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4 Newsletter July/Aug 2021
A leap on Indigenous Plants, Savannah Bel – A Brand Like no other Reimagining Zambian Indigenous fruits, nuts & Vegetables
I
live on a farm on the edge of the upper Zambezi Valley in Zambia’s southern province, in a house constructed around a huge mongongo tree in the middle of a Kalahari woodland. When I first learned from our Zambian housekeeper—who I trained as a chef and who later joined me in cofounding the award-winning Elephant Café—that the nuts of the mongongo were edible, so began my exploration into this country’s diverse array of wild ingredients.
I began to experiment with, and blog about, the wild food we found in our surrounding woodlands. Called SavannaBel – Bush Gourmet, I wrote about what we foraged through the seasons and how we used each ingredient. I discovered the fruits of muchingachinga (northern dwaba berry), nsumo (false while medlar), and mungomba (wild sourplum). In midsummer, when it was pouring with rain, we uncovered chinika and kapuipui wild mushrooms from beneath the leaf litter on the forest floor; in late winter, when the bush appeared almost dead it was so dry, we collected mongongo nuts and mubuyu (baobab). 5 Newsletter July/Aug 2021
I began to experiment with, and blog about, the wild food we found in our surrounding woodlands. Called SavannaBel – Bush Gourmet, I wrote about what we foraged through the seasons and how we used each ingredient. I discovered the fruits of muchingachinga (northern dwaba berry), nsumo (false while medlar), and mungomba (wild sourplum). In midsummer, when it was pouring with rain, we uncovered chinika and kapuipui wild mushrooms from beneath the leaf litter on the forest floor; in late winter, when the bush appeared almost dead it was so dry, we collected mongongo nuts and mubuyu (baobab). I was told that bush fruits were almost always eaten raw … by children on the way to school; by cattle or goat herders; by impoverished families upping the nutritional value of a limited diet. But as a chef and a forager, each time I tried something new from the wild, I was blown away by the inimitable flavours. I intuited how well these bush fruits would translate in to jams and jellies; how the wild nuts like mongongo and mobula would enhance my baked goods and salads. I sensed that the sourness of mubuyu and musika (tamarind) was a perfect substitute for unavailable ingredients like sumac, and as soon as I first smelt chinunkanunka wild basil after it flowered in the rains, I knew I could use it as a ‘hardy’ herb. Today I make Chinunkanunka Wild Basil Salt, a finishing herbal salt to flavour breads, pizzas, dips and various meat or fish dishes.
Since those early days, I now only use Zambia’ s indigenous grains and beans, as well as many traditional ingredients bought from village gardens. A good example of my collaboration with neighbouring villagers is how I use the calyxes of sindambi (wild hibiscus) while they eat the leaves. Until now the only value in the calyxes was to dry them for adding to relish, while saving the seeds. I purchase them fresh and turn them into deep crimson‘flowers’ for garnishes and drinks, or otherwise process the calyxes into syrup, cordial and jelly. We purchase the sindambi from neighbouring growers and then, after removing the calyxes, return the seeds for planting the following season.
Some of the Savannah Bel Preserves from Jams and Jellies 6 Newsletter July/Aug 2021
I have set up a small
New Product Range
women’s collective led by a single mother who works here on the farm. She organises the procurement of all these ingredients from the village and the market, as well as foraging teams for the wild ingredients, for my growing food business. Each element not only enriches our neighboring community, but it also adds value to our woodlands. I hope over time these positives will also enhance the biodiversity in this wild environment in which we are so privileged to live.
Marula Kombucha
“Each element not only enriches our neighboring community, but it also adds value to our woodlands” 7 Newsletter July/Aug 2021
Bush Gourmet Bombe + Wild Panforte
To me, there is an obvious democracy in food: it is a social
Chef Martin Mushekwa Showcasing Dakasu Lemoncello
and cultural leveler; it is an icebreaker among strangers; it is a unifier among disparate groups. It is what provides me with the best part of what I do. Food allows me to collaborate with Zambia: its native people and its native plants I am learning daily from the people with whom I collaborate, while I am teaching them how to reimagine their indigenous and wild ingredients into contemporary dishes and products that showcase the very best of this diverse and unique country.
Munkoyo Panna Cota with Sindambi on a Mongongo Nut
8 Newsletter July/Aug 2021
A
Annabel Hughes Aston biography Annabel Hughes Aston is a chef, a gardener, a forager and a writer. She lives with her husband on a farm upstream from Victoria Falls in Livingstone, Zambia. She is the creator of ‘bush gourmet’ cuisine, developed while experimenting with, and fusing, wild edibles and indigenous Zambian ingredients with fresh local produce, mostly grown in her organic vegetable garden. Annabel won two awards after introducing her bush gourmet cuisine at The Elephant Café in Livingstone, including the Luxury Travel Guide Awards’ Boutique Restaurant of the Year (Africa & Middle East) for 2017, and Zambia’s Best New Restaurant in 2016. She has now offers a range of SavannaBel – Bush Gourmet food products available in Lusaka and Livingstone, and is soon to open her own ‘food experience’ on the farm. Learn more at www.savannabel.com or www.
annabelhughesaston.com
9 Newsletter July/Aug 2021
10 Newsletter July/Aug 2021
11 Newsletter July/Aug 2021
KUNSHAN YIYANGHE MACHINARY COMPANY PROFILE- SETTING SOLUTIONS FOR DAIRY INDUSTRY
K
KUNSHAN YGT IMP.&EXP. CO.,LTD is an
Different sterilizer type for juice milk
innovative, learning and technical international
application
company.(together with Kunshan Yiyanghe Machinery Co.,ltd as manufacture) with enhanced creativity, YGT has tackled many technical problems built close cooperation between many food machinery manufacturer as well as outstanding packing and consumable material companies. Communication has played
YGT Different Sterilizer Type:
an important role throughout the whole growth
Application:
of YGT. Thanks to research and development
for Milk, Tea, Coffee, Juice, Health and sport
institutions, equipment manufacturing factories
drink beverage etc food product.
and our clients, YGT won good reputation
By UHT or HTST method, the product is heating
and confidence among our peers and kept
according requirement and with heating
upgrading and improving product performance.
recovery and re cooling of the product to filling temperature.
\YGT mainly focus on technical consulting and business service for fruit dairy and vegetable processing equipment and packing consumable. The most optimum technology, high cost performance and superior after-sales service are specially designed for clients. Not only Africa, South-east Asia and South Africa, but also European and American clients also regard highly of YGT. For the purpose of “creativity, learning, service”, YGT adheres to “people-oriented, customer first” concept, to make YGT known, familiarized and trusted by more and more people in the world.
12 Newsletter July/Aug 2021
Before filling:
3. UHT sterilizer
1. Pasteurizer
Technical data: 5℃→65℃(homogenizer)
Technical data: 5℃→65℃(homogenization)
→137℃(4S)→20℃-25℃ for aseptic filling；
→85~95℃(15S) →5℃
UHT sterilizer adopts ultra high heat treatment
This Pasteurizer can be connect with separator,
to sterilize the ESL dairy products, tea drink
homogenizer and degasser . widely apply for
and juice beverage for the the aseptic filling
dairy milk, fresh NFC juice, ice cream etc plant.
production; by this procedure to remain the
This machine has features of high heat recovery,
nature nutrition and flavor of the milk and juice;
lower energy cost, compact structure for easy operation and simple maintenance.
This machine has the features of : high heat recovery efficiency, smooth structure appearance and accurate temperature control; could design two outlet temperature as per site request, to flexible achieve the cold aseptic filling and hot filling procedure transfer.
2.HTST sterilizer HTST stands between the pasteurizer and the UHT.
Technicals data: 35℃→65℃(homogenization) →120℃(15-20S)→85℃. can be used for PET hot filling or gable carton box filling sterilize. Widely apply for milk drink, beverage ,tea etc drink. 4. Tube-in-tube sterilizer
Technical data: 25℃→95-121℃ (120S-180S) →25℃-35℃, the final products can be filled by 220L aseptic bags in drum for room temperature storage; This machine is used to perform continuous sterilization on thicker products, such as various of concentrated juice, fruit paste , jam sauce etc similar high viscidity products. 13 Newsletter July/Aug 2021
After filling: 5. Continuous bottle tilt chain sterilization Continuous bottle tilt chain sterilization main characteristic: stable conveying without shaking and jumping. The products are tilting upended on the sterilization chain , of which the lean angle is not more than 90 degree to ensure full effectiveness
7. Water bath pasteurizer
sterilization, holding time about 25s-60s.
Water Bath Sterilization Machine is made of SUS304 stainless steel, driven
The machine has the advantages of conveying
by roller chain. which is composed of
smoothly, beautiful shape and little noise etc.
transfer chain, reducer, water chamber, frame cover, piping system, electricity control cabinet. The sterilization time can be regulated by changing the motor speed. Mainly used on the sterilization of canned tomato sauce or glass/PP bottles.
6. Pasteurization tunnel/cooling tunnel Tunnel spraying pasteurization adopts recycling warm water design to achieve cooling bottled product temperature down, which takes 3 procedures of warming—precooling—cooling ; the temperature and holding time can be custom made and auto controlled; This type machine is widely used to cool the bottled juice, can type flavor milk, beverage etc.
14 Newsletter July/Aug 2021
Java Foods
HIT INTERNATIONAL MARKET
Product Overview eeZee Noodles Chicken
A
A few years ago, I would have never imagined myself creating meals from noodles and obviously couldn’t figure out how I was going spend a coin on them; Java Foods entered the Zambian market with a totally new and strange product to many Zambians. After building consistency and resilience in the uncertain markets where consumer’s mindsets were conditioned to particular eating patterns, Java Foods has curated their own
eeZee Noodles Beef
success story in the food industry in Zambia. They recently established market in Malawi and still growing, eeZee noodles and cereals have become every household product and an easy meal for many students. eeZee Instant Noodles is Zambia’s first indigenous Noodle brand. It first appeared in Zambian supermarkets in 2012 and has grown into Zambia’s leading instant noodle brand. eeZee Noodles can be bought in most retailers across Zambia as
eeZee Noodles Vegetable
well as in the informal trade. It is packed with essential nutrients for all ages – Vitamin A for good eyesight, Vitamin B6 and B12 for better mental performance, Protein for healthy growth, Calcium for strong bones and teeth. It is loved by both kids and adults alike – looking for a quick and eeZee meal option. eeZee Noodles comes in three delicious flavours – beef, chicken and vegetable and Java Foods will be introducing more flavours with time. 15 Newsletter July/Aug 2021
e
Cereals
Buy Zambian, eeZee Supa Cereal. eeZee Supa Cereal Original
eeZee Supa Cereal is a delicious instant family cereal made with natural and nutritious corn & soy, infused with your favorite flavors and fortified with vitamins and minerals. It is also the only Zambian cereal brand to be packaged using state-of-the-art air technology to preserve taste and freshness without the use of preservatives. Unique benefits of eeZee SupaCereal •
Highly Nutritious - fortified with
13 vitamins and 3 minerals
•
Instant - no cooking required and
just add milk
•
Energy boosting cereal high in
carbohydrates and protein
•
Available in your best original,
strawberry and banana flavours
•
Packed in portable, high quality
flexible packaging that preserves
quality and enhances shelflife
•
Made from locally available raw
materials and thus competitively
•
Enjoyable taste and flavor
•
GMO free
eeZee SupaCereal Mission in Improving and Impacting Lives eeZee SupaCereal is made from the best quality and locally sourced raw materials from thousands of smallholder farmers, consuming eeZee SupaCereal develops and strengthen the agriculture sector, creates jobs down the value chains and improves incomes in the local economy. Support Zambian, 16 Newsletter July/Aug 2021
eeZee Supa Cereal Banana
eeZee Supa Cereal Strawberry
Safe Food Processing
F
Contributors: Sarah Klemm, RDN, CD, LDN
From farm to fork, food safety is a top priority and many traditional food processing methods help minimize food safety risks, including canning, freezing, drying, irradiation and pasteurization. These methods preserve food and help reduce bacterial growth that may cause food poisoning, helping to keep food safe.
Canning In your cabinet, you may find canned tuna, canned vegetables or even foods you canned yourself. The quality and nutrient content of canned goods remain relatively stable as long as the container and seal are intact, allowing for a long shelf life. Another safety advantage of canned foods is that they are tamper-resistant — any opening is clearly evident. Washing and peeling produce before canning helps remove pesticide residues that may be on their surface. This is followed by cooking the food to high temperatures in a sealed and sterile container, which destroys bacteria and other organisms that can cause the food to go bad. Some nutrients may be lost when the food is heated to high temperatures but canned foods often are just as nutritious as fresh and frozen foods. For tops in nutrition, choose canned vegetables without added salt and fruits canned in juice rather than syrup. Canned products are convenient, portable and quick to prepare — as they are already cooked during the canning process.
Freezing Freezing is an excellent way to preserve foods such as vegetables, meat and fish for a very long time. The only two foods that should not be frozen are eggs in their shell and canned foods in their original packaging. Freezing keeps food safe almost indefinitely, so the recommended storage times are for quality alone. So what does freezing actually do? Freezing is a food processing method that slows the growth of bacteria, yeasts and molds which may 17 Newsletter July/Aug 2021
cause food spoilage and food poisoning. This method keeps food safe by storing perishable food well below the temperature at which harmful microorganisms thrive and keeps foods out of the danger zone, between 40°F and 140°F. Freezing also helps retain the nutrition and quality of foods for a longer period of time.
Drying Among the oldest methods of preserving food, the drying process removes moisture making perishable foods safe without refrigeration. Common dried foods include fruit, vegetables, beans and nuts. You can even find dried meat and fish. Drying removes the moisture from foods, leaving bacteria without a key ingredient to grow — water. Dried foods can remain safe in dry, covered conditions at room or cool temperatures. A preservative generally used to keep dried protein-rich foods such as meat and seafood safe.
Pasteurization Pasteurization is the process used to heat raw milk, eggs and juice to a temperature high enough to destroy harmful bacteria and enzymes that cause spoilage. Unpasteurized products can be dangerous for everyone but those at high risk of food poisoning (pregnant women, older adults, young children and those with weakened immune systems) especially should avoid any unpasteurized products.
Irradiation Irradiation uses radiant energy to control spoilage and eliminate foodborne pathogens in foods without the use of heat. Fruits and vegetables, spices, eggs, seafood and meats may all be treated with irradiation to help them stay fresh, safe and maintain their quality longer. Like other processing methods, irradiation is regulated and approved by the U.S. Food and Drug Administration. Whole foods that have been irradiated must be labeled. These food processing methods help keep food safe but they don’t replace safe food handling in the home. Remember to wash, separate, cook and refrigerate food properly to help keep you and your family safe.
18 Newsletter July/Aug 2021
19 Newsletter July/Aug 2021
CREATING SOLUTIONS FOR FOOD PROCESSORS
S
Sylva Food Solutions is investing
operations and satisfy the local market” Mrs. Banda further called on Zambians to consume more of local foods because of their nutritious elements.
US$1-million in a factory meant to help Small Medium Enterprises to
Mrs. Banda says with increased production,
process and package local foods.
her company is now looking at increasing the
Sylva Food Solutions Managing
number of smallholder farmers engaged to supply
Director Sylvia Banda higlighted the
raw materials from the current 22-thousand to
motivation behind the investment,
85-thousand.
supported by the World Bank through the Ministry of Commerce, is to help
And Trade Expert Gilbert Nkamba says the
SMEs with contracts of packaging to
Covid-19 has provided the best opportunity for
increase supply of local foods.
Zambia to support investments in food processing.
Mrs. Banda, whose company has been adding value to local agro produce
Mr. Nkamba says the Industrial Development
with about 15 products under her
Corporation (IDC) should find ways of supporting
brand.
such ventures as agro processing which will be the
“Zambians are responding to the call for value addition ,hence need incentives and finances to boost their 20 Newsletter July/Aug 2021
only way to penetrate the regional markets.
SYLVA FOODS PRODUCTS IN LEADING CHAIN STORES
Moringa Cereal
Sylva Moringa Soup
Sylva Dry vegetables
21 Newsletter July/Aug 2021
Food safety is essential to the success of Africa’s agriculture-led development strategies
T
Through the Malabo Declaration and the
In 2005, FAO and WHO jointly sponsored
Comprehensive Africa Agriculture Development
a continent-wide food safety conference
Programme (CAADP), African leaders have
that assessed the food safety situation and
committed to strategies that depend on access
produced a wide range of recommendations for
to urban, regional and global markets, which
collaboration among national governments and
increasingly demand assurances that the food is
donors; many of these are still relevant. Today,
safe. More and more, commercial purchasers and
however, the impetus for progress on food safety
consumers alike are expecting safe products and
has changed significantly: The 2015 WHO global
reacting negatively with impediments to market
estimates of foodborne disease quantified for
access, when their expectations are not met.
the first time ever the magnitude of the public health burden and how it falls disproportionately
Safe food is also integral to attaining the
on young children. The greatest known risks are
Sustainable Development Goals. 7. Concern over
due to microbiological hazards associated with
food safety in SSA is longstanding but good
the higher nutrition animal-source foods and
evidence on impacts has only recently emerged.
fresh vegetables and fruits that are in increasing
22 Newsletter July/Aug 2021
demand as African incomes rise.
Climate change will expand
As food safety issues become
the geographical range where
more prominent and consumers
mold growth and mycotoxin
more connected to information,
production occur.
they are increasingly concerned over food safety and more
Corn, a major African crop,
demanding of action from the
is especially susceptible to
government and private sector.
mold growth and mycotoxin production.
Though much remains to be done, food safety is receiving
Human dietary exposure to
increasing attention from
these toxins has resulted in
international organizations,
illness and death in tropical
donors, regional institutions
regions, or where their presence
and national governments
remains unregulated.
with major initiatives in recent years. Recent increased food
In the some countries,
safety attention and efforts
regulations are designed to
indicate a demand for more
prevent mycotoxins entering the
and better evidence, with major
food supply.
international organizations and donors commissioning
Aflatoxins (naturally occurring
syntheses on evidence on food
mycotoxins found in corn) are
safety.
known carcinogens and can also cause impaired development in
Crops Susceptible to Mycotoxin Infections
children, immune suppression,
Mycotoxin in Corn
aflatoxin contamination in
and, with severe exposure, death. Recent models show that corn may increase with climate change. Other commodities susceptible to contamination by mycotoxins include peanuts, cereal grains, and fruit.
Climate Impacts on Chemical Contaminants Climate change will affect
human exposure to metals, pesticides, pesticide residues, and other chemical contaminants. However, resulting incidence of illness will depend on the genetic predisposition of the person exposed, type of contaminant, and extent of exposure over time.
Metals and Other Chemical Contaminants There are a number of environmental contaminants, such as polychlorinated biphenyls, persistent organic pollutants, dioxins, pesticides, and heavy metals, which pose a human health risk when they enter the food chain. Extreme events may facilitate the entry of such contaminants into the food chain, particularly during heavy precipitation and flooding. For example, chemical contaminants in floodwater following Hurricane Katrina included spilled oil, pesticides, heavy metals, and hazardous waste., Methylmercury is a form of mercury that can be absorbed into the bodies of 23 Newsletter July/Aug 2021
animals, including humans,
impact, and the vulnerability of
reflect climate change induced
where it can have adverse
host plants and animals.,,
choices for crop selection and
neurological effects. Elevated
Pesticides are chemicals
land use.
water temperatures may lead
generally regulated for use in
to higher concentrations of
agriculture to protect plants and
Pesticide Residues
methylmercury in fish and
animals from pests; chemical
mammals., This is related to
management is the primary
an increase in metabolic rates
means for agricultural pest
and increased mercury uptake
control in the United States and
at higher water temperatures.,,
most developed countries.
Climate change, especially increases in temperature, may be important in altering the transmission of vectorborne diseases in livestock by influencing the life cycle, range, and reproductive success of disease vectors., Potential changes in veterinary practices,
Human exposure to dietary mercury is influenced by the amount of mercury ingested,
Because climate and CO2 will intensify pest distribution
which can vary with the species,
and populations,, increases
age, and size of the fish. If future
in pesticide use are expected.
fish consumption patterns are
In addition, the efficacy of
unaltered, increasing ocean
chemical management may
temperature would likely
be reduced in the context of
increase mercury exposure in
climate change. This decline in
human diets.
efficacy can reflect CO2-induced increases in the herbicide
Methylmercury exposure can
tolerance of certain weeds
affect the development of
or climate-induced shifts in
children, particularly if exposed
invasive weed, insect, and plant
in utero.
pathogen populations,,, as well as climate-induced changes that
Pesticides
enhance pesticide degradation
Climate change is likely to
or affect coverage.
exhibit a wide range of effects on the biology of plant and
Increased pest pressures and
livestock pests (weeds, insects,
reductions in the efficacy of
and microbes). Rising minimum
pesticides are likely to lead
winter temperatures and longer
to increased pesticide use,
growing seasons are very
contamination in the field, and
likely to alter pest distribution
exposure within the food chain.
and populations,, In addition,
Increased exposure to pesticides
rising average temperature
could have implications for
and CO2 concentration are
human health.,, However, the
also likely to increase the range
extent of pesticide use and
and distribution of pests, their
potential exposure may also
24 Newsletter July/Aug 2021
including an increase in the use of parasiticides and other animal health treatments, are likely to be adopted to maintain livestock health in response to climate-induced changes in pests, parasites, and microbes. This could increase the risk of pesticides entering the food chain or lead to evolution of pesticide resistance, with subsequent implications for the safety, distribution, and consumption of livestock and aquaculture products. Climate change may affect aquatic animal health through temperature-driven increases in disease. The occurrence of increased infections in aquaculture with rising temperature has been observed for some diseases (such as Ichthyophthirius multifiliis and Flavobacterium columnare) and is likely to result in greater use of aquaculture drugs.
In developed countries with
countries has enabled them
abundant food supplies, like the
have a diverse selection of
health burden of malnutrition
indigenous food which is now
may not be intuitive and
becoming international.
is often underappreciated.
From the Famous FuFu to
Although a number of foods are
Egusi soup and Jollof Rice
Nutrition
supplemented with nutrients,
…..taking an interest in many
it is estimated that the diets of
Nigerian dishes with most of
38% and 45% of the population
them prepared with palm wine
fall below the estimated average
indigenous vegetables like
requirements for calcium and
Eba and a variety of Nigerian
magnesium, respectively.
spices made me reflect on the
Approximately 12% of the
consumer behaviors in my
While sufficient quantity of
population is at risk for zinc
country.
food is an obvious requirement
deficiency, including perhaps
Unlike Nigeria Zambia and other
for food security, food quality
as much as 40% of the
southern African Countries have
is essential to fulfill basic
elderly. In addition, nutritional
very monotonous eating habits;
nutritional needs.
deficiencies of magnesium,
we are most likely going to have
Globally, chronic dietary
iron, selenium, and other
a pizza, chips with chicken or
deficiencies of micronutrients
essential micronutrients can
some platter with prawns and
such as vitamin A, iron,
occur in overweight and
samoosas.
iodine, and zinc contribute
obese individuals, whose
The adopted western eating
to “hidden hunger,” in which
diets might reflect excessive
culture has made us lose so
the consequences of the
intake of calories and refined
much knowledge on the variety
micronutrient insufficiency may
carbohydrates but insufficient
the indigenous food available
not be immediately visible or
intake of vitamins and essential
to us, the comfort that comes
easily observed.
minerals.,,,
from knowing a pizza is a phone call away has created a limit on
This type of micronutrient
Lack of Creativity in Emerging
innovation when it comes to
deficiency constitutes one of
Food Industry Limiting Growth
local crops produced by small
the world’s leading health risk
– Killing Diversity in crop
factors and adversely affects
Production.
system, cognitive development
I have seen how many African
and maturation—particularly
countries cash in from selling in
in children. In addition,
various agriculture commodities,
micronutrient deficiency can
I will pick Nigeria for illustrative
exacerbate the effects of
purposes.
scale farmers. One out of ten chefs will create a perfect meal from chick peas or soy bean. Muchinga province is on record for the producing a variety of cereals, legumes and tubers from sorghum to
diseases and can be a factor in
The rich cultures of our brothers
millet and cassava.
prevalence of obesity.,,,,,
and sisters in many West African
Many entrepreneurs in my
metabolism, the immune
25 Newsletter July/Aug 2021
network have ventured in processing some of these crops into nutritious porridges and flours this is evidenced by the number of products in may chain stores. Unfortunately what is affecting this value chain is the adaptation of western eating habits and lack of information on alternative meals apart from the usual nshima or pizza. I am calling on chefs and other food enthusiasts to join me on this crusade as we begin to curate and create meals from our various crops in order to create a sustainable value chain in the food business for SME and small scale farmers. Agatha Nayame Entreprenuer
Advertise your business in our monthly Newsletter Call marketing on +260972870775
26 Newsletter July/Aug 2021