Agro-Food Enterprises: adding value and meeting consumer demand

Contact:
FoodAfrica Secretariat
Natural Resources Institute
The University of Greenwich at Medway
Central Avenue
Chatham Maritime
Kent ME4 4TB
United Kingdom

Email: Keith Tomlins
Tel: +44 (0)1634 883360
Fax: +44 (0)1634 883567
Web: www.nri.org

Summary of main Agro-processing issues coming out of FoodAfrica discussions
1. Use a market-orientated approach to technology and enterprise development.
2. Assess factors that stimulate or limit establishment of SMEs.
3. Create a policy framework that supports small and medium scale enterprises.
4. Stimulate researcher and development to cooperate with Consumers’ associations in market research.
5. Train small and medium scale enterprises in management and technical skills
6. Assess infrastructural deficiency and provide infrastructural facilities in the rural areas
7. Increase access to information by database development on various African food processing technologies.
8. Adapt and adopt new processing techniques and involve end-users to test equipment or products at pilot level
9. Upgrade traditional processing technologies and test consumer perception of the improved traditional foods.
10. Respond to international markets, e.g. demand for ethic food

Many of the processing technologies used in sub-Saharan Africa are at a small scale and use traditional or rudimentary level technology. There are a wide variety of indigenous foods, some of which are rich in specific micronutrients. With increasing popularity of Western dishes, consumption of African indigenous foods may decrease, especially in urban cities. It was recommended by the forum that the traditional processing methods should be documented, along with the habits and traditions of the foods, and nutritional value. Many of the processing methods are however labour-intensive, and there is potential to adapt the methods by using modern techniques to minimizing loss in quality, increase shelf-life and encourage continued consumption.

Research and development efforts on improved food processing technologies should be based on the needs of the local environment. This should include the resource base of enterprises, the support facilities available to them and the impact of the enterprise on the environment. It is necessary to both upgrading of traditional processing technologies as well as adapting (down-grading) modern technologies. However, the key overriding factor is that interventions to improve food processing operations must be market-orientated.

It is important not to forget existing research on new processing technologies. Although it is known that a market-orientated approach is needed for technology/enterprise development, technologies have in the past been developed without the consideration of final users or beneficiaries. Most research on processing technologies is never taken up to pilot level for viability testing. Government policies need to be more supportive in the development of processing technologies in Africa.

In order to meet global export markets for African food products appropriate processing technologies are needed and introduction of appropriate safety standards are needed. Technical cooperation between professionals in African countries would strengthen the position of producers to meet the market needs. Current SMEs need training and skill development. It was suggested that there is a need for a consortium of experts that could set up food processing factories.

It was considered that it was important to promote establishment of medium scale processing close to rural areas to create employment and to reduce the need for transport of fresh perishable commodities. The development of mobile processing units for farm gate processing was suggested. This could contribute to rural employment, reducing losses, reducing rural-urban migration and increase stability of the products.

The overall summary of FoodAfrica can be downloaded here.