Joy’s passion for addressing childhood malnutrition has always been focused on helping the poor help themselves by using local resources that they can afford.  Never did she imagine it would lead to a scientific publication in the Journal of Biological Sciences with two prestigious professors, Dr. Clare Narrod, the Univerity of Maryland and Dr. Archileo Kaaya with Makerere University, the top school in Uganda!

Sure enough, God is opening these doors too!  

See the article: Enhancing Nutritional Benefits and Reducing Mycotoxin Contamination of Maize through Nixtamalization

How did this happen? 

In 2015, Joy’s curiosity and experience in Latin America caused her to wonder why the maize (corn) eaten in Africa is not treated with the simple food preparation technique that makes it possible to make tortillas with it.  It turns out that the technique, called nixtamalization, has a whole host of other benefits like increased niacin (Vitamin B-3) and decreased toxins, that could be a great blessing to the African continent in preventing deadly diseases that are common amongst populations that eat a lot of maize. 

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The research points to great potential to make an impact and the next phase will involve FARM STEW trainers.  Our revised FARM STEW Recipe Manual Curriculum will bring the key findings to all our trainers in simple terms.