No abstract

No abstract

Innovation platforms (IPs) are a way of organizing multistakeholder interactions, marshalling ideas, people and resources to address challenges and opportunities embedded in complex settings. The approach has its roots in theories of complexity, the concept of innovation systems and practices of participatory action research. IPs have been widely adopted across Africa and beyond in recent years as a "must have" tool in a range of "for development" modes of agricultural research. Our experiences with establishing and facilitating nine IPs in local settings in west and central Africa contribute to understanding factors that impact on their effectiveness. The nine IPs were variously focused on developing dairy, crop and/or meat value chains by strengthening mixed crop-livestock production systems or seed systems. Using case study methods, we identified variables that contribute to explaining the performance of these IPs in relation to six domains of change in the agricultural system and the sustainability of changes. Thematic analysis was guided by a conceptual framework which grouped variables into four categories (context, structure, conduct, and process) that interact to influence IP performance. Stronger market connections and value chains were generated through some of these IPs but the most prevalent changes overall were in farm productivity and technical knowledge of producers. The structures evolved in some IPs, akin to those of producer collectives, suggested they were filling an institutional gap locally. The effect of the IPs on deeper level institutions that influence agricultural systems and food security was modest, constraining prospects for the IPs to generate impact at scale. Impacts from the IPs on research and development organisations were uncommon but had transformative significance. Our conceptual framework did not offer optimal guidance to understanding how the many variables that contributed to performance of these IPs combined and sequenced, but the pattern of interactions was consistent with increased social capital being the prime mediator for change. Achieving greater prospects for transformational

The study examined the functioning of the smallholder-produced teak poles value chain in Southern Benin from an analytical perspective combining the governance structure, the institutional environment, and the distribution of consumer price among chain actors. The objective was to identify bottlenecks militating against improved functioning of the farm-grown timber value chains. A fieldwork was carried from August 2008 to September 2010, to identify the agents and the organisations involved in the value chain. Data were collected on the functions performed, the costs borne and the income received by each category of agent, the marketing channels within the value chain, the interactions among agents, the consumption of the product, and the role of the organisations connected to the value chain. This was done by combining semi-structured interviews, focus group meetings, and structured interviews. In addition, data were collected on the institutional environment from both primary and secondary sources. The following agents were involved in the value chain: nurserymen, planters, local intermediaries, brokers, traders, and consumers. The forest service was the main governmental organisation involved in the functioning of the value chain. The governance structure in the value chain was driven by a mixture of government and the market. Various weaknesses were found in the forest policy, the forest regulation and their implementation. Planters' share of consumer price was lower than traders' return. The relevant policy options to address these issues were discussed.

Culinary and sensory characteristics of sorghum crops and derived foods in northern Benin were investigated using rapid appraisal and quantitative survey methods. Three food categories were identified: pastes, porridges, and beverages. In the main town, all of these are encountered. In other areas, sorghum is mostly consumed as either paste or beverages. The major sensory quality attributes are related to texture, color, and taste. Brown or red sorghum types are generally used, because of food habits, beliefs, and appearance. We distinguished more than 100 farmers' varieties and classified them according to their suitability for the preparation of different sorghum-based foods.