KENYA · GUIDE 0117 · EDITION 4.2
Sorghum flour blending in Kenya
Blend sorghum flour to an honest ingredient specification.
A CONCRETE EXAMPLE · ILLUSTRATIVE
Fictional sorghum-led cooking-flour order: eighty 1 kg packs from sixty kg assessed sorghum flour and twenty kg assessed cassava flour, an illustrative 75:25 formulation approved for buyer trials. Cassava flour must already meet qualified cyanide/source controls; blending cannot detoxify it. This product is neither pure sorghum nor gluten-free/medical food by assumption.
Who is the first customer?
Households and food businesses using sorghum dishes.
Test the offer
Get feedback from users on a small standardized recipe batch.
What your operating pack contains
- A business-specific operating guide PDF
- Offline itemised costing and quotation tool
- Supplier request and sales message drafts
- Job-card and quality-response documents
- Offline operations desk: supplier comparison, work checkpoints, accepted deliveries and cash tracking
- Cashflow and launch review: downside scenarios, break-even, 13-week cash plan and trial decision
- Source register and unresolved checks
Delivery and quality
Distinguish pure sorghum flour from a blend and declare every ingredient.
Cost drivers
- grain or flour
- mixing
- packaging
Use your own supplier quotations. Worked figures in the pack are illustrative and do not establish a verified startup budget or profit forecast.
Evidence and scope
Buhler: Sorghum processing ↗
Manufacturer identifies variety/seed-coat and lipid effects on milling/storage; no treatment settings, nutrient or health claims adopted. · Checked 2026-10-26
FAO: Roots and tubers in human nutrition, toxic substances ↗
Cassava cyanogenic hazard and unreliability of bitterness as safety indicator; historical detoxification percentages/times are not operating instructions. · Checked 2026-10-26