From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
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 suppl...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Walter de Gruyter GmbH
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/91985 |
| _version_ | 1855539962718453760 |
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| author | Bocher, T. Muoki, Penina Ngusye Magnaghi, A. Muzhingi, T. Low, Jan W. |
| author_browse | Bocher, T. Low, Jan W. Magnaghi, A. Muoki, Penina Ngusye Muzhingi, T. |
| author_facet | Bocher, T. Muoki, Penina Ngusye Magnaghi, A. Muzhingi, T. Low, Jan W. |
| author_sort | Bocher, T. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace91985 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Walter de Gruyter GmbH |
| publisherStr | Walter de Gruyter GmbH |
| record_format | dspace |
| spelling | CGSpace919852025-03-31T18:33:26Z From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality Bocher, T. Muoki, Penina Ngusye Magnaghi, A. Muzhingi, T. Low, Jan W. sweet potatoes ascorbic acid marketing storage viability food safety retinol carotenoids 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. 2017-02-01 2018-04-02T20:41:31Z 2018-04-02T20:41:31Z Journal Article https://hdl.handle.net/10568/91985 en Open Access Walter de Gruyter GmbH 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. |
| spellingShingle | sweet potatoes ascorbic acid marketing storage viability food safety retinol carotenoids Bocher, T. Muoki, Penina Ngusye Magnaghi, A. Muzhingi, T. Low, Jan W. From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title | From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title_full | From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title_fullStr | From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title_full_unstemmed | From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title_short | From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality |
| title_sort | from lab to life making storable orange fleshed sweetpotato puree a commercial reality |
| topic | sweet potatoes ascorbic acid marketing storage viability food safety retinol carotenoids |
| url | https://hdl.handle.net/10568/91985 |
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