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<p>Hi Paul and Teddy,</p>
<p>from what I read I understand that the new products will be
introduced in the market in early 2017. I will ask my female
town-dwelling friends in Kenya to watch out for them and do some
sampling and research. These products could be very beneficial to
people living in urban areas. As for those in rural areas, soaking
the beans before cooking and using the basket cooker will be a
good option as many/most of them grow their own beans.</p>
<p>Ingelore Kahrens<br>
</p>
<br>
<div class="moz-cite-prefix">Am 30.12.2016 um 16:06 schrieb Paul
Anderson:<br>
</div>
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cite="mid:79edef3e-1dc9-0975-a2cd-a2e52c844eb5@ilstu.edu"
type="cite">
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Teddy,<br>
<br>
Very interesting. Can you (or anyone) provide more info about
the equipment (especially size) to pre-cook the beans.<br>
<blockquote type="cite"> steam-cook beans in big metal containers,
before cooling and packaging them for sale.</blockquote>
I am wondering if the "steam-cooking" is with a pressure cooker?
And about the volume of beans per batch and total quantity per
day.<br>
<br>
The shelf-life of cooked foods is rather short unless:<br>
a. canning<br>
b. preservatives<br>
c. refrigeration<br>
d. other ????<br>
Are any of these methods being used?<br>
<br>
Please keep us informed about this.<br>
<br>
<pre class="moz-signature" cols="72">Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
Email: <a moz-do-not-send="true" class="moz-txt-link-abbreviated" href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a>
Skype: paultlud Phone: +1-309-452-7072
Website: <a moz-do-not-send="true" class="moz-txt-link-abbreviated" href="http://www.drtlud.com">www.drtlud.com</a></pre>
<div class="moz-cite-prefix">On 12/30/2016 5:16 AM, Cookswell
Jikos wrote:<br>
</div>
<blockquote
cite="mid:CAA-40HJGw7Mg9xTX-Fo7CMsOipE7hgPnGahVc8vrhu2nkgbK0w@mail.gmail.com"
type="cite">
<div dir="ltr">Perhaps a very interesting approach to reducing
some of the negatives associated with cooking in East Africa.
Does anyone know more about this? <a moz-do-not-send="true"
href="http://news.trust.org/item/20161216080433-4azer">http://news.trust.org/item/20161216080433-4azer</a>
<div><br>
<div>
<div><i>''George Oketch from Wiga village in Homa Bay
County said his family of nine now eats more beans
thanks to the shorter cooking time.</i></div>
<div><i>"Initially, we cooked beans only twice a month,
but now we eat beans three times a week," he said.</i></div>
<div><i><br>
</i></div>
<div><i>The C$2.65 million ($1.99 million) project - whose
first phase began in October 2014 and ends next March
- is being implemented by Uganda's National
Agricultural Research Organisation and Kenya's
Agricultural and Livestock Research Organization.</i></div>
<div><i><br>
</i></div>
<div><i>Ouma said a survey in Uganda showed an average
family consumed about 12 kg of beans per month,
requiring around 288 kg of charcoal per year to cook
them.</i></div>
<div><i>The project, targeting a sample of 10,000
households in Kenya and 7,000 in Uganda, should
prevent some 400,000 kg of charcoal being burned per
year, he added. "This is a big impact on
deforestation," he said.''</i> </div>
<div><br>
</div>
<div><br>
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<div class="gmail_signature">
<div dir="ltr">
<div><b>Teddy</b></div>
<div><br>
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<div><br>
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<div><br>
<br>
<br>
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