Green Transition Food Processing Africa

Expected Outcome:Project results are expected to contribute to the following expected outcomes:food processing facilities in Africa which target underutilized crops to deliver safe and healthy nutrition avoiding over processing, such as pulses and soy, millets, yams, cassava for some regions, fish and fisheries products, or food chains of high value for local markets or export, like the cocoa chain and fruits, both organic and conventional, have improved their operations investing in safe storage practices (avoiding mycotoxins and pesticide residues), quality assurance and control, innovative careful processing techniques and sustainable and reusable packaging, by using results from life sciences and biotechnologies, such as fermentation, in processes based on renewable energy;post-harvest food losses and waste are reduced, by using by-products in the process, following circular approaches in support of the new EU bioeconomy strategy through new and innovative techniques and best practices and food safety ready for scale-up by complementary instruments of the EU Global Gateway Strategy such as the AU-EU Innovation Agenda and the EU International Partnerships such as DeSIRA+. Scope:Proposals should:promote start-ups and other innovative SMEs by providing a space for mentoring and accelerating innovative business concepts, including social innovation and upscaling in view of African or European food business entrepreneurs with special consideration of diversity involving women, young entrepreneurs and the diaspora using cascading funding opportunities;lead to healthy, safe and nutritious food. New processing opportunities should increase biodiversity with increased market opportunities for underutilized crops. They should link to other projects of the AU-EU Food and Nutrition Security and Sustainable Agriculture Priority (FNSSA) in particular the CEA-First coordination and support action and the International Research Consortium. It should build on results of previous