Agriculture Reference
In-Depth Information
Table 14.2
. Summary of main constraints, in order of importance, faced
by Magomero and Tabora workshop participants.
Magomero (Malawi)
Tabora (Tanzania)
Equipment/infrastructure
Processing equipment
Finance
Markets
Markets
Packaging
Packaging
Agricultural chemicals and equipment
Raw materials
Finance
Shelf life
Promotion and exposure
Training
Transport
Legislation
Training
Processing
Infrastructure
Storage space
Water
Transport
14.3.3 Future processing strategies
Priority-setting workshops with fruit processing groups have highlighted the
differences in perceptions regarding fruit trees and fruit products between
commercial and community processors, as well as between processors in
different areas of southern Africa. It has also shown that community processors
see indigenous fruits as part of a range of fruits that can be used for processing.
An enterprise development model based on high-value preferred products
such as wines and juices could form the basis for support to enterprise groups.
Within such an enterprise development model, the following strategies should
be considered:
1. Combine indigenous and exotic fruit trees in domestication and
commercialization programmes.
2. Focus on training in the processing of high-value products such as wines
and oils.
3. Support processing groups in acquiring appropriate technology.
4. Support processing groups in finding markets for their products.
5. Link processing groups with commercial enterprise partners who could assist
them in producing the right products at the right quantities and quality levels.
Added to these strategies, technical research requirements to improve current
processing activities should include studies to:
1. Develop and implement technology and protocols for the production of
consumer-safe products (i.e. jams and dried products).
2. Develop protocols for storage of products.
3. Improve seed/nut and pulp extraction methods.
4. Develop more efficient and appropriate processing equipment.
5. Investigate physical and biochemical changes that take place during fruit
maturation, processing and storage.
6. Improve the shelf life of products.
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