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Tawanda Muzhingi

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    • #13759
      Tawanda Muzhingi
      Participant

      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 hasn’t reached the western markets yet. We have a product and technology that western countries can adopt from SSA. One of the biggest challenges of OFSP puree utilization is many countries is guaranteeing supply of OFSP fresh roots to meet the demand for the bread. Another important challenges is proving or demonstrating the profitability of substituting wheat flour with OFSP puree. Most bakers have a hard time seeing the numbers. Making bread with wheat flour produces X pieces of bread loaves, when you use OFSP puree the size and quantity of the bread loaves is usually reduced and that worries most bakers. So instead they lose focus and become blind to the massive savings they make by using OFSP puree as an ingredient.

      We have a huge task ahead, having a great product is fine but we have to win the hearts and minds of the processors and the consumers.

      Tawanda

    • #12681
      Tawanda Muzhingi
      Participant

      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 as you know the bread taste profiles differ by country, by region, education , economic status etc., . Sugar is normally added to bread recipes to enhance the flavor and taste of the bread. So if we want to be have a product that is marketable and competitive, it has to match or beat the standard bread for taste, texture and of course nutrition. Like you said we can do studies on glycemic index of OFSP puree bread and highlight this fact for marketing. There are lots of nutritional benefits of the OFSP puree bread such as the vitamin A, carotenoids, antioxidants, fiber, phytonutrients and minerals that we hammer around without joining the calorie fight bandwagon. Lets fight soft drink and candy companies on that..(joke)

      I would also like to stress that unless we open our own bakeries we do not have much say in the bread recipe formulation. We work with our private sector partners whom we encourage to adopt OFSP puree for baking. They in turn will adjust the recipe to meet their own productions, traditions and consumer expectations. So I am not against the sugar free OFSP bread, its a good nutrition message but we also should consider the final ender user preference and the business case for the bakers.

      Tawanda

    • #12423
      Tawanda Muzhingi
      Participant

      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.

      • #12424
        Tawanda Muzhingi
        Participant

        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?

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