Empowering Africa Through Innovation

EMPOWERING
AFRICA
THROUGH
INNOVATIVE
PARTNERSHIPS
www.sgciafrica.org Empowering Africa through Innovative Partnerships

EMPOWERING AFRICA THROUGH INNOVATION
The Science Granting Councils Initiative
The Science Granting Councils Initiative in sub-Saharan Africa (SGCI) is

an Initiative which aims to strengthen the capacities of Science Granting
Councils (SGCs) in sub-Saharan Africa to support research and evidence- Senegal
based policies that will contribute to economic and social development. Burkina Faso
The Initiative is jointly funded by the United Kingdom’s Department for

International Development (DFID), Canada’s International Development Côte d’Ivoire
Ghana
Ethiopia
Research Centre (IDRC), and South Africa’s National Research Foundation

(NRF). Uganda
Kenya
The SGCI currently operates in 15 sub-Saharan Africa countries including: Rwanda
Kenya, Rwanda, Uganda, Tanzania, Ethiopia, Côte d’Ivoire, Botswana, Burkina Tanzania
Faso, Senegal, Ghana, Zambia, Mozambique, Malawi, Namibia, and Zimbabwe.
For more details: www.sgciafrica.org
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Theme 3 of the SGCI focuses on strengthening partnerships between Africa’s Zambia
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science granting councils and the private sector, with the ultimate objective
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to: (a) enhance knowledge exchange between academia and industry and (b) Zimbabwe
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stimulate private sector investments into research and innovation. Namibia Botswana
Acknowledgment
Photography: Amos Ochieng’ & Stephene Okumu
Published by: The Scinnovent Centre
Design and Layout by: Artful Eyes Productions
Designer: Davies Mbinji Funding Organisations
Copyright: © 2019 The Scinnovent Centre
Theme 3 of the initiative is being implemented by a Consortium comprising the African Centre International Development Research Centre
for Technology Studies (ACTS), The Scinnovent Centre, the Science, Technology and Innovation
Centre de recherches pour le développement international
Policy Research Organization (STIPRO) and the Association of African Universities (AAU).
2 Empowering Africa through Innovative Partnerships

CONTENTS
Baking Maize Germ & Bran
High fibre bakery and confectionery products from maize germ and bran
5
Cocoa waste to wealth
Cocoa waste to wealth using yeast strains from Ugandan box fermentation
16
Solar powered milking machines
Solar Powered Technologies for Smallholder Dairy Industry in Malawi 23
Biogas Project in Malawi
Piloting biogas as a social eteerprise at Tsangano vegetable market,
Ntcheu District
31
Banking on Pollen & Venom
Commercial Exploitation of Propolis and Bee Venom in Uganda
38
MUSSIKA
In Mozambique it Simply means markets
46
SUMMARY OF KEY OUTCOMES & LESSONS
Maurice Bolo, The Scinnovent Centre
52
www.scinnovent.org Empowering Africa through Innovative Partnerships 3
4 Empowering Africa through Innovative Partnerships www.sgciafrica.org
BAKING
M A I Z E
G E R M
&
B R A N
High fibre bakery and confectionery products
from maize germ and bran
www.sgciafrica.org Empowering Africa through Innovative Partnerships 5

High Fibre Bakery and
Confectionery Products from
Maize Germ and Bran
“
THIS project is using maize bran and maize germ, mostly considered as
a waste product of the maize milling process, to produce confectionaries
and other baked products such as cakes, muffins, cookies and bread.
The project has fostered collaboration between the miller (Maganjo Grain
Millers Ltd), the bakery (JOVAY School of Cookery) and the Department
of Food Nutrition and Technology at Makerere University. We are seeing
enhanced partnerships between the millers who are supplying the bran,
the bakery which is formulating the recipes and the University which is
providing knowledge on nutritional aspects and how to achieve nutritional
balance in the products.
Prof. Charles Muyanja,

Professor Department of Food Technology and Nutrition, PI Maize
Germ-Bran Project.

IN UGANDA, Makerere University has partnered with the Uganda National Council of
Science and Technology (UNCST) to promote value addition and production of innovative
food products. One of the products of this partnership is a high fibre bread with more
nutritive value, containing wheat, maize bran and maize germ.
“The project is using materials generally not considered for human consumption, to make
highly nutritious foods for human consumption”.
Nyamukama Julius,
Food Science Student
By reducing the amount of wheat (which is mostly imported) used, from 100% to 80%, the
cost of production is significantly lowered, resulting in lower prices for the consumer, and
hence cheaper options of healthy, nutritious food products.

“
THE production is being done by students from Makerere
University with support from UNCST. We have two students,
one student is doing a Masters in Food Science and Technology,
and the other student has completed his Bachelors in Food
Science and Technology,
Prof. Charles Muyanja, Professor Department of Food
Technology and Nutrition, PI Maize Germ-Bran Project.
“WE HAVE DONE A NUMBER OF TRIALS trying to
incorporate maize germ in bakery products and right now we
have agreed that about 40% replacement of wheat in cakes we
can get an almost perfect cake. We have two types of bran; the
raw bran and the roasted bran. In our recipe we have 200gm
of sugar and 300gm margarine. We are using 500gm of flour of
which; 200gm is bran and 300gm is wheat flour. My main interest
is looking at how we can make products that are fiber rich and
also nutritious for the health-conscious people. We have been
buying bran from wheat and most of it is quite expensive. So, we
might be able to reduce the cost of fiber rich products by using
maize bran.”
Jolay Ganahasa, Manager – Jovay Cookery, Masters student

Makerere University.

MAGANJO Millers is now packaging bran
as a product that can be used in baking and
bakeries. Maganjo Millers’ partnership with
UNCST and Makerere university has also
enabled them to produce other products
from bran. Bran is a by-product of milling.
Initially, we were using maize bran for dog
food. It was not being used for human
consumption. Now, at least it can be used
to make flakes which people consume as a
breakfast cereal.

“
WE are proud to be a ministry which promotes science
and innovation. We are delighted to support the turning
of waste into wealth and encourage more awareness
creation on the potential of maize bran not just as an
animal feed but as a highly nutritious product for human
consumption.
Ismail Barugahara, Assistant Executive Secretary,
UNCST/SGCI Coordinator, Uganda

Nyamukama Julius,
Food Science Student

UNCST was very happy that the partnership
has not only been successful but it also growing.
It has expanded and attracted more partners that
were not envisioned at the beginning. That was a
very positive outcome and we would like to take
it as a successful experiment. It is a testament that
universities can work with private sector to develop
tangible products with commercial viability.

“
“I run the Jovay School of Cookery where we equip young people
and adults with different skills in cookery; particularly in baking. We
have produced bran cakes and cookies and we are now exploring
different names we can adopt for the product, because when we
say bran people associate it with animal feeds. My aspiration is that
once we have perfected the production of good quality bran, our
products will not be limited to this locality, but they will be in the
high-end supermarkets, across Uganda and the boarders”
Jolay Gonahasa
Manager, Jovay School of Cookery, Makerere University

“This bread is very nutritious. We can bake 20 loaves at ago and also, we
can make buns. The good thing is that we have a ready market.”
Reported Nyamukama Julius, a graduate Bachelor of Science, Food
Science and Technology, Makerere University.
“We are looking at how to make the products more presentable to
the market, in terms of branding. We are looking at how we can go to
the market and commercialize these products. In terms of intellectual
property rights, sometimes its difficult with food since its for the general
good of the public. We make products to help the nation grow and fight
malnutrition. Therefore, patenting this product is a misnomer for the
government of Uganda.”
Prof. Charles Muyanja,

Professor Department of Food Technology and Nutrition, PI Maize Germ-
Bran Project.

COCOA
W A S T E
T O
W E A LT H
Cocoa waste to wealth using yeast strains from
Ugandan box fermentation

ASK any farmer in Bundibugyo District of
Uganda about cocoa and the answer you will
get will be, a sponteous excitement originating
from a broad smile notwithstanding the tedious
fermentation process that is inevitable before
a product can be declared safe for export.
Cocoa waste to wealth project aims to
develop a single cocoa fermentation box to
help small scale farmers who cannot generate
large quantities of cocoa beans required in
storey box fermentation. The project therefor
is implementing the use a yeast starter with
pectin hydrolysing properties to aid extraction
of cocoa juice from cocoa pulp using a
stainless-steel tank with a hydraulic press.

COCOA production in Uganda is the
fourth largest cash crop farming after
coffee, tea and cotton. About fifteen
thousand (15,000) households depend
on cocoa which is mainly exported to
international markets.
However, many small-scale farmers do
not have the access to the processing
technologies required for cocoa to meet
the export standards. There are several
exporters in Uganda including ICAM
who buys cocoa from farmers and carries
out fermentation in bulk. The high-end
fermentation technologies require a
minimum of 800 kg, leaving the farmers
with no option but to sell unprocessed
cocoa which fetch them very low prices.
In addition, the fermentation process
results in a lot of acidic waste products
which are a major environmental hazard.
This project set out to address those
challenges

We are coming up with innovations that can motivate the farmer or provide
solutions for the farmers to make sure that the small harvest can be fermented
on farm. We also want to innovate around to make sure that the waste that
goes to the environment is converted into useful materials that makes extra
income. Given the fact that they cannot do farm fermentation they end up
selling fresh pulp to the exporters. About half (1/2) a dollar is lost for every
kilogram (kg) of fresh pulp sold to the exporters. This is so that they can earn
that extra pay. The premium which is about thirty to forty percent (30 – 40 %)
as value added commission.
Mulindwa Joseph, Food Scientist, NaCORI-The PI of the cocoa project

“
COCOA FERMENTATION using the tower box
is very laborious. It requires carrying of large volumes
of cocoa to the first box to do the fermentation, thus
excluding most youth and the women due to the physical
energy required. This project is introducing an inclusive
innovation which involves use of smaller boxes for the
fermentation process that can take smaller volumes
of cocoa beans. The innovation also involves use of a
stainless-steel press used prior to fermentation to extract
fresh fluids with high PH and ethanol ideal for making
alcoholic products
“WE have already implemented a few variations of the
innovation and seen a positive result. We tried the first
Prototype of the single fermentation box which contains
racks that turn the cocoa within the box. This process
results in full fermentation in only four days.”
Mulindwa Joseph, Food Scientist, NaCORI-The PI of the
coco

“The single box takes only 4 days. So,
we will just be delivering cocoa all the
time. It will really be good for farmers
who have not processed cocoa as we
desire.”
Henry Lwanga, Cocoa Farmer

“
COCOA can be harvested throughout the year. Every
two weeks farmers can harvest cocoa unlike other
commodities which have one or two seasons. The
only variation is in terms of yield in peak and low
seasons. Another benefit is that once you plant the
cocoa trees, it only takes 3 years before they can
bear fruits. After which they can be harvested for
over 45 years.
“Whenever Mr. Lwanga is fermenting it through
his system with the boxes, two days, two days and
one day (before turning) we are sure that it has
been properly fermented which is critical in order
to get the right flavor, color and the right quality
for making the chocolate.”
Spender Anderson, Cocoa Trader, African Trade
Winds Limited.
“This project is a game changer for our sector. The
cocoa sector is growing exponentially. Previously,
Uganda has been exporting raw cocoa beans and
our quality has been good because; we produce
it organically. The exporters have an interest in
Uganda because our Cocoa is organic and the
quality is really high given that we produce it at
higher altitude.”

SOLAR POWERED
M I L K I N G
M A C H I N E S
Solar Powered Technologies for Smallholder
Dairy Industry in Malawi

The overall objective of this project is to contribute towards improved milk production among smallholder dairy farmers in Malawi
through the introduction of two innovative solar powered dairy production technologies; (i) solar powered milking machines
which are neither available at the local market nor utilised in smallholder dairy production systems, and (ii)solar powered water
supply systems to be used in the smallholder dairy production systems. Field tests are being carried out at dairy farms owned
by members of Chitsanzo Milk Bulking Group (MBG) in Dedza District and the Animal Science Department dairy farm at Bunda
College. So far there is excitement in the air by farmers on what this project can achieve.

SMALL-SCALE farmers
dominate Malawi’s Dairy
industry, contributing to
the bulk of milk available for
processing. However, these
farmers do not have access to
electricity or reliable power
source to modernize their
farming activities. This has led
to low milk production and
poor milk quality.
For instance, most of the
milking is done by hand, in
the face of unreliable supply
of safe water, poor hygiene
and sanitation. To some this
has resulted in huge financial
losses.

“
“As they are pulling the tits, yes
they get milk, but they do not get
the maximum they cow can give
because as they milk the cow keeps
some of the milk because it is under
duress, it is under stress. But when
you bring the machine, the milking is
done nicely, in a humane way and the
cow is able to provide more milk.”
Dr. Grivin Chipula. Project Principal
Investigator Head of Department,
Agriculture Engineering, LUANAR.

USE OF MACHINES can solve these problems, but the machines require energy. Malawi has
a high solar potential, which can be a solution to energy supply for the farmer in Malawi.
The main objective of this project is to improve milk production among small-scale dairy
farmers in Malawi through the introduction of two innovative solar powered dairy production
technologies; solar powered milking machines and solar powered water supply systems.
“The Lilongwe University of Agriculture and Natural Resources (LUANAR) proposed the
project to enlighten the farmers out of the electricity grid about solar-milking machines.”

The project is under implementation in Lilongwe University of Agriculture and Natural Resources
– Bunda College, in Lilongwe and Dedza district. It targets small-scale dairy farmers, local milk
processors and solar energy technology providers. LUANAR and Orifice Irrigation and Water
Supply Limited jointly implement it.
The team came up with a design concept of a solar-powered system for milking and supplying
water to dairy cows. It is ideal for a farmer with shallow well water source and two dairy cows.
The system would run on AC power but the two pumps would not be run concurrently.

“
Field tests were carried out at dairy farms
owned by members of Chitsanzo Milk Bulking
Group in Dedza District and Animal Science
Department dairy farm at Bunda College.
“ The machines have brought a big change in
our lives, because initially we used to milk for
a very long time. These days we are milking
for a very short time and at the same time
the amount of milk has increased since we
started using the milking machine.”
Robert Mbendera, Farmer, Chitsanzo
Cooperative.

“
The project has improved public private partnership amongst various stakeholders working in the project area.
This has consolidated both human and institutional capacity to out-scale the production to other milk bulking
groups and in other future works.
“This is a viable technology since previously farmers had the willingness to use the milking machines but the
challenge was the source of energy.
We are hopeful that after everything has been completed and they have patented the technology, we should pick
it from there commercially and sell it to the public.”
Dumisani Siwinda. Founder & Managing Director, OIWS.

BIOGAS
PROJECT IN
M A L A W I
Piloting biogas as a social eteerprise at Tsangano
vegetable market, Ntcheu District

Electricity supply is a major challenge
in Malawi. For instance, only 11% percent
of the population has access to electricity.
Besides, the available electricity supply
mostly unreliable especially for business
activities, due to the frequent blackouts.
Lack of alternative sources of energy has
led to overdependence on biomass. Most
restaurants, households and fast foods
business use charcoal and firewood for
cooking. This has adverse effects on the
environment, climate, and human health.

“
“Since Malawi heavily relies on farming, we want to
introduce a cheap fertilizer which can be produced
locally. This fertilizer will help restore the soil fertility
that has been depleted by the chemical fertilizers.
Looking at the kind of waste that is collected at this
market and the challenges in sanitation, Tsangano
Market was selected as a viable point to run the pilot
project.
The biogas project has several stages. First, the
biodegradable waste is collected from households,
kiosks and dumping sites. Harvestable toilets have
also been introduced to the market to ease collection.
This waste is taken through the 3-stage digester for
production of gas and bio-fertilizers. The gas collected
is sold to the public at a gas fueling station.
“We also introduced a heat maintenance component
by using a special carbonate sheet in the digester.”
Chiku Vumbwe, Project Manager/Green Impact
Technologies.

WE HAVE also designed a biogas backpack for
ease of transportation. Any time the gas is depleted
it can be carried on the back and refilled at the
station. It is this backpack that is connected to the
stove to cook.
There are biogas plants in Malawi, which are
privately owned by institutions and individuals.
However, this will be the first of its kind where the
gas produced will be sold to the community.

“
Since this is a new project, the team went around creating awareness to people to counter the myths surrounding the use of gas
products. The project will last for the next 20 years with minimal maintenance.
“When it comes to sustainability, the farmers have assured us that they are going to sustain this even as we go along in future. They
promised to even inject some resources to support further works of research and other projects of this nature.”
Mike Kachedwa, Chief Research officer/Coordinator, NCST.

36
produce.”
“
We see the project as a very good project in terms of waste management. As the Chairman
of the market I’m very happy. We used to have a problem of dumping of waste but we
this project is going to use this waste to generate the gas that we are waiting for and even
fertilizer. We are looking forward to when this particular project are going to sell their
Mr. Austin Chinkango, Chairman, Tsangano Market.
Empowering Africa through Innovative Partnerships www.sgciafrica.org

WITH the grant received through the
SGCI and the collaboration and technical
support from The Scinnovent Centre,
a team has been created under public-
private partnership policy to address this
issue. The team is composed of; Green
Impact Technology - as the private
partner, Malawi University of Science
and Technology – for knowledge and
technical support, and the National
Council of Science and Technology as the
regulator. The objective of the team is to
promote sustainable waste management
by recycling biodegradable waste into
reusable products such as energy.

BANKING ON
P O L L E N
&
V E N O M
Commercial Exploitation of Propolis and
Bee Venom in Uganda

Did you know that honey is
not the only bee product?
IN ADDITION TO HONEY, bees also produce

a compound called propolis from the sap on needle-
leaved trees or evergreens. When they combine the
sap with their own discharges and beeswax, they create
a sticky, greenish-brown product used as a coating to
build their hives. This is propolis.
At the RTC Laboratory based in Makerere University,
the team processes the propolis to propolis powder
which is infused into several products among them
juices, tea, Shampoos etc. The Uganda National
Council for Science and Technology (UNCST) is
funding scientists from Makerere University College
of Veterinary Medicine and Animal Resources and
Biosecurity further exploit ways of processing propolis
as industrial food.
Health benefits: According to Dr Amulen, “some
of the most impressive health benefits of propolis
include its ability to protect the immune system,
prevent certain types of cancer, reduce inflammation,
lessen allergic reactions, heal wounds, promote blood
circulation, stop cell death, improve cognition and
strengthen bones. It can be used to treat stomach
upsets, diarrhoea, vomiting, cough, measles, false
teeth, toothaches and fungal infections.

FOR A LONG PERIOD of time, bee
farmers have solely depended on the sale of
honey. However, scientists have introduced
a new product line, bee propolis into the
market. Propolis resin is used to make various
healthy products such as tea, honey, butter,
detergents, shampoo and wine.

“WHEN you obtain raw propolis from
the farm you sort it to remove any debris
and unwanted materials. First you separate
it into smaller pieces that can be easily
extracted. Weigh around one hundred and
forty to one hundred and fifty grams (140
– 150g). Place pieces of your raw propolis 1 4
sample into the extraction bottle. Measure
250ml of ethanol and add into extraction
bottle. Measure 450 ml of distilled water
and add to the extraction bottle.
Close the extraction bottle, then agitate
vigorously for at least ten minutes. Agitate
gently to ensure that it all mixes evenly.
Place it in a dark room for at least seven 2 5
“
days. Keep agitating it at least two times in a
day during this period the product reduces
in weight and flows faster.
Triple filter the mixture using steel sieves
and cotton wool. This ensures that you can
acquire a homogenous filtrate it is brown
in colour depending on the type of your
propolis
3 6

“
Add the filtrate into the evaporator to eradicate the biological solvent
(ethanol). Take the partial concentrate (water and propolis) and pour
it on the concentration plate in the laboratory oven. This process
will take twenty-four hours (24 hours). The recovery concentrated is
approximately fourteen grams (14g). This is highly concentrated and
hygroscopic.
Scrap off the powder or package to obtain pure propolis powder.”
Joel Mokwaya Laboratory Technician, Makerere
University.

“
PROPOLIS POWDER can be taken as it is, or it can be mixed with tea
leaves to produce propolis tea. It can also be used in industrial production of
wine, tea, honey, butter, detergent and shampoo
“Ever since we released the proposal tea, consumers have been exerting a lot
of pressure on us. They want the product out in the shops even before we can
complete our preparations.”
Dr Ruth Deborah, Project PI, School of Veterinary Medicine,
Makerere University.

“
PROPOLIS POWDER can be taken as it is, or it can be mixed with tea leaves to produce
propolis tea. It can also be used in industrial production of wine, tea, honey, butter, detergent and
shampoo
“Ever since we released the proposal tea, consumers have been exerting a lot of pressure on us.
They want the product out in the shops even before we can complete our preparations.”
Dr Ruth Deborah, Project PI, School of Veterinary Medicine, Makerere
University.
THE BEES use propolis to sterilize the hive. It can be used as an antibiotic, since it soothes soar
throats, inflammations, speeds up wound healing, combats fungal infections and strengthens the
body’s immune system.
It can also be used internally to treat colds, bronchitis, stomach ulcers, respiratory disorders, liver
and kidney inflammation, ear, nose and throat infections and toothaches. Externally it will heal cuts,

“
“There was need for a strong channel through
which accumulated knowledge in the university
would reach industry and the end users. The
university being the knowledge generators.
That partnership mode would act as an
effective channel for the transfer.”
Professor Robert Tweyongyere, Dean
of School of Veterinary Medicine
and Animal Resources – Makerere
University.
“Through this Public-Private Partnership we
have come up with different products brand
which we intend to see in the market in the
near future. There, is already a policy guiding
intellectual property. So, whatever we do has
to be within the intellectual property policy.
This is to ensure that there is a mutual, win-
win situation for the parties involved.”

M U S S I K A
In Mozambique it Simply means markets

THE MUSSIKA PROJECT
MUSSIKA, which in Chuabo language of Mozambique
means markets, aims to design an online platform and
a mobile application, that will exploit the Zambezia
cultural and tourist potential to promote and market
more goods and services. The initiative comes from the
Zambezia Development Studies Center and is funded by
the National Research Fund at over 2.5 million meticais.
This project is important because it will make it easier www.mussika.co.mz
for tourists to locate tourist attraction sites will also be a
platform to grow the country’s economic potential.
While Mozambique is endowed with many resources
and beautiful sceneries these resources have remained
unknown to both local and international tourists.
Currently, there is only ICT-based application that can
guide tourists around the country. However, the App is
only limited to information by districts. It does not give
more details such as the actual sites and services.
Mussika has made holidaying in Mozambique easier. The
online platform created by Center of Studies for the
Development of Zambezia enables the economic agents
of Zambia Province to interact with their partners,
vendors and customers. It incorporates all the wealth
of the province thus allowing everyone, who has the
application, access to the delights in the culture, tourism
and gastronomy of Zambezia.

THE MUSSIKA PROJECT
MUSSIKA, which in Chuabo language of Mozambique means markets, aims to design
an online platform and a mobile application, that will exploit the Zambezia cultural
and tourist potential to promote and market more goods and services. The initiative
comes from the Zambezia Development Studies Center and is funded by the National
Research Fund at over 2.5 million meticais. This project is important because it will
make it easier for tourists to locate tourist attraction sites will also be a platform to
grow the country’s economic potential.
Manecas Alferes, M&E

Officer, FNI

PUBLICATIONS:
Currently there exists only one application that TV interviews/appearances
can guide tourist around the country. However
the current app is only limited to information
by districts. It does not give direct linkages to
the actual sites and services hence the Mussika
project.
Mussika is an online platform created by content of
studies for the development Zambezia, especially
to enable the economic agents of Zambezia
province to interact with their partners, senders
and customers. It incorporates all the wealth of
the province thus allowing everyone all over the
world, which has the application, the delights in
the culture, tourism and gastronomy of Zambezia.
Mussika has subscription packages; Basic, Bronze,
Silver, Gold and Platinum. These packages provide
different marketing features such as; publicity,
company profile, bulk SMS, public campaign,
video spot, vacancies, advertisement, contact
management and online sales. The features vary
across the packages.
The app is free. We are registering freely if a
company wants to be visible it has to pay for the
subscription. We currently have covered eleven
districts and we have five institutes from each
district. They fully agree to the idea and they are
happy about it.

“
“I have learnt a lot about the project. If I want to go to Zambezia for instance,
I do not need to call anyone to arrange the hotel and car for me. I can do it
right from here in Maputo. It was a good experience for me.”
Mussika App project is under the center of studies for the development of
Zambezia. The project has incorporated students and learners from University
of Likungu and Universidad are who are helping in content creation. This
project is financed by FNI in partnership with ACTS.
Noenia Angelo, FNI

“ “For every district we want, we had support from the government.
Transportation, accommodation, all provided by the government.”
With the app, we are using the USSD method of payments. They are happy
because sometimes there is no change for real money. For these kinds
of payments the corporative and the users are very happy it is safe and
convenient.
“It is huge we believe that we are producing something important for the
country. Not only for Zambezia but also for the country. When the minister
comes to see us it means that as Mozambicans, as Zambezians, that’s very
important for us. We are on the same path.”
Manecas Baloi, Clusters Coordinator-FNI

SUMMARY OF KEY
OUTCOMES & LESSONS
Maurice Bolo, The Scinnovent Centre
Public-private partnerships (PPPs) in research and innovation present an opportunity for co-creation
and exchange of knowledge and associated products with the private sector. In the context of the
Science Granting Councils Initiative (SGCI), public-private sector partnerships refer to the linkages
between the publicly-funded research entities on the one hand, and the industry, particularly the
manufacturing sector, on the other hand.
In order to promote the co-creation and exchange of knowledge and associated products between
the public and private sector, the SGCI and the Science Granting Councils (SGCs) in sub-Saharan
Africa (SSA) instituted a Public and Private Partnership Research and Innovation Grant Scheme. This
summary provides a snapshot of the key achievements, approaches and outcomes of the PPP projects
in Uganda (Agri food Manufacturing), Malawi (Renewable Energy) and Mozambique (Tourism). These
include:
New products and technologies

The new technologies and products being developed under the public – private partnerships projects
are a testimony of the viability of this approach in facilitating and fostering technology transfer and
knowledge exchange between different actors within the national innovation ecosystem. All the PPP
projects have resulted in some kind of novel products that have been prototyped and tested. Some of
these, such as the propolis powder have not been exploited as a commercial product and the idea of
incorporating the propolis powder into juice and tea is new in the Ugandan market.

New business opportunities
The private sector is getting excited about the business prospects of the new products and processes such as propolis, maize germ
and bran in human food and the fermentation box; biogas project in Malawi and the online payment system under the MUSSIKA
project in Mozambique.
New uses for locally available raw materials:

In all the PPP projects, the use of what would have been considered waste products or by-products have now been put to productive
and beneficial use through the projects. In some cases, such as the maize germ and bran, customer perception and attitudes will
require further sensitization or careful product labelling to change people’s mind set regarding maize bran and germ as animal feed.
New networks and collaborations

Universities and research institutes appreciate that better innovations are built together with communities and beneficiaries.
“because under this project we have been able to share ideas on how to improvise a local hive or specialized equipment for propolis
production that beekeepers intending to become commercial propolis producers can adopt.”
Institutional strengthening
The projects have contributed to institutional strengthening through provision of equipment thus improving the research and
innovation infrastructure; increasing the visibility of researchers; training of students and providing opportunities to leverage more
funding.
“This project has improved our research capacity in the subject area. It has enabled us acquire new equipment, mentor a student
whom we hope to grow into a scientist in the field through her PhD work in the future. It has also placed SVAR-RTC at the fore front
of high value product development and as evidenced by the numerous calls from other private sector actors who need help on how
to convert their propolis into powder”.

Contribution to national policy processes
“We have contributed to developing standards in handling propolis and will still add more
information that is currently lacking once our composition results are due. During the
technical committee meeting it was evident that data on composition of our local propolis
was limited and even setting limits was difficult because of unknown levels of contamination.
The findings of laboratory analysis from this project will be able to give a Ugandan position
on the standards”.
Shaping organizational cultures and

practices
Private and public-sector organizations have cultures and practices that are sometimes
conflicting and this sometimes becomes a challenge. For example, the private expects to
be paid immediately upon supplying an item, however in a public institution these items
need to be verified by the auditor before payments are approved. Sometimes private actors
share information without team approval thereby jeopardizing the privacy, procedures of the
project and in some cases threatening the intellectual property protection of the products.
Gender, inclusivity and sustainability

The new technologies and products are intentionally gender-sensitive, allow for inclusion of
vulnerable groups such as the youth thus creating more opportunities for engagement. For
sustainability, there are varied approaches including formation of cooperatives as in the dairy
project in Malawi, formation of new companies/business entities as in the MUSSIKA project
in Mozambique or stronger partnerships with farmers/bulking groups as in the case of bee
propolis in Uganda.
From Kampala, through Lilongwe to Maputo, the call is the same: “It is working, we need more”

The Scinnovent Centre
P.O. Box 52486 - 00100 | Nairobi, Kenya
Email: info@scinnovent.org Website: www.scinnovent.org Youtube: TheScinnoventCentre
56 Empowering Africa through Innovative Partnerships ISBN: 978-9966-1858-8-4

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EMPOWERING

www.sgciafrica.org Empowering Africa through Innovative Partnerships

The Science Granting Councils Initiative

The Science Granting Councils Initiative in sub-Saharan Africa (SGCI) is

The Initiative is jointly funded by the United Kingdom’s Department for

Research Centre (IDRC), and South Africa’s National Research Foundation

The SGCI currently operates in 15 sub-Saharan Africa countries including: Rwanda

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Prof. Charles Muyanja,

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Jolay Ganahasa, Manager – Jovay Cookery, Masters student

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Prof. Charles Muyanja,

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Mr. Austin Chinkango, Chairman, Tsangano Market.

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IN ADDITION TO HONEY, bees also produce

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Manecas Alferes, M&E

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New products and technologies

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New uses for locally available raw materials:

New networks and collaborations