The use of local raw materials in beer brewing: Heineken in Nigeria

Akinyoade, Akinyinka; Ekumankama, Ogbuagu; Uche, Chibuike

doi:10.1002/jib.383

Cited by 11 publications

(20 citation statements)

References 49 publications

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“…(…) Increasing personal wealth and the ongoing shift towards younger, more affluent and more mobile populations will also increase demand for property as household occupancy falls. (…) The combination of these drivers will see Sub-Saharan Africa's demand for cement increase significantly in the coming years (… (Games 2015;Akinyoade, Ekumankama, and Uche 2016). Beloxxi Biscuits and Leventis Foods are among the largest bakery and snack producers in Nigeria (Games 2015).…”

Section: The Company's Motivation To Expand: Anticipation Of Growing Marketsmentioning

confidence: 99%

Industrial Policy and Monopoly Capitalism in Nigeria: Lessons from the Dangote Business Conglomerate

Itaman¹,

Wolf²

2021

Development and Change

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CAE working papers can be downloaded free of charge from www.ruc.dk/en/centreafrican-economies © The authors and CAE, Roskilde 2019.The CAE working paper series publishes cutting-edge research on African economies. The working papers present on-going research from the projects and programs based at CAE, as well as the current work of scholars studying African economies from a multi-disciplinary perspective. They encourage the use of heterodox schools of economic thought to examine processes of economic development and the economic challenges that African countries face. Most of all, the working paper series aims to stimulate inter-disciplinary work, showing how breaking down the barriers between disciplines can be necessary and even more fruitful for understanding economic transformation in African countries.

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Section: The Company's Motivation To Expand: Anticipation Of Growing Marketsmentioning

confidence: 99%

Industrial Policy and Monopoly Capitalism in Nigeria: Lessons from the Dangote Business Conglomerate

Itaman¹,

Wolf²

2021

Development and Change

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“…However, worldwide, ongoing, and large-scale lager and stout brewing using sorghum malt first commenced in Nigeria only in the late 1980s. This was in response to a government ban on the importation of barley (Akinyoade et al, 2016). Brewing lager and stout beers with sorghum (often as an unmalted whole grain adjunct) have subsequently spread across West Africa, largely through the efforts of the West African Sorghum Value Chain project (European Cooperative for Rural Development, 2008).…”

Section: Lager and Stout Beers And Nonalcoholic Malt Beverages (Inclumentioning

confidence: 99%

“…With regard to suitable sorghum grain types, in Nigeria, white tan-plant (nontannin), white Type II tannin, and yellow endosperm (nontannin) sorghum types have or are currently being used for malting (Ogbonna, 2011;Akinyoade et al, 2016). In East and Central-Southern Africa white tan-plant sorghum is preferred for use as unmalted grain adjunct (Mackintosh and Higgins, 2004).…”

Section: Sorghum Grain Typementioning

confidence: 99%

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Alavi

Mazumdar

Taylor

2019

Sorghum and Millets

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The use of "alternative grains," also known as ancient grains, climate-smart grains, nutrigrains, or traditional grains, like sorghum and millets in modern food products, is becoming common across the world. This is taking place in order to address several socioeconomic trends, especially changing lifestyles (e.g., urbanization, working mothers, and single-parent families) and also consumer nutrition, health, and ethical concerns about obesity and type 2 diabetes, allergies, and environmental sustainability (Taylor and Awika, 2017). For example, sorghum and millets are increasingly being explored in gluten-free applications targeting consumers who suffer from celiac disease and intolerances to wheat and related cereals. Another perceived advantage of sorghum and millets is their completely genetically modified organism (GMO)-free nature that can allow them to be used in specialty products such as organic foods and humanitarian aid for countries with GMO restrictions. This chapter is structured with the purpose of providing innovative ideas to enable mainstreaming of sorghum and millets in modern foods, against this background of prevailing socioeconomic trends, all of which provide opportunities for creating a sustained "demand pull" for these crops. Opportunities for creation of sustainable business enterprises to address the consumer demand for nutritious value-added products from these climate-smart, hardy crops (see Chapter 1) are discussed, with a focus on technology as well as the "ecosystem" required to nurture and sustain these business enterprises. The chapter specifically focuses on applications of sorghum and millets in readyto-eat (RTE) foods and other modern convenience-type foods and beverages, plus some feed products and the various technologies used for their manufacture, for example, extrusion cooking. To highlight the global nature of sorghum and millet food, beverage, and feed product development, the chapter brings perspectives and provides product examples from the United States, India, and Africa. Products covered include breakfast cereals and snacks, precooked pasta, unleavened flatbreads, health-promoting products, fortified blended foods (FBFs) used in government-sponsored aid programs, beers and nonalcoholic malt drinks, other nonalcoholic fermented or powder-based beverages, plus pet food and aquatic feed. These innovative applications point toward a gradual mainstreaming of sorghum and millets against the background of increasing demand for alternative grains as discussed previously.

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“…In 2016, bioethanol production from sorghum in the United States was approximately 3% of a total production of 57 billion liters, i.e., 1.7 billion liters, with some 1.3 million tons of sorghum DDGS (Renewable Fuels Association, ). Beer production using sorghum in 2012 was just short of 2 billion liters in Nigeria alone (Akinyoade, Ekumankama, & Uche, ), the world's largest sorghum brewing country, resulting in 5500 metric tonnes of sorghum brewers' spent grain. However, in Nigeria, the use of sorghum in beer production is not consistent, mainly due to frequent changes in government policy concerning the import of barley malt and sorghum and the changing of import levies and excise duties on barley malt and beer (Akinyoade et al, ).…”

Section: Drivers Of Kafirin Availability: Grain Bioethanol Brewing mentioning

confidence: 99%

“…Beer production using sorghum in 2012 was just short of 2 billion liters in Nigeria alone (Akinyoade, Ekumankama, & Uche, ), the world's largest sorghum brewing country, resulting in 5500 metric tonnes of sorghum brewers' spent grain. However, in Nigeria, the use of sorghum in beer production is not consistent, mainly due to frequent changes in government policy concerning the import of barley malt and sorghum and the changing of import levies and excise duties on barley malt and beer (Akinyoade et al, ). Nevertheless, it can be seen that both industries have potential to produce huge quantities of sorghum coproducts, brewers spent grain, and DDGS.…”

Section: Drivers Of Kafirin Availability: Grain Bioethanol Brewing mentioning

confidence: 99%

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

Taylor

2018

J Americ Oil Chem Soc

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Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide crosslinks because of its high cysteine content. It is noted for its slow digestibility but does not trigger any adverse response when consumed by celiacs. These properties make kafirin potentially valuable in both food and nonfood applications, especially as a bioplastic and encapsulating agent. Despite these valuable properties, to date there is no commercial production of kafirin and consequently no commercial products. Extraction technologies that could be upscaled for industrial use are described. Also, genetic and physicochemical techniques that have been applied to improve the functional and nutritional properties of kafirin as a functional food ingredient and as a bioplastic are reviewed. It is proposed that kafirin extraction and bioplastic manufacture should be located at the site of grain bioethanol production. This would enable the use of a consistent supply of inexpensive, highprotein feedstock from sorghum distillers dried grains with solubles, as well as a ready supply of inexpensive ethanol for extraction. In addition, equipment would be available for solvent recovery, and transportation costs could be minimized. These factors would contribute to making kafirin economically viable as an alternative protein source. KeywordsSorghum Á Prolamin Á Kafirin Á Bioethanol Á Distillers dried grains with solubles (DDGS) Á Bioplastic Á Nutrition Á Functional properties Á Food ingredient Á Brewery spent grain J Am Oil Chem Soc (2018) 95: 969-990. J Am Oil Chem Soc (2018) 95: 969-990 J Am Oil Chem Soc (2018) 95: 969-990 971 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990 973 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990

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The use of local raw materials in beer brewing: Heineken in Nigeria

Cited by 11 publications

References 49 publications

Industrial Policy and Monopoly Capitalism in Nigeria: Lessons from the Dangote Business Conglomerate

Industrial Policy and Monopoly Capitalism in Nigeria: Lessons from the Dangote Business Conglomerate

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

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