On February 6, 2019, and continuing our efforts to improve food sanitation in the East Africa region, Uganda’s first Food Safety Forum was held at Yamasen Japanese restaurant to demonstrate the effectiveness of the Rapid Freezer.
This tasting session, which was the last event of the “African Food Value Chain Problem: Solving the Market Development 2019” held by the Japanese Ministry of Agriculture. Around 30 participants joined from around Uganda, including members from Uganda’s Ministry of Agriculture, Forestry and Fisheries, to local government officials, the Uganda National Bureau of Standards (UNBS) and wholesale and restaurant owners.
From the sea to your table. How fresh fish is transported from Kenya to Uganda while maintaining its taste thanks to Rapid Freezer.
In the first half of the event, a palatability test was carried out with mangos, tomatoes and tuna fish comparing Regular Freezing (A) with SARAYA’s Rapid Freezing (B).
Tuna, Tomatos and magoes divided between regular freezing (A) and rapid freezing (B).
Participants completing the taste test. On the right, Robinah, Saraya Uganda Lead Hygiene Manager, acting as the moderator of the event.
To the question “Which food tastes better, A or B? Most responded B, demonstrating the effectiveness of our rapid freezing technology to maintain the freshness and taste of any ingredient.
In the second part of the event we offered a special menu from Yamasen, where all the ingredients and dishes were processed with the Rapid Freezer to assure absolute freshness.”
Using Yamasen as a model of food safety and quality, Saraya Uganda will continue to develop the Food Value Chain (FVC) for restaurants and consumers all over Uganda and East Africa.
Chef Yamaguchi removing ingredients for the tasting event from a Rapid Freezer. Chicken, Okra tempura and Crunchy tilapia where some of the foods processed with our fast freeze system.
News about our rapid freezer published by New Vision on the 14th of March, 2019.