How is Maggi Seasoning made? How to make Maggi from fermented soya beans I Factory to Fork Process

Women in northern Nigeria traditionally fermented soya beans to create seasoning called dawadawa.

In the southwest, it was known as iru and ogiri.

Nestle adapted this traditional fermentation process for industrial production.

Soya beans are sourced from Nigeria and cleaned using an automatic cleaning machine to remove extraneous materials.

The cleaned soya beans are dehauled and broken into pieces to increase surface area for fermentation.

The broken pieces are steamed to about 123 degrees Celsius to reduce microbes and soften the beans for fermentation.

The softened soya beans are transferred into a fermenter and closed to allow microorganisms to break down polypeptide chains in the proteins.

After fermentation, the soya beans transform into a paste with about 20% moisture.

The paste is filled into trays and placed in vacuum ovens to dry under specific parameters.

Once dried, the product is cooled in a cooling chamber and then processed into powder.

The final powder is packaged into big bags and sent to pressing and wrapping lines.

Equipment Needed

Spice Level:

Dietary

Allergens