Zambeef promotes value addition

By BUUMBA CHIMBULU ZAMBEEF is aiming at closing the gap between the primary production of local produce and food processing through promoting value addition, says its head of retail and marketing, Felix Lupindula.

Mr. Lupindula said Zambeef had embarked on the value addition product such as processing wheat into bread and make bread called Zamloaf.

“Zambeef is big on value addition that is aimed at closing the gap between the primary production of local produce and food processing,” he said.

He said in a statement that the company was using the latest precision baking techniques to make the finest bread in Lusaka’s Mtendere compound, using local wheat from its Zambian farms.

And bakery supervisor for Zamloaf Mtendere, Masaninga Msanzika, said precision baking was important in maintaining the quality of the end product, especially when done on a commercial basis, with temperature and time among the top factors to take into consideration.

Mr. Msanzika explained that temperature and time were cardinal for the company to have quality baked bread.

“There are so many bakeries out there that are making bread but it’s a matter of how you are making it and the ingredients you are using to make that bread. I monitor each and every process;

“I check the temperature at each and every step; I check the temperature of the water; I check the temperature for the door, the room temperature and the measurements on the machines,” Mr. Msanzika said.