Consumers find that OFSP bread made with shelf-stable puree is just as good as bread made with fresh puree. Shelf-storable puree (Fig. 1), even for limited periods of time, is expected to attract many more small- and medium-size bakeries and home cooks into using OFSP puree.
Authors: Tawanda Muzhingi, Antonio Magnaghi
Publication Date: September 26, 2018
Keywords: OFSP, Orange fleshed sweetpotato, puree, Puree Development, SASHA brief, SPHI, SPHI 2018