Three innovative food products developed from Orange-Fleshed Sweet Potato (OFSP) are set to enter the South African food markets, marking a significant milestone in efforts to strengthen the country’s food innovation ecosystem, while unlocking economic opportunities for local small businesses.
Funded by the Department of Science, Technology and Innovation (DSTI) and Technology Innovation Agency (TIA), this initiative is a collaboration between the Agricultural Research Council, Council for Scientific and Industrial Research (CSIR) and Southern Africa Network for Biosciences (SANBio).
Aimed at de-risking local OFSP value chains to enable scale, increase market uptake and support the growth of small, medium and micro enterprises (SMMEs), the team successfully incubated Kgarose Kgaros, Sibocali Foods and Success Foods, who were supported with the development of three OFSP-based products spanning sweet potato flakes, instant porridge and baking flour, which are now ready for commercial rollout.
Dr Nomusa Dlamini, Research Group Leader: Nutrition and Food Safety at the CSIR, says: “OFSP, widely recognised for its high beta-carotene content and nutritional benefits, has long held potential to address both food and nutrition security as well as economic inclusion. However, fragmented supply chains, postharvest losses and limited processing capacity have constrained its commercial growth. The project was designed to tackle these challenges directly.”
Market analysis conducted during product development showed more than 90% consumer acceptability of the OFSP products, indicating strong potential for uptake once the products reach retail shelves. Public engagement activities and participation in various events have further increased awareness of OFSP and its nutritional value among consumers and industry stakeholders.
To strengthen this technological capability, the DSTI awarded R18 million for the acquisition of a Microwave Food Processing Unit, a mobile unit that will complement the TIA-supported project and provide flexible processing capacity closer to producers and entrepreneurs.
“A key innovation supporting the initiative is the integration of microwave food processing technology aimed at reducing postharvest losses, one of the major risks in root crop value chains. The microwave technology, currently undergoing testing and planned for integration with participating SMMEs, is expected to enhance processing efficiency, improve shelf life and preserve nutritional quality,” she adds.
With the initial development phase completed, the project team is now finalising a commercialisation plan for the OFSP products, focusing on market positioning, distribution and long-term sustainability of the value chain.
A proposal for Phase Two has also been developed, with a focus on scaling up production, deepening SMME participation and expanding market penetration. Additionally, two more SMMEs were incubated beyond the original project target, thus expanding the programme’s impact.
The microwave technology is set to provide services beyond the borders of South Africa. SMMEs from Tanzania and Zambia expressed a keen interest during a visit to the CSIR, citing the microwave technology and its potential benefits to process nutritious products from neglected crops.
“The secret to commercialisation of sweet potato products is when the crop has found its place among the family of potatoes, aligned to the African Continental Free Trade Area agreement and Science, Technology and Innovation Strategy for Africa 2034,” adds Dr Ereck Chakauya, Agency into the African Union Development Agency-NEPAD (AUDA-NEPAD) SANBio Network Manager, whose role is to ensure the OFSP products reach a wider African market.
