Extending Waffles shelf life

I am looking for a professional Microbiologist, Food scientist, Food technologist or any similar discipline with ample experience in the food industry, that can come up with a solution to make my packaged baked food product last for at least 3 months. I am packaging waffles in a third world country. The climate is very hot (30 - 40 degrees). I need help on how to extend the shelf life of the waffles for at least three months. The ingredients I use are wheat flour, soy flour, sugar, eggs, salt, vegetable oil, water, vanilla essence, baking powder, soy lecithin liquid, citric acid, potassium sorbate and bicarbonate of soda.