Bernd Isenberg Christiaan Broekman
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2011-2012 Bernd Isenberg Christiaan Broekman
International Business Students Interest in sustainable development SIFE (Ghana) Passionate founders Sound concept with proven benefits Fermentation principles Lab behaviour Standard procedures and tests Production protocols Mentor and mentee Small scale - Life Dairy Big scale - UIRI
Old protocol New protocol Contamination risk Medium
Low Preparation time 2 h 1.5 h
Incubation temp. 37° C
45° C Incubation time 12-14 h 6 – 8 h
Triculture Monoculture Control (yoghurt) Fifty-Fifty Sensory checks E-coli tests Yeasts and molds analysis
more than one month. First Yoba packaging and promotional materials Test-market with 1000 cups of Yoba Several consumer segments Off-taste Insufficient growth Through trial-and-error to safer production protocol: ◦ 37°C instead of 45°C UIRI aqcuired freeze dryer Initial tests: machine works, electricity a problem
UIRI will improve power supply and continue the experimentation Optimized production protocol Found consumers’ favorite bacteria-mix Developed joint marketing plan with UIRI Resolved technical issues Started as a collaboration between SYPO and Pat the Child Life Dairy Yoghurt is being sold and distributed in Mukono and Buikwe districts Yoba wants to introduce pro-biotic yoghurt to the company. Sub-optimal equipment ◦ No proper pH measuring device, just pH paper ◦ No water bath to keep the milk at a constant temperature. Yoba-bacteria did not ferment in experimentation stage.
Experimentation to keep the milk at a temperature around 40-45°C, for fermentation to occur. After talking to people at UIRI and Ugandans from the West (where dairy is very popular and people have more experience with dairy products) we found alternative methods.
Charcoal stove Artificial water bath Wooden box Limestone Bigger quantities of milk means slower cooling down Yoba bacteria can ferment in 10Liters or more of milk at room temperature. For 1 or 2 Liters (Yoba Fresh Starter) a thermo flask can be used.
Once Yoba was succesfully produced at Life Dairy, the school feeding program could kick off.
Fred will go twice a week to the school and distribute yoghurt to the children This will be funded by the Yoba for Life Foundation. 300 children in a primary school in Katete will get a cup of Yoba yoghurt once per week. The Yoba will be produced and distributed by Fred, manager of Life Dairy and will be funded by the Yoba for Life foundation.
Two promising candidates: ◦ GWDFA
◦ Gulu Milk supply Big scale (UIRI) and small scale (Life Dairy) managed by Ugandan organizations Dairy Development Authority and SYPO provide support A beautiful country
...with wonderful people... ... Some imperfections...
...and now probiotic Yoba Yoghurt! Yüklə 28,46 Kb. Dostları ilə paylaş:
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