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Preserving Quality, Expanding Opportunity: Value Addition for Poultry The “Processing chicken meat for cold storage” technology is a transformative approach to poultry processing in Africa. It addresses the current practice of selling live poultry at markets, which often leads to lower returns for farmers and public health concerns. The technology enables the secondary processing of raw chicken into value-added products and facilitates cold storage, expanding the consumer base and increasing revenue for producers. It caters to the growing demand for ready-to-cook or precooked chicken meat, driven by urbanization, income growth, and heightened awareness of diet and food quality. The technology, accessible to small and medium enterprises, involves mechanized equipment for high-volume processing and refrigeration facilities for long-term storage and transport.
Bean Flour Made Easy The technology of producing bean flour and flour products is of paramount significance, particularly in Sub-Saharan Africa. It addresses the challenges posed by the time and energy required for traditional bean preparation, making it more appealing to urban consumers. This innovation not only facilitates the creation of a wide range of processed and ready-to-eat products but also serves as a crucial first step in their production. By using bean flour, homemakers can save substantial time and reduce fuel costs when compared to the traditional method of lengthy boiling. Additionally, it enhances the bioavailability of essential vitamins and micronutrients in food products derived from beans.
Advanced approach for quick, convenient, and delicious bean "Pre-Cooked Beans for Consumer Convenience" is a food processing technology designed to address the long cooking time, high energy, and water requirements associated with whole dried common beans, which are a major staple food in eastern and southern Africa. This technology involves pre-cooking the beans and then preserving them through methods like canning or freezing. This significantly reduces preparation time and fuel use, making it more appealing to urban and middle-class consumers. It also opens up new commercial opportunities, benefiting both consumers and farmers. The technology is particularly advantageous for women homemakers and canteen caterers, as it frees up time for other activities. The process involves sorting, washing, blanching, soaking, sterilization, and drying of the beans before packaging. The technology can be applied in various agroecologies and is available in several countries in Africa.