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Technology / Expertise

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Malnutrition Matters offers sustainable food technology solutions to NGO's / PVO's and small-scale commercial enterprises in developing countries by:

A. Offering good-value food processing equipment from a number of sources internationally, mostly from developing countries. One principal focus is on the processing of soya, into an aqueous solution. This solution, or "soymilk", can then be consumed as a beverage, or further processed into a variety of other value-added products such as tofu, yogurt, spreads, puddings, etc. The fiber-rich "Okara" residue from this process is available for breads, as additions to other foods, or can be used as animal feed. A parallel focus is on the processing of fruits, vegetables and cereals into aqueous solutions, for juices, soups, purees, pastes, spreads and gruels. No food waste needs to result from such processing.

A second principal focus is on food drying equipment. This equipment allows for the long-term preservation of fresh fruits, vegetables, herbs, and fish without the use of chemical additives.

B. Offering project design / management and general support about facets of the technical and non-technical aspects for the use of the technology and the production of these foods. Issues relating to food product development, nutrition, and agriculture are addressed. A major aspect is the development of micro-enterprises and business guides and training for local CBO's, NGO's and small businesses. Another key objective is the development of projects for processing and preserving of foods from produce that is in seasonal "glut" supply and which is often wasted due to lack of local markets or processing options (examples of these are mangos and tomatoes).

C. Offering the technical expertise necessary for setting-up local fabrication or assbbly of the food technology, or of setting up local training and service centers.

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Orphanage Children Ready to Enjoy Daily Soymilk in North Korea

1. Equipment

SoyCow / VitaGoat:

The primary production process involved is grinding and cooking the food with water and the subsequent extraction and/or separation of the products as necessary. There are two main types of equipment available: the SoyCow (models E and M), and the VitaGoat. The SoyCow systems (click on "SoyCow" for more details on both versions) require access to electricity for the electric grinder, and also for the electric boiler with the SoyCow E model which also requires access to running water. The "VitaGoat". system does not require electricity or running water. It also allows both aqueous cooking/processing as well as dry grinding (cereals, grains, nuts) or mashing (fruits, vegetables) with the cycle grinder.

SolarFlex Dryer:

The SolarFlex Dryer has a flexible design that caters to local fabrication preferences and is inexpensive to manufacture. Drying fruits and vegetables with this system is a cost-effective long-term food storage solution that requires no external electricity to operate. As a heat source, the system uses passive solar collection, with or without an additional biomass boiler. A fan, powered by a solar-charged battery, moves the hot air through the drying chamber.

Small Scale / Micro-Enterprise

SoyCow systems are suitable for many different environments or sites including: institutions (hospitals, schools, NGO's etc) as well as small businesses or cooperatives. Such applications can provide essential proteins, oils, carbohydrates and micronutrients for 500 to 1000 people per day. They can also provide local bployment for up to ten people per system, depending on production volumes.

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The VitaGoat requires no electricity or running water and is suitable for village and rural environments, such as women's self-help groups and nutritional supplbentation programs.

The SolarFlex Dryer Small Farm model is available for $1,400 with about 5 square meters of drying space (about 55 square feet). Circulation fans are powered by small photo-voltaic panels. Since no external electricity is required, these systems are also suitable for village and rural environments.

2. Expertise

The principals and specialists of Malnutrition Matters, together with allied expert consultants can provide the following know-how and training:

a) Engineering, design and technical development

b) Sourcing, Installation and Production

c) Project Design and Management

d) Food product development and nutritional information

e) Packaging and distribution

f) Raw food/input sourcing and agricultural support