{"id":95374,"date":"2023-10-03T17:38:26","date_gmt":"2023-10-03T15:38:26","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=95374"},"modified":"2023-10-03T17:56:47","modified_gmt":"2023-10-03T15:56:47","slug":"fight-against-food-insecurity-in-sub-saharan-africa-educating-about-the-indigenous-vegetables-improves-the-food-security","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/fight-against-food-insecurity-in-sub-saharan-africa-educating-about-the-indigenous-vegetables-improves-the-food-security\/","title":{"rendered":"Fight against food insecurity in sub-Saharan Africa: educating about the indigenous vegetables improves the food security."},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"450\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/09\/Article-3-ok.jpg\" alt=\"food insecurity in sub-Saharan Africa-GFVN-September 2023\" class=\"wp-image-95375\"\/><\/figure>\n\n\n\n<p><strong>As food security continues to worsen in sub-Saharan Africa with an increase of 46 million of hungry people between 2019 and 2021, it becomes urgent to design food system that improves dietary quality and reduce the prevalence of nutrition insecurity by increasing total energy and micronutrient intake. Producing, understanding, and consuming African indigenous vegetables (AIV) may be part of the solution. An evaluation of a programmatic impact of a nutrition, culinary and production interventions, on nutrition security was done in Western Kenya from 2016 till 2019. The authors conclude that coupled nutrition, culinary, and production interventions could create a protective effect against seasonal fluctuations, as dry and wet season and the availability and affordability of AIV and hence nutrition security.<\/strong><\/p>\n\n\n\n<p><strong>Nutrition security<\/strong>; defined as having consistent access, availability, and affordability of foods and beverages that promote well-being and prevent disease is required to promote diet-related health outcomes (<a href=\"https:\/\/jamanetwork.com\/journals\/jama\/article-abstract\/2778232\">Mozaffarian D et al., 2021<\/a>). In sub-Saharan Africa, the <strong>prevalence of undernutrition<\/strong> had remained <strong>stagnant<\/strong> for many years. In Kenya, the <strong>prevalence of food insecurity<\/strong> (moderate or severe) in the population <strong>increased<\/strong> of 15.5% in 5 years : from 53% in 2014-2016 to 68.5% in 2018-2020 (<a href=\"https:\/\/policycommons.net\/artifacts\/1850109\/the-state-of-food-security-and-nutrition-in-the-world-2021\/2596732\/\" target=\"_blank\" rel=\"noreferrer noopener\"><span class='tooltipsall tooltip_post_id_79592 classtoolTips79592'>FAO<\/span>, IFAD, UNICEF, WFD, 2021<\/a>). The attribute of AIVs such as Solanum scabrum, Cleome gynandra, etc. may allow a sustainable food system : they are culturally accepted, nutritionally dense, and adapted to local environment production with little to no inputs (<a href=\"https:\/\/scholar.google.com\/scholar?hl=fr&amp;as_sdt=0,5&amp;q=nutritional+evaluation+of+five+african+indigenous+vegetables\" target=\"_blank\" rel=\"noreferrer noopener\">Kamga et al.,2013<\/a>; <a href=\"https:\/\/www.mdpi.com\/1660-4601\/12\/6\/5685\" target=\"_blank\" rel=\"noreferrer noopener\">Chivenge et al, 2015<\/a> ; <a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.3763\/ijas.2010.0561\" target=\"_blank\" rel=\"noreferrer noopener\">Muhanji et al, 2011<\/a>).<\/p>\n\n\n\n<p><strong>Education<\/strong> <strong>about diet <\/strong>(nutrition, healthy habits) and promotion of AIVs production are good strategies for overcoming malnutrition (<a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/19320248.2015.1095146\">Caspi et al., 2017<\/a>; <a href=\"https:\/\/www.ingentaconnect.com\/content\/cfa\/ifr\/2011\/00000013\/00000003\/art00007\">Jamnadass and al., 2011<\/a>). Through a long-term survey calculating the Household Hunger Scale (HHS) and Women\u2019s Dietary Diversity Score (WDD) , a recent study included 500 families (<a href=\"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2023.1154423\/full\" target=\"_blank\" rel=\"noreferrer noopener\">Merchant et al, 2023<\/a>), investigates how seasonality may influence the impact of education interventions on nutrition security, diet quality and AIVs consumption.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Interventions about nutrition lead to more diversified diet<\/h2>\n\n\n\n<p>During the observation period, the population was divided in 4 groups:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>control,<\/li>\n\n\n\n<li>intervention on nutrition,<\/li>\n\n\n\n<li>intervention on production,<\/li>\n\n\n\n<li>intervention on nutrition and production.<\/li>\n<\/ul>\n\n\n\n<p>At the end of the study, there was a <strong>significant decrease of WDD<\/strong> for <strong>all the population<\/strong>, and <strong>as the same time<\/strong> an observed <strong>decrease of other outcome variables<\/strong>. Even if the <strong>results are not significant<\/strong>, the sample that received intervention on nutrition and production have a better WDD relative to control (5.1+\/- 1.8 vs 4.2 +\/- 1.5). As regards the <strong>consumption of AIVs<\/strong>, there was a <strong>significant difference in consumption patterns<\/strong> between the groups: the 2 groups that had <strong>intervention about nutrition<\/strong> reported to have most diversity in diet and <strong>consume more AIVs<\/strong> relative to control.<\/p>\n\n\n\n<p>Respondents reported that they have a <strong>perceived improvement quality. \u201cThe diet awareness\u201d<\/strong> is the reason for improving diet; in addition, \u201cp<strong>roduction<\/strong>\u201d and \u201c<strong>income<\/strong>\u201d were reported as <strong>reasons for improving diet quality<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Bring production closer to purchasing and consumption<\/h2>\n\n\n\n<p>Even if there is a <strong>significant shift in location used to source the food items <\/strong>at the beginning and at the end of the study with <strong>less sourcing from their own or other farm<\/strong>, the respondents reported <strong>an overall increase and adequate supply of key AIV\u2019s, particularly for households that receive education about production<\/strong>. <strong>AIVs are less sensitive to shock<\/strong>s as compared to introduced crops. The AIVs may be a <strong>resilient commodity<\/strong> and <strong>stabilizing their availability throughout the year<\/strong> remains a challenge (<a href=\"https:\/\/link.springer.com\/article\/10.1007\/s13593-011-0065-6\" target=\"_blank\" rel=\"noreferrer noopener\">Altieri et al., 2012<\/a>).<\/p>\n\n\n\n<p>Smallholder farmers often supply the local village markets as they have been historically unable to access the larger value-chain (Ngugi et al., 2007). <strong>Proximity to household, retail outlets and farm<\/strong> <strong>gate<\/strong> <strong>outlets<\/strong> are the <strong>main determinants of choices of food supply<\/strong> (<a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/19315260.2017.1293758\">Gido et al., 2017<\/a>). In the study, increasing the source of food from the <strong>town markets<\/strong> underscores <strong>the limited availability and affordability of AIVs<\/strong> within the local value-chain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Coupling interventions about nutrition, culinary and productions are the most effective strategies to protect against seasonal fluctuations<\/h2>\n\n\n\n<p>The <strong>influence of culinary<\/strong>, and <strong>production interventions<\/strong> on <strong>nutrition security<\/strong> among smallholders\u2019 farmers Western Kenya were evaluated. The findings explained that <strong>coupling intervention about nutrition<\/strong>, <strong>culinary and production<\/strong> are the<strong> most effective <\/strong>and could create a <strong>protective effect against seasonal fluctuations<\/strong> in the <strong>availability<\/strong> and <strong>affordability of AIVs <\/strong>by a <strong>higher WDD<\/strong>. Moreover, most of the participants reported to supply adequate AIV\u2019s; however, the availability with proximity may affect the results.<\/p>\n\n\n\n<p>Even if the context did not allow to significantly translate the effects of the various interventions, particularly on the WDD, the results of this study remain positive. As mentioned in the introduction, food security has declined sharply in sub-Saharan Africa. Nevertheless, in this context, results are promising. Future programming and policy should focus on <strong>promoting the availability, accessibility, acceptability, affordability<\/strong> of<strong> improved agronomic practices<\/strong>. <strong>Agricultural training <\/strong>and <strong>extension services<\/strong> should incorporate <strong>nutrition <\/strong>and <strong>culinary interventions<\/strong> that emphasize the <strong>importance of farmers prioritizing harvest for their household\u2019s consumption.<\/strong><\/p>\n\n\n\n<p><strong>Based on:<\/strong> Merchant E. and al., an evaluation of nutrition, culinary, and production interventions using African indigenous vegetables on nutrition security among smallholders farmers in Wester Kenya, 2023.<\/p>\n\n\n\n<div class=\"block__stylized-list\">\n    <div class=\"block__stylized-list__leading\" id=\"block__stylized-list__leading\">\n        <i class=\"fa-classic fa-regular fa-pen-to-square\" aria-hidden=\"true\"><\/i>\n        <strong>Methodology<\/strong>\n    <\/div>\n    <div id=\"block__stylized-list__content\" style=\"display: none;\"><ul>\n<li> Five targets counties in Western Kenya assigned to one of four treatments to have better knowledge of AIVs : 1\/control, 2\/production intervention, 3\/nutrition and culinary intervention, and 4\/production and nutrition -culinary intervention.<\/li>\n<li> Impact evaluation analysed by HHS and WDDS. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"block__solid-colored\">\n    <div class=\"block__solid-colored__leading\">\n        <i class=\"fa-classic fa-regular fa-square-check\" aria-hidden=\"true\"><\/i>\n        <strong>Key messages<\/strong>\n    <\/div>\n    <div class=\"block__solid-colored__content\"><ul>\n<li> Education of AIVs may help small farmers to have better diet.<\/li>\n<li> Interventions coupling education on nutrition and production give the best results on WDDS concerns.<\/li>\n<li> Accessibility of AIVs may be a limit in future.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"block__reference\">\n    <div class=\"block__reference__leading\" id=\"block__reference__leading\">\n        <i class=\"fa-classic fa-solid fa-share-from-square\" aria-hidden=\"true\"><\/i>\n        <strong>R\u00e9f\u00e9rences<\/strong>\n    <\/div>\n    <div class=\"block__reference__entries\" id=\"block__reference__entries\" style=\"display: none;\">\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Terri Ballard and al. Household Hunger Scale : Indicator Definition and Measurement Guide, august 2011. FANTAIII.<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Food and Agriculture Organization. Guidelines for Measuring Household and Individual Dietary Diversity.<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span><span class='tooltipsall tooltip_post_id_79592 classtoolTips79592'>FAO<\/span>, IFAD, UNICEF, WFP, and WHO. (2021). The state of food security and nutrition in the world 2021. Transforming food systems for food security, improved nutrition and affordable healthy diets for all. <span class='tooltipsall tooltip_post_id_79592 classtoolTips79592'>FAO<\/span>, Rome, Italy.<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Kamga, RT, Kouam\u00e9, C, Atangana, AR, Chagomoka, T, and Ndango, R. Nutritional evaluation of five African indigenous vegetables. J Hortic Res. (2013) 21:99\u2013106. doi: 10.2478\/johr-2013-0014<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Chivenge, P, Mabhaudhi, T, Modi, AT, and Mafongoya, P. The potential role of neglected and underutilised crop species as future crops under water scarce conditions in sub-Saharan Africa. Int J Environ Res Public Health. (2015) 12:5685\u2013711. doi: 10.3390\/ijerph120605685<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Muhanji, G, Roothaert, RL, Webo, C, and Stanley, M. African indigenous vegetable enterprises and market access for small-scale farmers in East Africa. Int J Agric Sustain. (2011) 9:194\u2013202. doi: 10.3763\/ijas.2010.0561<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Mozaffarian, D, Fleischhacker, S, and Andr\u00e9s, JR. Prioritizing nutrition security in the US. JAMA. (2021) 325:1605\u20136. doi: 10.1001\/jama.2021.1915<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Caspi, CE, Davey, C, Friebur, R, and Nanney, MS. Results of a pilot intervention in food shelves to improve healthy eating and cooking skills among adults experiencing food insecurity. J Hunger Environ Nutr. (2017) 12:77\u201388. doi: 10.1080\/19320248.2015.1095146<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Jamnadass, RH, Dawson, IK, Franzel, S, Leakey, RRB, Mith\u00f6fer, D, Akinnifesi, FK, et al. Improving livelihoods and nutrition in sub-Saharan Africa through the promotion of indigenous and exotic fruit production in smallholders\u2019 agroforestry systems: a review. Int For Rev. (2011) 13:338\u201354. doi: 10.1505\/146554811798293836<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Altieri, MA, Funes-Monzote, FR, and Petersen, P. Agroecologically efficient agricultural systems for smallholder farmers: contributions to food sovereignty. Agron Sustain Dev. (2012) 32:1\u201313. doi: 10.1007\/s13593-011-0065-6<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Ngugi, I. K., Gitau, R., and Nyoro, J. K.. (2007). Access to high value markets by smallholder farmers of African indigenous vegetables in Kenya. IIED, London.<\/span>\n            <\/div>\n                    <div class=\"block__reference__entry\">\n                <i class=\"fa-classic fa-solid fa-share\" aria-hidden=\"true\"><\/i>\n                <span>Gido, EO, Ayuya, OI, Owuor, G, and Bokelmann, W. Consumer acceptance of leafy African indigenous vegetables: comparison between rural and urban dwellers. Int J Veg Sci. (2017a) 23:346\u201361. doi: 10.1080\/19315260.2017.1293758<\/span>\n            <\/div>\n            <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-95374","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":95351,"post_author":"25","post_date":"2023-10-03 17:26:35","post_date_gmt":"2023-10-03 15:26:35","post_content":"<!-- wp:image {\"id\":95347,\"sizeSlug\":\"full\",\"linkDestination\":\"none\"} -->\n<figure class=\"wp-block-image size-full\"><img src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/09\/Edito-ok.jpg\" alt=\"\" class=\"wp-image-95347\"\/><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p>As the world's population continues to grow, <strong>feeding people adequate, healthy food<\/strong> to eliminate hunger and malnutrition is a crucial challenge. This constant demographic growth can be seen as an obstacle to sustainable development and to food security. By 2020, more than 30% of the world's population will be food insecure (<a href=\"https:\/\/www.un.org\/sustainabledevelopment\/hunger\/\" target=\"_blank\" rel=\"noreferrer noopener\">United Nations, 2023<\/a>). Four pillars define food security: physical <strong>availability <\/strong>of food determined by the level of food production, stock levels and net trade; <strong>economic and physical access to food<\/strong>; <strong>food utilization<\/strong>, commonly understood as the way the body makes the most of various nutrients in the food; and <strong>stability <\/strong>of the other three dimensions over time. In order to achieve food security objectives, <strong>all four dimensions must be fulfilled simultaneously <\/strong>(<a href=\"https:\/\/www.fao.org\/fileadmin\/templates\/faoitaly\/documents\/pdf\/pdf_Food_Security_Cocept_Note.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">FAO, 2006<\/a>).<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>This month, the Global Fruit &amp; Veg Newsletter focuses on the <strong>link between food security, human health, and sustainability<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/food-security-a-key-component-for-sustain-life-and-health\/\" target=\"_blank\" rel=\"noreferrer noopener\">first article<\/a> studies the <strong>impact of the four dimensions of food security<\/strong> on <strong>health <\/strong>in 56 developing countries. The findings show a <strong>significant association between food security and health<\/strong>. The authors conclude that an <strong>increase in all dimensions<\/strong> eases the <strong>access <\/strong>of <strong>sufficient and culturally appropriate<\/strong> and <strong>nutritious food<\/strong> to meet dietary requirements and thus, improve <strong>health<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/the-mediterranean-diet-case-biodiversity-a-key-requirement-for-food-diversity-and-food-security\/\" target=\"_blank\" rel=\"noreferrer noopener\">second article<\/a> investigates the <strong>differences in food plant diversity<\/strong> between the Mediterranean dietary pattern and Western-type consumption patterns and their impact on food security. According to this work, a h<strong>igher agricultural biodiversity<\/strong> was observed in the <strong>Mediterranean region, with a higher diversity in food plants<\/strong> <strong>species, subspecies, varieties, and races<\/strong> in the Mediterranean diet. Therefore, <strong>biodiversity <\/strong>could <strong>constitute a requirement for dietary diversity<\/strong>, and hence <strong>nutritional security<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/fight-against-food-insecurity-in-sub-saharan-africa-educating-about-the-indigenous-vegetables-improves-the-food-security\/\" target=\"_blank\" rel=\"noreferrer noopener\">third article<\/a> explores <strong>how seasonality may influence the impact of education interventions on food security<\/strong>, <strong>diet quality and consumption of African indigenous vegetables<\/strong>. Interventions <strong>combining nutrition, cooking and production education<\/strong> may have a <strong>protective effect against seasonal fluctuations <\/strong>in the <strong>availability <\/strong>and <strong>affordability <\/strong>of African indigenous vegetables, as demonstrated by a higher dietary diversity score among women.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>These three articles highlight the <strong>importance of addressing the four dimensions of food security to promote better health and sustainability<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:acf\/pictureable {\"name\":\"acf\/pictureable\",\"data\":{\"authors_0_fully_name\":\"Boitshepo Bibi Giyose\",\"_authors_0_fully_name\":\"field_pictureable_author_fully_name\",\"authors_0_profession\":\"Senior Nutrition Officer for Policy and Programmes - FAO\",\"_authors_0_profession\":\"field_pictureable_author_profession\",\"authors_0_information\":\"Development Agency (AUDA-NEPAD), South Africa \",\"_authors_0_information\":\"field_pictureable_author_information\",\"authors_0_picture\":95349,\"_authors_0_picture\":\"field_pictureable_author_picture\",\"authors\":1,\"_authors\":\"field_pictureable_authors\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->\n\n<!-- wp:acf\/about {\"name\":\"acf\/about\",\"data\":{\"title\":\"About the author\",\"_title\":\"field_about_title\",\"content\":\"Boitshepo Bibi Giyose is a Senior Nutrition Officer for Policy and Programmes in the Nutrition and Food Systems Division at FAO, but currently on secondment to the African Union Development Agency (\\u003ca href=\\u0022https:\/\/www.nepad.org\/\\u0022 rel=\\u0022noopener\\u0022 target=\\u0022_blank\\u0022\\u003eAUDA-NEPAD\\u003c\/a\\u003e) as special advisor to the CEO since January 2018.\u202f\u202f \\r\\n\\r\\nHer work focuses on integrating and mainstreaming nutrition into agriculture and related development agendas, and to promote a multisector approach for addressing all forms of malnutrition.\u202f\u202f \\r\\n\\r\\nShe holds a MS in International Nutrition from Cornell University, NY. and a BS in Nutrition and Dietetics from Appalachian State University, USA.\u202f \\r\\n\\r\\nMs. Giyose was awarded a \u201cDistinguished Alumna Award\u201d in recognition of exceptional professional achievement by Appalachian State University in 2007. She was also named Senior Policy Scholar in 2011 by the Global Child Nutrition Foundation \u2013 USA \u2013 for her work on Home Grown School Feeding. She has served on numerous international scientific technical and policy advisory committees.\u202f \",\"_content\":\"field_about_content\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->","post_title":"Food security, human health, and sustainability","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"food-security-human-health-and-sustainability","to_ping":"","pinged":"","post_modified":"2024-10-24 17:28:48","post_modified_gmt":"2024-10-24 15:28:48","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=95351","menu_order":27,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"3","references":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fight against food insecurity in sub-Saharan Africa<\/title>\n<meta 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