Fermentation: from evidence to scale

Fermentation: An Ancient Solution to Modern Challenges, published by Sight and Life in March 2025. CIFF supported the publication. 100 pp.

The report examines traditional food fermentation as a potentially powerful solution for nutrition, food security, livelihoods, and environmental challenges, particularly in low- and middle-income countries (LMICs).

Its main findings include:

• Improved nutrition: Fermentation can improve mineral bioavailability and protein digestibility while reducing anti-nutritional compounds.
• Food preservation: Fermentation can extend shelf life, helping reduce food loss and improve food availability where refrigeration and storage are limited.
• Food safety: Certain fermentation processes can inhibit harmful microorganisms and improve the safety of foods.
• Climate and sustainability: Fermentation is generally an energy-efficient preservation method and can contribute to reducing food waste.
• Women and livelihoods: Traditional fermentation is frequently carried out by women at household or small-business level, so scaling it could create income opportunities and strengthen women's economic participation.
• Local food systems: The report emphasizes building on indigenous knowledge and locally available foods rather than relying exclusively on imported technologies.
• Scaling challenges: Major barriers include inconsistent fermentation processes, food-safety concerns, limited scientific evidence, lack of standards and regulation, consumer acceptance, and difficulties moving from household production to commercial scale.

1 September 2026. Organized by: Sight and

Life, CIFF Sight and Life (SAL) work on fermentation. This included the first-of-its-kind Special Report on Fermentation, and a new programme –Foundations for Scaling Fermented Foods in Nigeria and Ethiopia– generating country-level evidence to guide safe, effective scaleup of fermented foods across Africa. 

SAL launched the report and programme to spotlight fermentation's potential to combat malnutrition, improve livelihoods and reduce food's climate impact. 

This session was the flagship to position fermentation on the continental agenda and anchor the evidence base for Ethiopia's national roadmap. 

Session objectives 

1. Launch the Special Report on Fermentation to a high-level, continental audience. 
2. Position fermentation on the African food-systems agenda as a climate-smart, nutrition-sensitive solution strengthening local livelihoods - especially for women producers. 
3. Inspire collaboration: driving innovation, attracting investment, and supporting evidence-informed policy on fermented foods

Speakers 

1. Petrida Paul Moderator; Executive Communications Coordinator Sight and Life
2. Elvis Gakuba Africa Director Sight and Life
3. Kesso Gabrielle van Zutphen-Küffer Scientific Director Sight and Life
4. Dr. Elmer Ametefe Senior Lecturer University of Ghana
5. Dr. Zouera Youssoufou Managing Director & CEO Aliko Dangote Foundation
6. H.E. Dr. Telesphore Ndabamenye Minister of Agriculture and Animal Resources Government of Rwanda
7. H.E. Demeke Mekonnen Hassen Former Deputy Prime Minister of Ethiopia; Founder & Board Chairperson Yadam Foundation
8. H.E. Senator Abubakar Kyari, CON Honourable Minister of Agriculture and Food Security Federal Ministry of Agriculture and Food Security, Nigeria
9. H.E. Aurélie Royet-Gounin French Ambassador to Rwanda French Ministry for Europe and Foreign Affairs / Embassy of France in Rwanda
10. Chef Dieuveil Malonga (see picture)