DEMI SAUSAGE PROCESSING

Long description

Blood is one of the by-products which is generally discarded and has been an environmental menace to the authorities and population at large.

All over the world, blood is being produced after slaughter and sadly majority of it goes to waste. Animal blood has been studied in recent years as a low cost source of nutrients, especially protein (18 g/100 g) and iron (30 mg/100 g), with functional and sensory properties that are acceptable for human consumption. Value addition is one of the ways that losses can be reduced since new products can greatly improve uptake by-products.

Malnutrition is a global menace, children in Africa and Asia comprise over 90% of stunted children worldwide (UNICEF, 2020). Economic slowdowns and downturns and the increasing cost of a healthy diet have been a driver to the increasing malnutrition levels and food insecurity (Development Initiatives, 2021; FAO et al., 2021).

And 36.5% of young children and 24% of reproductive aged women are anemic (Rwanda demographic and health survey, 2020).

This project of processing cow blood sausages was developed in 2020 by ERIC Kamonyo and RACHEL Niyokwizerwa in the team of K&R team. In 2022 team K&R won an innovational award of 7,000,000FRW and helped us to create and launch KAMORA HOUSE OF MEAT LTD as a company to process and sell DEMI sausages.

The project of processing DEMI sausages (cooked DEMI and smoked DEMI) using cow blood has shown a better solution to the problems of malnutrition, environmental pollution and unemployment.

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