PROCEDURES IN DESIGNING NUTRITION SESNTIVE VALUE ADDITION PROJECTS
Nutrition Sensitive value addition is a process of producing novel foods or adding value to food products with consideration of the nutritional value.
For a sustainable nutrition-sensitive value addition project, a coordinated approach comprising a sequence of four diagnostic studies (Steps 1 to 4) and a final step, integrating the information from the diagnostic studies in the first four steps into the project design, paying special attention to those elements that are new or are required.
Steps 1-4 are surveys, and investigations to identify the appropriate activities and interventions to support NSVC. The first step is to make a nutrition situation analysis, to Identify nutrition problems, the second step of the survey is identifying a commodity that can address the nutrition problems while making business sense. Followed by the analysis of the nutrition sensitivity of the selected project using a nutrition lens will help identify possible constraints in supply, demand, and nutrition value. This step will also help identify any harmful effects (toxicity introduced by the NSVA). Finally, step 4 will help Identification of intervention options that respond to the nutrition problem and its context, and what the NSVC project can invest in.
Nutrition-sensitive value-addition projects at the national level should follow these procedures for the production of sustainable nutrition value-added products that will have an impact on improving nutrition at the national level.