text size: smaller reset larger



Have your say

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.
return to article.

please use the form below to add a comment

(Your address will not be shown on the site

0 character (max=250)

Comments submitted to New Agriculturist will be reviewed prior to inclusion on the site

Comments so far

There are currently no comments on this article.Why not be the first to have your say?



The New Agriculturist is a WRENmedia production.

This website uses cookies to improve your experience. By continuing to browse the site you are agreeing to our use of cookies.
Read more