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Discoveries in Agriculture and Food Sciences - Vol. 11, No. 6
Publication Date: December 25, 2023
DOI:10.14738/dafs.116.15881.
Tumusingize, P., Muchunguzi, C., Chebet, M., Turyamuheebwa, J., & Akatukwatsa, M. (2023). Perceptions on Suitability of Utilizing
the Grape Pomace Flour as an Ingredient in Bread Baking and Livestock Feeds Mixing: A Case of Mbarara City -Uganda. Discoveries
in Agriculture and Food Sciences, 11(6). 81-88.
Services for Science and Education – United Kingdom
Perceptions on Suitability of Utilizing the Grape Pomace Flour as
an Ingredient in Bread Baking and Livestock Feeds Mixing: A Case
of Mbarara City-Uganda
Tumusingize, Peregrino
Department of Environment and Livelihoods Support Systems, Faculty of
Interdisciplinary Studies, Mbarara University of Science and Technology,
P. O. Box 1410, Mbarara, Uganda
Muchunguzi, Charles
Department of Environment and Livelihoods Support Systems, Faculty of
Interdisciplinary Studies, Mbarara University of Science and Technology
(MUST), P. O. Box 1410, Mbarara City, Uganda
Chebet, Mercy
Department of Environment and Livelihoods Support Systems, Faculty of
Interdisciplinary Studies, Mbarara University of Science and Technology
(MUST), P. O. Box 1410, Mbarara City, Uganda
Turyamuheebwa, Joab
Mbarara University of Science and Technology
Akatukwatsa, Martha
Mildmay Institute of Health Sciences, P.O. Box 24985, Kampala, Uganda
ABSTRACT
The 'Golden Wine Residue Innovation project, funded by the Center for Innovation
and Technology Transfer (CITT) at Mbarara University of Science and Technology
(MUST), seeks to transform grape winery residues into high-quality Grape pomace
flour, with versatile applications in food and livestock feed. To assess the feasibility
of utilizing Grape pomace flour in these sectors, a comprehensive market research
survey was conducted in Mbarara City, Uganda. Qualitative research methods,
including focus group discussions (FGDs) and in-depth interviews, were employed
in the study. The research targeted various stakeholders, including grape farmers,
grape fruit processors, bakeries, livestock feed processors, and consumers. Three
FGDs were organized: one each for bread and livestock feed processors and two for
grape producers and product users. Data collection involved interviews and
discussions. Thematic content analysis was used to analyze and interpret the
gathered data. The findings unveiled a multitude of insights regarding the potential
supply of grape winery residues, existing gaps in current ingredients used in bread
making and livestock feeds, and the perspectives of consumers towards products
featuring Grape Pomace Flour. Key revelations included variations in land
ownership among grape farmers, the presence of two distinct harvest seasons, and
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Discoveries in Agriculture and Food Sciences (DAFS) Vol 11, Issue 6, December- 2023
Services for Science and Education – United Kingdom
the limited utilization of grape residues. Participants expressed their readiness to
explore alternatives and embrace Grape Pomace Flour provided it enhances taste,
quality, and product shelf life. In conclusion, market research survey highlights
promising opportunities for integrating Grape Pomace Flour into food and livestock
feed applications in Mbarara City, Uganda. Therefore, to harness this potential, a set
of strategic recommendations is proposed which include awareness campaigns,
training in residue management, collaboration promotion, quality assurance
measures, and adherence to packaging and labeling standards. These initiatives can
contribute to sustainable growth in the local agricultural and food industries.
Keywords: Grape Pomace Flour, market research, food and livestock feed, winery residue,
innovation project
INTRODUCTION
The ‘Golden Wine Residue Innovation’ is one of the Grape vine value addition and residue
processing innovation funded by the Center for Innovation and Technology Transfer of
Mbarara University of Science and Technology. The Innovation Project is housed at the
Department of Environment and Livelihoods Support Systems involving two (2) lecturers,
students who participated in Student- Community Twinning Project 2022 together with Mabira
Bakyara Twetungure Group of Nyarubungo ward, Mbarara City South. The innovation project
dubbed “Golden Wine Residue’’ seeks to add value to grape winery residues by transforming
them into quality Grape pomace flour, a valuable product into making of biscuits, bread, human
nutrition and livestock feed supplements. However, the Innovation team lacked information on
the abundancy of the residues in the area, current use of the residues, industry acceptability to
apply the processed residue in formulating human food and livestock feed supplements,
precautions of safety to undertake in transforming the residue and final products consumers’
preferences or acceptable levels. To get a better understanding of the situation to inform the
next steps, a market research survey was designed and conducted on the ‘Perceptions on
Suitability of utilizing the Grape pomace flour as an ingredient in baking of bread and livestock
feeds mixing. The objectives of the survey were; Objective 1: To identify the potential for supply
of Grape winery residues for production of pomace flour (Local leaders, Farmers/farmer
Associations/Group leaders, Extension/Development workers), Objective 2: To document the
market gaps in the current ingredients used in bread making and livestock (pigs, poultry and
dairy cattle) feed mixing, and Objective 3: To explore the perceptions of customers of products
made of Grape pomace floor (Bread consumers and Livestock farmers)
MARKET RESEARCH METHODOLOGY
The innovation team employed the qualitative research methods to understand the above
situation and adopted the survey design using Focus group discussions and in-depth interviews
during data collection. The study targeted grape farmers, grape fruit processors, bread-making
bakeries, livestock feed processors, and consumers/users of bread and livestock feeds. Three
Focus group discussions (FGDs) were conducted, one for processors of bread and livestock
feeds, and two for grape producers and users of final product. Each FGD composed of 6 to 12
participants. Data from FGD participants was collected through interview and discussion of the
points on the FGD guide, notes were taken in a notebook by two notetakers and voice recording
was done upon participants consent.
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Tumusingize, P., Muchunguzi, C., Chebet, M., Turyamuheebwa, J., & Akatukwatsa, M. (2023). Perceptions on Suitability of Utilizing the Grape
Pomace Flour as an Ingredient in Bread Baking and Livestock Feeds Mixing: A Case of Mbarara City -Uganda. Discoveries in Agriculture and Food
Sciences, 11(6). 81-88.
URL: http://dx.doi.org/10.14738/dafs.116.15881
The collected data was arranged according to themes generated out of the objectives of the
survey, transcription of recordings done and thematic- content analysis of data done.
MARKET RESEARCH SURVEY RESULTS AND INTERPRETATION
The Potential for Supply of Grape Winery Residues for Production of Pomace Flour
(Local Leaders, Farmers/Farmer Associations/Group Leaders, Extension/Development
Workers)
Average Acreage of Grape Vine for Farmers:
The survey in the first instance intended to establish the land holding by grape farmers and it
was found that a section of farmers had around 2 to 3 gardens and the variations were
attributed to differences in income levels. Further it was revealed that the largest farmer had
20 trees in the garden of 4 acres totaling to 16 fields and the smallest farmer had planted a
quarter an acre totaling to 1 field.
Grapes Harvest Period and Volume Produced:
On average most farmers reported that they have two seasons in the year that is In January -
March and July –September. It was further reported that it’s during those harvest periods that
individual farmers and farmer groups are engaged in the production of wine.
Average Volume of Grapes That Groups Produce in A Season:
The farmers who were engaged in grape vine production indicted that on average they can
produce between 1 to 2 boxes of grapes at a minimum and others produces maximum of 4 boxes
equaling 200 kilograms as a group.
Type of Grape Residues and Their Current Usage:
The types of grape residues generated after wine making include; seeds and grapes cover.
These residues currently have less usage as most of them are thrown in the banana plantation
for manure others are fed to pigs, ducks and hens. However, it was further reported that there
is no significant usage of these residues.
Challenges Faced in the Usage of Residues and Adapted Solutions:
Study participants reported that the grapes residues do not fatten the pigs; they do not increase
on the fertility of the soil in the gardens. Further the study was informed that the seed residues
are malnourished. On top of that the grape residues were reported to have an alcoholic smell
especially at the very spot where they are thrown in the banana gardens. Participants further
reported that grape residues itch the hands of the farmers as they are serving them to pigs but
have no effect on pigs. One participant said; ‘At first rumors said that residues would make pigs
drunken but to me, they have no effect on my pigs’
Attempts to Solve the Challenges:
Grape Farmers have tried a number of adaptations towards the use and management of grape
residues. In the first instance farmers reported that they mix grape residues with other
substance like chachu which mixture they feed to the chicken and it is expected to add value to
the hens, ducks and even the pigs.