Product Development

In addition to developing improved varieties of cowpea and sorghum, MaRCCI has piloted baked products and non-alcoholic beverages using cowpea and sorghum flour.  These products were exhibited and a number fairs and were enthusiastically received. Such products have great potential for economic benefit to the farmers, and to the nation through import substitution reducing costly importation.  MaRCCI is cooperating with the Department of Nutrition, Food Science and Technology of Makerere University for further testing and eventual incubation of selected products.