Super Gari Production and Activities

Transcription

1 Super Gari Production and Activities Presented by: Josh Neiderman Regional Director ASA/WISHH Noli Jocson COP HANDS, Liberia

2 HANDS components are cross cutting with Super Gari as a central piece Health & Nutrition Education Production of Super Gari Aquaculture 2

3 What is Super Gari? Super Gari is a locally produced fortified blended food made from cassava Super Gari differs from gari because it is blended with defatted soy-flour and micronutrients It s what makes it Super Cassava Defatted Soy-Flour Micronutrient pre-mix 3

4 Composition of Super Gari Cassava ~80% Soy-beans ~18% Micronutrient mix ~2% 4

5 Composition of Super Gari Micronutrient Content per 100 grams of Super Gari Micronutrient Units Amount Iron mg 6.5 Zinc mg 5 Iodine mcg 40 Potassium mg 400 Phosphorus mg 200 Calcium mg 130 Vitamin A mcg 500 (1664IU) Vitamin D3 mcg 4 Vitamin E mg 8.3 Vitamin K1 mcg 100 Vitamin B- 1 mcg 128 Vitamin B- 2 mcg 448 Vitamin B- 6 mg 1.7 Vitamin B- 12 mcg 2 Niacin mg 4.8 Pantothenic acid mg 6.7 Folic acid mcg 60 Vitamin C mg 100 5

6 The Super Gari brand has a registered trademark in the Liberia Intellectual Property Office.

7 Super Gari is produced in a process very similar to traditional methods used for raw cassava at the household level/scale. Acceptance of raw cassava Washing & Peeling Grating Draining / Fermentation Pressing Parching Sieving Blending Packaging Cassava is triple washed 4 hand-fed graters processing 1 mt cassava /40 min. each Grated cassava is drained / fermented for 40 min. Cassava is pressed for 24 hours Manual parching of cassava for 2 hours hand sifting removes clumps and irregularities Cassava, Soy and Vitamin-mix is manually blended SuperGari is packaged in 1 kg bags 7

8 Production waste of Super Gari that is unfit for human consumption is additionally utilized Lumps, clumps and other irregularities removed during the sieving phase of Super Gari production are used for the formulation of Fish-feed. Waste Super Gari Rice Bran Defatted Soy- Flour Fish- feed pellets 8

9 QUALITY CONTROL PROCESS STEP A. Production of Gari B. Pre- Measurement of Ingredients & Blending C. Filling into bags QC CHECKS Raw material free from rotten roots and sand/foreign matter Weight of ingredients Weight of the blended product NO. OF MEASUREMENTS SAMPLES FREQUENCY Inspection, note the quantity and origin of the raw materials Formula weight, calibration of weighing scales Based on specified weight N/A N/A Every batch of cassava tubers delivered and processed Start of production RESPONSI- BILITY Operator Operator Record FORM Record forms/ checklist Forms N/A Every batch Operator Record forms/checklist D. Sealing, coding, labeling H. Sampling: 1. Aimed 2. Library Temperature settings of the sealer Even sealing, no leaks N/A Every batch Operator Record forms/checklist 1. 1 pack 2. 1 pack 1. At the beginning and end of packing process 2. At the beginning and end of packing process Operator, QC 1. To be kept for QC purposes 2. Kept in storage for 6 months for real time shelf life trials and for laboratory analysis 9

10 Super Gari Activities The program produced 324 MT of Super Gari over the life of the program: IY IY IY4 101 IY Production workers were trained in: 1. Processing techniques 2. Good manufacturing practices (GMP) 3. Business skills development Women s groups were formed into Associations at both facilities Commercialization of Super Gari with the Associations 10

11 Super Gari was the foundation for an integrated program: Aimed at improving Health and Nutrition by addressing protein deficiencies and Nutrition Education/Communication as well as Food availability and Access Direct distribution Improve livelihoods Super Gari Incentive for ENA message dissemination Fish- feed 11

12 A multi-sectorial approach to improving Health & Nutrition 1 Improved food utilization through BCC education 2 Increase food availability and access through production of fortified blended cassava: Super Gari 3 Facilitating technical support for aquaculture initiatives to increase access to protein and dietary diversity 12

13 . Thank You!