As the global population continues to swell, so does the demand for nutritious and accessible food options. A recent investigation led by Babatunde Olawoye from the Department of Food Science and Technology at First Technical University in Ibadan has taken a deep dive into an innovative solution—probioticated Kunu-zaki drinks made from millet and cocoa powder. This research, published in The Proceedings of the Nigerian Academy of Science, not only addresses the pressing need for alternative sources of probiotic beverages but also offers a thorough techno-economic analysis that could reshape the landscape of food production in Nigeria and beyond.
The study arises from a critical context: many countries are grappling with economic challenges that limit their ability to produce traditional dairy products. Olawoye emphasizes the importance of this research by stating, “We are exploring options that can meet the nutritional needs of our growing population while being economically viable.” By focusing on millet and cocoa—two locally available resources—this study not only champions food security but also promotes the utilization of indigenous crops that could invigorate local agriculture.
The research outlines a production process that operates on a consistent cash flow over a decade, revealing significant insights into the financial dynamics of producing Kunu-zaki. The analysis indicates that the capital investment required is approximately N6.26 billion, with an annual operational cost of N2.67 billion. Yet, the potential for profitability is promising, with an annual revenue post-tax estimated at N656 million. The internal rate of return stands at an impressive 78.02%, suggesting that investing in probiotic beverages could be a lucrative venture.
Moreover, the study’s sensitivity analysis indicates that even with variations in operational days, the plant remains feasible at 330 and 300 days of operation. This adaptability is crucial for stakeholders in the agricultural sector, particularly as they navigate fluctuating market conditions and resource availability.
Olawoye notes, “Our findings underscore the potential of Kunu-zaki as a sustainable alternative to dairy-based products, which could alleviate some of the pressures on milk supply chains.” This insight could be a game-changer for farmers and entrepreneurs looking to diversify their offerings and tap into the growing demand for probiotic drinks.
As the agriculture sector seeks to innovate and adapt to changing consumer preferences, research like Olawoye’s provides a roadmap for integrating local resources into the production of functional foods. The implications are far-reaching—not only could this lead to enhanced food security and economic resilience, but it also positions Nigeria as a player in the burgeoning global market for probiotic beverages.
In a world increasingly focused on sustainable practices and health-oriented products, the findings from this study highlight a pathway toward a more diverse and secure food system. With the right support and investment, Kunu-zaki could soon be a staple in households, contributing to both nutritional needs and economic growth.