The Presidential Initiative on Banana Industrial Development (PIBID) is a pilot project of the government of the Republic of Uganda On Banana Research. PIBID’s underlying theory of change is that rural farmers with access to science-led-processing and value addition enterprises under patronage of H.E. the President of the Republic of Uganda will be able to rapidly access profitable market chains that supply local, regional and international markets, resulting into increased household incomes.

1. P.I.B.I.D

2. PIBID AND THE
EAST AFRICAN HIGHLAND BANANA
PRESENTED BY
ENG KIBUUKA RONALD SSEMPEBWA
Pilot Plant Engineer (PIBID)

3. BACKGROUND
The Presidential Initiative on Banana Industrial
Development (PIBID) is a pilot project of the government of
the Republic of Uganda On Banana Research.
PIBID’s underlying theory of change is that rural farmers
with access to science-led-processing and value addition
enterprises under patronage of H.E. the President of the
Republic of Uganda will be able to rapidly access profitable
market chains that supply local, regional and international
markets, resulting into increased household incomes.

4. PROF. REV FLORENCE I.MURANGA
EXECUTIVE
DIRECTOR OF
PIBID

5. 1. Banana is a tropical fruit with a pleasant taste, which is widely consumed
throughout the world. Bananas have wide acceptance due to their attractive
flavor and nutritional value.
2. A remarkable diversity of bananas and plantains (Musa spp) exists in the East
Africa Great Lakes plateau with at least 84 locally evolved unique clones
(Karamura, 1998).
3. The endemic clones have been collectively termed as the East African highland
banana (AAA-EA genome) consisting of both cooking (locally known as
‘matooke’ in Central Uganda) and beer (locally known as ‘mbidde’ in Central
Uganda) bananas (INIBAP, 2003; Karamura, 1998).
BANANA (MATOOKE)

6. THE EAST AFRICAN HIGHLAND BANANAS
Bushenyi a Southern Territory Of Uganda Has Weather and soils
that are Very Conducive For The Health Growth Of Bananas as

7. BANANA HARVESTING
5 TONS ARE HARVESTED PER HECTAR OF LAND

8. 1. Bananas are harvested according to the desired purpose and this brings the maturity period
into play.
2. Bananas for food are harvested between 17 to 21 weeks because they are fully grown in
this range while those for juice will be harvested from 21 weeks and above as they ripen on
wards (Muranga, 2009).
3. Bananas for extrusion purposes are harvested between 9 to 15 weeks because in this
maturity range, the quantity and quality of starch is highest. (Muranga, 2009).
4. Depending on the conditions the East African Highland Banana is exposed to, like
temperature, humidity, physical damage of the skin among others, the ripening process
commences. This is an irreversible process that involves several chemical and physical
changes on the plant. Of interest to this study is the physical change of the starch levels
along the maturity curve. (Muranga, 2009).
MATURITY CHARACTERISTICS

9. RESEARCH FOR DEVELOMENT &
VALUE ADDITION
This is the founding principle for the PIBID
project therefore all persons on the project
will share the obligation of optimising
value addition through their various
assignments.

10. DR JOHN KAWONGOLO A SENIOR RESEACHER AT PIBID, ATTAINED HIS
PhD IN DRYING TECHNOLOGY AT UNIVERSITY OF KASSEL
GERMANY,SPECIFICALLY IN MATOOKE DRYING
STATE OF THE ART RESEARCH
FACILITIES AT PIBID

11. UNDER THE GUIDANCE OF PROF. MURANGA,PIBID HAS
RESEARCHED ON EVERY ASPECT OF STARCH
PIBID Has Another PhD Student Who Is Researching On Banana
Starch For Pharmaceutical Purposes and another PhD student researching on banana flavors

12. MICROBIOLOGY & PHYSICAL –
CHEMICAL LABS – TBI BUSHENYI

13. P.I.B.I.D PILOT PLANT
BUSHENYI - UGANDA

14. BLOCK A OF THE BANANA
PRIMARY PROCESSING UNITY

15. The Bananas are harvested, disfigured and peeled manually. Slicing the
bananas into chips is done by experienced women whose slices are
approximately 3mm thickness and not more. This is essential for
uniform drying and also reduces on the drying time.

16. DRYING TECHNOLOGY
Drying technology reduces moisture content, prevents micro organisms’ growth
transforming matooke into a shelf stable product (Pekke, 2004).
Consequently, Muranga, (1998) developed Raw Tooke Flour (RTF) as a strategy for
minimizing post harvest losses.
RTF contains between 80-85% starch on dry basis, high levels of potassium, neither
fat nor sugar and low tannins making it shelf stable.
With an objective to kick start a pilot industry in banana processing, Prof. Florence I.
Muranga, established benchmark trials in banana value addition through R&D using
a Technical Business Incubator (TBI) in Bushenyi District, Western Uganda.

17. PROCESSING OF RAW BANANA CHIPS
All our cooking and drying processes use LPG or Biogas and this is where our
produced biogas from the min biogas plant is used as a cost saving measure.

19. There Is A Difference Between The Instant And And Raw Banana Chips,
EXHIBITION OF BOTH INSTANT AND RAW BANANA FLOUR

20. THE BANANA PEELS BECOME RAW MATERIAL FOR
THE BIOGAS PLANT
The peels are shredded and given two weeks to decompose then mixed
with cow dang and feed into the biogas digesters as manure.

21. The Resultant Biogas From This Mini Processing Plant Is Used In The Pilot
Plant Primary Processing As A Cost Cutting Measure.

22. To offer farmers technical scientific services, outreach and
researchable & Development opportunities in:
Sustainable banana production
Sustainable and competitive value addition to bananas
Business and product process development
Product quality assurance & safety
Process/Product technology transfer & commercialisation.
THE COMMISIONING OF THE HAMMER MILL FOR BANANA FLOUR

23. THE OFFICIAL RUNNING OF THE HAMMERMILL

25. INTERGRITY
Pledging to integrate actively what we
believe, with what we do. Doing the right
things for the right reasons, whether or
not anyone will know.
The raw banana flour from the hammer mill is further utilized for secondary
production purposes besides being sold on the Ugandan market

26. The President Of The Republic Of Uganda And The First Lady Commission

27. EXTRUSION COOKING
 The behavior of banana flour during extrusion cooking is quite similar to that of
conventional starchy flours (wheat, corn, and rice).
PIBID is practicing extrusion cooking of bananas for both food and feed; both from
starch, banana flour, and flour composited with other raw materials such as vegetables,
fish but the behavior of the extruded product (EXPANSION,TEXTURE,COLOUR
AND WATER CONTENT) suggest need for improvement and further research
into the science of extrusion.
PIBID is determined to improve the quality and acceptability of convenience foods
produced by extrusion cooking of matooke through effective and efficient research.

29. 1. Electrical connections
2. Electrical trouble shooting
1. Operation & Process control
1. Assembly & Disassembly
Screw elements and screw profile configuration

33. 33
Tooke Flours Bakery Products
Cakes
Biscuits
Bread

34. UGANDA GOVERNMENT SCHOOL FEEDING
PROGRAMS WITH TOOKE PRODUCTS

35. 3/17/2015 BMC Presentation 2012 35
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