Diet transformation in South Eastern Africa

October 3, 2017 - Author: David Tschirley

By David Tschirley

PreparedFood
In a presentation at ILSI 2017 Annual Meeting, David Tschirley explains how diets are transforming in SEA:

1- food is far more purchased
2- food is becoming more perishable (meat, fruit, “new” veggies) —non cereals non pulses
3- food processed outside household represents 50 to 65%. Purchased food represents 70-80%.
Food takeaway from home exceeds 15% of food expenditure in some countries.

Photo: Market vendors serving traditional prepared food away from home

Tags: cross-country, fsg news, fsp news, nutrition


Related Topic Areas

Cross-country, C4b, FSP Nutrition Dataset


Authors

David L. Tschirley

David L. Tschirley
517-355-0134
tschirle@msu.edu


For more information visit:

Food Security Group
Feed the Future Innovation Lab for Food Security Policy

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