Background

Mechak Ahotondji Gbaguidi (Beninese) was born in 1991, and grew up in the commune of Abomey-Calavi (Benin) where he studied. Mechak got a Bachelor degree in Nutrition, Technology and Food Sciences at the Faculty of Agronomic Sciences of the University of Abomey-Calavi. He obtained a Master of Science degree in food sciences with honors at the School of Nutrition, Technology and Food sciences of the same university. He is currently a RUFORUM MasterCard Foundation Scholarship beneficiary, pursuing PhD studies in Food Sciences at University of Abomey-Calavi (Benin). Mechak processed many fruits in beverages and has a dream to become a leader in Baobab processing sector on local and regional markets, and therefore contribute to poverty alleviation and to jobs creation.

Research project

Title of research work: Post-harvest handling and Processing of market-oriented baobab pulp, leaf powder and their derived products across their value chain in Benin

The global objective of the study is to improve the quality of Baobab pulp, baobab leaf powder and their derived products in Benin. The specific objectives are:

• Document the diversity of Baobab derived products
• Optimize the process and the quality of Baobab nectar
• Develop a seasoned baobab leaf powder for baobab leaf sauce preparation
• Improve and stabilize Mutchayan, a traditionally fermented dough produced in Benin
• Develop Baobab pulp-based foods