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Table de composition des aliments d´Afrique de l'Ouest

Year of publication 2012

Pages 148 p. : tables

Author Stadlmayr, B.;Charrondiere, U.R.;Enujiugha, V.;Bayili, R.G.;Fagbohoun, E.G.;Samb, B.;Addy, P.;Barikmo, I.;Ouattara, F.;Oshuag, A.;Akinyele, I.;Annor, G.A.;Bomfeh, K.;Ene-Obong, H.;Smith, I.F.;Thiam, I.;Burlingame, B.

Publisher FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-007207-4

Edition 1

Synopsis (short abstract) This edition of the West African Food Composition Table is a revised version of the Food composition table `Composition of Selected foods from West Africa`, which was published in September 2010 ( http://www.fao.org/3/a-i1755e.pdf ). It extends and updates the number of foods and values of components through data derived from the Mali Food Composition Table 2004, Nigeria, as well as analytical data from scientific articles. The foods represent aver age values of the collected compositional data from 9 countries (Benin, Burkina Faso, Gambia, Ghana, Guinea, Mali, Niger, Nigeria and Senegal). Data sources included scientific papers, theses, university reports, as well as food composition databases. These data were supplemented by other sources of food composition data (mostly from outside Africa) to complete the missing values, especially minerals and vitamins. It was intended to have no missing values but for some vitamins, especially vitami n A and E, data were not available and no sources were found from which to derive reliable data. In these cases, they were left blank.

Language Bilingual

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    Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa.
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    Le processus Accord de partenariat volontaire (APV) dans les pays d'Afrique centrale et de l'Ouest: de la théorie à la pratique 2014
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    Cette étude a été réalisée par le Programme FLEGT de la FAO. Elle a été rédigée par Marc Vandenhaute, Sophie Lemaître et Robert Simpson avec l’appui des experts: Caroline Duhesme, Anna Halton, Emmanuel Heuse, Yann Petrucci et Ruth Raymond. La production éditoriale a été assurée par Véronique Ferrier. La conception du document a été réalisée par Gabriele Marcelli. Des remerciements particuliers sont adressés aux parties prenantes des pays APV d’Afrique centrale et de l’Ouest ainsi qu’à la Commission européenne dont les contributions ont été essentielles pour la réalisation de cette étude. Enfin, les auteurs souhaiteraient remercier le panel d’experts qui a revu l’étude, notamment la Facilité UE FLEGT de l’EFI, FERN, IDL et CIFOR, pour leur disponibilité et leur apport technique.
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