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. Other key issues that were re-emphasised included the need to assure food safety and quality of the product through appropriate use of additives and also the proper disposal of wastes to avoid attracting rodents and insects to the processing compound. The Universiy team was led by Prof. Jane Ambuko who is a post-harvest management expert, Dr. George Abong who is the current chairman of DFSNT and food safety and quality expert, Mr. Duke Gekonge who is a PhD student and product development expert and Mr. Emmanuel Amwoka who is an MSc student in post-harvest physiology.

Value Addition follow up - Karurumo


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