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

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Title From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
 
Creator Bocher, T.
Muoki, P.
Magnaghi, A.
Muzhingi, T.
Low, Jan W.
 
Subject sweet potatoes
ascorbic acid
marketing
storage
viability
food safety
retinol
carotenoids
 
Description Research in Rwanda demonstrated that orangefleshed 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 model. Vacuum-packed OFSP purée with preservatives with a fourmonth shelf-life at 23°C was developed by the International Potato Center under laboratory conditions in 2015. Turning it into a commercial reality required developing a publicprivate partnership to establish an OFSP purée-bread value chain. The phases in developing the chain are described. Cost-benefit assessment focuses on two points along the chain: the farmers producing roots for the purée factory and purée production. The first OFSP bread began to be marketed in six Tuskys’ stores in June 2015 at a premium price (5 Ksh above its regular bread), reaching 20 stores by August 2016. OFSP bread was well-received by consumers. Purée production became profitable (18% profit margin) when we shifted from using peeled to unpeeled roots--the new product being a “high fiber” purée. Commercial OFSP purée production has been improved and is poised for profitable, larger-scale output.
 
Date 2017-02-01
2018-04-02T20:41:31Z
2018-04-02T20:41:31Z
 
Type Journal Article
 
Identifier Bocher, T.; Low, J.W.; Muoki, P.; Magnaghi, A.; Muzhingi, T. 2017. From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality. Open Agriculture. (Poland). ISSN 2391-9531. 2(1):148-154.
2391-9531
https://hdl.handle.net/10568/91985
https://doi.org/10.1515/opag-2017-0014
 
Language en
 
Rights CC-BY-NC-ND-4.0
Open Access
 
Format 148-154
 
Publisher Walter de Gruyter GmbH
 
Source Open Agriculture