On 29-30 April 2017, 24 bakers from Naivas stores in greater Nairobi were trained on using orange-fleshed sweetpotato (OFSP) puree for bakery applications. The training, held in the Naivas Kitengela branch, was organized by Tawanda Muzhingi, a food scientist at the International Potato Center (CIP), and Antonio Magnaghi a product development specialist and proprietor of Euro-Ingredients Limited.

On a smallholder farm in Trans Nzoia County, a large, brown cow has just brought her young calf into the world. It was a quick affair, assisted by two young cowhands. On hand to advice them is a neighbour, who is a vet technician by profession. The three are proud of the healthy addition to the farm’s stock, and if they had their way, they would probably call the calf Origi, Di Maria or Emenike.

With the changing weather patterns, maize diseases and the high cost of production, cassava could just be the answer to Kenya's food insecurity. “For me, cassava represents food, a source of income and a way of life,” says Peter Atanga, a 42-year-old man from the North West highlands of Cameroon. He is just in the process of measuring a basin of gari (also Garri or tapioca), one of the many ways that cassava is processed for value addition and storage purposes in Central and West Africa.

Milton Zelman, publisher of "Chocolate News" said, “Giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets.”. But this dark, delicious treat has its dark side, characterised by an unequal supply chain, in which consumers enjoy the final product and make the manufacturers rich in the process, while the agricultural producers get the short end of the stick.