Best Projects 2019 features all the nominated entries submitted ‘Submit your Project’ category. All the entries consist of innovative projects run by existing enterprises in the form of businesses, NGOs or informal programs.
Development of cashew nut milk and cashew nut milk products in Tanzania
Explain your project in details:
Global demand for products that do not have milk in their composition has been greatly increased due to health problems related to some of the nutrients that compose them. The most common problem related to this food are Lactose intolerance and allergy are some of problem associated with consumption of cows milk, which, despite being less common, can cause food restrictions to consumers. People following a vegan diet or looking for food with low levels of cholesterol, lipids, and calories should also be considered. All these factors assembled make the continuous search for food that substitutes the use of milk in different food products necessary, constituting a potential market major functional requirement is milk alternatives to answer problems of cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemiaDue to excess availability of cashew nut in Tanzania usually cultivated in The Main production is located in the southern part of the country, Mtwara contributing 70% of the national output Other major areas include Lindi (18%) and Pwani (8%). The Tanzanian government has been facing challenges for finding potential investors in order to revive the cashew processing industry in Tanzania.(FAO, 2012) the addition of value of cashew nut by developing cashew milk will be best alternative for cow milk for those having lactose intolerance, allergy and hypercholesterolemia also increase value of cashew nut on market since the availability of company processing cashew nuts will help increase more income for individual development and country level development than selling raw cashew nut. Objectives of the Study General objectives .To develop fresh cashew nut milk from cashew nut kernel. To develop cashew milk products (youghrt, cheese, curds,milk shake, sweetened and falvoured milk
Impact of your enterprise on sustainable development
When choosing milk, it is no longer simply a matter of whole, low-fat, or skim. Now more than ever, consumers can choose from a plethora of plant-based milks derived from a variety of sources, including nuts, seeds, legumes, and cereal grains. Worldwide sales of non-dairy milk alternatives is more than doubled between 2009 and 2015, reaching $21 billion a reflection of consumer demand of plant-based milks products Cashews in Tanzania are especially im portant source of income southern coastal region where 250,000 smal lholder farmers fromMtwara, Lindi, and Ruvuma account for 80-90 percent of Tanzanias marketed cashew crop These three regions cashews are often the mainsource of cash income for poor farmers. One survey (Jaffee 1995) found that cashews accountedfor more than three-quarters of total cash incomes of farmers in these regions Cashew nuts are also important to the national economy, providing 18 percent of Tanzanias merchandise exportearnings in 1999. Additional of value will improve life standard of famers Will change famer from local farming system to more standardised level with mechanised method Processing cashew nut to consumable food will help people health and nutritional status since they can consume what they cultivate Value addition will increase national income through collect taxes from farmers and export taxes for foreign currency these will help government to provide good social services
Sustainability and future plans
Our aim is to enhance relationships with key stakeholders and strengthen our capabilities to ensure quality production and supply (without compromising affordability) by implementing initiatives aimed at extending our generation networks while continuing to optimise trading opportunities.We strongly believe that our future success will dependent on employees who are also is greatest asset. We committed to attracting, retaining and developing the most suitable professionals and establishing an environment for them in which they are encouraged to realise their full potential.
Your profile as an entrepreneur
23 years old