SUA Food Entrepreneurship Program Mission Statement: To educate and assist entrepreneurs in developing their sorghum based food manufacturing business. Covers ideas generation, market research, business development, regulations, food safety, brand development, sales and distribution, and with a focus on product development

Ballegu, Wenceslaus R.

Makindara, Jeremia

Mpagalile, Joseph J.

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln INTSORMIL Presentations International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP) 12-2010 Food Entrepreneurship Curricula Joseph J. Mpagalile Sokoine University of Agriculture, jjmpagalile@yahoo.com Wenceslaus R. Ballegu Sokoine University of Agriculture Jeremia Makindara Sokoine University of Agriculture Follow this and additional works at: https://digitalcommons.unl.edu/intsormilpresent  Part of the Agricultural Economics Commons, Agronomy and Crop Sciences Commons, and the Entrepreneurial and Small Business Operations Commons Mpagalile, Joseph J.; Ballegu, Wenceslaus R.; and Makindara, Jeremia, "Food Entrepreneurship Curricula" (2010). INTSORMIL Presentations. 29. https://digitalcommons.unl.edu/intsormilpresent/29 This Presentation is brought to you for free and open access by the International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP) at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in INTSORMIL Presentations by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Prof J. J. Mpagalile, Dr W. Ballegu, Mr J. Makindarajjmpagalile@yahoo.comFOOD ENTREPRENEURSHIP CURRICULASOKOINE UNIVERSITY OF AGRICULTUREFood Science & Technology DepartmentIntroductionFood Science & Technology Department IntroductionSUA Mission StatementTo become the center of excellence in agriculture, natural resources and management with emphasis on imparting practical, entrepreneurship and research skills and integration of basic and applied knowledge in environmentally friendly manor for the benefit of all people.Food Science & Technology Department Introduction• Established in 1987• Department Activities– Training– Research– Outreach• Facilities: Laboratories, processing equipment• Collaborations: Univ. of Nebraska, Eduardo Mondlane, Bunda College, IDRC, McKnight Foundation, KOICA, NUFU, NORAD, LIFEFood Science & Technology Department IntroductionWe offer:• Staff Expertise – for training, research & outreach• Technical Services• Business and Marketing Development• ConfidentialityFood Science & Technology Department IntroductionProject examples:– Wine and beer production– Fruit juice production and packaging– Commercialization of cassava products– Solar drying of fruits and vegetables– Formulation of weaning foodsFood Science & Technology Department IntroductionKOICA/SIDO Pilot Plant & Small Entrepreneur support  - Training program - Processing (Pilot) plant   - Training on market opportunitiesFood Science & Technology Department IntroductionSUA Food Entrepreneurship Program Mission Statement:To educate and assist entrepreneurs indeveloping their sorghum based food manufacturing  business.Food Science & Technology Department IntroductionSUA Food Entrepreneurship ProgramHelping Entrepreneurs Succeed in the Food IndustryFrom Recipe to Realityo Understanding the basics of starting a food businessFrom Product to Profito Individualized step-by-step assistance to the marketplaceDid you know ?• 800,000 new businesses are launched every year• 30% of adults consider starting a business• 66% of businesses survive to two years• 50% of businesses survive to four years• 80% of small business fail within 3-5 years• An additional 80% fail within 5-10 yearsTherefore: • The Food Entrepreneurship Program is designed to help you minimize the risk and • Maximize your opportunity for successINTRODUCTION TO SORGHUM ENTREPRENEURS CURRICULAPART 1- From Idea (Recipe) to product:Market Research They are looking at us!1. Market Research • Reasons why markets fall• Reasons why products succeeds• Market matrix 4Ps & 4R• Why do we need target research? - Benefits • Various & Current Demographics trends –– Demographic, – Current Market Trends, – Specific – Food Category Trends, – Future Trend Predictions• Food market drivers – Test & Quality top driversMarket Research coverage:• Future trends prediction• Choices of Market selection– Retail Shops – Retail Shops– Foodservice– Supermarket– Direct Sales– Tourism– Institutional Food Programs• Doing market Research– Primary research– Secondary Research• Evaluate all data & select primary product & MarketProduct development2. Product development • What is a new product• Classifications of a new product– New and innovative– Line extensions– Similar Products• Product development phases– Initial recipe– Ingredient evaluation– Process, equipment and packaging evaluation– Test batches– Processing facilityBusiness Development 3. Business development• Processing facilities choices• Business Responsibilities • Skills assessment • Need for professional support• Developing a business plan• Cost & pricing• Office equipmentRegulatory Agencies & Label RegulationsDistrict Councils4. Regulatory Agencies & Label Regulations? • Review of agencies that regulate the food industry– Local Government Authority (District Council)– Tanzania Food and Drug Authority (TFDA)– Tanzania Bureau of Standards (TBS)– Chief Government Laboratory Agency (CGLA)• Required Label Elements– Business Name– Address– Phone Number– Manufacturing Date– Expiration Date– Product Name– WeightFood Safety5. Food Safety • Introduction to the importance of food safety (Statistics)• Hazards responsible for food poisoning– Biological hazards– Chemical hazards– MicroorganismsBrand Development6. Brand Development  • How do you build a brand• What does a brand do for your business• What is the image or brand you want your company and product to project?– Container selection– Name selection– Logo design – Additional Label element– ColorsSales & Distribution7. Sales & Distribution• What is a promotional package• What tools to include in promotional package• How to develop a Brand• Understanding what is offered by your competitors• Sales tools• Who can sell your product best-Yourself? Others • Sales Lead Management Program• Record keeping• New product presentation• Sales contact• Participation in trade showsINTRODUCTION TO SORGHUM ENTREPRENEURS CURRICULAPART 2 - From Product to Profit:PART 2 - From Product to Profit– Follows after the seminar– Individualized step-by-step assistance to the marketplace– Is tailored towards entrepreneur’s specific business venture– One-on-one support to help entrepreneurs successfully develop their business– Confidentiality is observed Sample activities:- Assisting in developing business plans- Capital mobilization – e.g. networking and linking entrepreneurs to loan facilities- Equipment issues and arrangement- Quality and safety issues- Packaging and labelingSample  PresentationPRODUCT DEVELOPMENTProduct DevelopmentNew Products????????Product DevelopmentNew Product Classifications– New and innovative– Line extensions– Similar ProductsProduct DevelopmentNew Product Classifications– New and innovative• Never on the market– Carbonated beverages– Bottled WaterProduct DevelopmentNew Product Classifications– Line extensions• Flavors• Forms• Sizes• PackagingProduct DevelopmentNew Product Classifications– Similar productsProduct DevelopmentProduct Development Phases– Initial recipe– Ingredient evaluation– Process, equipment and packaging evaluation– Test batches– Processing facilityProduct DevelopmentProduct Development Phases– Initial recipe• Weight conversion• Prototype• Sensory evaluation• Shelf lifeProduct DevelopmentProduct Development Phases– Ingredient evaluation• Feasibility and availability• Specifications• Functionality- Preservatives - Antioxidants- Acidulants - Colors- Emulsifiers - Flavors- Humectants - Stabilizers & - ThickenersProduct DevelopmentProduct Development Phases– Process, equipment and packaging evaluation• Processing parameters• Equipment selection• Packaging considerationsProduct DevelopmentProduct Development Phases– Test batches• Small batches• Commercial scale-upThank you very much

Food Entrepreneurship Curricula

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
INTSORMIL Presentations International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP) 
12-2010 
Food Entrepreneurship Curricula 
Joseph J. Mpagalile 
Sokoine University of Agriculture, jjmpagalile@yahoo.com 
Wenceslaus R. Ballegu 
Sokoine University of Agriculture 
Jeremia Makindara 
Sokoine University of Agriculture 
Follow this and additional works at: https://digitalcommons.unl.edu/intsormilpresent 
 Part of the Agricultural Economics Commons, Agronomy and Crop Sciences Commons, and the 
Entrepreneurial and Small Business Operations Commons 
Mpagalile, Joseph J.; Ballegu, Wenceslaus R.; and Makindara, Jeremia, "Food Entrepreneurship Curricula" 
(2010). INTSORMIL Presentations. 29. 
https://digitalcommons.unl.edu/intsormilpresent/29 
This Presentation is brought to you for free and open access by the International Sorghum and Millet Collaborative 
Research Support Program (INTSORMIL CRSP) at DigitalCommons@University of Nebraska - Lincoln. It has been 
accepted for inclusion in INTSORMIL Presentations by an authorized administrator of DigitalCommons@University 
of Nebraska - Lincoln. 
Prof J. J. Mpagalile, Dr W. Ballegu, Mr J. Makindara
jjmpagalile@yahoo.com
FOOD ENTREPRENEURSHIP 
CURRICULA
S
O
K
O
IN
E
 U
N
IV
E
R
S
IT
Y
 O
F
 A
G
R
IC
U
L
T
U
R
E
Food Science 
& Technology Department
Introduction
Food Science & Technology 
Department Introduction
SUA Mission Statement
To become the center of excellence in 
agriculture, natural resources and management with 
emphasis on imparting practical, entrepreneurship and 
research skills and integration of basic and applied 
knowledge in environmentally friendly manor for the 
benefit of all people.
Food Science & Technology 
Department Introduction
• Established in 1987
• Department Activities
– Training
– Research
– Outreach
• Facilities: Laboratories, processing equipment
• Collaborations: Univ. of Nebraska, Eduardo Mondlane, 
Bunda College, IDRC, McKnight Foundation, KOICA, 
NUFU, NORAD, LIFE
Food Science & Technology 
Department Introduction
We offer:
• Staff Expertise – for training, research & outreach
• Technical Services
• Business and Marketing Development
• Confidentiality
Food Science & Technology 
Department Introduction
Project examples:
– Wine and beer production
– Fruit juice production and packaging
– Commercialization of cassava products
– Solar drying of fruits and vegetables
– Formulation of weaning foods
Food Science & Technology 
Department Introduction
KOICA/SIDO Pilot Plant & Small Entrepreneur support  
- Training program 
- Processing (Pilot) plant   
- Training on market opportunities
Food Science & Technology 
Department Introduction
SUA Food Entrepreneurship Program Mission Statement:
To educate and assist entrepreneurs in
developing their sorghum based food manufacturing  
business.
Food Science & Technology 
Department Introduction
SUA Food Entrepreneurship Program
Helping Entrepreneurs Succeed in the Food Industry
From Recipe to Reality
o Understanding the basics of starting a food business
From Product to Profit
o Individualized step-by-step assistance to the 
marketplace
Did you know ?
• 800,000 new businesses are launched every year
• 30% of adults consider starting a business
• 66% of businesses survive to two years
• 50% of businesses survive to four years
• 80% of small business fail within 3-5 years
• An additional 80% fail within 5-10 years
Therefore: 
• The Food Entrepreneurship Program is designed to help you 
minimize the risk and 
• Maximize your opportunity for success
INTRODUCTION TO SORGHUM 
ENTREPRENEURS CURRICULA
PART 1- From Idea (Recipe) to product:
Market Research 
They are looking at us!
1. Market Research 
• Reasons why markets fall
• Reasons why products succeeds
• Market matrix 4Ps & 4R
• Why do we need target research? - Benefits 
• Various & Current Demographics trends –
– Demographic, 
– Current Market Trends, 
– Specific 
– Food Category Trends, 
– Future Trend Predictions
• Food market drivers – Test & Quality top drivers
Market Research coverage:
• Future trends prediction
• Choices of Market selection
– Retail Shops 
– Retail Shops
– Foodservice
– Supermarket
– Direct Sales
– Tourism
– Institutional Food Programs
• Doing market Research
– Primary research
– Secondary Research
• Evaluate all data & select primary product & Market
Product development
2. Product development 
• What is a new product
• Classifications of a new product
– New and innovative
– Line extensions
– Similar Products
• Product development phases
– Initial recipe
– Ingredient evaluation
– Process, equipment and packaging evaluation
– Test batches
– Processing facility
Business Development 
3. Business development
• Processing facilities choices
• Business Responsibilities 
• Skills assessment 
• Need for professional support
• Developing a business plan
• Cost & pricing
• Office equipment
Regulatory Agencies & Label 
Regulations
District Councils
4. Regulatory Agencies & Label Regulations? 
• Review of agencies that regulate the food industry
– Local Government Authority (District Council)
– Tanzania Food and Drug Authority (TFDA)
– Tanzania Bureau of Standards (TBS)
– Chief Government Laboratory Agency (CGLA)
• Required Label Elements
– Business Name
– Address
– Phone Number
– Manufacturing Date
– Expiration Date
– Product Name
– Weight
Food Safety
5. Food Safety 
• Introduction to the importance of food safety (Statistics)
• Hazards responsible for food poisoning
– Biological hazards
– Chemical hazards
– Microorganisms
Brand Development
6. Brand Development  
• How do you build a brand
• What does a brand do for your business
• What is the image or brand you want your company 
and product to project?
– Container selection
– Name selection
– Logo design 
– Additional Label element
– Colors
Sales & Distribution
7. Sales & Distribution
• What is a promotional package
• What tools to include in promotional package
• How to develop a Brand
• Understanding what is offered by your competitors
• Sales tools
• Who can sell your product best-Yourself? Others 
• Sales Lead Management Program
• Record keeping
• New product presentation
• Sales contact
• Participation in trade shows
INTRODUCTION TO SORGHUM 
ENTREPRENEURS CURRICULA
PART 2 - From Product to Profit:
PART 2 - From Product to Profit
– Follows after the seminar
– Individualized step-by-step assistance to the marketplace
– Is tailored towards entrepreneur’s specific business 
venture
– One-on-one support to help entrepreneurs successfully 
develop their business
– Confidentiality is observed 
Sample activities:
- Assisting in developing business plans
- Capital mobilization – e.g. networking and linking 
entrepreneurs to loan facilities
- Equipment issues and arrangement
- Quality and safety issues
- Packaging and labeling
Sample  Presentation
PRODUCT DEVELOPMENT
Product Development
New Products
????????
Product Development
New Product Classifications
– New and innovative
– Line extensions
– Similar Products
Product Development
New Product Classifications
– New and innovative
• Never on the market
– Carbonated beverages
– Bottled Water
Product Development
New Product Classifications
– Line extensions
• Flavors
• Forms
• Sizes
• Packaging





Product Development
New Product Classifications
– Similar products
Product Development
Product Development Phases
– Initial recipe
– Ingredient evaluation
– Process, equipment and packaging evaluation
– Test batches
– Processing facility
Product Development
Product Development Phases
– Initial recipe
• Weight conversion
• Prototype
• Sensory evaluation
• Shelf life
Product Development
Product Development Phases
– Ingredient evaluation
• Feasibility and availability
• Specifications
• Functionality
- Preservatives - Antioxidants
- Acidulants - Colors
- Emulsifiers - Flavors
- Humectants - Stabilizers & 
- Thickeners
Product Development
Product Development Phases
– Process, equipment and packaging evaluation
• Processing parameters
• Equipment selection
• Packaging considerations
Product Development
Product Development Phases
– Test batches
• Small batches
• Commercial scale-up
Thank you very much


https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1028&amp;context=intsormilpresent

Food Entrepreneurship Curricula

Abstract

Similar works

Full text

Available Versions

DigitalCommons@University of Nebraska

UNL | Libraries