Since 2021, the project has developed thirteen exciting nixtamalized maize products.

These include steamed bread, pot bread, fat cakes, whole dried corn kernels, dehydrated crumbly pap, curly fries, chicken replacement nuggets, beef replacement patties, mageu, chips, energy bars, and maize rusks. Each product was tested with one hundred (100) participants to understand their preferences and acceptance.

In 2022, two new products were added to the range: multi-seed gluten-free corn crackers and corn dogs. Corn dogs, especially the spicy masala flavour, quickly became popular and continue to be improved for even better taste.

From April 2023 to March 2024, the project delivered twenty-one (21) training courses and six (6) demonstration days across Mpumalanga, Limpopo, and North West provinces. These sessions reached four hundred and sixty-one (461) participants. Overall, since 2021, a total of three hundred and eighty-three (383) courses have trained five thousand seven hundred and sixty (5 760) people in nixtamalization and related skills such as basic nutrition and dry bean production.

This project clearly shows how smallholder farmers can boost food and nutrition security. By adopting nixtamalization, they are creating innovative maize products that are warmly welcomed in their communities. The results so far hint at even greater potential to transform rural livelihoods through this simple yet powerful technique.

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