The goal of the MSU Food Product Lab’s Bonbon Bouye project is to manufacture and commercialize the Bonbon Bouye peanut nutrition bar in the United States.  Bonbon Bouye is a nutritious and shelf stable value-added food product currently being developed for production in four communities in Senegal.  The product utilizes crops that are normally lost post-harvest.  In addition to helping Senegalese communities build food independence, it will also help to generate income, provide jobs, and strengthen Senegalese economies.  By manufacturing and commercializing Bonbon Bouye in the United States, communities and entities in Montana can also benefit from this nutritious product, generate income for community projects related to food sovereignty, and donate a portion of profits to Senegalese farmers to help fund their Bonbon Bouye project.

• Where: Manufacturing and commercialization will be done by the Montana Co-op, in collaboration with the Mission Mountain Food Enterprise Center. Montana Co-op is located in Polson, MT and MMFEC is located in Ronan, MT
• When: Planning and scale up/production testing will begin July 2021; manufacturing by Montana Co-op is expected to begin by the end of 2022; the product is expected to be commercialized and generating sales by June 30, 2023.
• How: The recipe for Bonbon Bouye and its production process need to be finalized, which is currently being worked on by MSU’s Food Product Development Lab.  An exclusive license agreement between MSU and Montana Co-op is being drafted.
• What is the benefit of this project to the community?

The U.S. commercialization of Bonbon Bouye peanut bars will have many benefits. Profits will benefit the Montana Co-op, which works to unite Montana food producers and consumers, making our local food system more sustainable.  The Montana Co-op also provides nutrition and food production/marketing education and life skills through The Kids Co-op, a local non-profit. Profits generated by Bonbon Bouye sales will help to support these efforts, which will benefit the communities and programs affected by the Montana Co-op.  This project will also provide consumers with a nutritious and shelf stable product; Bonbon Bouye provides all 9 essential amino acids, along with high levels of vitamin C and antioxidants.  A portion of profits will go to Senegalese smallholder women farmers, which will benefit them nutritionally and economically.

• Who benefits from the project?
  • This project benefits Senegalese smallholder women farmers and their communities, Montana Co-op, Kids Co-op and MSU students who are contributing to this project.
• How will you measure the project’s success?
  • Success will be measured by completing product development and by generating enough sales to cover manufacturing costs. Success will also be measured by net profits that will support the Montana Co-op and its projects that support food sovereignty; also the portion of profits that will go to smallholder Senegalese farmers.
• How will the project serve future generations or be a model to other communities?
  • This project will be beneficial to Kids Co-op, which teaches Montana kids life skills and provides education and experiences in civic services, as well as producing and marketing food that is healthy and local. Senegalese youth will benefit by having a nutritious and portable food source, which will increase their nutrient intake and overall health.  This will also make it easier for them to focus at school and stay healthy.  This project will also create jobs for future Senegalese generations, and help them to establish food independence and a stronger economy.
• Describe how and why community members and cultural leaders support the project?
  • Community members support this project because it helps to enhance food independence and food sovereignty in multiple communities by introducing a value-added product. Support is given through research, communication and collaboration between MSU, Montana Co-op and Bountifield International (Bountifield represents Senegalese farmers).  All of these organizations are passionate about food sovereignty, and we know that we can accomplish more and reach further by working together and supporting one another.

Photo credit: Rebecca Soule Instagram.com/rebeccasoule