In response to the persistence of child malnutrition in Madagascar, GRET is continuing to innovate, developing foods that are more suitable for children and practical for the parents who prepare them. Thanks to funding provided by the Waterloo Foundation, an instant version of the “Koba Aina” fortified infant flour was formulated to meet the needs of the most vulnerable Malagasy families. Marketed by the Nutri’zaza social enterprise, this new, easier to prepare version complies with the nutritional standards of the Malagasy norm on fortified infant flours, and with international requirements for complementary foods.
A project for a more innovative solution
The Waterloo project’s main objective was to improve young Malagasy children’s nutrition by optimising the “Koba Aina” infant flour formula. Although this flour, launched by the Nutri’zaza social enterprise, had already proved effective in terms of nutrient intakes, it was quite difficult to prepare. As with all flours requiring cooking, it necessitates specific dosage and cooking times, which are not always clear for parents, making its texture variable and sometimes unappealing.
To address these issues, an instant version of the flour was developed, called Koba Aina Flash. The latter is quick and easy to prepare, while retaining all the nutritional qualities of the original product. Following production tests and sensory analyses, the result was a product with a more pleasant texture that is much easier to prepare. This means it will be more easily adopted by a larger number of consumers.
Koba Aina Flash: a product suited to children’s needs
Koba Aina Flash has high nutritional quality and each portion contains high energy density. The new formula covers the essential micronutrient needs of children aged 6 to 24 months, an age group that is particularly vulnerable to malnutrition.
GRET and its partners optimised every aspect of the flour – from its taste to its texture – in order to make it more competitive on the infant flour market in Madagascar. Tests conducted with families showed that the majority of parents found preparing this flour much more practical than the previous version, which had to be cooked. And children particularly liked the sweet-savoury taste of the new formula.
In addition, the boiled water used to prepare the porridge ensures optimal hygiene and is a strong argument for parents who worry about their children’s health.
An affordable price for all
Nutri’zaza, in partnership with GRET, opted to make Koba Aina Flash accessible to all social classes, in particular the most vulnerable, while ensuring the product’s economic viability. To do this, a competitive price strategy was implemented. Having calculated production costs, including raw materials, labour and packaging, the final price was fixed at 800 Ariary (i.e. 16 euro cents) per 35-gram portion: a price that is lower than that of other local products of the same type.
In parallel, Nutri’zaza developed innovative distribution methods, such as sales door-to-door and in restaurants for babies, facilitated by the use of tricycles. This approach has the advantage of reaching a wider audience, while at the same time ensuring the product is regularly available in areas that are difficult to access.
A certified product that is ready to conquer the market
To ensure the quality of Koba Aina Flash, Nutri’zaza applied for certification to the Bureau des Normes de Madagascar*. After examination of the application and surveillance audits, in February 2024 the flour obtained the certificate of compliance with national standard NMG 191-1: 2023. This certification, which is valid for three years, attests to the quality of the product as a complementary food that meets safety and nutrient intake requirements.
Koba Aina Flash also differentiates itself from competing products by its capacity to meet between 50% and 100% of children’s daily micronutrient requirements. This makes it an important element in the fight against child malnutrition in Madagascar.
* Madagascar Standards Bureau
