Client:
MJuice, a small-scale mango juice brand founded by Mr. Mugulusi from Eastern Uganda.
The Challenge:
When Mr. Mugulusi approached me, MJuice was struggling with serious quality issues. His mango juice was:
- Turning brown quickly instead of retaining its bright, appealing mango color
- Lacking shelf life, making it unsuitable for scaling or retail
- Unbalanced and unfit for human consumption, making certification impossible
- Produced under a flawed process, with no quality control systems in place
He wanted to go legitimate, get certified by the Uganda National Bureau of Standards (UNBS), and expand beyond local sales—but his product wasn’t ready.
My Approach:
Using my juice quality & shelf life framework, I carried out a deep analysis of both the formulation and the production process. Here’s what I discovered:
- The formulation was missing preservatives and stabilizers in the right amounts
- The pH was outside safe, shelf-stable ranges
- There were no microbial controls, making the product unstable
- The production process lacked structure, consistency, and hygiene controls
The Solution:
I worked with Mr. Mugulusi to completely overhaul the product, starting from the inside out.
✔ Revised the Juice Formulation
- Balanced the flavor profile for better taste and stability
- Adjusted the pH for microbial safety
- Introduced natural preservatives and stabilizers to extend shelf life without compromising quality
✔ Built a Strong Quality System
- Conducted a Hazard Analysis and Critical Control Point (HACCP) review
- Developed a custom Quality Control (QC) plan to ensure consistent, safe production
- Prepared the juice for UNBS certification compliance
The Results:
With the new formulation and systems in place, MJuice transformed into a high-quality, stable product. The impact was immediate and powerful:
- Sales tripled within months
- The juice retained its natural color and taste much longer
- The brand became eligible for UNBS certification, opening doors to broader distribution