Martin Woolnough

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Central & West Africa Region | LEADING IN THE HOT ZONE

Improving Food

Security and

Nutrition in Nigeria

Martin WoolnoughManaging Director and Chief Executive,Nestl Nigeria


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Ensuring High Quality Grains for farmers


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Why Grains improvement Project?

High temperature, rainfall andhumidity in sub-saharanAfricapermit growth of mycotoxin

Lack of good agricultural andstorage practices by farmers

Negative impact of mycotoxinon human and animal health

Significant nutritional andeconomic losses in grains dueto mycotoxin contamination


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Educating farmers on Mycotoxin Management

Train and sensitize agric

extension officers,

suppliers village heads

on mycotoxinmanagement

Diffuse technologies for

reduction of mycotoxin

impact


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High quality grains for factory use

Factory gate rejection rate reduced

from 16% rejection in 2009 to 0.1%

in 2011

Mycotoxin risk management under

control

Sustained local supply of high quality

grains for Nestl Factory

10,000 farmers trained in

2010/2011 farming season

Increased awareness of health

hazard of mycotoxin contamination

High quality grains for householdconsumption


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Improving productivity per hectare in cassava farming


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ensuring local supply of agric raw materials

through import substitution

TIMELINE 2011 2013 GOAL Replace imported corn starch requirements

KEY HIGHLIGHTSNestl buys about 6 million USD worth of cassava and corn starch annually (binderfor MAGGI cubes)

Training of 500 farmers to establish 500 ha of improved cassava variety

MULTISTAKEHOLDER PARTNERSHIP

Nestl

International Institute of Tropical Agric

Local processors

Cassava farmers

BENEFITS FOR NESTL

Cost savings of about USD 200000/year as a result ofcassava starch replacingcorn starch

BENEFITS FOR COMMUNITY

Increased yields (from 8 10Tto about 18 - ha & improvedrevenue


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Supporting smallholder farmers with improved cassava

varieties

Multiplication and disseminationof improved high yielding and

disease resistant varieties

Smallholder farmers benefit from

improved cassava managementpractices

Guaranteed sustainable supply of

cassava roots to local processors

(MATNA and NSM)


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250 farmers mobilized

27.9ha strategic multiplication

plots established

203ha farmers fields

established under improved

management practices220 farmers trained on

competitive cassava production

3 on-farm experimental trials

on resource use efficiency

establishedExtension guides for training of

farmers developed

Baseline study conducted

Achievements


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Promoting Healthy Eating Habits and Physical Activity

in Children


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Our pre-assessment study showed

Nutrition taught but

Pupils participate inphysical activity but

Many schools lack toiletfacility

Good source of water notalways available

Hygiene and sanitationpractices lacking


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Consequently

23% mean nutritionalknowledge

40% of pupils showed normalnutritional status

44% mild/moderate Obesity 16% mild/severe under-nutrition


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StoryTelling

Play-lets

Containergardening

to helpinvolve

parents

Games

Pupilstestimonials

in class

Classroom

teaching

Well employ simple local approaches to teaching to

engage pupils


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Instructional Materials adapted for West Africa

Using simple affordableexamples of food and goodpractices


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Reducing micronutrient deficiencies in Nigeria via fortification


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Julius MAGGI, 1869


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His vision has been ourown since 1966 in

Nigeria.

Pooraccess to nutrient richfood

A lack of knowledge

The deterioration of familymealtime

And the lack of transmission ofgood food habits


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MAGGI creates shared value by promoting the

goodness of every day cooking

1- Understanding the local nutritional gaps

18

Anemia (Iron Deficiency)in Pre-School Age Children

Source: WHO, 2007 & 2008

Vitamin A Deficiencyin Pre-School Age Children

Iodine Deficiency

in School Age ChildrenRisk of Zinc Deficiency

in PopulationIZiNCG, Food and Nutrition Bulletin, 2004

Source: WHO, 2007 & 2008

Source: WHO, 2007 & 2008


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MAGGI creates shared value by promoting the

goodness of every day cooking

3- Helping people to cook balanced every day

Salt Reduction11,300 tons reduced worldwide

3,800 tons in CWAR

FortificationIodised salt

Iron

Sustainable OperationsLocal Sourcing (i.e. soy)

Educating, informing people how to cookbalanced meals everyday

Passing down the goodness of cooking toyounger generations


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Fortification : Priority given to products with high

penetration / regular use potential

Iodine Iron2012 70% +Penetration Daily use

Usage


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Develop tastier,healthier, more

sustainable products:- Salt reduction- Fortification

- Local soya beans &cassava starch

Educate and promote

knowledge ofbalanced cooking

3-Pillar Approach

Promote the use offresh ingredients


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Analysis Capability :

3 analysis check-points toensure accurate dosing proprietary in-house analysis:speed and reaction time

Ensuring Quality &

Compliance ofManufacturing : comprehensive operatorawareness and training dosing method / mass distribution/ mixing cycles optimal particle size

Organoleptics :

no compromise to theconsumers expected taste,colour, aroma of the

final dish

2.

1.

3.

Consumer Trust & Product Quality

At The Heart Of Development

15% RDA of Iron : 2.1mgferrous pyrophosphate

per serving

Dosage


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MAGGI Nigeria : April 2012

Iron Fortification : Cube

15% RDA of Iron :

2.1mgferrous pyrophosphate

per serving

Dosage

Documents

Martin Woolnough