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Business Opportunities in the Food Industry – Business Opportunities in the Food Industry – BotswanaBotswana
presented by Selalelo M. Mpotokwanepresented by Selalelo M. Mpotokwane
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Introduction
From 2005 until 2014, Botswana imports averaged 4.426 billion BWP, reaching an all time high of 9.778 billion BWP in Sept 2008, and a record low of 2.458 billion BWP in Feb 2009 http://www.tradingeconomics.com/botswana/imports
These included fuel, food, beverages and tobacco, machinery and electric equipment, chemical and rubber products, and vehicles
Currently, main import partners are South Africa (75% of total imports), China, Israel, Namibia and Zimbabwe
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Introduction 2Trade Statistics – Balance of Trade
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Introduction 3
It can never be over-emphasized that Botswana still continues to struggle in efforts to balance imports with exports, and to diversify her economy away from the diamond mining industry
The challenge is even more pronounced with regard to agriculture, where Botswana, being semi-arid already, also has to reckon with the ever-increasing challenges of climate change
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hIntroduction 4
The national situation analysis recently performed as a preliminary stage in the development of Botswana’s Indigenous Knowledge Systems (IKS) Policy identified the following domains that are relevant to food security: Arable Farming (Temo), Livestock-rearing (Thuo), Traditional Food Systems and Cuisine (Dijo/Kapei), and Veld/Forest Products (Dibapalwa-nageng)
Agricultural survey results for 2011 indicated that farmers heavily relied on ‘purchased food’ to meet their food needs – about 79.4% of farmers’ food needs were met from ‘purchased food’, vs.15.7% from ‘own farm produce’
Farmers are thus vulnerable to volatile food prices, which may affect their own household food security
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Botswana has however been ranked second in Africa in terms of food security (after South Africa) – Economic Intelligence Unit – Global Food Security Index
South Africa – 40th in the world (out of 104 countries ranked)
Botswana – 47th
“Despite domestic crop failures, Botswana's strong food security situation stems from the country's purchasing power and presence of food safety net programmes.
In addition, factors such as the proportion of the population living under or close to US$2 per day or the global poverty line, as well as the level of agricultural import tariffs, also favour the country's food security status”.
Food Security Intro’… 5
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“While various government programmes have aimed to drive self-sufficiency in food production over the decades, latest estimates indicate that food comprises the lion's share of agricultural imports, being valued at P5.23 billion in 2011. Of this total, South Africa accounts for more than 80 percent as a source
The biggest threat [to food security] would be increases in the prices of food imports from South Africa, and supply interruptions due to crop failures”.
http://www.mmegi.bw/index.php?sid=4&aid=55&dir=2012/July/Friday27
Food Security Intro’… 6
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Botswana’s water supply challenges can be alleviated through promotion of technologies that facilitate utilization of waste-water; this allows for growing of even those crops that typically have a relatively high water demand
Several of these technologies e.g. waste-water maturation ponds, reed-beds, etc. are discussed in the document “Proceedings of an Awareness-Raising Workshop on Ecological Sanitation” http://www.ircwash.org/sites/default/files/Wirbelauer-2004-Proceedings.pdf
At a very basic level, grey-water (bath/shower-, laundry and kitchen waste-water) can-, where necessary be treated accordingly (wetlands, waste-water ponds, etc.) and used in backyard gardens
Water Resources Intro’… 7
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Climate change is expected to cause an increase in weather-related disasters and extreme weather events
Mycotoxins (toxins/poisons produced by moulds) are considered the key issue for food safety under climate change, and are dangerous to human health even at low doses
Carbon-dioxide accumulation in the atmosphere affects post-harvest quality, causing tuber malformation, occurrence of common scab, and changes in reducing sugar contents in potatoes
Warmer and wetter weather (particularly warmer winters) will increase the risk and occurrence of animal diseases
Climate Change Intro’… 8
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Gregory (2009) reports that heat stress in animals can increase the following risks:
pale-soft-exudative (PSE) meat in pigs and turkeys
heat shortening in broilers
dark cutting beef in cattle
and dehydration in most species
Changes in livestock and poultry management practices in response to climate-change-related hazards could indirectly lead to changes in meat quality; for example, selecting for heat-tolerant cattle could lead to tougher, less juicy beef
Also, pre-conditioning broilers to heat stress to encourage better survival during transport could lead to more variable breast meat pH (Gregory, 2009)
Climate Change Intro’… 9
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Food innovation needs to respond to emerging challenges as regards climate change; Moretti et al. (2009) note that “temperature increase and the effects of greenhouse gases are among the most important issues associated with climate change”
Food processing technologies have to build in processes such as fortification/enrichment to compensate for raw materials that have low nutrient content
Processing technologies can also be re-designed, e.g. processing at elevated temperatures in situations where the risk of food pathogens is high
Climate Change Intro’… 10
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Thus, technological interventions in food processing ought to take into consideration the changes that climate change brings about in agricultural produce
Climate Change Intro’… 11
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With Botswana’s food industry being rather small, local entrepreneurs usually find themselves constantly having to compete unfavourably with imported foods, esp. from South Africa
Online retailers such as Alibaba, which commands an enormous global presence and from whom food industry equipment may be purchased from different suppliers at competitive prices, and similar companies such as eBay and Amazon, have made it easier for entrepreneurs to take up new technologies at affordable cost (Alibaba’s phenomenal growth has seen this Chinese company recently list on the New York Stock exchange)
http://www.usatoday.com/story/money/business/2014/09/19/alibaba-surges-in-first-day-trading/15828389/
Food Enterprises Intro’… 12
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Ensuring that a food product survives and prospers in a highly competitive marketplace takes careful planning and informed decisions
Effective technology transfer and commercialization will ensure that food products remain sustainable in the market
Food Enterprises Intro’… 13
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Objectives of today’s talk
To discuss the opportunities that exist within Botswana’s food industry, and suggest how they can be tapped in order to significantly diversify the economy, and markedly increase food security
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hProduct and Process Development
Before entering the food processing industry, an entrepreneur ought to consider the following aspects, from concept-, to commercialization of each food product that they wish to manufacture
•Concept & Prototype Development
•Ingredient Functionality & Substitution
•Line Extensions & Quality Improvements
•Development of Product/Process Specifications
•Assessment of Shelf Life & Packaging
•Regulatory Issues & Requirements
•Manufacturing Process Development & Scale-Up
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Raw Material Availability for Food Processing
Value-addition to raw materials from sorghum, beans, sweet potato and maize, which were identified in a NFTRC survey in 2001 as the four most widely grown arable crops, as well as sweet reed, melons, watermelons, etc. can create noticeable profit margins through processed products such as breakfast cereals, puffed snacks, snack bars, desserts, salads, fermented products, malted or sprouted products, beverages, syrups, spreads e.g. jam, etc.
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Raw Material Availability for Food Processing 2
Where water supply is not a challenge, horticultural produce such as cabbage, onions, bell peppers, chilli peppers, tomatoes, etc. can also be produced and processed into frozen vegetables, dried vegetables, sauces, purees, pastes, pickles, etc.
Despite being frequently faced with droughts, Botswana is endowed with generally hardy natural/veldt products that, if sustainably utilized, can positively contribute towards food security
Animals are also major sources of raw materials, mainly in the form of meat, milk, and eggs
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hIssues to think about – sustainability of veldt-based plant raw material sources
• As a baseline, there is need to have quantitative data on the distribution of existing plant species across the country, even before enticing manufacturers to go into processing of products based on
• There is also need to actively propagate those landraces that have been identified to have most desirable traits, in an effort to drive towards ensuring availability of raw materials for processing; such agricultural interventions would solidly buttress the agro-processing industry and alleviate prospective food processing entrepreneur’s fears of failing in business due to shortage or lack of raw material
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• South Africa is quite advanced in commercialization and marketing of plant species, among them indigenous ones e.g. Seeds for Africa http://stores.ebay.com/Seeds-for-Africa , and http://africaseeds.com, http://www.bidorbuy.co.za/seller/390651/Seeds_and_All /
Issues to think about – sustainability of veldt-based plant raw material sources 2
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– Bidding and buying of plant material under the Garden, Outdoor living and Pets category; prices as at November 2013 were:
1. Mogose – Bauhinia petersiana – R16.50 for 10 seeds
2. Mungongo (mokongwa) – Schinziophyton rautanenii – R27.00 for 10 seeds
3. Mowana – Adansonia digitata – R19.00 for 10 seeds (R10.00 for 5 seeds; 20 packs of 5 seeds for R180.00 – Sept 2014)
4. Morula – Sclerocarya birrea subsp. caffra – R8.00/10seeds (R8.00 for 5 seeds; 20 packs of 5 seeds for R14.00 – Sept 2014)
Issues to think about – sustainability of veldt-based plant raw material sources 3
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5. Mmilo – Vangueria infausta – R7.00 for 10 seeds
6. Moretlwa – Grewia flava – R5.25 for 10 seeds
7. Mokolwane – Hyphaene petersiana – R30.00 for 10 seeds
Issues to think about – sustainability of veldt-based plant raw material sources 4
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hIssues to think about – sustainability of veldt-based plant raw material sources 5
Sustainable Commerce http://www.sustainable-commerce.co.za/indigenous-plant-products • The website notes that South Africa is fortunate to have a wide
range of indigenous plants that can be used to create commercial products
• Local communities can utilize such species for profit, spurring economic growth and alleviating poverty
• Some of the available natural products from indigenous plants being sold by South Africans come from the Baobab tree, Devil’s Claw, and Morula tree
• Botanical gardens such as the Kirstenbosch National Botanical Garden sell indigenous plant seeds http://www.sanbi.org/gardens/kirstenbosch
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– Indigenous plant species products trade – visit www.phytotradeafrica.com
– Propagation of indigenous species, especially veldt plants, is thus a potentially strong niche for economic growth in Botswana
– Botswana is endowed with expanses of land on which
indigenous species propagation of high-yielding and/or value trees, shrubs, leafy vegetables, rootcrops, etc. could be done
– These raw materials can then be used to process value-added products
Issues to think about – sustainability of veldt-based plant raw material sources 6
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– Propagation of Indigenous Species (cont’d…)
Department of Forestry and Range Resources (DFRR) – has since embarked on a national propagation and cultivation project – tree seedlings are grown in 21 DFRR nurseries, with an average production of ½ a million indigenous tree seedlings, sold at subsidized prices – Mr. Joshua J. Moloi – [email protected]
Backyard gardens – the number of backyard tree nurseries is also growing – in 2012 a total of 173 backyard nursery and landscaping beneficiaries were mobilized as part of the Poverty Eradication Programme
Millenium Seed/ Useful Plants Projects – Dr. Khola Mogotsi – Botswana College of Agriculture – [email protected]
Veld Products R&D – already demonstrated feasibility with some species, e.g. morula, mmilo, morojwa, etc. – Mr. Frank Taylor –
Wild Foods – [email protected]
Issues to think about – sustainability of veldt-based plant raw material sources 7
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– Word of Caution: It is highly crucial for Botswana to balance the preceding possibilities of
utilizing/exploiting her veldt/natural products, with considerations of protecting the country’s (plant) genetic resources from exploitation by third parties
While it would be most undesirable to stifle trade by stringently controlling access to such biological resources (in the spirit of preventing erosion of Botswana’s rich biodiversity, and protecting the country’s economy), the country’s Phytosanitary-, as well as Customs border control systems have to be alert and strictly adhere to current regulations (as determined from time to time) governing the movement of-, and trade in such plants
Instruments such as the Convention on Biodiversity, as well as the Swakopmund Protocol, provide guidelines through which Botswana can carve her own sui generis (unique; one-of-a-kind) system for the protection of such biological resources and the knowledge associated with them
Issues to think about – sustainability of veldt-based plant raw material sources 8
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– Word of Caution (cont’d)….: The Philippines for example has, through a sui generis system,
enacted legislation giving indigenous communities rights over their traditional knowledge (TK), which extend to controlling access to ancestral lands, access to biological and genetic resources and to indigenous knowledge related to these resources
Under such a system, access by interested foreign parties is based on prior informed consent of the community in line with customary laws, applying the rule “no permit, no collection”, and with heavy fines for those in breach
Any benefits arising from the genetic resources or TK will be shared, and the indigenous communities are entitled to participate at all levels of decision-making (Stenton, 2003)
Issues to think about – sustainability of veldt-based plant raw material sources 9
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Food Processing PossibilitiesHaving painted the preceding landscape on raw material sustainability, the following food processing possibilities are relevant for Botswana’s food industry:
Oil-pressing is a simple and appropriate processing technology that is available for exploitation
Meat products such as biltong, smoked beef, sausages, polonies, pastrami, seswaa, serobe, dried soups, etc. also offer opportunities for business
Dairy products such as yoghurt, madila, whey drinks and cheese may also be processed
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Food Processing Possibilities 2Besides using cultivated crops and domestic animals as sources of raw materials, long shelf-life canned-, pickled-, frozen-, dried-, smoked-, pasteurized-, etc. products may be processed using veldt/wild raw materials, such as: mmilo (Vangueria infausta) morula (Sclerocarya birrea subsp. caffra) mmupudu (Mimusops zeyheri) mowana (Adansonia digitata) morojwa (Azanza garckeana) mopennweeng/mothata (Pappea capensis) moretlwa (Grewia flava) mogwana (Grewia bicolor) motsotsojane/mokgomphatha (Grewia flavescens Juss. var.
flavescens)
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Food Processing Possibilities 3 mokapane (Anthosicyos naudinianus/Citrullus naudinianus/
Cucumis naudinianus/Colocynthis naudinianus) monyaku (Cucumis africanus var. zeyheri; Cucumis prophetarum
subsp. zeyheri) sesoswane (Citrullus ecrirrhosus) mosukudu (Lippia scaberrima) mosukujane (Lippia javanica) lengana (Artemisia afra)
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Food Processing Possibilities… 4As well as… important sources of insect protein
phane (Imbrasia belina)
Lebitse/kakanatswii (Sternocera orissa Buq.)
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Food Processing Possibilities 5… important sources of insect protein
monakamongwe (Agrius convolvuli L.)
nato (Cirina forda)
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Food Processing Possibilities 6
Game meat can also be processed accordingly – however, please remember – no more hunting in Botswana
mmutla (Lepus saxatilis)
phala (Aepyceros melampus melampus)
ntšhe/mptshe/mmamptshe
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Food Processing Possibilities 7
Name of Animal Local Name and Scientific Name
Number Allowed on Special Game License (SGL)
Bat-eared Fox Otocyon megalotis 50Caracal Caracal caracal 10Duiker Phuti Cephalophus
monticola30
Eland Phofu (dun) Taurotragus oryx
1
Gemsbok Oryx gazella 4Genet (tologwani) Geneta
geneta50
Hartebeest Alcelaphus buselaphus 4Impala Phala (Aepyceros
melampus)2
Jackal (black backed) Phokoje (Canis mesomelas)
50
Jackal (side striped) Canis adustus 50
Table 1. Species and numbers of animals that before 2013 could be hunted per calendar year, as stated in the Special Game License
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Food Processing Possibilities 8
Name of Animal
Local Name and Scientific Name Number Allowed on Special Game License (SGL)
Kudu Tragelaphus strepsiceros 1
Monitor Lizard (Leguaan) Varanus niloticus 10
Ostrich Struthio camelus 2
Silver fox Vulpes chama 10Springbok Tshephe Antidorcus marsupialis 4Steenbok Raphicerus campestris 30Warthog Kolobe-ya-naga Phacochoerus
aethiopicus3
Wild cat Felis silvestris lybica 50Wildebeest Kgokong Connachaetus taurinus 4Totals 20 species 365 individual
animals
Table 1. The species and numbers of animals that can be hunted per calendar year, as stated in the Special Game License
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Food Processing Possibilities 9
The following recipes, based on traditional dishes, may be developed, targeting mainly the tourism and hospitality industry e.g. restaurants, and for mass catering e.g. schools, hospitals, prisons, institutional cafeterias, etc.
mosutlhane – boiled dehulled/pearled sorghum
lesasaoka – boiled wholegrain sorghum
mptshaptsha – boiled and dried mature corn/maize-on-the-cob, slightly re-cooked before consumption
kabu – boiled salted mature maize, off the cob
legala/logala – porridge cooked with milk
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Food Processing Possibilities 10
bogobe ja lerotse/thophi – porridge cooked with Citrullus lanatus cooking melon
seswaa – meat (typically beef, lamb or goat) that is boiled until soft, then pounded until the fibres separate
roasted sweet potato
thepe (Amaranthus spp.) – boiled wild leafy vegetable
rothwe (Cleome gynandra L.) – boiled wild leafy vegetable
etc.
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hNFTRC – Customer-focused approachNFTRC seeks to:
1.Add value to food materials through development and application of scientific and technological research
2.Generate and package commercial food-processing projects for potential SMMEs
3.Work directly with food and beverage companies to help solve problems and improve their production and products
4.Help the food industry meet new technical challenges
5.Provide technical assistance and support to entrepreneurs setting up and operating small and medium scale food processing enterprises
6.Provide technical support to relevant government departments or organizations (e.g. BOBS, MoA, MoH, etc.)
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hNFTRC’s Research and Development Areas
Indigenous Foods (incl. veldt/natural products)
Cereals and Root Crops
Pulses, Oilseeds
Fruits and Vegetables
Meat
Dairy
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hProduct development and reformulation
NFTRC offers technical service to food manufacturers and handlers in the areas of:
Process design and optimization
Value-added products
Nutritional enhancement
Convenience foods
Process development, including use of food additives, colourings, flavourings and texture modifiers
Good manufacturing practice and good hygiene practice
Packaging and labelling
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Product testing and evaluation
NFTRC offers technical service in:
Sensory evaluation and consumer studies
Shelf-life testing
Textural and physico-chemical characterization of food products
Food modeling and engineering
Quality control and assurance
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hTraining – skills transfer in food processing and food safety
Training modules cover a wide range of topics on Food Processing and Preservation, as well as Food Safety
These include: Food Legislation Food processing using local raw materials Good Hygiene Practice (GHP) & Good Manufacturing Practice
(GMP) Hazard Analysis Critical Control Point (HACCP)
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Supporting modules
Product Realization and Marketing – from concept to a successful product
Sensory Evaluation of Foods Trained panel evaluation of food products (descriptive
sensory evaluation) Consumer acceptance of food products
Importance of Intellectual Property in Food Processing Enterprises
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Technical Description Documents
NFTRC produces technical description documents on different types of food processing, as well as food safety
These documents form the product description part of the business plan, and include the following details:
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Technical Description Documents (cont’d)
Zoning/location of business
Overall space and allocation
Storage
Equipment scale of production vs. size of equipment type capacity layout
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Technical Description Documents (cont’d)
Raw material selection Sources Average costs Seasonality Quality
Cleaning and maintenance programme
Pest management and waste disposal
Processing
Packaging and labelling
Quality control
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NFTRC Prototypes for CommercializationNature of Product
Product Description
VELD PRODUCTS
Mmilo fruit squaresMmilo fruit stewMmilo in syrup
These products are intended for the utilization of natural raw materials found in most parts of the country. To promote small business in rural communities aimed at the tourism industry
Morama butter, oil, milk Sesoswane oil, composite flours (wheat-sorghum)
These are found in remote areas. Morama and sesoswane contain essential micronutrients that could be used to correct some deficiencies in other foods such as cereals. Utilization of these products could alleviate micronutrient deficiency
Moretlwa dairy mixMoretlwa fruit rollMogorogorwana fruit roll
For high fibre and energy content
Morula cider, jam Morula is found in abundance in the eastern part of the country. NFTRC worked with Veldt Product Research and Development to develop products aimed at creating employment for income-generating activities
Mosata atchar Mosata is a plant found in Tswapong area; it has a meaty taste & therefore can be used as a meat substitute
Phane and vegetable soup dry mix Phane, onion and tomato mix
Contains high protein content and it is also seasonal. Canning of phane can make it available throughout the year and for the export market
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NFTRC Prototypes for CommercializationNature of Product
Product Description
FRUITS AND VEGETABLES
Watermelon jam, drink, juice blends, melon jam, melon and lemon marmalade, lemon curd, peaches in syrup, vegetable atchar, vegetable drink
These are seasonal, but found in abundance when in season. Therefore NFTRC encourages entrepreneurship in such products
Morogo wa dinawa Hygienic processing of traditional vegetables
Tomato products – paste, dried tomatoes, juice, purée, salsa
Developed to absorb the increasing supply of tomatoes in the saturated fresh produce market
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NFTRC Prototypes for CommercializationNature of Product
Product Description
CEREALS, PULSES AND ROOTCROP PRODUCTS
Dried ting Encourages commercialization of dried fermented sorghum flour
Tsabana weaning food, extruded sorghum and maize snacks, instant porridges
Promotion of the utilization of sorghum and maize since they are readily available raw materials
Peanut butter A popular product for entrepreneurs, readily available market as it is used in school-feeding programmes
Sweet potato: •dehydrated mash•flour•jam•ketchup•puree with mixed fruit•puree with mixed vegetables•salads•desserts
The development of these products was funded by the Southern African Root-crops Research Network (SARRNET), to promote utilization of sweet potato in Botswana
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NFTRC Prototypes for CommercializationNature of Product
Product Description
SOYFOODS
Soya coffeeSoyghurt (soy yoghurt)Soymilk
Soy is a high protein source that can be used as substitute for meat
PACKAGING OF LOCAL PRODUCE
All local farm produce
Entrepreneurs are trained on various aspects of food packaging, to create markets for local produce
MEAT PRODUCTS
Polony, pastrami, smoked meat, sausages, biltong, ham, patties and indigenous products
Through training of small-, to medium scale entrepreneurs, the programme promotes commercial processing of beef, donkey, pork, game and poultry
DAIRY PRODUCTS
Yoghurts , madila
Hygienic processing of madila and yoghurt; modified traditional processing of madila to reduce wastage
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Summary of Product PossibilitiesFruit and Vegetable Products (dried fruits, fruit rolls, frozen vegetables, pickles, jams, juices, etc.)
Cereal Products (snack foods, breakfast cereals, instant flours, malted and milled products, etc.)
Products from Oilseeds, Pulses and Legumes (soy products, peanut snacks, peanut butter, morama products, etc.)
Products from Root Crops (sweet potato products)
Dairy Products (yoghurt, cheese, madila, etc.)
Meat and Fish Products (sausages, biltong, salted and smoked products, etc.)
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Business Possibilities in Food SafetyFrom a service provision perspective, individuals and companies can get trained in Food Safety so as to leverage themselves to become the preferred service provider under the following categories:
Caterers Catering businesses such as restaurants, cafés and takeaways – compliance with food hygiene regulations – clean facilities and food handlers, proper storage and pest control, effective cleaning and maintenance programme, etc.
RetailersThrough compliance with food hygiene regulations, and generally having clean facilities and food handlers that customers can see , retail outlets such as shops typically known as small general dealers can give themselves a competitive edge over the competition
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Business Possibilities in Food Safety… 2Schools and day-care centresSchools and day-care centres that adhere to food hygiene regulations and can demonstrate such competitive edge through a documented simple, straightforward food safety system that for example includes information on feeding babies and children, cooking, cleaning, chilling, how to look after a child with a food allergy, etc., will be preferred over those centres that have no system in place
Residential care homes Residential care homes such as hospices, old age homes, orphanages, etc., whose caterers and staff can demonstrate their ability to prepare and cook safer food for their residents, will be preferred over those that cannot
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The World as a Global VillageInternational Markets
With Botswana being a rather small market, entrepreneurs should be prudent and seek external/international markets
International markets Vast opportunities – size, volume – consider Angola,
Moçambique, Zambia, DRC, South Sudan and other emerging markets
But also – many unique challenges to food manufacturers
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The World as a Global VillageNeed for targeted market research on a variety of issues:
Consumer tastes & preferences Foreign health regulations Transportation logistics Product reformulation Packaging & labelling adjustments International trade shows Exporting and customs clearance Market entry strategies
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Electronic Business/E-commerceElectronic Business/E-commerce
Electronic Commerce Strategies and EducationE-commerce plays a valuable role at every level in
the food industry Website development/designTraining on internet marketing, web-based research, etc.On-line transactions using credit and debit cards, digital
cash, smart cards, electronic cheques, etc.
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So, which are the priority/winning products?So, which are the priority/winning products?
Product Category Product(s)Meat and Meat Products • Frozen beef seswaa
• Donkey meat seswaa
• Canned beef stew
• Mokungwana
• Canned serobe
• Canned fish
• Smoked fish
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So, which are the priority/winning products?So, which are the priority/winning products?
Product Category Product(s)Milk and Milk Products • Madila
• Whey drinks
• Yoghurt
• Ongondivi (cooked milk fat)
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So, which are the priority/winning products?So, which are the priority/winning products?Product Category
Product(s)
Fruit and Vegetable Products
• Morula, mmilo, lerotse (melon), watermelon, mokapane, moretlwa,
mogwana – selection of products including puréed pulp (kgodu), fruit
jam, juices, juice blends, dairy blends, dried fruits, fruit rolls, syrup
pickles
• Mowana yoghurt
• Bogobe ja mokolwane (fruit pulp cooked in milk)
• Morogo wa dinawa
• Delele (blanched and dried)
• Morogo o o tsentsweng manoko kgotsa moko wa morula
• Vegetable atchar
• Mahupu (Kgalagadi desert truffles) – dried truffles, vacuum-packed
truffles, beef & truffle stir-fry, truffle oil59
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So, which are the priority/winning products?So, which are the priority/winning products?Product Category
Product(s)
Cereals and Root-crops • Sorghum mageu
• Dried ting
• Sorghum malt
• Sorghum-lerotse flour for bogobe ja lerotse (thophi)
• Lesasaoka and mosutlhane savoury salads and
convenience foods
• Pearl millet – senkgwana, sekome
• Tswii & bones/bone broth
• Sweet potato – puddings, weaning foods and
dehydrated mash
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So, which are the priority/winning products?So, which are the priority/winning products?Product Category Product(s)Pulses and oilseeds • Sunflower oil
• Morama oil; morama milk; morama roasted nuts
• Mungongo/mokongwa products (similar to morama
products)
• Dikgobe
• Ditloo (jugo bean) convenience foods
• Savoury bean- and roasted seed sauces
• Sesoswane, pumpkin, watermelon, kgengwe &
lerotse roasted seeds
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So, which are the priority/winning products?So, which are the priority/winning products?
Product Category
Product(s)
Insect Products • Fried/roasted dried insects e.g.:
phane (Imbrasia belina)
monakamongwe (Agrius convolvuli L.)
nato (Cirina forda)
lebitse/kakanatswii (Sternocera orissa Buq.)
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So, which are the priority/winning products?So, which are the priority/winning products?
Product Category Product(s)Hot beverages • Mint teas – mosukudu, mosukujane, lengana tea –
blanched and dried (cold liquid versions too, as ice tea)
• Dikgose/mogose ‘coffee’
• Motlopi ‘coffee’
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BackgroundGenerally classified as a thick porridge (20-30% solids)
To produce ting, a slurry made from a meal of decorticated sorghum is fermented and processed to make porridge; viscocities differ (Sekwati-Monang &, Gänzle, 2011), thus soft or thick porridge
Consumed as a soft porridge (breakfast) or thicker (lunch, dinner)
Case Study: Dried Ting
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Background... 2Traditionally it is obtained through natural fermentation of a
40-45% w/v sorghum meal in warm water slurry over about 2-3 days in a warm place (30-37ºC) (Nyanzi & Jooste, 2012)
The Bakgatla tribe is informally accepted as the standard for ting processing; the supernatant water is washed off daily to remove unwanted microorganism species from the surface, which organisms would otherwise spoil the flavour
By the end of the fermentation the pH is between 3.5 and 4.0 (Sekwati-Monang, 2011) (pH 3.8; Hamaker, 2007)
Case Study: Dried Ting
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Indigenous Knowledge FindingsFindings were consistent with literature
Current Technological Challenges include:Inconsistencies in inoculum concentrationHygieneUncontrolled fermentationCompromised fermentation during winter when temperatures are
lowerGrowth of undesired/spoilage organismsFermentation takes long (no less than 2days)
Case Study: Dried Ting
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NFTRC Product Formulation
Product = Dried TingFormulation based on fermentation cultures as per research
by Mpuchane (1987)
Fermented ting culture is added to unfermented sorghum flour at 10-15% (FAO, 1995)
The slurry is incubated in a sealed container at 30oC for 24hrs
The surface is washed with water and the ting slurry thinly spread on trays and dried
Dried ting is packaged in plastic bags
Case Study: Dried Ting
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SustainabilityHighly sustainable; sorghum is Botswana’s staple food, and
grows under rain-fed conditions
Further, alternative ting culture combinations have been developed by Sekwati-Monang and Gänzle (2011), all of which produce acceptable ting
Case Study: Dried Ting
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Physical and Chemical Composition and Important Functional/ Nutraceutical Aspects
Fermentation results in improved digestibility (Taylor & Taylor, 2002)
Ting fermentation improves nutrient levels and reduces anti-nutritional factors, thus increasing nutrient availability in the body, as well as enhancing sensory attributes i.e. taste, aroma, texture, etc. (Sekwati-Monang and Gänzle, 2011)
In turn, increased sensory attributes generally result in increased food intake, hence more nutrients available for the body
Case Study: Dried Ting
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Market ProspectsDried ting has already proven to be an appealing product,
based on consumer/public feedback at all events where NFTRC exhibits it
There is currently a product branded dried ting on the market, but it has so far achieved rather limited consumer response, most likely because it is imported, and Batswana believe strongly that they hold the best indigenous knowledge on ting; it is also possible that the few consumers that have tried it did not like it
Porridge made from dried ting produced through the NFTRC’s method has already passed the first consumer acceptance testing, and is expected to pass validation testing with large samples of consumers
Case Study: Dried Ting
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hNFTRC Processing and Testing Facilities
NFTRC Pilot Plant NFTRC Pilot Plant
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hEquipment
ExtruderExtruder • Toasted products are healthier than fried ones
• Can be made from sorghum and maize
• Studies show that extruded products have improved cholesterol-lowering effects over baked products
http://www.foodproductdesign.com/articles/2001/06/developments-and-trends------in-extruded-snac.aspx
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hEquipment (cont’d)
RetortRetort• Food first prepared, raw or
semi-cooked, and then sealed into the retort pouch or can
• Food inside is cooked; this is essentially pressure cooking
• Long shelf-life
• For meats (& other high-protein, low-acid foods, hence spoil easily), the pouch or can is then heated to 116-121°C for several minutes under high pressure, inside retort or autoclave machine; this process reliably kills all commonly occurring microorganisms (known as a botulinum cook, based on the highly resistant Clostridium botulinum – mokokomalo)
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hEquipment (cont’d)
Bowl cutter/chopperBowl cutter/chopper• Used extensively – meat industry – mince
meat to a fine degree and to blend and emulsify proteins
• Machine comprises a rotating bowl into which meat, protein and other ingredients are deposited
• Ingredients are minced in the bowl by a multi-bladed revolving knife positioned at the rear of the bowl and revolving in the vertical plane. Most machines have a selected range of knife speeds
• Manual removal of product is common on small machines but large machines are usually fitted with an uploading scraper which discharges the product from the bowl into a container via a chute
• Can be used for rapid cutting of other raw materials such as vegetables
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hEquipment (cont’d)
Fruit and Vegetable PulperFruit and Vegetable Pulper
• For extracting pulp from fruits and other pulpy material such as vegetables
• Fruit enters machine through inlet and gets pulped by beater bar, liquid discharged through filter while solids retained
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hEquipment (cont’d)
SoyCowSoyCowSoybeans or morama beans
Blanching
Pressure-cooking in SoyCow
Filtration
Homogenisation
Bottling/Pasteurisation
• Vegetable milk can be further processed into value-added products such as curd and yogurt
• The pulp that is
produced as a by-product can be used in breads, spreads and many other foods
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Laboratory testing of foodsRoutine biochemical analysis of food samples for product safety and quality Residues and Toxins Vitamins and Minerals Proteins and amino acids Carbohydrates and sugars Fats and oils
Microbiological and DNA detection and identification of pathogens; allergens; toxins and GMOs
Probiotics: Characterization and identification of probiotic species isolated from Botswana fermented products
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hSome of NFTRC’s Food Technologies
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Take-home Message
Batswana food industry entrepreneurs should take advantage of initiatives such as the Economic Diversification Drive, Poverty Eradication Initiative, CEDA Young Farmers Fund, Out-of-School Youth Grant, LEA Training and Incubation, etc. while these opportunities still exist
Since human beings, like all other animals, will always have to eat, the food industry offers one sector of the economy that can always be relied upon to perform reasonably well, despite the occurrence of economic recessions or depressions
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Take-home Message 2
For a food item to grow from being just an idea, to being a successful product on the market, much effort and determination on the part of the entrepreneur, and the availability of technology transfer agents, are required to ensure that the idea progresses from concept all the way to commercialization
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As a business strategy, agro-/food processing enterprises ought to identify attractive export markets, because despite the current gap in local supplies, it might still take a while to:
balance out the trade disparity that for now seems to lean heavily in favour of South Africa
change consumers’ mindsets and create awareness in terms of the potential and ability of Botswana’s entrepreneurs to produce good quality products that conform to international standards
Take-home Message 3
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Once an entrepreneur is in the food business or indicates interest in it, technology transfer agents should make sure to backstop their activities so as to enable them to not only commercialize their products, but also to protect and exploit their intellectual property through:
trademarks (branding)
copyright (e.g. recipe books, websites, etc.)
trade secrets
utility models (petty patents)
Entrepreneurs should be aware that they can effectively license other companies to produce the appealing products that their creative minds come up with, hence enabling the entrepreneur to generate income through royalties/payments coming from such technology licensing
Take-home Message 4
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The management of intellectual property (IP) and indigenous/traditional knowledge systems (IKS) has received increasing attention from government, and a policy has been drafted – players in agro- & food processing need to position themselves in ways that will enable them to fully utilize their IP rights, to encourage their food businesses to flourish and claim their rightful place in diversifying Botswana’s economy
Take-home Message 5
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Entrepreneurs need to be aware of the concept of economies of scale – the fact that larger scales of production result in greater the profit margins. Cooperatives have in the past done quite well in Botswana, they do quite well in other countries, and there is no reason why they should not do well in Botswana today; therefore, only if farmers put together their agricultural production and raw material supplies, and if food processing enterprises pool resources in terms of equipment, expertise and product supply, can we expect our products to compete effectively with food imports
The transfer of NFTRC’s technologies, when delivered and received systematically, will result in effective economic diversification and poverty alleviation
Take-home Message 6
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Cognizant of the power and influence that you hold, we wish to implore you-, as Botswana’s political leadership, to:
familiarise yourselves with the Food Control Act, so as to place yourselves in good stead with regard to advising and encouraging your electorate, for them to actively and meaningfully participate in Botswana’s potentially lucrative food industry
make your electorate aware that you have facilitated easy entry into the market by ensuring that small and micro food businesses, including food catering, are exempted from licensing requirements, although conditions and guidelines apply
refuse to tolerate Botswana’s rather high level of food imports, and urge your constituencies to be active in both primary and secondary production in agriculture
Take-home Message 7
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remind your communities that-, contrary to popular opinion, Batswana are naturally not a lazy nation, but they may instead possibly be succumbing to what is known as the resource curse, or paradox of plenty
(which is about countries that are endowed with an abundance of natural resources, specifically non-renewable resources like minerals, tending to have less economic growth than countries with fewer resources);
entrepreneurs interested in entering Botswana’s food industry need to borrow a leaf from the country’s thriving fashion design industry (see http://www.gazettebw.com/?p=5345), and embrace their own passion with commitment and enthusiasm
Take-home Message 8
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Thank you v e ry much Thank you v e ry much fo r you r a t t en t i on ,f o r you r a t t en t i on ,
Lad i e s and Gen t l emenLad i e s and Gen t l emen
