Abstract
Malnutrition is a major problem for rural areas of Sub-Saharan Africa. Technology such as the maize mill, which alleviates the burden of pounding grain, also introduces opportunities and new challenges for improved nutrition. While there have been many technical studies of grain mills, and maize mills are in operation in hundreds of locations throughout Sub- Saharan Africa, the maize mill has not been studied from a socio-technical system perspective. This paper reports on the first phase of a study grounded on the hypothesis that mills can improve nutrition by exploiting their function as a social gathering point and providing both instruction and enjoyable healthful products. The objective was to identify those products that could be made available that customers at the mill would be willing to buy. Following observation of food availability, preparation, and consumption preferences within daily work routines, sample products were prepared and presented for cooking and consumption, along with some discussion at a district center mill owned by a local woman. The responses of customers and the mill owner were positive. Strategies for local manufacture and distribution of these products for sale and roles of the mill owner and the mothers are questions for future study.