A new instant ogi line opens at Agodi

Three times the output

Line five at Agodi began producing instant ogi this month. The line dries fermented maize slurry on heated drums and mills it into a fine powder, producing three tonnes an hour, three times our old capacity.

The slow part stays slow

The new line changes the drying, not the fermentation. Maize is still steeped and fermented for two full days before milling, which is what gives our ogi its gentle sourness. We tested twelve batches side by side with the old line before switching.

We could have shortened fermentation to save time. Our customers would have noticed in one spoonful.

Forty new jobs

The line created forty jobs at Agodi, most filled by people from Agodi Gate, Oje and Iwo Road. Twelve of them came through our school leaver scheme.

For distributors

• Instant ogi cartons are now available in full pallet loads
• Lead time drops from five days to two
• The introductory trade price holds until the end of December