Agriculture Reference
In-Depth Information
14.3.1 Current indigenous fruit processing practices
Four-fifths of indigenous fruit producers/collectors in the Zambezi Valley in
Zimbabwe processed indigenous fruits (Kadzere et al ., 2002). Most of the
processed products were consumed at household level while only a small
percentage was traded. People employ processing techniques that were passed
down to them through generations, and no major changes have been observed
in terms of processing equipment and recipes. The main products from
processing are alcoholic and non-alcoholic beverages, confectionary, additives
in other foods, dried whole fruits, oil, butter and fruit powder (Kadzere et al .,
2002). Common utensils such as cooking pans, wooden mortars, bowls, sieves,
cloth and plastic containers with lids, cups, wooden spoons and bottles are
used to process fruit. Little consideration is given to hygienic conditions in the
course of fruit processing (Mumba, et al ., 2002). In Tanzania, juice-making is
most preferred by women processors, followed by jams and wines, because the
process of juice-making is simple and affordable (Swai et al. , 2002). Another
popular processing activity is the drying and preservation of indigenous fruits.
Processed fruits need to be preserved for a maximum of 1 year until the next
fruiting season (Ndabikunze et al ., 2000). The processing of indigenous fruits
has not been limited to the household level. A number of researchers have
experimented with indigenous food-processing technology. Some of the recent
studies include:
Wine making at Bunda College in Malawi (Ngwira, 1996).
Development of recipes for juices, jams and wine in Tanzania (Swai, 2001).
Development of recipes for juices, jams and fritters in Malawi (Saka et al .,
2001).
Testing of indigenous fruit jams and juices in Tanzania (Tiisekwa et al .,
2002).
These studies have been complemented by research on the nutritional values
of indigenous fruits. Saka (1995) and Ndabikunze et al . (2002) have analysed
the nutritional values of a range of indigenous fruits.
14.3.2 Problems faced by processing groups
During the priority-setting workshops in Tanzania and Malawi, workshop
participants were asked to list the main problems and constraints they faced in
their processing activities. Table 14.2 presents a summary of these constraints
in order of importance.
Workshop participants in Malawi and Tanzania indicated that lack of
processing equipment and packaging materials, capital to acquire processing
equipment, and absence of markets, are the main constraints faced by rural
processing groups. If these constraints are seen in the context of the product
priority-setting exercise, it seems that they effectively prevent rural processing
groups from focusing on the production of higher-value products such as wines
and oils.
Search WWH ::




Custom Search