Molding of Kalenco Imo depended on the degree of contamination of raw material and final product. The addition of preservatives postively prolonged the shelf life of Kalenco Imo. Duncan's Multiple Test showed 500 ppm of sorbic acid or 300 ppm of dehydroacetic acid effectively prolonged its shelf life over 14 days. The addition of propionic acid was rejected by Kalenco Imo manufacture due to reverse effect on quality. Molds ioslated from Kalenco Imo were Aspergillus spp Candida spp, Saprophyte fungus, Saccharomyces spp and Sporotrichum spp.