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Yoghurt Incubator (Practical Action Brief)
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== Background == Yoghurt manufacturing is a popular small-scale food processing endeavour. Yoghurt is relatively simple to produce, can be done with a small amount of capital and there is a good demand for it in the market. According to the technical inquiries received by the Cathy Rich Memorial Food Processing Training Centre, 20% of the requests from small-scale entrepreneurs are for information on making yoghurt. The most important feature and function of this process is the incubation of the mixture since it acquires the needed flavour as this stage. There are no small-scale industrial yoghurt incubators produced in the local market. The yoghurt incubators used by large businesses are too expensive and have a much larger capacity than is necessary for small-scale food processors (SSFP). Plus SSFPs do not have the capital or the space to accommodate an industrial sized incubator. The SSFPs use makeshift incubators: rigifoam or wooden boxes, where the heat cannot be regulated or maintained, and do not produce good quality yoghurt. These makeshift models could only accommodate 250 cups per batch. They are also difficult to clean and are unhygienic. Therefore the SSFPs could not sell their produce and could not compete with the large scale producers. Practical Action South Asia (then called ITDG) along with the Cathy Rich Memorial Food Processing Centre responded to a request by SSFPs to design an appropriate incubator. It has improved the standard of the yoghurt produced, it is low in cost, has a greater capacity and easy to operate and maintain.
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