CLEAN : Uganda research lab hoping to create

The video discusses innovative food products developed by Ugandan students, such as soya sausages and protein-rich tofu, which are already available in local supermarkets. The government supports these initiatives to make agriculture more profitable and reduce post-harvest losses. The Food Lab has trained 500 technicians since 2010, and there are plans for expansion and commercialization. Despite being more expensive, these new foods offer skills in processing and preservation, promising a positive impact on Uganda's food industry for both farmers and consumers.

What is the main focus of Martin's food innovations?

• Creating new flavors of traditional dishes

• Introducing organic farming techniques

• Developing protein-rich alternatives like soya sausages and tofu

• Improving packaging for longer shelf life

Why is the Ugandan government supporting Martin's research?

• To increase the number of supermarkets

• To reduce the cost of food production

• To make the agricultural sector more profitable

• To promote international trade

What problem do Ugandan farmers face during seasonal peaks?

• Inadequate funds leading to low selling prices

• High transportation costs

• Lack of storage facilities

• Shortage of labor

What has the Food Lab achieved since its launch?

• Trained 500 technicians

• Opened 50 new supermarkets

• Reduced food prices by 30%

• Exported products to 10 countries

What is the future goal for Martin's food products?

• To remain a university project

• To expand production and commercialize locally and internationally

• To focus solely on local markets

• To switch to organic ingredients