Staple Food in East Africa & Requirements for Maize Mills

1. East African Staple Food Made from maize meal (unga)

The most common staple food in East Africa (Kenya, Tanzania, Uganda, Rwanda, etc.) is Ugali, also called Posho in Uganda.

- It is made from fine white maize meal

- Cooked with boiling water and stirred into a thick dough-like consistency

- Served with stews, vegetables, beans or meat

2. Local Requirements for maize Milling Machines

Processing Quality (Most Critical)

- Must include degerming and dehulling to produce pure white fine flour

- Fineness: No bran, germ or dark spots

- High flour whiteness, clean and impurity-free

- Reasonable flour extraction rate: 75%–80%, leftovers 20%–25%

Capacity

- Small scale (village / startup): 10–30 tons per day

- Medium scale (processing plant): 35–100 tons per day

- Large scale: over 150 tons per day

Power & Voltage Adaptation

- Voltage: 380V / 415V, three-phase, 50/60Hz

- Suitable for unstable voltage and frequent power outages

- Diesel engine optional for areas without electricity

Structure & Configuration

- Complete process: cleaning → destoning → conditioning → degerming & dehulling → milling → sieving → packaging

- Core parts: degerminator, roller mill, plansifter

- Food-contact parts made of 304 stainless steel

- Dust removal system for clean production

Reliability & Maintenance

- Durable, easy to operate and maintain

- Stable performance for 24-hour continuous working

- Common spare parts, easy to replace locally

Cost Performance

- Low energy consumption

- Compact layout, small floor area

- Modular design for future capacity expansion