Since the new peanut press went into operation, the CAAS team has been continuously developing ideas on how to make good use of not only the oil but also the by-products. Particular attention is being paid to the so-called filter cake—a thick, protein-rich paste that is produced when the freshly pressed oil is cleaned. Unlike the press cake, which is used as animal feed, the filter cake proves to be a protein-rich nutritional supplement. Refined with milk and sugar, it can be turned into a filling, tasty porridge, which will be offered at schools in the surrounding area in the future.
Practical issues such as packaging and distribution are also being considered: Diola Keita, an intern in the agribusiness department at a Malian university, is supporting the team with recipes, preservation, and packaging. Portion cups and plastic bags are currently being tested.
In addition to sweet products, savory innovations are also being developed: peanut sauce is a popular staple food in Mali, but is traditionally made from roasted nuts with a high oil content. Our operations manager Alassane Boré has now tried a “lighter,” unroasted version—milder in taste, easier to digest, and with less fat. The new sauce will be marketed as a couscous side dish in 5-liter buckets.
