Difference between revisions of "Team:Paris Bettencourt/Design"
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<br>As for folic acid, the 2013-14 survey reports only 14% of children aged 6-59 months having received iron and folic acid supplements. | <br>As for folic acid, the 2013-14 survey reports only 14% of children aged 6-59 months having received iron and folic acid supplements. | ||
<br>Though the programme holds great promises and has implemented more than a million <i>anganwadi</i> centers, it is clear that people’s access to them is still very limited. People have to walk to the nearest center everyday if they want to receive the supplements, which is not convenient especially in rural areas. <font color="red">We could also talk about the corruption but I don’t want to judge without hard facts and sources…</font> | <br>Though the programme holds great promises and has implemented more than a million <i>anganwadi</i> centers, it is clear that people’s access to them is still very limited. People have to walk to the nearest center everyday if they want to receive the supplements, which is not convenient especially in rural areas. <font color="red">We could also talk about the corruption but I don’t want to judge without hard facts and sources…</font> | ||
− | <br><br>This observation held a major role in our design of a product that can be grown at home, in every village or household. A culture of micro-organisms doesn’t require any expensive infrastructures; in fact, most indian families have already been growing microbial cultures that are several generations old, by keeping part of their yoghurt each time as a starter for the fermentation of more yoghurts. As we have shown above <font color=" | + | <br><br>This observation held a major role in our design of a product that can be grown at home, in every village or household. A culture of micro-organisms doesn’t require any expensive infrastructures; in fact, most indian families have already been growing microbial cultures that are several generations old, by keeping part of their yoghurt each time as a starter for the fermentation of more yoghurts. As we have shown above <font color="red">(Célia’s part)</font>, a microbial culture can be grown on very simple media like potato juice. |
<br>We believe that a culture of yeast and bacteria that can be grown at home and produces vitamins in the fermented dishes, could reach far more people than the <i>anganwadi</i> centers: those cultures would only need to be distributed once, which would not be very costly since we can make very small and light package, and one culture could be the starter of many more cultures; and then people would not need to go to a faraway center everyday to get vitamins. | <br>We believe that a culture of yeast and bacteria that can be grown at home and produces vitamins in the fermented dishes, could reach far more people than the <i>anganwadi</i> centers: those cultures would only need to be distributed once, which would not be very costly since we can make very small and light package, and one culture could be the starter of many more cultures; and then people would not need to go to a faraway center everyday to get vitamins. | ||
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Revision as of 12:18, 17 September 2015