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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