GASTROVALUE
Gastrovalue Project: Enhancing the Capacity of SMEs in ACP Countries to Develop Value-Added Products from Coconut, Cacao, and Kava
At Basque Culinary Center, we believe that gastronomy is a powerful tool for change, essential for creating an efficient and sustainable value chain from production to consumption. In line with this vision, BCC Innovation’s territorial development area aims to contribute to the transformation of gastronomy and the food chain by providing unique knowledge to companies, regions, and entrepreneurs.
The Gastrovalue project is designed to enhance the capacity of SMEs in ACP countries (Africa, Caribbean, and Pacific) to develop and produce value-added products from coconut, cacao, and kava.
Main objectives of the project:
- Conduct a study of the gastronomic potential of cacao, coconut, and kava produced by companies supported by Alliances for Action.
- Develop prototypes and recipes.
- Serve as a link with a network of chefs from the European Union, the United Kingdom, and ACP countries to test prototypes of the developed products.
- Build the capacity of SMEs in the target countries to replicate these recipes and develop marketable products.
- Promote activities to establish commercial alliances with regional and international companies to market and promote the consumption of the products.
- Integrate research and development with scientific research, culinary institutions, and other relevant stakeholders in ACP countries.
The following countries and raw materials have been selected for the main project, based on stakeholder suggestions provided by BCC Innovation, previous experience, and ITC (International Trade Centre) priorities:
- Vanuatu: kava
- Cameroon: coffee
- Jamaica: cacao and coconut
The project is funded by the International Trade Centre (ITC).