The University of Nairobi is showcasing tea value addition where they have produced tea wine and tea yoghurts.
Harrison Mogeni, a Ph.D. student at the University of Nairobi, department of Food Science is showcasing tea product diversification and value addition products.
Of particular interest to the showgoers are the tea wine and tea yoghurt.
He explained that consumption of tea in Kenya is low at five percent while the rest is exported…
