Agrotechnology and Food Sciences Chair group: Product Design and Quality Management Promotor: Prof. Dr. M.A.J.S. van Boekel -------------------------------------------------------------------------------------------- ------------------------ 1.Title Technological options for the production of enriched, mungbean, cowpea, and Lupine-based foods geared to consumer sensory preferences -------------------------------------------------------------------------------------------- ------------------------ 2. Supervison In the Netherlands and Dr. Ir. M. J. R. Nout, Food Microbiology, Wageningen University during field work: Dr. Ir. A.R. Linnemann, Product Design and Quality Management, Wageningen University -------------------------------------------------------------------------------------------- ----------------------------------- 3. Summary of the problem definition and research objectives Iron and zinc are micronutrients that are deficient in the majority of the Indian population. Fermented foods made from dal and/or dal/rice mixtures are popular among rural and urban consumers. Such foods could be optimised for their nutritional value, and could constitute a suitable vehicle for enrichment with the lacking micronutrients. However, so far the suitable technology has not been established and technological possibilities have not been tested for consumer acceptance of the resulting foods. This led us to formulate the following research objectives: Reconnaissance of present consumption patterns of mangbean-based foods to determine their quality aspects as perceived by consumers and their content of iron and zinc. Assessment of the impact of processing conditions on the active micro flora and fermentation outcome during wet bioprocessing of mungbean. Assessment of the in-vitro bioavailability of iron and zinc in enriched fermented foods, compared with the non-enriched control treatments. Technological improvement of the enriched, newly designed food products according to the preferences as expressed by consumers. In addition to these objectives, for lupine in particular the following objective will be added. Survey of the variability of lupin varieties with regard to the level and nature of their alkaloids, their protein contents and levels of other components of relevance to nutritional quality and acceptability. PROJECT PROPOSAL PhD HUMAN NUTRITION Wageningen University -------------------------------------------------------------------------------------------- ------------------------ Departement: Agrotechnology and Food Sciences, Division of Human Nutrition Chair group: Human Nutrition and Health Promotor: Prof. Dr. Frans J. Kok -------------------------------------------------------------------------------------------- ------------------------ 1. Title Improvement of nutrition through improved legume-based products in India, Ghana/Benin and Ecuador -------------------------------------------------------------------------------------------- ------------------------ 2. Supervision In Wageningen and Prof. Dr. Frans J. Kok, Division of Human Nutrition, Wageningen University during filed work Dr. Ir. Inge Brouwer, Division of Human Nutrition, Wageningen University -------------------------------------------------------------------------------------------- ------------------------ 3. Summary of the problem definition and research objectives General Concurrently with accelerated urbanization, globalisation of the food distribution system and increased industrialization of agricultural production and food processing, large shifts have occurred over the last three centuries in dietary patterns and activity patterns (Schmidhuber, 2003). This nutrition transition is reflected by a fast change from the stage of receding famine, characterized by a slowly increasing consumption of fruit, vegetables and animal proteins with a gradual reduction of the importance of starchy staples in the diet, to the stage of nutrition related non-communicable disease with a diet high in total fat, cholesterol, sugar and other refined carbohydrates often accompanied by an increasing sedentary life (Popkin, 2002). Especially legume consumption has decreased accelerated by urbanization and with an increase in income (Uauy and Monteirol, 2004). These changes have accelerated the past years, to varying degrees in different regions of the world and in different consumer groups. Obesity emerges early in these shifting conditions, contributing to increasing prevalence of chronic and degenerative diseases like cardiovascular diseases and diabetes. While the transition takes place, iron deficiency continues to be the most prevalent micronutrient disorder, associated with impaired physical and cognitive development in children and with weakness and fatigue leading to lower productivity and reduced capacity for physical work in adults. Fortification is seen as the most suitable solution to iron deficiency (Hurell, 1997), and the provision of iron fortified products in a schoolfeeding program is often considered as a good way to improve anemia and iron status of schoolchildren. Although legumes are primarily known as rich protein sources, its high consumption rate and the possibilities of increasing its iron content and bioavailability make it an important contributor to iron consumption (Weinberger, 2005). The bioavailability of iron in these legume based products will determine to a large extent the effect on iron status. In addition, in view of the nutrition transition taking place, schoolfeeding may easily promote excess energy intake and positive energy balance, and thus increasing obesity (Uauy and Kain, 2002). The nutrition study contributes to the overall TELFUN research objective: ‘How do innovative scientific and technological practices attuned to the needs of multilocal networks enhance food sovereignty and nutritional status?’ by delivering a specific product (i.e. improvement of nutritional status) through specific methodologies (i.e. increase of iron intake and bioavailability of legume based products) and to contribute to the process of improvement food sovereignty of the locality. Specifically, the nutrition studies will address the following research objectives:
PROJECT PROPOSAL PhD SOCIAL SCIENCES Wageningen University -------------------------------------------------------------------------------------------- --------------Departement: Social Sciences Chair group: Technology and Agrarian Development Promotor: -------------------------------------------------------------------------------------------- -------------- 1.Title Tailoring of science and technology to the needs of three local food networks and to enhance food sovereignty in India, Ghana/Benin and Ecuador -------------------------------------------------------------------------------------------- -------------- 2. Supervision In the Netherlands Dr. Guido Ruivenkamp, Associate Professor of And during field work Technology and Agrarian Development, Wageningen University and Extra-ordinary Professor, Institute for Innovation and Transdisciplinary research at Biology and Society, Free University Amsterdam dr. ir. Joost Jongerden, Technology and Agrarian Development, Wageningen University -------------------------------------------------------------------------------------------- -------------- 3. Summary of the problem definition and research objectives The identified problem statement is that conventional chain analyses are inclined to focus on traditional agro-business models, marked by such processes as vertical integration, centralization, and standardization. Technology development and food-design are firmly embedded within the idea of chain in food production and consumption. Technology development is a practise attuned and embedded within a conventional chain paradigm. Yet in the regions identified, so called multi-local food networks – a social organization characterized by horizontally interconnected actors – provide in the nutritional needs of large proportions of population, in particular the rural and urban poor. In social sciences profound analysis and reflection is absent on the actualities and potentialities of these networks for producing and providing healthy and nutritional food for future generations. In addition to that, it is increasing recognized that technology development is a practise of co-creation involving the social and the material, social and natural sciences, and society (Feenberg 1999, 2002). Yet, ideas of technology development and food design for and within networks have rarely been an issue of academic research and debate (Manzini 2005). It is an enormous challenge to consider the consequences of an adoption of a network paradigm in technology development and food-design (Ruivenkamp 2005). The research objectives are:
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