PROCESSING AND TECHNOLOGY INFRASTRUCTURE TOWARDS UNEARTHING

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PROCESSING AND TECHNOLOGY INFRASTRUCTURE TOWARDS
UNEARTHING THE GOLD IN MANGO

• National Mango Conference at Kenyatta
  International Conference Centre, Nairobi, Kenya
• M.C.Z. Moturi, P.W. Ngunjiri, D. Otieno and B.
  Nyambane
• KIRDI
• 11th to 12th February, 2009

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CONTENT

• Introduction
• Mango production in Kenya
• Mango Processing in Kenya
• Challenges Facing Mango Processing in Kenya
• KIRDIs Intervention
• Conclusion and Recommendation

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Introduction

• Mango (Mangifera indica L) is one of the most
  important tropical and subtropical fruit of the
  world.
• Mango originated from the Indian subcontinent
  and reached East Africa by 10th Century
  (Ensminger, 1994).
• It is commercially grown in more than 80
  countries worldwide and is popular both in the
  fresh and the processed form.
• In East and West Africa, over 80 of the produce
  comes from smallholders for both domestic, urban
  and export markets .).

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Introduction

• EU is the major export destination.
• In Kenya, mango has been the third most important
  fruit in terms of area and total production over
  the last ten years after bananas and pineapples
  (FAO, 2005)

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Production of mangoes in Kenya

• Mango production in Kenya is a smallholder crop
  mostly produced on a subsistence level but facing
  a growing demand on the domestic and
  international market.
• Locally grown mangoes are particularly gaining
  recognition as an important source of income and
  foreign exchange.

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Production of mangoes in Kenya

• The average annual mango production in Kenya
  stands at about 140,000 tonnes (source Annual
  Report, Horticultural Crops Development Authority
  (HCDA), Ministry of Agriculture, Nairobi).
• In 2003, Eastern Province accounted for 54,
  Coast 22t and Nyanza 8 in mango production
  (See table 1).

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Production of mangoes in Kenya

• Table 1 Mango production 2002/2003 by province
• Hectares (Ha)
  Production (MT)
• PROVINCE 2002 2003 2002 2003
• Central 650 749 5,224 6, 577
• Coast 8,240 7920 42,946 41,145
• Eastern 4,668 4,750 91,521
  99,730
• Western 966 986 8, 913 9,248
• Nyanza 1,258 1,850 16,806
  13,837
• Rift Valley 566 683 6,579 8,337
• N/Eastern 325 330 4,515 4,612
• Total 16,673 17,268
  176,504 83,486
• Source Ministry of Agriculture Annual Reports,
  2002/2003

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Production of mangoes in Kenya

• Table 2 Mango production in selected districts
  in Eastern and Coast Provinces of Kenya, 2003
• District Hectares (Ha)
  Production (tonnes)
• Machakos 1 352 16 088
• Makueni 490 4 900
• Meru Central 600 5 400
• Meru South 192 1 490
• Embu 700 3 000
• Mbeere 300 2 350
• Mwingi 340 2 850
• Kitui 1 287
  12 870

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MANGO PROCESSING IN KENYA

• Reasons for Processing Mango
• Mangoes are processed for the following reasons
• To decrease post-harvest losses and extend shelf
  life.
• To create variety and hence widen the market
• To add value, thereby generating extra income.
• To create new investment and employment
  opportunities.
• To improve the nutritional quality of mangoes
  e.g. through pickling
• To support local small-scale industry through the
  demand for equipment required for processing,
  preservation and packaging.

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MANGO PROCESSING IN KENYA

• Mango products
• The great diversity of mango fruit types permits
  its use for various purposes and markets.
• When unripe, mangoes can be used as salad
  component, a salad appetizer, pickles, candied
  mango pulp, ice cream component, mango scoops or
  tidbit, mango shake and chutney
• Ripe mangoes can be used for making juices, jam,
  jelly, nectar, concentrate and wine

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MANGO PROCESSING IN KENYA
Unpeeled mangoes
Peeled mangoes ready for processing
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MANGO PROCESSING IN KENYA

• Mango Jam

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Challenges Facing Mango Processing in Kenya

• Processing of the mango fruit presents many
  challenges as far as industrialization and market
  expansion is concerned. These challenges include
• Trees are alternate bearing, and the fruit is
  only available for about seven months in a year.

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Challenges Facing Mango Processing in Kenya

• It is bulky and has a short storage life, thereby
  making it difficult to process the crop in a
  continuous and regular way.
• A large number of varieties with their individual
  properties affect the quality and uniformity of
  processed products.

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Challenges Facing Mango Processing in Kenya

• Interested entrepreneurs may also not know where
  to get the processing equipment and better
  linkages need to be created between the
  technology providers and users.
• At the same time, those investing in mango
  production may not have necessary processing
  skills and may not employ qualified personnel as
  they may consider them too expensive to hire.

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Challenges Facing Mango Processing in Kenya

• Mango processing in Kenya also faces competition
  from cheap imitation fruit drinks and imported
  fruit juices, concentrates as well as other
  products.
• Majority of Kenyan consumers may not be aware of
  nutritional and health benefits of consuming
  mango products or other natural fruit products as
  compared to synthetic or imitation products.

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KIRDI

• KIRDI is a parastatal established under the
  Science and Technology Act, Cap 250, 1979 of the
  laws of Kenya.
• Mandate
• Its mandate is to undertake research and
  development in industrial and allied
  technologies.

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KIRDIs VISION and MISSION

• Vision
• To be a centre of excellence in industrial
  Research and Development
• Mission
• To undertake Industrial Research and development
  and disseminate findings that will have a
  positive impact on National Development.

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KIRDIS OBJECTIVES

• Institutional Objectives
• Enhance national industrial technology innovation
  process as a strategy for socio-economic
  development
• Contribute to the development of sufficient
  capacity for industrial research and development
• Contribute to the creation of national wealth in
  through development of technologies that are
  appropriate and accessible to micro and small
  enterprises in Kenya

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KIRDIS OBJECTIVES

• Institutional Objectives cont.
• Promote the development of a strong capacity for
  primary engineering so as to reduce dependence on
  imported plant, machinery and spares.
• Facilitate access by local enterprises to
  business development services.

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KIRDIS CORE DEPARTMENTS

• Research Development Department
• Food Technology Division
• Mechanical Engineering
• Leather Division
• Textile Technology Division
• Mineral Resources Division
• Energy and Environment Division
• Information and Communication Division
• Chemical engineering Division
• Project Studies Division
• Ceramics and Building Materials Division

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KIRDIS CORE DEPARTMENTS

• Technology Transfer and Extension Services
  Department
• Engineering Development and Services Centre
  (EDSC)
• Leather Development Centre (LDC)
• KIRDI Western Region Centre (KWRC)
• Laboratory Services Centre (LSC)
• Business Incubation Services

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KIRDIS INTERVENTION

• KIRDIs intervenes in overcoming the above
  challenges in three ways
• Development/reverse engineering of
  agro-processing machinery and equipment and
  disseminating the same to small and medium scale
  food processors in accordance with vision 2030.
• Process and product development
• Establishment of pilot plants
• Training, capacity building and consultancy
  services
• Business incubation services

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Fruit Processing Equipment Developed/Reverse
Engineered by KIRDI

• Fruit pulper
• Pasteurizer
• Blender
• Electric drier

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Other equipment/technologies by KIRDI

• Root and tuber crop processing equipment
• chipper (manual and motorized)
• grater
• screw press.
• Cereal processing equipment
• maize sheller
• master mill
• Dehuller
• Wet milling technology for making uji (ukie)
• Honey processing equipment

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Other equipment by KIRDI cont.

• Biogas technology
• Leather processing technology
• Tanning drum
• Textile technology
• Hand loom
• Aloe Vera processing technology

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Technologies Disseminated

• Fruit processing technology through establishment
  of pilot plants in the following districts
• Mango processing
• Muranga -
• Meru - Mango processing
• Eldoret - mango
• Pineapple processing
• Homabay
• Bureti
• Kisii Banana processing

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Technologies Disseminated

• Root and tuber processing technology in
• Busia
• Rachuonyo
• Ndhiwa
• Cereal processing technology
• Uji making technology in Chuka Meru
• Master mill and dehuller in several districts in
  Eastern Province
• Honey processing technology
• West Pokot

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Technologies Disseminated

• Biogas techology in
• Homa Bay
• Dagoreti
• Bungoma
• Leather processing technology
• Minitannaries in
• Wets Pokot
• Garissa
• Fish leather processing in Kisumu

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Technologies Disseminated Cont.

• Textile
• Common manufacturing facility at KIRDI, South C
  Campus
• Aloe Vera processing technology
• Common manufacturing facility at KIRDI, South C
  Campus

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Fruit Processing equipment - Fruit Pulper
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Fruit Processing equipment - Batch Pasteurizer
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Training and capacity building

• training programmes in food processing include
• Fruit and vegetable processing
• Baking technology
• Dairy technology
• Mushroom production and processing
• Other training programmes include
• Training in Manufacture of soap and cosmetics

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Conclusion and Recommendation

• Mango is truly gold yet to be unearthed. KIRDI is
  well positioned to help SMEs benefit from this
  gold through provision of requisite processing
  and technological infrastructure.

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THE END

• THANK YOU