"10851","11","archive","1305",,,"disk0/00/01/08/51","2018-08-31 04:50:55","2018-08-31 04:50:55","2018-08-31 04:50:55","article",,,"show",,,,"","","","","","","","","","",,,,"Bauchspies","W K","","","","","","","Diarra","F","","","","",,,,,"","",,,,,"","","Michigan State University (East Lansing)","USA","“An Be Jigi”: Collective cooking, whole grains, and technology transfer in Mali","pub","s31","CRPS1","crp1.4","public",,,"whole grains, decortication, collective cooking, An Be Jigi, technology adoption,
technology transfer, sorghum, millet, agriculture, Mali",,"The authors would like to thank the McKnight Foundation, Helen Keller International, ICRISAT, and
IER for their support of the An Be Jigi project in Mali from 2006 to 2014, and the CGIAR Dryland
Cereals CRP from June to September 2014 during data collection. The contributions of the nutritionists
Lina Mahy, Marjolein Smit, and Vera Lugutuah for nutrition input and developing the process for
whole-grain flour production, and Vera Lugutuah for developing and testing new recipes and group
work with village women is highly appreciated. In addition we would like to thank the anonymous
reviewers for their suggestions, patience, time, and expertise.","This paper addresses how available resources, food security, technology, and culture are shaping the
choices rural Malian women are making to ensure the health, energy, and well-being of their families.
This research contributed to evaluating an eight-year research project (An Be Jigi) targeting improved
nutrition. The study, performed over four months, used semi-structured interviews of 120 women in
six villages in Mali to assess the identified issues with qualitative and quantitative approaches. This
paper describes the history of the An Be Jigi project, whole-grain processing techniques, and group
cooking for knowledge sharing with rural women for improved nutrition. Interviews revealed substantial
adoption of whole-grain processing techniques and women’s appreciation of the nutritional
benefits of those techniques. The women engaged in group cooking (cuisines collectives) appreciated
the activities and mentioned multiple benefits from using them. Women identified access to mills,
and to some extent the social stigma of laziness and poverty associated with whole-grain food, as limiting
factors of adoption. This study of women’s practices and perceptions regarding use of whole
grain tells a story of changing consumption habits being shaped by culture, technology, knowledge,
and available resources. Malian women are agents of change and care in their adoption of new techniques
and recipes for the improved nutrition of young children and households.","2017-11","published",,"FACETS","2","2",,,"955-968",,,,,,"10.1139/facets-2017-0033",,,,,"TRUE",,"2371-1671",,,,,,"","http://dx.doi.org/10.1139/facets-2017-0033","https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=%E2%80%9CAn+Be+Jigi%E2%80%9D%3A+Collective+cooking%2C+whole+grains%2C+and+technology+transfer+in+Mali&btnG=","pub",,"McKnight Foundation, Helen Keller International, ICRISAT, and IER","An Be Jigi Project",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"10851",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Diarra","F","","",,,,,,,,,,,,,,,,,,,,,,,"Kwame Nkrumah University of Science and Technology (Kumasi)","Ghana",,,"s333",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"10851",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Rattunde","F","","",,,,,,,,,,,,,,,,,,,,,,,"ICRISAT (Bamako)","Mali",,,"s61",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"10851",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Weltzien","E","","",,,,,,,,,,,,,,,,,,,,,,,"University of Wisconsin-Madison (Madison)",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"10851",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Glenna","L","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,