1. Conservation Farming
Since 1996, a growing coalition of stakeholders from the private sector, government and donor communities has promoted a new package of agronomic practices for smallholders in Zambia. PAM has been in the forefront, spear heading the promotion of Conservation Farming in Zambia. The conservation farming (CF) system PAM advocates involves: dry-season land preparation using minimum tillage methods (either ox-drawn rip lines or hand-hoe basins); no burning of crop residue from previous harvest but rather retention; planting and input application in fixed planting stations; and nitrogen-fixing crop rotations. The conservation Farming system enables farmers to plant with the first rains when seeds will benefit from the initial nitrogen flush in the soil. By breaking pre-existing plow-pan barriers, the CF basins and rip lines improve water infiltration, water retention, and plant root development. The precise layout of grids and planting lines enables farmers to locate fertilizer and organic material in close proximity to the plants, where they will provide the greatest benefits.
2. IMPROVED NUTRITION STATUSES
Nutrition encompasses the processes of accessing food, consumption, and utilization of nutrients by the body. Whereas nutritional Status is the condition of the body resulting from the utilization of essential nutrients available to the body. PAM has worked with different communities in promoting high levels of nutrition. This includes knowledge transfer, promoting Spirulina production, and the promotion of production and consumption of nutritious foods and promoting all year production of vegetables by giving treadle pumps to groups.
3. FOOD PROCESSING
Food processing, any of a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage. PAM has played a big role in training individuals and groups on how to process food without washing out the nutrients.
The image above shows some cooking
4. FOOD PRESERVATION
Food preservation may be defined as the process of treating and handling food in such a way as to stop, control, or greatly slow down spoilage and, of course, to minimize the possibility of foodborne illness while maintaining the optimum nutritional value, texture, and flavor. In the quest to improve Nutritional Statuses for its beneficiaries, PAM has promoted the idea of food preservation as a way to enable beneficiaries to have access to nutrients available is seasoned crops. Food preservation includes every action taken to maintain food quality for the longest possible time and ensure that pathogenic microorganisms are not present
The image shows role foodstuffs being dried up for preservation.