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Probiotic Yogurt Project

 
 

In 2002, a group from Western University in Canada formed Western Heads East (WHE). Through the research of probiotic bacteria, the organization learned that probiotic bacterial builds immune systems, improves health and nutrition, and lowers mortality and morbidity due to diarrhea in children and patients with AIDS. Researchers at Western University incorporated the healthy and good bacteria with yogurt to create a product that was used to fight the HIV/AIDS epidemic in East Africa. However, it should be strongly noted that the probiotic yogurt has many health benefits that everyone can reap, not just HIV/AIDS patients.

As a result, WHE aims to establish probiotic yoghurt kitchens as social enterprises in areas of East Africa to address HIV/AIDS, nutrition, and community and economic development. The first probiotic yogurt kitchen site opened in Mwanza, Tanzania in 2004. Since then, more than 10 community probiotic yoghurt kitchens; SAUT Probiotic Yogurt being among has operated in different areas of Mwanza by providing communities with healthy and nutritious probiotic yogurt at low prices.

WHE in partnership with the St. Augustine University of Tanzania (SAUT) oversees the development of the other community kitchens. SAUT established a probiotic yogurt kitchen on campus that offers a nutritious meal alternative, increase health awareness, and provide economic empowerment. The SAUT kitchen acts as a supplier of probiotic yoghurt, as the kitchen allows the production of probiotic yogurt on site. Goals of the probiotic kitchen includes achieve profitability, improve the health of communities, increase health awareness, become a social hub on campus, and be a model to other probiotic kitchens in Mwanza.

The SAUT Probiotic Yogurt Kitchen began trial production in September 2016. From January 2017 the kitchen officially started by producing probiotic yogurt daily where the university community and people around benefit from the nutritious meal. The kitchen is running under the rules and regulations set by the Tanzania Food and Drugs Authority (TFDA). We are delighted that the production both in quality and quantity has increased from 10 liters in January 2017 to 20 liters a day in July 2017. The kitchen expects to produce 100 liters in the near future for consumption on campus and beyond.

(Source: https://saut.ac.tz/kitchen.php)

 

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