Uganda starts producing milk from soy seeds
Sep 21, 2011
UGANDA’S food production industry has achieved a new milestone with the introduction of milk produced out of soy seeds, courtesy of SESACO, a local firm that has for decades been turning the cereal into a multiplicity of consumable products.
By David Ssempijja
UGANDA’S food production industry has achieved a new milestone with the introduction of milk produced out of soy seeds, courtesy of SESACO, a local firm that has for decades been turning the cereal into a multiplicity of consumable products.
According to the company managing director Charles Nsubuga, the soy milk production technology was learnt through years of training at different soy development institutes and food producing companies in American.
“We have successfully been producing different products from soy seeds, but our latest breakthrough is the production of soy milk and meat whose local market demand has been growing steadily,†Nsubuga said during the launching of company outlets at the new Mukwano and Equatorial shopping malls.
The two products are produced through an extrusion process, tasting exactly like animal meat and milk; but soy seeds and water are the only raw materials, they deliver more nutritional values to the consumers than those contained in animal products.
Coming in liquid and powdered forms, soy milk has attracted appetite for people allergic to animal milk and serves as the best alternative coupled with being enriched with isoflavones, the nutritive chemicals necessary for prevention from cancer, heart diseases and osteoporosis.
Soy meat, on the other hand, enhances intake of zink, calcium, micro-nutrients (Omega 3 and 6) fats, proteins, fibre, and magnesium.
The entrepreneur pointed out that soy milk is produced in more scientific means, leaving it free of animal fats, cholesterol and lactose, contents that are not suitable for human health.
SESACO production staff has been training in soy value addition technology at the World Initiative for Soy in Human Health, the University of Illinois inter-soy department among others institutions.
Based at Kyengera, a Kampala suburb, the company’s innovative journey of improving soy ‘the miracle bean’ has also seen him producing up to nine soy products including; Soya millet, Soya cup, Mummies and Daddies (Bagiya), Brown butter, Soya nut, Brown sauce, Soy milk among others.
UGANDA’S food production industry has achieved a new milestone with the introduction of milk produced out of soy seeds, courtesy of SESACO, a local firm that has for decades been turning the cereal into a multiplicity of consumable products.
According to the company managing director Charles Nsubuga, the soy milk production technology was learnt through years of training at different soy development institutes and food producing companies in American.
“We have successfully been producing different products from soy seeds, but our latest breakthrough is the production of soy milk and meat whose local market demand has been growing steadily,†Nsubuga said during the launching of company outlets at the new Mukwano and Equatorial shopping malls.
The two products are produced through an extrusion process, tasting exactly like animal meat and milk; but soy seeds and water are the only raw materials, they deliver more nutritional values to the consumers than those contained in animal products.
Coming in liquid and powdered forms, soy milk has attracted appetite for people allergic to animal milk and serves as the best alternative coupled with being enriched with isoflavones, the nutritive chemicals necessary for prevention from cancer, heart diseases and osteoporosis.
Soy meat, on the other hand, enhances intake of zink, calcium, micro-nutrients (Omega 3 and 6) fats, proteins, fibre, and magnesium.
The entrepreneur pointed out that soy milk is produced in more scientific means, leaving it free of animal fats, cholesterol and lactose, contents that are not suitable for human health.
SESACO production staff has been training in soy value addition technology at the World Initiative for Soy in Human Health, the University of Illinois inter-soy department among others institutions.
Based at Kyengera, a Kampala suburb, the company’s innovative journey of improving soy ‘the miracle bean’ has also seen him producing up to nine soy products including; Soya millet, Soya cup, Mummies and Daddies (Bagiya), Brown butter, Soya nut, Brown sauce, Soy milk among others.