Millet transformation

The project will produce prototypes of three types of millet-based foods deemed desirable by the target population: (1) staple foods (e.g., resembling couscous) with a shelf-life parallel to that of wheat flour or whole rice and convenient for home preparation (e.g., precooked); (2) snack foods competitive with imported products; and (3) one or more weaning foods. Given sufficient funds, the project may also work on a geriatric food. The foods will be formulated to be nutritious and economically priced. Testing for cultural acceptability, technical feasibility, nutritious quality, and economic viability for commercial production will be conducted for all prototypes through a series of interrelated studies/action programs on: (1) food habits and attitudes; (2) product development and evaluation, including consumer and market testing to determine acceptability and price responsiveness; (3) millet supply; (4) product marketing; (5) the financial viability of a millet product manufacturing and distribution enterprise; and (6) plant location possibilities. ITA will be provided with equipment such as small food extruders and an agglomerator to carry out the product modifications. Results of these studies/action programs will be consolidated into a final report on the feasibility of commercial scale millet products manufacturing and marketing. This report will serve as the basis for efforts to solicit public and private investor interest in the new products. The ITA"s project manager and senior scientist will supported by a resident advisor for 2 years and by 12 person-months of consultancies. Senior ITA personnel (equivalent to 7 person years) will acquire technical on-the-job training. Title III funds will be used to support the project.