The University of Nairobi in partnership with World Vision Somalia and IGAD Sheikh Technical University of Veterinary School (ISTVS) under the collaborative research, extension and outreach program supported by World Vision through the DFAT funded Australian NGO cooperation Program (ANCP) project.
The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) in conjunction with Purdue University and support from Rockefeller Foundation conducted a training on key requirements for value addition of mangoes and other fruits and vegetables.
In conjunction with Kenya Bureau of Standards (KEBS) and SUSTALDE Fundacion (Spain), the University of Nairobi through Hortigreen Project led by the Department of Food Science, Nutrition and Technology and Wangari Maathai Institute trained horticultural MSMEs and business intermediaries on sustainable and efficient use of key natural resources (water and electricity) as well as waste management. The Hortigreen project has been drumming up support for green processing whereby processors are encouraged to consider sustainable production and consumption as per the UN-SGD number 12.
The University of Nairobi through the visited and trained Masii Horticultural farmers group in Masii on key requirements of product development and value addition of mangoes and other fruits and vegetables. The training focused on the hygienic handling and practices required during processing, actual processing of fruits and vegetables into consumable products such as pulp, nectar, dried crisps and leather as well as storage of processed products.
The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) made a follow up visit and training to Karurumo farmers group in Embu to emphasize on a number of key requirements for value addition of mangoes and other fruits and vegetables. The training focused on the hygienic handling and practices required during processing, actual processing of fruits and vegetables into consumable products such as pulp, nectar, dried crisps and leather as well as storage of processed products.
Project Title
Validation and promotion of integrated climate-smart green gram technologies for improved livelihoods in Kenya
Activity
Farmer participatory variety and technology selection
Date
February 4th 2021
Site
Kyua location, Katangi Ward, Yatta sub-county, Machakos County
Farmer groups
New Mwangaza Digital and Muuo wa kwa Kisai
Objectives
The Faculty of Agriculture through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) in conjunction with Purdue University and support from Rockefeller Foundation conducted a training on key requirements for value addition of mangoes and other fruits and vegetables.
