In order to provide an alternative to lactose-intolerant people, 3 engineering students from the Technological Institute of Costa Rica (TEC) used beans and rice to develop a substitute for yogurt.
The product, called Begu, began as an academic project but then became a business venture.
One of my colleagues is the son producers of corn and beans. The other one had the idea of developing a product like this. And I have a lactose-intolerant daughter,”
said Margarita Hernández, one of the developers.
Hernández also explained that the decline in the consumption of rice and beans and the need to promote them, was another reason for using those products.
The substitute began to develop just over three months ago and was presented at the 2016 Business Ideas Fair. Now, it is available in three flavors: passion fruit, blackberry and strawberry.
Begu is expected to begin shipping in the coming months in agricultural fairs and commercial establishments.