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News Letter

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  In the campaign to improve Ugandan bread, SESACO and WISHH have organised a bakers Soy Utilisation training to take place at the Uganda Industrial Research Institute (UIRI)on 5th March 2012. Dr clyde from WISHH will be leading us through the training.
  Eggs are very expensive and increasingly scarce,so,during this training we shall discover that Soy (Relycithnated Soy Flour)works as an Egg replacement for the confectioneries.Good News!!
  

  Malnutrition has become a song over the years within the African states where Uganda is among. There has been need for foods rich in proteins and minerals so as to fight this Global monster.SESACO in Conjuction with NSOYNET and WISHH will be holding STREET KITCHENS,where SOYMEAT will be served to all those present. This will be served with different food for taste variations. The public will be sensitised on benefits of Soy and SOYMEAT in particular as well as how to prepare soymeat.
  

  Samples of 25KG Bag of SOYMEAT will be given out to organised firms like Schools, Institutions, NGOs etc. For them to try out with this product and then later on can give us business after their judgements about the product.So all those organisations interested can contact us for these free samples.
  

  Sesaco LTD is honored to be working with the World Initiative for Soy In Human Health (WISHH) to increase the protein content of the Ugandan bread as well as the yield of the baker.

  Several demonstrations have been carried out in various bakeries and confectioneries within kampala city. Dr Clyde Stauffer-The technical guy from WISHH, Anitah florido the African Region Co-ordinator of WISHH activities, Beau Kabanduka from Kigali Rwanda African Food Company LTD, teamed up with the Sesaco team into various bakeries demonstrating the use of 70 DPI into their bread and Re-lecythinated Soy Flour as an egg replacement for cakes.

  More bakeries are yet to be contacted and visited for such demonstrations but those visited are listed as below:
  Kidawalime Bakery.
  Denovo Bakery.
  Hotloaf Bakery
  Bakers World.
  Delta Bakery.
  Smart Bakery.
  Divine touch bakery and confectionery

  After Clyde and Anita had left, Mr Nsubuga Charles, Mr Lutaaya Wilson and Mr Ssebakijje Isaac Mukisa made the same demonstration at Ntake Bakery on both bread and Cakes.
  All the bakeries above realized that there was an extra bread for the baker’s income and once they begin using the 70 DPI the consumer is also assured of enough protein content.