The project that is a Presidential initiative for Banana Industrial Development (PIBID) is a pilot project to help develop Uganda’s Matooke for export.
PIBID whose underlying theory of change is that rural farmers with access to science led-processing and value addition enterprises will be able to rapidly access profitable market chains that supply local, regional and international markets resulting in increased household income.
It is modeled around a rural Technology Business Incubator (TBI) and an Industrial Technology Park (ITP), models that have helped to transform economies in Europe, America and Asia.
These enhance success of early stages of technology transfer and diffusion, and entrepreneurship among entrepreneurs, researchers & academics.
At the UNAA Denver Convention PIBID was represented by Dr. Florence Muranga the Execitive Director and Founder of this project. As part of her presentation she presented the health and nutritional value of the Tooke flour that has been developed for export.
UNAA Times now brings you some of the images from the PIBID stall and the Presentation of Dr. Muranga in Denver.
Background
Tooke is a brand name under which a range of novel products are produced under the Presidential Initiative on Banana Industry Development (PIBID).
Tooke products are based on my original formulations mainly extracted from the highland cooking banana (Matooke) which grows on rich volcanic soils at over 1000m above sea level.
Tooke flours are part of the outputs of my pioneer research work in utilizing matooke and other common bananas in Uganda as a principle raw material in food processing industry and promotion of its commercialization for attainment of food security. It is against this background that I won the Presidential Scientific Innovation Excellence Award in 2005/2006.
Matooke banana or ‘Emmere’ as some of the locals-Baganda refer to it is a staple to most indigenous people in Uganda.It has a major boast to good health and a feel good effect which interestingly many people, mostly foreign to Africa, have associated to the unique friendliness of Ugandans.
Tooke comes to you in three forms; The Instant flour, the Raw and the Tooke flakes all of which are rich in potassium, calcium and soluble fibre.
Through this journal you will learn more about Tooke, we will also share with you some of our favorite recipes which have been formulated by crème la crème of Ugandan chefs using the Raw and Instant flours.
Permit me to invite you, courtesy of my beloved country to share with you the gift of nature packaged as Tooke.
Good readership
Rev.Florence I. Muranga,PhD
Funding Director, PIBID
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