Injerama: Social Entrepreneurship for Sustainable Development in Ethiopia (NutrAfrica)

Pennsylvania State University, 2011 - $51,200

Injera is a spongy sourdough flatbread made from the Ethiopian grain t’ef. It is a staple of Ethiopian meals, and it is usually cooked over an open fire, resulting in severe deforestation and poor respiratory health. This project is addressing environmental sustainability and the health of women and children by eliminating the need to use wood for fuel to cook injera. Instead, it will be mass-manufactured in a centralized food processing facility in Addis Ababa using not t’ef but lower cost grains like sorghum, millet, and cassava. The team believes it can reduce the cost of injera while improving nutritional quality. Previous survey evidence shows that because the cost of t’ef is high, many poor Ethiopians are already making and eating injera that is a mixture of more affordable grains. The team is partnered with the African Climate Exchange (ACE) and the Organization for Rehabilitation and Development in Amhara and supported in the US by mentors in agricultural products.