Research and Development
The team conducted extensive research and
multiple product development trials. With
support from food technologists,
microbiologists, and packaging experts, they
created a tofu product that retained nutritional
quality while meeting food safety standards. A
drying chamber developed by the National
Stored Products Research Institute (NSPRI) was
used to reduce moisture content, extending the
product’s shelf life. The team then trained youth
and women in hygienic processing, packaging,
marketing, and business management.
Market Integration
A key milestone was linking beneficiaries to markets. Processors had been
introduced to microfinance institutions for credit, certified by Nigeria’s food safety
agency (NAFDAC), and mentored through access to incubation facilities. By mid-
implementation, the tofu product was available in five retail outlets, with an 80%
consumer acceptance rate. Beneficiaries reported improved hygiene, increased
profits, and reduced production time-from 12 hours a day to under 6 hours using
improved methods.
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