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Tag Archives: puree

Bakers from Naivas Supermarkets trained on how to use orange-fleshed sweetpotato puree in bakery applications

Bakers' training held at Naivas Supermarket in Kitengela (Photo: Christine Bukania/CIP-SSA

On 29-30 April 2017, 24 bakers from Naivas stores in greater Nairobi were trained on using orange-fleshed sweetpotato (OFSP) puree for bakery applications. The training, held in the Naivas Kitengela branch, was organized by Tawanda Muzhingi, a food scientist at the International Potato Center (CIP), and Antonio Magnaghi a product …

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From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality

Research in Rwanda demonstrated that orange-fleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient in baked products when the purée was produced and used in the same bakery. Having a storable, packaged OFSP purée produced by a firm to supply bakers is an alternative …
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Presentation 7: Long term storage of sweetpotato roots to reduce puree supply chain risks

Tanya Stathers1, Penina Muoki2, Bethwell Kipkoech3, Benard Otieno3, Jan Low4, Tawanda Muzhingi4, Andy Marchant1, Debbie Rees1 1Natural Resources Institute (NRI), University of Greenwich, UK.  Contact: t.e.stathers@gre.ac.uk 2International Potato Centre (CIP), Kisumu Office, Kenya. Contact: p.muoki@cgiar.org 3CIP OFSP processing intern based at Organi Ltd., Kabondo Kasipul sub-county, Nyanza, Kenya. 4International Potato …
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Orange-Fleshed Sweetpotato Purée for Bakery Application in Kenya

Bakery Application - Tuskys

Orange-Fleshed Sweetpotato Puree for Bakery Application in Kenya is a poster presentation done by Temesgen Bocher of Internatioal Potato Center during the Integrated Nutrition Conference held between November 14 and 16, with the focus of responding with the private sector for greater nutrition impact.    Given the current price of sweetpotato …
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Gender sensitive sweetpotato production matters to be discussed at the 2016 APA Conference

 Temesgen Bocher works at the International Potato Center. At the 2016 African Potato Association Triennial Conference, he will make an oral presentation on targeting the marginalized, especially women in Rwanda, for profit efficiency by increasing knowledge and good management practices in sweetpotato farming. Why does it matter?     Rwanda …

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Presentation 12: Stability of β-Carotene in vacuum packed Orange-flesh sweetpotato puree treated with preservatives

Back ground Processing orange fresh sweet potato (OFSP) into puree that can be subsequently incorporated in various food products such as bakery, baby foods offers convenience and add value to the crop. To expand use of OFSP puree in sub-Saharan Africa, a non-expensive storage method that preserve β-Carotene and offer …
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Presentation 6: Use of orange-fleshed sweet potato to produce commercially viable bakery items

The suitability of incorporating the orange fleshed sweet potato puree to commercially produce Wheat based bakery products was investigated. The project was introduced to Tuskys by International Potato Centre (CIP) to expand the use of orange fleshed sweet potato and to enable consumers benefit from the health aspects and also …
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SASHA Brief 2011: Sweetpotato Super Foods in Rwanda market chains that work for women and for the poor

Rwanda has the highest sweetpotato (SP) production per capita in sub-Saharan Africa (SSA). Its population is expected to double by 2020 as well as rate of urbanization. Urban consumers demand more processed, faster cooking foods than their rural counterparts. On other hand, SP is increasingly important food security crop in …
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