What is the challenge?

In Ethiopia, internal conflicts and displacement put children at risk of malnutrition. Additionally, the food and nutrition response during emergencies is often insufficient due to a lack of funding and other factors.

Nutrient-dense foods are often too expensive for most households. Therefore, theyoften go to waste and do not reach remote rural markets. Due to low purchasing power and small profit margins, there is little incentive for private producers to innovate in these food value chains. Humanitarian emergencies, such as droughts and floods, further reduce access to nutritious foods.

What is innovative about the project? 

The project transforms eggs into powder, extending their shelf life and making them more affordable. Despite additional processing costs, it is more cost-effective due to lower transport costs, increased shelf life, reduced breakage, and less food waste. Removing water, which makes up 75% of an egg's weight, and the smaller storage space needed for dried eggs, contribute to making eggs more affordable. This sustainability can increase demand and provide incentives for more egg production.

Developing a sustainable business model that can support both the supply and demand of the egg powder will be critical to the success of the project. The egg powder will be distributed to the poorest households through the productive safety net programme (PSNP), foodvoucher system and other schemes. A social marketing strategy will bedeveloped to create awareness and demand among households that canafford buying the product. Social Behaviour Changeis also onecomponent of the project to create demand and promote propercomplementary feeding practices.

What are the expected outcomes? 

The project aims to reduce undernutrition and promote optimal growth among children. It will improve access to animal-source foods. Large-scale local production will create jobs and increase sales for local egg suppliers. Compared to other animal-source protein foods, egg production releases less carbon emissions. The project will also reduce food waste and improve the productivity and value chain of egg production in Ethiopia.

Who are the project partners? 

This project is led by UNICEF, in partnership with Hilina Foods and Vision Food PLC. These companies will be involved in the production of the egg powder. Other partners include:

Addis Ababa University, Ethiopian Food & Drug Administration (EFDA), Ministry of Health, Ethiopian Public Health Institute (EPHI), and The Scaling Up Nutrition (SUN) Business Network (SBN).