Tawanda Muzhingi

Dear Colleagues

Its good to hear from Ganiyat. I am excited about the just ended SPHI meeting in Addis Ababa. Lets congratulate Dr Francis Kweku Amagloh for becoming a member of the Africa Potato Association (APA) council. Lets hope APA, will come to Ghana after Rwanda.

I am a believer in OFSP puree bread. We have a high quality product that…[Read more]

Hi Francis

I am happy that you have a sugar free recipe developed for the Vita bread in Ghana. From a marketing perspective it makes a lot os sense to market the OFSP puree bread as a healthier alternative from a calorific standard point. However, I would like to suggest that we don’t make this a requirement for the the OFSP puree bread because…[Read more]

Thanks Roland for the detailed information about Mozambique and SUSTAIN activities. Can you please address the questions from private sector partners about the costing of OFSP puree versus wheat flour and how they see the cost benefits of using OFSP puree?

I think this is an important subject to address the uptake of OFSP puree for bakery applications in SSA and beyond. I would like to hear from our colleague Mr Antonio Magnaghi and get his opinions from a technical and private sector perspective.