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TOFU Breaking through Social Cultural limitations, ‘The Case of Uganda’.

TOFU Breaking through Social Cultural limitations, ‘The Case of Uganda’. By Martin Ssali Director, Smart Foods Ltd Email: director@smartfoods.co.ug , ssalimar@yahoo.com Mob: +256-702-285608, +256-782-285608. SMART FOODS LTD. Registered as a limited company Production premises;

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TOFU Breaking through Social Cultural limitations, ‘The Case of Uganda’.

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  1. TOFUBreaking through Social Cultural limitations,‘The Case of Uganda’. By Martin Ssali Director, Smart Foods Ltd Email: director@smartfoods.co.ug, ssalimar@yahoo.com Mob: +256-702-285608, +256-782-285608

  2. SMART FOODS LTD • Registered as a limited company • Production premises; Dept of Food Science and Technology pilot plant-Makerere University, under the Food Science and Technology Incubation Centre • Currently producing Tofu in Kampala under the brand name ‘Nutrit’. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  3. Our Vision To have soy products in every ones home. Our Mission Committed to innovative methods of production of high quality soy products, to uplift and uphold the health, lifestyle and livelihoods of all stakeholders sustainably and equitably A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  4. Our Objective To carefully match peoples’ wants, needs, preferences, attitudes, purchasing and consumption behaviour with a fairly priced and great tasting tofu version that can ignite excitement and relish any time, any where while obtaining and enjoying its numerous health benefits. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  5. The Team • Mr. Martin Ssali. Director • Mr. Abel Atukwase- Technology and Product Development Advisor • Mr. Ivan Mukisa- Product Development Advisor • Mr. Gaston Ampek Tumuhimbise - Business Advisor • Mr. Wentao- Tofu production equipment expert • Mr. Ongario Joseph- Process Assistant • Mr. Nicholas Opule- Production Manager • Miss Rachel- Production Ass. Manager • Miss Rachel Bahika- Nutrition Marketer • Mr. Isaac Kimaze Semakadde- Company Advocate A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  6. The Branding A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  7. Why Soy? 38-42% protein Amino acid profile equivalent to animal based products 18-20% oil 85% unsaturated, no cholesterol 15-18% Soluble carbohydrates Sucrose, starchyose and raffinose 14-15% Moisture, Ash and other components High in isoflavones A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  8. Soy products in Uganda • Infant formulas- Produced by 4 medium scale enterprises • Soy nuts (dry and oil fried)- By numerous street vendors • Composite flours for porridges and meals e.g. maize, rice, cassava, sorghum and millet. –By 20 SMEs • Soy beverages (from roasted beans)- By 20 SMEs • Soy sauce (Imported) • The soybean is also used wholesomely in making animal feeds-Produced by about 20 SMEs A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  9. Tofu It is a whitish cheese-like product from soybeans A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  10. Why Tofu? • A staple diet for 20% of worlds’ population • Its remarkable growth and adaptation in America and the West, thus a great potential in East Africa • An unfermented food that can fit into East Africa’s staple diets. • Need of a meat replacer- Tofu a perfect choice A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  11. Tofu nutrition and health virtues • Cholesterol level reduction and Arterial function improvement (Ho et al., 2000, Teede et al., 2003) • Prevention and reduction of breast, stomach, endometrical and prostrate cancers (Peeters et al., 2003, Fisher et al., 2004, Horn-Ross et al., 2003, ) A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  12. Health merits cont’d.. • Ease of menopausal symptoms (Krebs et al., 2004) • Bone resorption and formation (Harkness et al., 2004) • Counteract effects of pollution & radiation and reduction of toxic materials in the body A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  13. Why tofu cont’d.. • Reported successful advances in transforming tofu into meat-like products. • No rocket science or sophisticated technology needed for its development Its All About Art, Skill and Style A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  14. The Ugandan situation A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010 Alcohol and Meat are the most highly indulged foods Meat is treasured and preferred at all levels of income, ages, gender, ethnicity and occasions esp. red meat 14

  15. Why tofu cont’d.. • With consideration of the numerous negative health effects of high meat consumption, Nutrit Tofu was developed as a perfect replacer/alternative to meats. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  16. Opportunities for tofu • Changing eating habits and increasing concern about diet and health • Rising number of the urban population • Increasing number of the middle class and the high income earners • High expenditure on food and health • Increasing number of the foreign community A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  17. Cont’d... • Rising number of uptown hotels, restaurants and supermarkets • Rising number of nutrition clinics and herbal research centres • Rising number of small, medium and large pharmacies all over the country • Increasing number of companies successfully marketing expensive food supplements through multi-level marketing and direct sales A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  18. The Case of Tofu in East Africa • Tofu is a completely new phenomenon in East Africa. • Only known to foreigners, those who have traveled to Asian countries or visited Asian orient restaurants, nutritionists and academicians. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  19. Introducing Tofu in Uganda • Started as group product development project in 3rd yr Food Science class at Makerere University. • Implored by Dept of FST to innovatively refine the product (Tofu) to suit the local palate. • Developed a business proposal and received a grant of USD 5,000 from I@Mak, an NGO in the University. • Purchased start up raw materials & engaged in local equipment fabrication A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  20. Processing Nutrit Tofu A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  21. Coagulated soy milk A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  22. Fresh Nutrit Tofu after pressing& ready for packing A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  23. Vacuum packed fresh and Nutrit Tofu A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  24. Preparing Nutrit Tofu stew at our first exhibition at Makerere University, Kampala A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  25. Fried and scrambled Nutrit tofu A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  26. Every one deserves a taste of tofu A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  27. Comments from first time tofu consumers.(Dish-Stir fried tofu in mixed-vegetable stew); • Its tasty, delicious and a great innovation • The tofu looks and tastes like beef • It’s a perfect product for vegetarians • One may think its bacon • It tastes like mushroom • Its taste mimics that of pork • Yummy, It tastes like liver Tofu stew with vegetables A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  28. Comments cont’d.. Comments from those familiar with tofu • It tastes like soybean chunks from whole beans • Tastes exactly like TVP • It tastes exactly like the best tofu in Japan • It’s the best tofu I have eaten Tofu balls with vegetables Tofu stir fry A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  29. Comments cont’d… • Finally we have some thing to eat in place of meat that we have been trying to avoid for a long time. A Procurement officer An Electrical engineer A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  30. Comments cont’d… • The President Of the Republic of Uganda wondered whether it was Beef. • His support is anticipated Tofu stew served with rice Tofu in pea stew A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  31. Enjoying the first taste of tofu A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  32. The press takes tofu on A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  33. Current collaborations • Department of Food Science and Technology, Makerere University • Innovations @ Makerere (I@Mak) • Makerere University Business School • National Soybean Network (SOYNET) • Food Science Research Institute (FOSRI) • Uganda Industrial Research Institute (UIRI) A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  34. Areas of possible partnerships • Research and training in market oriented soy product development. • Capital investment (grant or share holding) in order to; • Acquire specialised equipment • Up-scale production and set-up of a commercial soy foods processing enterprise • Marketing of Nutrit brands, in Uganda and the regional markets including Rwanda. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  35. Conclusion • Tofu has a potential for feeding millions and curb Malnutrition in Africa. • Low cost and healthy avenue for fighting against chronic diseases and cancers for a better & sustainable living • It is a totally new and exciting food to the African palate. A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

  36. The Magic Bean Can Make a Difference in Africa too Thank you A conference presentation on Food fortification and Nutrition solutions for community health in Rwanda 3rd - 4th , February, 2010

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