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Turning business ideas into investment-ready plans! The BID Tools offers a standardized, evidence-based methodology to strengthen the financial capacity of agribusiness actors. For development institutions, it is a scalable tool to integrate into programs supporting entrepreneurship, investment readiness, and inclusive agribusiness growth.
Learn, Advise, Transform Agriculture! CABI Academy offers digitally-delivered, evidence-based modules on crop health, sustainable soil and water management, and nature-based pest control, linked to accredited certifications and mapped to the global Skills Framework for Agriculture. Designed for blended or remote delivery at scale, it supports capacity strengthening of extension workers, agri-input dealers, and educators—enhancing advisory services, accelerating adoption of best practices, and contributing to resilient, inclusive agricultural development.
Knowledge, resources, and tools for plant health! The Crop Health Knowledge Library provides scalable, evidence-based tools to enhance agricultural projects. It supports farmer training, builds local capacity, and offers content tailored to diverse regions and crops, helping development programs deliver measurable impact in plant health, food security, and climate resilience.
Structure, Trace, Scale & Connect with Solutions eProd is a digital supply chain management platform designed for agriculture. It helps organizations register farmers, monitor production, ensure traceability, and manage payments efficiently. The system is modular, works offline, and integrates easily with other digital tools.
With QualiSani, no more toxic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs) in your smoked fish and grilled meat, and reduction of cancer risk for consumers. Traditional methods of grilling and smoking food, particularly in African countries, have long been associated with health risks due to the formation of harmful compounds such as Polycyclic Aromatic Hydrocarbons (PAHs). These carcinogenic substances are produced when food is exposed to smoke and high temperatures, and their presence in grilled and smoked products has raised significant public health concerns. Studies conducted in Benin country have revealed alarming levels of PAHs in smoked and grilled meats and fish, often exceeding international safety standards. This contamination is linked to the direct exposure of food to smoke, the type of fuel used (often wood), and the inefficient design of traditional processing equipment. The accumulation of PAHs not only poses a cancer risk to consumers but also hampers the marketability of these products in regions with stricter food safety regulations. Addressing this challenge requires innovations in food processing technologies that can reduce or eliminate the formation of PAHs while maintaining or improving the efficiency and productivity of the smoking and grilling process. The development of improved equipment, such as QualiSani, represents a significant step towards safer food processing practices. These advancements aim to protect consumers' health, enhance the quality of grilled and smoked products, and support the sustainable development of small to medium-sized food processing enterprises.