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A hard nut to crack

To enable smallholder farmers to increase production of njansang - a highly prized paste made from ground kernels of a forest nut, used widely in Cameroonian cooking - the World Agroforestry Centre developed alternative techniques that dramatically cut the processing time from six to eight weeks to a mere eight hours. Around 100 njansang producers in Cameroon have adopted this new technology, allowing them to increase their involvement in processing and trade.
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