The research project, promoted by Vincenzo Armini, a PhD in Agricultural Sciences and Agro-Food Science at the Department of Agricultural Sciences of University of Naples Federico II, supervised by the profs. Raffaele Sacchi and Silvana Cavella, is divided into two main phases: a first part concerning the recipe’s completion and a second part concerning the construction of a pilot plant, provided by Microlife, at the University of Gulu, Uganda (Africa), exploiting a ten-year partnership between the Neapolitan university and the Ugandan university. At the present, 50,000 euros are needed to complete the project and Federico II does not have such grants.
That’s why you need your help!
In fact, the PhD-Student has founded the NutriAfrica Association of Volunteering, along with a large group of friends and university colleagues, with the intent of collecting the money needed to finalize this “African dream” through a series of events and initiatives addicted to a Public Funds Collection. The success of the first six months of operation was extraordinary, with over 10,000 euros collected and promising expansion prospects.
If you want to give us a hand immediately, you just have to click on the DONATE NOW button in the overlay bar.
In the illustration below, you can see a brief description of the NutriMax production process:
1) Spirulina drying and roasting of Soya and Sorghum;
2) Coarse grinding of Spirulina, Soya and Sorghum;
3) Mixing of dried Spirulina, roasted Soy, roasted Sorghum, icing Sugar, Soy Lecithin Powder, Mineral Salts, Vitamins and Sunflower Oil;
4) Ball Milling.