Download Yoba newsletter March 2014

Yoba news
March 2014
Important steps taken to introduce Yoba
Africa is ready to go!
2013 was a breakthrough year for Yoba for
Life. The year in which we developed dried
starter cultures in the Netherlands ánd
introduced them in Africa.
country he processed Yoba in Mutandabota.
This is a mix of milk and pulp from the fruits
of a baobab tree. The Yoba bacteria also grow
in Zoom-kom, a popular drink in Burkina Faso
that contains water or milk and flour.
Collaboration
An important step in the Yoba for Life-concept,
More than milk
because this dried form of the bacteria does
The development of the starter culture
Yoba bacteria do not just grow in pure milk,
became possible through CSK Food Ingredients,
but also in existing African milk products.
Wageningen University and Commond.
Take Augustine Mpofu, a Zimbabwean
Augustine Mpofu currently supplies the
PhD-student at the Wageningen University,
Mutandabota project in Zimbabwe with the
for example, during a project in his own
yoba starter sachets.
not require refrigeration. A cooling system is
no longer a must/precondition in the warm
continent of Africa.
What Yoba for Life realized in 2013:
1
The number of viable
bacteria in Yoba’s end
products is determined
by the Uganda Industrial
Research Institute in Kampala
and the international
certified laboratory organization Eurofins. Yoba meets the
requirements!.
2
Our volunteer
Hajo van Otterloo
enriched the
traditional Zoom-Kom drink
of Burkina Faso with the Yoba
bacteria using the starter
culture sachets. This sets the
stage to start the Yoba for Life
concept in Burkina Faso.
Read more about our recent milestones in this news letter.
3
Yoba submitted two
proposals to the
Dutch Organization
for Scientific Research (NWO).
4
Students Barbara van
der Biezen and Dries
Habraken traveled to
Uganda as the Yoba project
leaders to further expand the
Yoba production. Mark de Koff
is currently based in Uganda
as Yoba project leader.
Yoba News | March 2014 | 2
Our project leaders
in 2013
Mark de Koff:
Promotion in the
supermarket
Mark de Koff is a student
at the Erasmus University
Rotterdam and is the project leader
from October 2013 until April 2014.
During his project leadership in Uganda
he introduced the starter cultures to
Life Dairy, a yoghurt factory in the small
village of Katete, Mukono.In addition, he
organized the marketing for Yoba and
worked on promotional opportunities
and materials for local supermarkets
and kiosks which are selling Yoba yoghurt. From the ICU guesthouse he
frequently travels by boda (a motorcycle-taxi) to UIRI (Uganda Industrial
Research Institute) to support the dairy
producers and to exchange knowledge.
Dries Habraken:
Into the factory
Dries Habraken studies
at the Hogeschool of Den
Bosch and was the project
leader in Uganda from
April until July. Dries visited several
yoghurt factories that cooperate with
UIRI, where he introduced the Yoba for
Lifeconcept. Dries also produced the Yoba-drink and adapted this to local preferences by adding sugars and flavors.
Finally, Driesalso wrote a new hygiene
manual for the production of Yoba.
Barbara van der Biezen:
1000 cups and plates
Barbara van der Biezen and
co-student Dries stayed
together in Uganda, but
Barbara had a different
assignment: The design of a stamp and
a packaging for Yoba by using local
resources. The Chinese company Heng
Chang produced 1.000 cups and plates
free of charge that are used for the
weekly consumption of Yoba yoghurt
supplied through the school feeding
program.
Together with Remco and Wilbert, project leader Mark hands over the first sachets
Ugandan yoghurt factory
receives the first sachets
F.l.t.r. Fred Kaggwa (production manager Life Dairy), Remco Kort (Yoba),
Mark de Koff (Yoba), Dr. Livingstone (Pat the Child ambassador)
Bottom:
Wilbert Sybesma (Yoba)
The Ugandan yoghurt factory Life Dairy,
the first Yoba collaboration partner, can kick
off with the Yoba starter culture. A sachet,
containing 1 gram of the dried starter culture,
can produce up to 100 liters Yoba yoghurt
within 24 hours. Relatively basic production
facilities are sufficient.
Mark de Koff, together with Yoba for
in the village of Katete. Afterwards the
Sybesma, supplied the Life Dairy factory
about the expansion of the local School
Life-founders Remco Kort and Wilbert
with the first dried starter culture sachets
three of them spoke with Dr. Livingstone
Feeding Program.
New Yoba-intern needed!
For the upcoming year, Yoba is looking for new interns that would like to contribute
to the valuable work of Yoba for Life. Are you, or do you know, someone who is
willing to volunteer in a challenging and exciting project? Please contact us at
[email protected]. As project leader you can support our project in process
technology, food safety, marketing and operation efficiency. Travel expenses, a small
daily allowance and the flight ticket are refunded by the Yoba for Life Foundation.
Yoba News | March 2014 | 3
Opportunities in Zambia and Uganda
Yoba submitted
two grant proposals
to the NWO
This year the Yoba for Life Foundation
Mid November Remco Kort, one of the
of the traditionally fermented food in
Organization for Scientific Research (NWO).
Zambia to attend a workshop about
UIRI and BoPInc Remco Kort and Wilbert
submitted two proposals to the Dutch
One of the proposals is in cooperation with
UIRI (Uganda Industrial Research Institute)
and one, as a partner, for the supply of
Yoba for the production of traditionally
fermented food in Zambia.
founders of Yoba for Life, traveled to
traditionally fermented food. This work-
shop was organized by Sijmen Schoustra
of research institute Wageningen UR. He
submitted, with Yoba as a partner, the
­Zambia to the NWO. In collaboration with
Sybesma submitted a proposal on creating more access to the locally produced
healthy ­yoghurt in Uganda to NWO.
­proposal to use Yoba for the production
Anneke Wouters delivers 100 liters of Yoba yoghurt every month.
A year of yoghurt for deaf children
Anneke Wouters, a volunteer at a school in
Nakasongola (Uganda), recently supplied
50 Liters of Yoba yoghurt to the school
were 200 deaf children attend classes. The
children were so enthusiastic that Anneke
decided to continue with the project: For a
period of one year, Anneke will supply 50
Liters of Yoba yoghurt to the deaf children
twice a month. All costs for milk, sugar,
charcoal and transport are paid by on the
spot received donations.
Anneke Wouters at the school in Nakasongola
Attention/appeal for Microbiome research
Important steps made during the
conference/workshop in Nairobi
At the end of November, Yoba for Life
During the African International
the microbiome and probiotics in Nairobi.
Probiotics a draft has been set up for a
presented her ideas at a conference about
The goal of the workshop: Structure Mi-
crobiome research in Africa and set up an
international project to increase the
accessibility to probiotic yoghurt in Africa.
Conference on the Microbiome and
collective ‘conference paper’ for a project
that should provide better access to pro­
biotic yoghurt in Africa. Also an application
for the Bill and Melinda Gates Foundation
was drafted.
Yoba News | March 2014 | 4
Tasting turns out unexpected results
Zoom-kom: AfterUganda, now also
a Yoba-drink for Burkina Faso?
Hajo van Otterloo, an enthusiastic Yoba
tional drink in Burkina Faso, and added the
feeling”. The Yoba-drink came out best!
several products. He produced different
tested on texture, viscosity, creaminess,
Burkina Faso is on the list for 2014.
volunteer, organized a Yoba tasting for
diluted versions of Zoom-kom, the tradi-
Ingredients:
1000 ml of water
100 g of flour
5 tea spoons of sugar
50 ml of ginger syrup
1 sachet of Yoba starter culture
4
K
eep the temperature
at minimal 75°C and
continue stirring for
15 minutes.
5
Take
the porridge
from the heat, add
the ginger syrup, and
cool down to 45°C.
6
dd the 1 gram
A
of dried starter
Yoba starter culture,
gently stir, and store
the Zoom-Kom in a
thermoflask for
12-16 hours.
------------------------------------------------
1
The introduction of Yoba-Zoom-kom in
taste, pH-degree, sweetness and “mouth
Zoom-Kom Recipe
---------------- with Yoba!
•
•
•
•
•
RECEPT??
Yoba-starter. All products were tasted and
M
ix the flour and the sugar,
and add some of the water
2
S
tir until you have a
homogenous porridge and
subsequently add all remaining
water, while gently stirring.
3
H
eat the flour porridge
“au bain Marie” up to 75°C.
Keep on stirring.
Ready!
Thanks!
Support Yoba!
Yoba for Life received a lot of
Do you also agree that everybody in Africa should
in 2013. Hereby we would like to
of Yoba for Life. Donations can be transferred to:
support from several organizations
thank NoorderlandMelk, CSK Food
Ingredients, TNO, UIRI, Wageningen
UR, Commond and of course all
Yoba project leaders, who success­
fully committed to Yoba.
have access to healthy foods? Support the projects
IBAN NL41 ABNA 0514 4939 33
BIC ABNA NL2A
or
www.justgiving.nl/nl/charities/222-yoba-for-life-foundation
Thanks to your support Yoba can continue their
highly important projects in Africa.
Hunzestraat 133-A
1079 WB Amsterdam
The Netherlands
T +31 20 771 52 99
E [email protected]
I www.yoba4life.com