Presenter: Flora C. Amagloh. SIL Bi-Annual Stakeholders Meeting July 07, 2016

Transcription

1 Presenter: Flora C. Amagloh SIL Bi-Annual Stakeholders Meeting July 07, 2016

2 } Work done so far Community soybean sensitization School soybean sensitization } Successes } Challenges } Work in progress Varietal testing and product development

3 } PEM and micronutrient deficiency prevalent in Africa } High cost of conventional protein; low purchasing power of vulnerable populations } 37% chronic malnutrition in children <5 in Northern Ghana } Soybean cheap source of quality protein } Compared to other legumes (cowpea and groundnuts), soybean is under-utilized in Ghana

4 } Ghana, one of 19 focus countries } 5.2m no. of people living in Ftf target regions } Out of this no., 22.2% living in poverty } 36.1% of children <5 are stunted in these regions } Soybean, one of focus commodities in Ghana } USAID-SARI Direct Support Project

5 MM & WISHH USAID -DS SARI SoyCow USAID -SIL

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7 } Sensitization of soybean farmers, community members- nutritional and health benefits of soybean } Culinary uses of soybean and promotion of soybeans processing at the domestic and commercial levels } Cooking Demonstration - soy-based dish } Distribution of soymilk to farmers and children

8 } Product development of a soy-based dish, using locallyavailable ingredients } Production of soymilk } Visit to 17 communities of 7 soybean districts } Open discussion with farmers, women groups etc. } Participatory cooking demonstration of soy-based local dish } Video show/practical demonstration of soymilk and/or tofu production } Open discussion on lessons learnt and refreshment with soymilk

9 } Local ingredients: vegetable oil, leafy vegetable, tomatoes, onions, pepper, ginger, garlic, soybean flour } Local utensils and familiar processing conditions

10 Tolon Chinchang Saboba Tinguri

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16 } Initial visits to school to meet with head and staff } Preliminary samples of soymilk distributed to staff } Production of soymilk } School visit and distribution of soymilk to staff and students in 4 batches } Sensory evaluation using 100 students from JHS 2 and JHS 3

17 } Sensitization of staff and students on health and nutritional benefits of soybean } Distribution of soymilk to staff and students } Sensory evaluation on soymilk

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19 } 100 students from JHS 2 and JHS 3 } Aged between years (modal age=15.5) } Parameters assessed were: appearance, aroma, taste, sweetness, overall degree of liking and product marketability

20 PARAMETER Gender Appearance Aroma Taste Sweetness ODL Marketability Boys Girls Scales 1=Dislike 2=Neither 3=Like 1=Dislike 2=Neither 3=Like 1=Dislike 2=Neither 3=Like 1=Not sweet 2=Just right 3=Too 1=Dislike 2=Neither 3=Like 1=Yes 2=No sweet

21 FREQUENCIES Score Appearance Aroma Taste ODL Dislike Neither L nor D Like

22 } 386 people (including 12 men) from 17 communities sensitized on soybean s nutritional and health benefits and trained on culinary preparations using soybean } Soymilk and tofu identified as potential commercial products for income generation for small and medium-scale processors

23 } Distribution of soymilk to about 1096 school children and 15 staff of St. Monica s School } Staff and students sensitized on the importance of including soybeans in their diet } Sensory evaluation conducted on the soymilk produced } Potential of soymilk to be included in school feeding programmes

24 } Funding to upgrade facility } FDA Certification } Packaging: non-expensive but effective } Storage in the face of rising electricity costs } Shelf-life

25 } Physical, Nutritional and Sensory characteristics of soymilk, tofu and okara as affected by 8 soybean varieties varieties of soybean released by SARI Yield, proximate, minerals, sensory End-user profiling: Variety to specific product matching and recommend to processors and consumers

26 } Product Development 1. Soymilk, mango juice, ginger extract 2. Sorghum-soybean blends Bread, infant food, beverage

27 THANK YOU