Nala: Morogo Bread
The product offers healthy bread naturally fortified by the nutrition of Amaranth. The bread contains high micronutrients including iron, zinc, vitamins A and C from the indigenous Amaranth species. The product offers a good opportunity for nutritional value and health benefits. Also, it provides many of the nutrients required for normal development and good health. Our range of indigenously enhanced bread will address malnutrition and has the potential to replace the ordinary bread society.
The bread will address the hidden hunger/malnutrition; encourage healthy lifestyles through its nutritious traits and beneficial nutrients such as vitamins E, C, iron and calcium. The indigenous leafy vegetable offers high micro nutrient composition essential for hidden hunger and malnutrition.
Hidden hunger (a form of malnutrition) is an issue around the world but especially in developing countries that are rushed with an ever-increasing work load and no time to prepare healthy meals. Our range of indigenously enhanced bread will address malnutrition being able to replace the ordinary bread society eats with a bread of higher natural nutrition value, combating nutrient deficiencies. In order to develop a highly nutritious and value dietary bread, we used the indigenous leafy vegetable (Amaranthus) processing products. The indigenous leafy vegetable offers high micro nutrient composition essential for hidden hunger and malnutrition.
The product is competitive because the production of the bread requires fewer ingredients while maintaining high zinc and iron for the bread. Bread production requires no allergens and preservatives. The technology offers bread that is more satisfying and filling for a longer period.
Idea behind technology
Numerous crops were brought into South Africa by various trade routes from foreign countries. Our crop was one of those that spread across, adapted well and became staple for many South Africans as it grows quick and is highly nutritious. The ARC noticed its potential, bred selected varieties in collaboration with the Department of Agriculture Forestry and Fisheries (DAFF) and added consistency. These new lines gave the potential to produce new products in alternative ways than just as fresh produce. The team experimented using different parts of the crop for a variety of food products and the enhancement of food products. The production of naturally enhanced bread was one of the breakthroughs and now has the potential to reach a wider group of people to treat malnutrition and hidden hunger experienced in South Africa.