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Abstract Beekeeping is a profitable and socially beneficial farming business among Sub-Saharan Africa’s rural forest-based communities. Honey production, which is crucial for farm household health and nutrition in Rwanda’s forest-based rural communities, is growing significantly. However, various factors influence farm household heads’ decisions regarding the best outlets for delivering honey to the nearest market. It is vital to identify these factors to optimize honey production and marketing activities. Hence, this research was conducted in Rwanda’s Southern province, where agriculture and forestry are the primary economic activities to identify the potential factors. Using a cross-sectional approach, with primary data collected over a specific period, the economic data of honey producers were analyzed using STATA version 16. In total, 152 respondents were sampled using multi-stage sampling technique. A multivariate probit regression was used to assess the determinants of market outlet choices for honey producers. The results showed that education level, distance to market, training and credit access, extension service, market information, farming experience, time spent on honey collection, quantity sold, communication, and transport cost significantly influenced honey producers' market outlet choices. To increase profits, honey producers should increase honey collection time and sales, improve client communication, form cooperatives, and negotiate better prices with potential buyers. Driving personal vehicles can also reduce transportation costs. The government and industry stakeholders can support producers by offering credit loans, market information, extension services, marketing infrastructure, and adult education. To improve honey marketing channels, industry connections should be strengthened, and capacity-building training provided to raise producer awareness.

Brewer’s spent grain (BSG) is a nutritional-rich by-product of the brewing industry used in different food product development processes. “Corn Soya Blend” (CSB) is prepared from heat-treated maize and soybeans according to the specifications set by the World Food Program (WFP). Three instant formulations—IF20 (70% maize, 10% chickpea, and 20% BSG), IF15 (70% maize, 15% chickpea, and 15% BSG), and IF10 (70% maize, 20% chickpea, and 10% BSG)—were developed in this research. Proximate composition, functional properties, and antinutritional factors were analysed. The sensory quality of porridge samples developed from the instant flour was evaluated using a consumer-oriented panel (food science and technology students) at a five-point hedonic scale. Accordingly, moisture, crude fibre, crude protein, total ash, and crude fat contents increased significantly (p