Small-scale Fruit and Vegetable Processing and Products

UNIDO TECHNOLOGY MANUAL

Small-scale Fruit and Vegetable

Processing and Products

Production methods, equipment

and quality assurance practices

UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION

economy environment employment

UNIDO Technology Manual

Small-scale Fruit and Vegetable

Processing and Products

Production Methods, Equipment and Quality Assurance Practices

UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION

Vienna, 2004

Copyright ? 2004 by the United Nations Industrial Development Organization

First published 2004

This manual was prepared by Dr Peter Fellows, UNIDO Consultant, in cooperation with the project

team and under the supervision of UNIDO Project Manager: Dr A. Ouaouich.

Designations employed and the presentation of material in this publication do not imply the expression of

any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development

Organization (UNIDO) concerning the legal status of any country, territory, city or area, or of its authorities,

or concerning the delimitation of its frontiers or boundaries. The opinions, figures and estimates set forth

are the responsibility of the authors and should not necessarily be considered as reflecting the views or

carrying the endorsement of UNIDO. The mention of firm names or commercial products does not imply

endorsement by UNIDO.

This document has not been formally edited.

2

Preface

UNIDO has emphasized micro/small-scale business development it its technical assistance

programmes as a means to contribute to economic growth and poverty reduction in Africa in

general and Uganda in particular. This technology manual is an important tool that

contributes to the capacity building activities carried out by UNIDO in the small-scale food

processing sector within the framework of the UNIDO Uganda Integrated Programme:

Enhanced Competitiveness and Sustainability of Industrial Development - Agro-industries

and Micro/Small-scale Enterprises.

The purpose of this manual is to guide small-scale processors in the Ugandan fruits and

vegetables sector to optimize their processing methods and implement quality assurance

schemes and GHP (Good Hygienic Practices) and GMP (Good Manufacturing Practices)

programmes thus building their technical capacity for improved market access and

competitiveness. In general, fruit and vegetable processing offers good opportunities for

small-scale businesses in Uganda. This is because:

? Raw materials are readily available (often in surplus)

? Most equipment is reasonably affordable and

? The products, if chosen correctly, have a good demand and can be profitable.

Processing fruits and vegetables is intended to do two things:

1. To preserve them by slowing down the natural processes of decay caused by microorganisms, enzymes in the food, or other factors such as heat, moisture and sunlight.

2. To change them into different foods, which are attractive and in demand by

consumers. Like chefs and caterers, processors should use their skills to develop

attractive recipes and make products that consumers want to eat. By doing this

successfully, they can increase sales and earn an income.

Processors must choose their products very carefully. It is not enough to assume that

processing can be a successful business simply because there is plenty of cheap fruit

available. There must be a good demand for the processed food and this must be clearly

identified before a business is set up. The best types of products for small-scale production

are those that have a high ¡®added-value¡¯ as well as a good demand. A high added value

means that cheap raw materials can be processed into relatively expensive products. It also

means that this can be done at a small scale of processing using equipment that is

affordable.

Small-scale fruit and vegetable processors have many competitors in Uganda as well as

competing with imported products. To be profitable, it is therefore essential to have good

quality products, attractive packaging and a well-managed business. To successfully

compete, a business should do everything it can to make products at competitive prices and

develop new ones that they are different to those of competitors.

This technology manual covers the technical aspects of fruit and vegetable processing but

does not deal with the many other aspects of operating a successful small business (such as

marketing, business and financial planning and management skills). Institutions listed in

Annex A can provide more information on these topics. They are also covered in training

courses organised by the Uganda Cottage Scale Food Processors Association (UCOFPA)

under the UNIDO Uganda Integrated Programme: Enhanced Competitiveness and

Sustainability of Industrial Development - Agro-industries and Micro/Small Scale Enterprises.

3

Together with GHP, GMP and proper management, processors (and retailers) should be

aware of new laws that are coming in Uganda that relate to food safety. These are based on

standards produced by an organisation known as the ¡°Codex Alimentarius Commission¡± and

they apply internationally. Some manufacturers of processed fruits and vegetables already

export their products from Uganda. In this case Codex standards are already in force and

producers should consult with the Bureau of Standards to ensure compliance. The

requirements of new food safety laws can be met using good manufacturing and hygienic

practices, and a technique known as the Hazard Analysis Critical Control Point (HACCP)

system. There procedures will eventually apply to all manufacturers in Uganda, whether

they export or not. Details of quality assurance methods that will enable manufacturers to

produce safe foods are given in this manual, and further information on HACCP is available

from the Bureau of Standards.

The facilities needed for commercial fruit and vegetable processing are described in Section

2. Production planning techniques and processing methods for fruit and vegetable products

that are popular in Uganda are described in Sections 3 and 4. Details of the service and

maintenance requirements of processing equipment are given in Section 5. Quality

assurance methods are referenced in every section and summarized in Section 6. There is

additional information on international and domestic food safety regulations, laws and

standards in Section 7.

4

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download