FIIRO trains local drink processors in modern presevation techniques
The Federal Institute of Industrial Research, Oshodi (FIIRO), has trained processors in modern preservation techniques of a local drink also known as Kunun Zaki.
Kunun Zaki is a popular drink in northern Nigeria. It is usually made from variety of cereal crops such as millet, sorghum, maize, rice and tiger nuts.
The drink recipe is serve as food or a drink to quench thirst.
The Coordinator of the Institute, North East Zone, Mrs Tabita Garba, stated this at the inauguration of the training exercise for processors in the region, on Monday in Yola.
Garba said the training was to create awareness and demonstrate how the local drink could be processed, modernised and preserved to meet international standards.
She said that the exercise was being implemented by the institute in collaboration with Zeechy Multi Concept Ltd.
“As part of efforts to sustain and guarantee national food security, FIIRO has developed technologies for wealth creation through food processing, preservation and value addition.
“FIIRO can now process and produce the local (Kunun Zaki) hygienically with added value through application of modern equipment.
“After processing, the local drink could only be stored for a maximum of two days before fermenting, but with the latest development by FIIRO, it can be preserved for up to two months,” she said.
She said the participants were exposed to modern processing and preservation techniques as well as enterprising skills to add value and create market for the drink.
“Let people know that FIIRO exists, and it has developed technologies on food production that people can use to improve our local foods to meet international standard,” she said.
One of the participants, Aishatu Garba, lauded the initiative, adding that she learnt modern methods to improve processing and add value to the drink.
Garba said she processed various blends of the drink sourced from sorghum, millet and tiger nuts, adding that the training availed her opportunities to expand her business.
She urged the institute to adopt proactive measures to enhance availability of the equipment, to boost production of the local drink.
About 36 participants drawn from Adamawa, Bauchi, Borno, Gombe, Taraba and Yobe attended the exercise.
