Hello Shane,
Yes, I have tested it with small scale farmers and karangayogo is actually the product of such initiative, we started with peanut since it's one of the highly wasted product in this region due to fungi spoilage but we hope to expand to other crops once proven effective in this phase.
We first start with training, to educate small scale farmers on the use and how fermentation  technology can be used in adding value and extending the shelf life of their harvests, after that, we start mobilizing available resources which are useful in implementing the second phase (actual fermentation process).
Note: Some of the resources can be innovated to fit the economical and social capacity of small scale farmers such as machines and cultures used for the process.