Business model proposal and social implementation

Overview

We will contribute to the improvement of the nutrition and health of the people of Ethiopia by developing food products made from spirulina cultivated in the digestive juice derived from water hyacinth. Specifically, the project aims to improve the nutrition, alleviate poverty, and enhance the quality of life of the local people by collaborating with local companies to develop nutritional supplements derived from microalgae (spirulina) and building a value chain from production to distribution and sales.

Technical features of the theme

Spirulina is a superfood that is high in protein, minerals and vitamins. However, it has a distinctive aroma and color, and we need to develop a food product that meets Ethiopian tastes and eating habits. So, we will investigate the taste and needs of the Ethiopian and the effectiveness of the food in improving children's nutrition in order to obtain food certification. In addition, the project aims to establish a value chain that enables production, distribution, and sales, and to present a business model in cooperation with local companies in order to deliver nutritional supplements to people through the school feeding system and through the market.

Providing tasting products including spirulina at the 7th TICAD (Tokyo International Conference on African Development) held on August 28-30, 2019 (part of the student program of PLANE3T, a joint research project with Ethiopia that the university has been conducting since 2016)

Feb. 27, 2019 Visit Murmur Bakery, one of our local partners, to discuss future cooperation.

Institution in charge and members

Japanese side

Soka university： Isao Takagi, Hirohisa Shimura, Mitsuko Chikasada, Satoshi Sasaki

Ethiopian side

Bahir Dar university：Meselu Alamine
Injibara university：Lingerie Atiniku; Kassu Hailu, Adino; Aemro Worku