Sweetpotato Knowledge Portal
objective is to develop appropriate production and storage methods for quality sweetpotato puree and ensure that products made from stored puree are safe and nutritious
Read More »PRESENTATION 19: Food Safety Knowledge, Attitude and Hygiene Practices of Orange Fleshed Sweetpotato Puree Handlers in Kenya
Food safety knowledge, attitude and hygiene practices of orange fleshed sweetpotato puree handlers in Kenya
Read More »SASHA Brief 16: Orange-Fleshed Sweetpotato Puree Development & Utilization Continues to Grow
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.
Read More »SASHA Brief 11: Storage using evaporative cooling
As the consumption of delicious golden bread made with vitamin A rich orange-fleshed sweetpotato (OFSP) purée grows across Kenya, so too does the demand for an all-year-round supply of the fresh sweetpotato roots. A constant supply of OFSP roots can be achieved through a combination of staggered planting and production, …
Read More »SASHA Brief 12: Affordable Shelf-Storable Puree
We have succeeded in developing vacuum packed orange-fleshed sweetpotato puree using locally available safe preservatives that can store for three months at temperatures below 25 degrees celsius. With adjustments to the recipe, high quality OFSP bread can be made. Storable puree can assure year-round availability of OFSP puree to bakers.
Read More »SASHA Brief 13: Engaging Bakers to Utilize OFSP Puree for Bakery Applications in SSA
In 2017 a major supermarket expressed major interest in the commercialization of OFSP puree bread. In response, a training with 25 bakers from the supermarket chain was conducted followed by a successful two week promotional launch of OFSP puree bread in ten of its stores in the greater Nairobi. OFSP …
Read More »Bakers from Naivas Supermarkets trained on how to use orange-fleshed sweetpotato puree in bakery applications
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 …
Read More »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 …
Read More »Bakery training using orange-fleshed sweetpotato takes place in Nairobi
On 30-31 March 2017, Euro Ingredients Ltd in collaboration with the International Potato Center (CIP) held a training to demonstrate to bakers how to use orange-fleshed sweetpotato for bakery products. During the practical training, participants learnt about the nutritional value of orange-fleshed sweetpotato (OFSP) and the recipes for baking bread, …
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