Condiments can be defined as substance used to enhance the flavor or complement food especially:  a pungent seasoning.  A substance, such as a relish, vinegar, or spice, used to flavor or complement food. Visits to local processing site.  Successful production of ogiri using three (3) varieties of melon seeds (Cucumismelo, Cucumeropsismannii and Citrulluscolocynthis& three (3) types of leaves (Caricapapaya, Musa musa and Thaumatococcus danmielli) on laboratory scale.  Determination of the best variety of seeds & leaves for fermentation. Microbiological, biochemical and chemical and analyses of melon seeds, laboratory prepared ogiri and locally prepared ogiri. Upgrading of the ogiri production by the application of Hazard Analysis & Critical Control Points (HACCP) to its process, thereby producing a safe, consistent & hygienically prepared ogiri. Sensory evaluation of laboratory & locally processed ogiri. Successful production of ogiri from best varieties of melon seeds chosen – Cucumismeloand Cucumeropsismannii fermented in Thanumatococcusdamielli and musamusa leaves on laboratory scale, based on levels of free amino acids generated. Upgrading of the period of fermentation as a HACCP standardization of the production process

-         Trial run production of various equipment sourced for pilot scale production from FIIRO Pilot Plants

-         Seminar presentations (2 times)

-         Consumer acceptability studies

-         A research report submitted to FIIRO library

-         Four (4) papers published in referred International Journals, one (1) Conference Proceeding and an abstract for an international journal.