From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality

Abstract

Open Agriculture. 2017; 2: 148-154 IntroductionThere is increasing interest in developing agro-industries in Sub-Saharan Africa (SSA) to expand agriculture's key role in poverty reduction (UNIDO 2009). In part, this recognizes the rapid rate of urbanization in the continent (Jedwab et al. 2014), with greater proportions of the population purchasing rather than growing their own food. Moreover, urban consumers often opt for foods in "convenient" processed forms, which can be consumed immediately or require reduced preparation times (Thiele et al. 2009). There is also increasingly greater interest in integrating the consumption of nutritious foods into agrivalue chain development (Henson and Humphrey 2015).The Sweetpotato for Profit and Health Initiative, led by the International Potato Center (CIP) and launched in 2009, seeks to improve the lives of 10 million households in SSA by 2020 through access to improved varieties of sweetpotato, especially orange-fleshed, pro-vitamin-Arich varieties and their diversified use (Low 2013). Over 90% of sweetpotato consumed in the continent is boiled, steamed, or fried in contrast to other countries, such as China where sweetpotato is utilized as flour or purée in baked goods, candy, dried strips, juices and noodles (Low et al. 2009).The CIP and the Rwanda Agricultural Board (RAB) implemented the Rwanda Super Foods project, a fiveyear effort (2010)(2011)(2012)(2013)(2014) that developed an orange-fleshed sweetpotato (OFSP) processed product value chain. Rwanda is a country where sweetpotato is a primary staple food but farmers complain about the lack of adequate markets for their roots. Working in close collaboration with the largest -Rwandan-owned agro-processor (Urwibutso Enterprises), we developed two appropriate economicallyviable processed products: 1) a biscuit (cookies), in which 43% of the wheat flour was replaced by OFSP purée (steamed and mashed sweetpotato) and 2) donuts, where 20-50% of the wheat flour was replaced by OFSP purée. Research clearly established that OFSP equivalent baked products using purée were economically viable, but those made with OFSP flour were not (Sindi et al. 2015a). This DOI 10.1515/opag-2017-0014 Received December 11, 2016 accepted February 21, 2017 Abstract: 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 fa...

Tackling vitamin A deficiency with biofortified sweetpotato in sub-Saharan Africa

“…Research efforts to date have successfully demonstrated in Rwanda that steamed and mashed OFSP (purée) can replace significant percentages (35–50%) of wheat flour in baked products ( Ndirigwe et al, 2015 ). A four month shelf-storable (using locally available preservatives), vacuum-packed purée that is less expensive than wheat flour has been developed that should facilitate adoption by the processing industry and is currently being tested with a purée factory in Kenya ( Bocher et al, in press ). Since many countries import significant amounts of wheat flour, OFSP purée substitution appeals to farmers, processors, and policy makers.…”

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

“…Sweetpotato is consumed after steaming, boiling, frying or roasting (Odora et al ., 2000). Other products include puree, dried chips and chunks, flour, pastries and confectionery (Nakanyike, 2014; Abong et al ., 2016; Bocher et al ., 2017). Per capita annual consumption is estimated at 95 kg (Abong et al ., 2016) with perceived increased demand (Kyalo et al ., 2014; Okonya & Kroschel, 2014 ).…”

Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread

“…Thus, incorporating the OFSP puree in foods is highly desirable and this ideology has been adapted in this research by incorporating various levels of OFSP puree in the wheat bread. Several bakeries and supermarkets in Kenya, Rwanda, Malawi, and Mozambique are exploring the commercial success of such food products (Bocher et al., 2017). Breads with 10% OFSP flour contain 0.04 µg/100 g of βC in the crumb and 0.05 µg/100 g in the crust that are equivalent of 3.9 and 5.4 RAE/100 g from crumb and crust, respectively (Muzhingi et al., 2016).…”