The SWR Ethiopia RAISE-FS project, in collaboration with the Ethiopian Institute of Agricultural Research (EIAR) and the Melkassa Agricultural Research Centre, successfully organized a consultative workshop at Adama city, on December 4, 2025. The workshop focused on reviewing and refining a production and food recipe manual tailored for selected leafy vegetables and root crops. This manual, developed by a multidisciplinary team of researchers, underwent critical evaluation during the workshop to ensure its relevance, quality, and applicability.
In his opening remarks, Dr. Amare Fufa, the Centre Director of the Melkassa Agricultural Research Centre, highlighted the unique approach of the RAISE-FS project. He emphasized its integration of multiple disciplines, including crop science, food science, agricultural extension, socioeconomics, and seed science. Dr. Amare acknowledged the significant contributions of the collaborative efforts between Melkassa ARC and the RAISE-FS project in Sire woreda. He noted that the project’s innovations and evidence-based findings have not only improved local food systems but also hold promising potential for scaling to other regions.
The workshop employed a comprehensive and inclusive approach to ensure that expert feedback was meticulously gathered and integrated. Participants were strategically divided into two distinct groups, each tasked with addressing specific components of the manual. Group 1 consisted of specialists with expertise in leafy vegetable production, while Group 2 comprised professionals with a focus on safety and nutrition. Both groups engaged in detailed discussions, thoroughly analysing their respective areas of focus, and subsequently shared their valuable insights with the original team responsible for the development of the manual. This approach was used to enhance the manual’s quality and relevance through diverse expert contributions.
The manual itself has been meticulously designed to promote dietary diversity by encouraging the increased consumption of leafy vegetables and root crops. It covers both production practices and recipe development for six key commodities: carrot, beetroot, amaranth, pak choi, Ethiopian kale, and lettuce. Additionally, it addresses critical topics such as crop management practices, food safety from cultivation to preparation, and cooking techniques tailored for each crop. During the workshop, experts provided constructive feedback to refine the manual from a holistic food systems perspective, ensuring it meets the needs of diverse stakeholders.
The feedback gathered during the workshop will be incorporated into the manual by the technical team over the coming days. The refined manual, once finalized, is expected to serve as a valuable resource for stakeholders involved in leafy vegetable and root crop production, as well as for those working to improve food safety, nutrition, and recipe development.
The consultative workshop served as a platform for knowledge sharing and collaboration among key stakeholders in Ethiopia’s agricultural sector. The event brought together representatives from various organizations, including the Ministry of Agriculture, the Oromia Health Bureau, the Oromia Agriculture Bureau, the Ethiopian Institute of Agricultural Research (EIAR), the Oromia Agricultural Research Institute, and the Ethiopian Agricultural Transformation Institute. Experts from institutions such as the Melkassa Agricultural Research Centre, Kulumsa Agricultural Research Centre, and the SWR Ethiopia RAISE-FS team also participated actively in the discussions.
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