Public- Private- Partnership in creating Social Business ... of Tokyo Ajinomo… · Public-...
Transcript of Public- Private- Partnership in creating Social Business ... of Tokyo Ajinomo… · Public-...
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Public- Private- Partnership
in creating Social Business
for Nutrition Improvement - Ghana Nutrition Improvement Project -
June 9, 2015 : for Univ. of Tokyo
Yasuhiko Toride, Ph.D.
Group Executive Professional
Director of Nutrition Improvement Projects
Ajinomoto Co., Inc.
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Today’s Presentation
1. Introduction 1. Self-introduction
2. Roles of Protein / Amino Acid in Nutrition Improvement
2. Ghana Nutrition Improvement Project
3. Future Prospect
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Self-introduction
• Joined Ajinomoto at Central Research Laboratory in 1981
• Experiences of working in
– Thailand (1986 – 1992)
– France (2005 – 2009)
• Started “Nutrition Improvement Project” in 2009 as a director of the project
• Current interest is creating new business model for nutrition improvement thorough multi-sector partnership.
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Why Nutrition Improvement Project
by Ajinomoto Group?
“Eat Well, Live Well”
Food Science Amino Acid Nutrition
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Evolution of Ajinomoto Group’s Business
An expanding commitment to the betterment of life
Bakery Products Frozen Foods
Other Foods
Beverages
Edible Oils
Mayonnaise and
Mayonnaise-type
Dressings
Soups
Coffee
Products
Gift Packs
Seasonings
Cereals
FOOD
PRODUCT
S
AMINO
ACIDS PHARMA-
CEUTICAL
S
HEALTH &
NUTRITION
Electronic
Materials
Functional
Foods
Sweeteners
Specialty
Chemicals
Feed-use Amino
Acids
Amino Acids for
Pharmaceuticals and
Foods, Pharmaceutical
Fine Chemicals
Pharmaceutical
s
Fundamenta
l Foods
AJI-NO-MOTOⓇ
Introduced in 1909
Ajinomoto Group’s business has
been diversified starting from
Ajinomoto, Umami-taste seasoning
with monosodium gluatamate .
The diversification is based on the
application of “Food Technology”
and “Amino Acid Technology”.
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“Social Business” for Nutrition Improvement
現地生産
開発
販売
利益の再投資
目的を共有する国際機関、政府機関、NGOと
のCollaboration
貧困からの脱出 栄養・健康改善
(当社にとって)新しいマーケット創出・Our definition of “Social Business” Sustainable business which aims
for solving social problems in
developing countries such as
“Malnutrition”
・Partnership Collaboration with various social
sectors such as academia, UN,
NGO, government, which share the
same goal of solving social
problems
K.F.S.Key Factor for
Success
Creation of New Market
Nutrition
Improvement
Income
Generation
R&D
Sales
Production
Re-Investment
Collaboration
with various
social sectors
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Nutrition Improvement Project in Ghana
• Republic of Ghana
• Area: 238,537 sq km
• Population: 23 million
• Capital: Accra
•Independence: March 1957
Why the project in Ghana?
• Ghana is a center of the
activities in West Africa for
various social sectors, such as
UN agencies, International
NGOs etc.
• It is an ideal place to create
“Social Business” model.
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A joint project among 3 parties (University of Ghana, Nevin Scrimshaw International Nutrition Foundation and
Ajinomoto) was launched in December 2009
Kick off
Technical Symposium
at University of Ghana
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Target: Nutritional Supplement for
Traditional Complementary food made from
fermented corn dough, called “KOKO”
Preparation of
“KOKO”
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Complementary foods
for infant aged 6 – 24 months
as the “Window of Opportunity”
for nutrition improvement
Data by Ghana Health Service
Nutritional status of children
0
5
10
15
20
25
30
35
40
45
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Impact of Better Nutrition for children
• Follow-up study of Nutritional Intervention of Children conducted during 1969 – 1977 in Guatemala
• Atole: Protein containing supplement Fresco: No protein supplement
• Comparison of Economic Data between 2002 and 2004
• Better Nutrition during up to 3 years old resulted in better higher income/hours
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Differences in income between atole vs fresco supplemented at different ages
0-24m
0-36m
36-72m
Age range
of supp
Hoddinott J, et al
Lancet 2008; 371: 411–6
No Differences in income between atole vs fresco in those supplemented after 36 months
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Home Fortification
(Point of Use Fortification)
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“KOKO Plus”
Complete nutrition
supplement that
can be added to
KOKO
Ingredients: soybean flour, palm
oil, sugar, Lysine,
Micronutrient mixture
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Improvement of the nutritional value of KOKO
by the addition of the nutrient KOKO Plus
Energy
(kcal)
Protein
(g)
Lysine
score
PDCAAS Utilizable
Protein
(g)
PE
ratio
Recommend
ation
260 -
270
1 > 0.75
or .80
4 – 6.5 6 - 10
KOKO
(Maize +
Sugar)
277 3.77 0.46 0.39 1.47 2.12
KOKO +
KOKO Plus
231 6.91 1 0.85 5.90 10.2
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Acceptability test for “KOKO Plus”
by University of Ghana
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Project Schedule
16
2009 - 2011 2011 - 2014 2015 -
Phase 1 Phase 3
Phase 2
Market study
Product
Development
Scale up Production
& Sales
Local Production Efficacy Study Distribution Study
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Efficacy trial
1. Micronutrient only
2. Koko plus
3. Education only
- One group 301 children
- 6-18 months(12 months)
Effectiveness trial -1 Using Network of Women “Village and Savings and Loans Association”
Effectiveness trial -2 Using conventional market channel with Social Marketing
Production & Pilot Studies
Production
Local partner: Yedent Ltd.
Co-creation and technical
transfer
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Innovation & Partnership necessary for establishing
“Social Business”
• Product affordability
acceptability
• Delivery System
Partnership Innovation
International
NGO
Local government
Academia
Aid Agencies
Private Companies
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Setting up Production Facility
in collaboration with local food producer
Local Partner
Yedent Agro Group
of Companies Ltd.
Production Facility
Co-Creation
& Technology Transfer
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Monthly health check at GHS health post
Public-Private-Partnership
- Collaboration with Ghana Health Service (GHS)
Child & Maternal
Health Record
Concluded MOU in April 2011
on the collaboration in conducting the studies
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JICA Japan International
Cooperation Agency
A New P-P-P scheme:
•“Preparatory Survey for
BOP business
promotion”
USAID US Agency for
International Development
•GDA (Global Development Alliances)
Public-Private-Partnership
US-Japan Collaboration Scheme
Concluded MOU among USAID- JICA- Ajinomoto in May, 2012
Establish Delivery Model
With Social Marketing Financial support of the overall project
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UG INF
•Protocol development
•Study management
GHS
UG Plan &
local NGO
Management of Nutritional Efficacy Study
Financial support
•Technical advice
•Providing education
materials
JICA
AJICO
UCC
•Study management
•Data collection
(anthropometric,
questionnaire etc.)
•Blood samples for
amino acid
measurement
AJICO
Implementation
Management
•Blood sample
collection
•Biomarker analysis
•Community
mobilization
•Nutritional education
•Supplement delivery
Yedent ・Production
UG ・Technical Support
・Product Owner
DSM ・Supply Premix
Supplement
Production
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Nutritional Efficacy Study
Nutrition Education to Mothers Blood sampling
Measuring Height
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Preliminary Result of the Efficacy Study
1. Tendency of Preventing Stunting in KOKO Plus group
2. Higher Hemoglobin Level in KOKO Plus group
than other groups
Further analysis of the experimental data
to demonstrate the efficacy of KOKO Plus
Implication on the importance of “Protein Quality”
in achieving the better growth of children
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CARE and UG
GHS
Financial support
・Providing education
materials
GAIN M&E
200K USD
AJICO 1st Delivery
Implementation
Management
•Delivery model development
•Set up VSLA&Hubs
•Demand Creation
-Nutrition Education
-Cooking demonstration
USAID 2nd Delivery
600K USD
CARE
GAIN-CARE-UG-INF-
AJINOMOTO
M&E (Monitoring & Evaluation)
Management
GAIN
Implementation
Delivery
UG
Implementation
Management
ESM
USAID-AJINOMOTO
M&E (Monitoring & Evaluation)
Management
GAIN
Implementation
Delivery
•Social activities
•Branding
•Use Local Distributor -Kiosk
-Chemical seller
Management of Delivery ModeStudy
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Study site of the Distribution Model Study with
CARE - Northern Region -
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VSLA is composed of 25 – 30
women in the community.
VSLA meeting is organized
every week.
1- 2 members in VSLA are
appointed as the sales ladies
Village Savings and Loan Association (VSLA)
as a platform for the distribution of KOKO Plus
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Each member deposit money at
the meeting
Activity of VSLA
Deposited money is recorded.
Members borrow money from the
pooled money to do small business
(Distributing agricultural produces,
Selling salts etc. bought at a market).
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Nutrition Education in collaboration with GHS
Body Building Food (Protein)
Energy Food(Carbohydrate & Fat)
Protective Food (Vitamin and Minerals)
3 major Nutrient
Meats, eggs and beans
Maize , Cassava, and Koko
Vegetables
Micro nutrient powder
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Nutrition Education
- Playing Drama by community members -
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CARE and UG
GHS
Financial support
・Providing education
materials
GAIN M&E
200K USD
AJICO 1st Delivery
Implementation
Management
•Delivery model development
•Set up VSLA&Hubs
•Demand Creation
-Nutrition Education
-Cooking demonstration
USAID 2nd Delivery
600K USD
CARE
GAIN-CARE-UG-INF-
AJINOMOTO
M&E (Monitoring & Evaluation)
Management
GAIN
Implementation
Delivery
UG
Implementation
Management
ESM
USAID-AJINOMOTO
M&E (Monitoring & Evaluation)
Management
GAIN
Implementation
Delivery
•Social activities
•Branding
•Use Local Distributor -Kiosk
-Chemical seller
Management of Delivery ModeStudy
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Demand Creation by Social Marketing
Playing dramas, cooking demonstration and sales in the market
Presence of Community leaders(Chief, Queen Mother) is important for the success of the event
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Community Based Distribution Model
Factory
Distribution
hub
Distribution
hub
VBE
VBE
VBE
VBE
Community
Community
Community
Community
VBE: Village Based Entrepreneur
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Monitoring and evaluation approach
Program monitoring
Survey 1
Survey 2
Survey 3
Survey 4
July
2014
February
2014
August
2013 February
2013
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Koko Plus coverage by quarterly survey
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Comparison of 2 Delivery Systems
1. NGO based
VBE approach
2. Conventional Channel
with Social Marketing
Effectiveness in Behavior
Change, Demand Creation
Very High Medium
Cost of the activities /
Sales
High Medium
Social Impact Nutrition
Improvement
Creating income,
Poverty Reduction
Nutrition Improvement in larger
population
Can we create sustainable
business?
Difficult Probably yes.
Possible strategy in
Scaling Phase
Hybrid of Financial
Aid & Market
mechanism
NGO Consortium
To reach a scale for
sustainability quickly in
collaboration with Aid agencies,
local government
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School Nutrition
Pregnant
Mothers Lactating
Mothers
Weaning
6-24 mo
Pre-School
2-5 years
School children
5‐12 years
First 1000 days
GIZ-DSM
Maternal Nutrition
“KOKO Plus”
for Infant & Young
children
Japanese Government
WFP‐Ajinomoto
Future Prospect Achieving Nutrition Improvement for Important Life Stages
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Multi-WIN by Social Business
for Nutrition Improvement
Local People in
Developing
Countries
Better Nutrition
More employment
More income
Aid Agencies
More
effective
development
Multinational
Private
Companies
Business
Opportunities
International
NGO, NPOs
More
effective
development
Local
academia,
companies
Capacity
Building
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Challenges in Scaling up
“Social Business” for Nutrition Improvement
1. Can we quickly reach a scale to achieve
the sustainable business? → New Public- Private Partnership, collaboration
necessary for the scaling up phase
2. Can we deliver the product at an affordable price
in the high poverty area? → A Hybrid system combining financial aid and market mechanism?
3. Further Innovation to achieve sustainability necessary eg. innovation for cost reduction,
innovative environmentally friendly package etc.
→ Seeking further “Open Innovation”
4. Securing local raw materials with competitive cost
while assuring quality
→ Improving Soybean Value Chain