1. Fifty50 Foods Presents Mixed-Spice pasta By:Judy Mukuria March 30, 2004

2. Mixed-Spice Pasta Pasta Choice Ingredients Ethnic market (68% NJ are white non- Hispanic) Packaging size (16 oz) Aim:A product suitable to diabetics yet have good taste and eating quality

3. Mixed-spice pasta is made from a mixture of sorghum flour then various spices are added for flavor. The product is sold as a dry pasta

4. Sorghum flour Xanthum gum 2 eggs Canola oil Cornstarch ½ tsp salt Black pepper Paprika powder Crushed chili powder

5. Preparation Combine dry ingredients with spices Combine egg and oil Mix dry and wet ingredients Extrude through pasta template Leave to dry for 24 hours

6. Production Beaten EggsSpice MixtureFlour Mixture Mixer Pasta ExtruderDrier Packager (Zerega pasta) Supermarkets (fifty50)

7. Package and Labeling Net Weight 16 oz

8. Profit Margin The estimated ingredients costs $300/ton including $200/ton milled sorghum flour. Processing is $0.40/pound Total expense is $165,000 giving an estimated revenue of $443,000 per year.

9. Shelf-Life Unopened Pasta : 1 year Opened Pasta: 1-2 months

10. Sensory Evaluation Appearance Flavor Texture Aroma Spiciness Saltiness Curry Burnt Smooth Fracturability Color Shape 9 8 9 1 8 7 3 5

11. Potential Market Diabetic patients Low-carb diets and weight watchers. Ethnic markets.

12. Market Potential According to the 2000 census there are about 106 million households in the US and 96% of those households buy pasta. Therefore at least one percent of those households are likely to buy sorghum pasta. Sorghum pasta will be bought at least once a month for 12 months in these households at $1.49/16oz.

13. Future Comments More consumer testing should be done Possibility of marketing as low-glycemic or Atkins approved food Other diversified curry flavors New formulations and recipes to improve the quality and taste of the Pasta

14. Any Questions?