|
Project 7: Harnessing the commercial potential of the indigenous malted and fermented cereal products
Project description
Introduction
The project builds on earlier basic research into
indigenous malted and fermented cereal products
previously done on such products in the East African
region. To achieve its main objectives, the project is
using the business incubation and public-private
partnership approaches as the main pathways to diffuse
the technology and products to the marketplace. To
achieve this, the multi-sectoral research team is
composed of Departments of Food Science and Technology
at Makerere University (Uganda) and Sokoine University
of Agriculture (Tanzania), Department of Agricultural
Economics and Agribusiness Makerere University, Uganda
Manufacturers Association, Morogoro Ben’s Wineries
(private company in Tanzania) and Jakana Foods Ltd
(private company in Uganda).
Goal: To tap the
commercial potential of obushera and togwa (indigenous
malted fermented cereal beverages) to improve the
livelihoods of sorghum and millet producer as well as
supporting commercial cereal-based food processing
enterprises.
The project targets the
harnessing of commercial potential of indigenous malted
(obushera, togwa) and fermented cereal products. The
project aims at the following outcomes;
-
develop a prototype for
obushera and togwa with at least 30% reduction in
processing time;
-
standardization of
material quality specifications for both millet and
sorghum and optimum conditions for malting of sorghum;
-
enlist start-up
enterprises to undertake obushera and togwa commercial
production.
Project partners
Implementation Status
At its inception, this project set out to improve and
transfer technologies for the production of indigenous
malted and fermented cereal beverages namely togwa and
obushera. To date the project has achieved the following
milestones;
- safe and shelf stable prototypes which are ready for test marketing.
- shortened the processing time for the aforementioned product by 6-8 hours.
The aim is to achieve even shorter processing time that
fits within commercial industrial operations. The
project is now moving into a critical stage where the
developed technologies are at a point of adoption and
uptake by incubatee companies.
More about Project 7 Research Team Members
More about
BIO-EARN
Projects
|
