training on reduction of postharvest...

TRAINING ON IMPROVED LEAFY VEGETABLES PROCESSING

TECHNIQUES: A CASE STUDY OF NZASA WOMEN AGRO-FOOD

PROCESSORS GROUP- DAR ES SALAAM, TANZANIA

SAMSON MUGANYIZI MUSA

A DISSERTATION SUBMITTED IN PARTIAL FULFILMENT OF THE

REQUIREMENTS FOR THE DEGREE OF MASTER OF COMMUNITY

ECONOMIC DEVELOPMENT (MCED) OF THE OPEN UNIVERSITY OF

TANZANIA

2013

ii

CERTIFICATION

The undersigned certifies that he has read and hereby recommended for acceptance

by The Open University of Tanzania, a dissertation entitled: Training on leafy

vegetables processing by solar drying. A case study of Nzasa Women Food

Processors group of Charambe Ward Temeke Municipality Dar es salaam Tanzania

in a partial fulfilment of requirement for the award of the degree of Master of

Community Economic Development of The Open University of Tanzania.

……………………………………

Dr. Jumanne D. Kalwani

(Supervisor)

……......................................

Date

iii

COPYRIGTH

No part of this dissertation may be reproduced, stored in a retrieval system, or

transmitted in any form or by any means, electronically, mechanical, photocopying

recording or otherwise without prior written permission of the author or The Open

University of Tanzania in that behalf.

iv

DECLARATION

I, Samson Muganyizi Musa, declare that this dissertation is my own original work

and that it has not been presented to any other University for similar or any other

degree award.

……………………………..

Samson Muganyizi Musa

Date: ................................................

v

DEDICATION

The work is dedicated to my beloved spouse Mrs. Asiimwe Rwetoijela who

encouraged me all the time in my carries, also my lovely children Gloria, Kelvin,

Ajuna and Joshua; who tolerated my absence at home during this course.

I also dedicate this work to my mother Clementina Kokulengya Isaya, who without

her it could not possible to be one of the successful human beings on earth. Last, I

cannot forget my younger brother Emmanuel and my younger sisters Lilian, Savelina

and Yasinta.

vi

ACKNOWLEDGEMENT

The outcome of this dissertation is owed first to almighty God for keeping me

healthy during my entire time of studies. Thanks to The Open University of Tanzania

for imparting me with skills and intellect deserving me to qualify for a Master of

Community Economic Development. I hearty thank my employer, the Ministry of

Agriculture Food Security and Cooperatives for sponsoring my studies, my special

thanks goes to the Director of Crop Development Mr Geoffrey I. Kilenga for his

assistance and encouragement. Also I am indebted to my supervisor Dr. Jumanne D.

Kalwani for his guidance and facilitation which resulted into this work. Special

thanks should also go to all lecturers of various subjects of 2012 CED for their

various academic contributions during my studies.

I thank the Charambe local government leaders; specifically ward: Agricultural

Extension officers, Education Coordinator, Community Development Officer and not

to forget sub ward (Mitaa) leaders for their assistance during my research work. I

extend my special thanks to members of the project hosting group, Nzasa Women

Group, for according me their cooperation throughout the project phases. Finally, my

deepest gratitude should go to Mrs Pendo Isack Bigambo for her assistance and

moral support and my family, for their patience and support especially for their

understanding throughout the period of my studies as sometimes they missed my

love and care. Indeed, I owe much to number of all parties involved in this study

whom will find the dissertation as an outcome of their contributions. However,

whatever shortcomings attributed to this report remains the sole responsibility of

author.

vii

ABSTRACT

One of the major problems in horticultural sector is value addition of raw products

by processing as horticultural crops are perishables. On average less than one percent

of vegetables produced are processed as most of the processing takes place by the

traditional method and for the traditional use as results vegetables are processed at

the very small scale. The goal of the project is to improve livelihood opportunities

through vegetable processing. The objectives of the project was value addition in

fresh leafy vegetables by processing through solar drying method; upgrade the

technical knowledge and skills of improved vegetables processing techniques, and

increasing food security in the community. The researcher used multiple research

methods and techniques including Participatory Rural Appraisal (PRA) methodology

with various research tools such as conducting interviews with key informants,

organizing Focused Group Discussion (FGD), observation, questionnaires and

interviews in data collection, secondary data in form of published and unpublished

documents for each of four assessments i.e. Community, Socioeconomic,

Environmental and Health. The findings include the fact that leafy vegetables losses

is very high as majority of community members lack knowledge and technical skills

in food processing, lack of market for processed vegetables and inadequate capital

for investment. However, the income generating activity identified to improve

livelihoods was leafy vegetables processing by solar dryer method. Vegetable

processors group implemented the project which was designed based on the specified

objectives. Participatory monitoring and evaluation realized project output at 86.4%

for the enhancing knowledge of vegetables processing techniques. Then project

report recommended the importance of using participatory approach in building the

sense of ownership of the project paralleled by the use of Logical Framework

Approach as an essential for project planning tool.

viii

TABLE OF CONTENT

CERTIFICATION.....................................................................................................ii

COPYRIGTH .......................................................................................................iii

DECLARATION.......................................................................................................iv

DEDICATION .........................................................................................................v

ACKNOWLEDGEMENT........................................................................................vi

ABSTRACT ......................................................................................................vii

LIST OF TABLES..................................................................................................xiii

LIST OF FIGURES..................................................................................................xv

LIST OF APPENDECIES......................................................................................xvi

CHAPTER ONE.........................................................................................................1

1.0 PARTICIPATORY NEED ASSESSMENT.................................................1

1.1 Introduction......................................................................................................1

1.2 Community Profile Charambe Ward................................................................1

1.2.1 Location .........................................................................................................1

1.2.2 Description of study Area.................................................................................3

1.2.3 Climate and Precipitation.................................................................................3

1.2.4 Topography and Vegetation.............................................................................3

ix

1.2.5 Population.........................................................................................................4

1.2.6 Administrative set-up of Local Government....................................................5

1.2.7 Industries .........................................................................................................6

1.28 Transport and Communication Network..........................................................6

1.2.9 Social Services Available in Charambe Ward.................................................7

1.2.10 Other Institutions..............................................................................................8

1.2.11 Water Supply....................................................................................................8

1.2.12 Energy and Minerals........................................................................................9

1.2.13 Employment.....................................................................................................9

1.2.14 Livestock keeping.............................................................................................9

1.2.15 Economic activities..........................................................................................9

1.2.16 Fishing .......................................................................................................10

1.2.17 Agriculture......................................................................................................10

1.2.18 Estimated Production and Loss of Major Vegetables....................................11

1.2.19 Income .......................................................................................................12

1.2.20 Ethnicity and Religion....................................................................................12

1.2.21 Security Status................................................................................................12

1.2.22 Markets .......................................................................................................14

x

1.2.23 Financial Services...........................................................................................14

1.2.24 Community Needs Assessment......................................................................14

1.3 Overall Needs Assessment Objective.............................................................15

1.3.1 Specific Objectives.........................................................................................15

1.3.2 Research Questions........................................................................................15

1.3.3 Research Methodology...................................................................................15

1.3.4 Research Design.............................................................................................16

1.3.5 Sampling Techniques and Sampling Size......................................................17

1.3.6 Data Collection Methods/Tools......................................................................18

1.3.7 Data Analysis Methods and Presentation.......................................................21

1.3.8 Community Needs Assessment Findings.......................................................21

1.3.9 The Validity and Reliability of Data..............................................................38

1.3.10 Identified Community Problems....................................................................38

1.3.11 Source of Problems........................................................................................40

1.3.12 Identified Assets.............................................................................................41

1.4 Summary .......................................................................................................43

1.4.1 Community Needs Prioritization ....................................................................44

xi

1.4.2 Chapter –Conclusion ......................................................................................46

CHAPTER TWO......................................................................................................47

2.0 PROBLEM IDENTIFICATION.....................................................................47

2.1 Background to Research Problem..................................................................47

2.2 Problem Statement........................................................................................48

2.3 Project Description.........................................................................................50

2.3.2 Stakeholders analysis.....................................................................................51

2.3.1 The Target Community.................................................................................52

2.3.2 Project Goal (Overall Objective)...................................................................53

2.4 Host Organization...........................................................................................53

2.4.1 The name of the Group...................................................................................53

2.4.2 Location .......................................................................................................54

2.4.3 Membership....................................................................................................54

2.4.4 The Group Vision...........................................................................................54

2.4.5 The Group Mission.........................................................................................54

2.4.6 Group Activities.............................................................................................55

2.4.7 The Group Values Statement.........................................................................55

2.4.8 Membership....................................................................................................56

xii

2.4.9 Group Challenges...........................................................................................56

CHAPTER THREE.................................................................................................60

3.0 LITERATURE REVIEW.................................................................................60

3.1 Introduction....................................................................................................60

3.2 Theoretical review..........................................................................................60

3.2.1 The Livelihoods System Framework.............................................................60

3.2.2 The Sustainable Livelihoods Systems Framework........................................61

3.3 Empirical Literature.......................................................................................66

3.3.1 Increasing Food Availability by Reducing Post harvest Losses of Fresh

Produce .......................................................................................................67

3.4 Policy Review.................................................................................................72

3.4.1 Community Development Policy...................................................................72

3.4.2 Agricultural Policy.........................................................................................72

3.4.3 National Strategy for Growth and Reduction of Poverty...............................76

3.5 Literature Review Summary..........................................................................76

CHAPTER FOUR....................................................................................................78

4.0 PROJECT IMPLEMENTATION..............................................................78

4.1 Introduction....................................................................................................78

xiii

4.2 Products and Output.......................................................................................79

4.3 Project Planning.............................................................................................80

4.3.1 Project Implementation Planning...................................................................80

4.3.2 Goal .......................................................................................................80

4.3.3 Objectives.......................................................................................................80

4.3.4 Outputs .......................................................................................................81

4.3.5 Project Implementation..................................................................................81

4.3.6 Implementation Plan – Logical Framework Matrix (LFM)...........................83

4.3.7 Inputs Requirements for Project Implementation Plan..................................84

4.3.10 Project Budget................................................................................................85

4.3.7 Project Inputs..................................................................................................86

4.3.10 Project Implementation Report......................................................................86

4.3.9 Staffing Pattern...............................................................................................87

4.4 Summary .......................................................................................................97

CHAPTER FIVE......................................................................................................99

5.0 PROJECT PARTICIPATORY MONITORING, EVALUATION AND

SUSTAINABILITY......................................................................................99

5.1 Introduction....................................................................................................99

xiv

5.2 Participatory Monitoring................................................................................99

5.2.1 Monitoring Information System...................................................................101

5.2.2 Participatory Monitoring Methods Used......................................................101

5.2.3 Participatory Monitoring Plan......................................................................102

5.3 Participatory Evaluation...............................................................................104

5.3.1 Performance Indicators.................................................................................105

5.3.2 Participatory Evaluation Methods................................................................105

5.4 Project Evaluation Summary........................................................................106

5.5 Project Sustainability....................................................................................106

5.5.1 Economic Sustainability...............................................................................106

5.5.2 Social Sustainability.....................................................................................107

5.5.3 Environmental Sustainability.......................................................................107

5.5.4 Sustainable Development.............................................................................108

5.5.5 Strategic Planning and Management............................................................108

5.6 Sustainability Indicators...............................................................................108

5.6.1 Project Achievement: The Percentage of Vegetables Processors Enhanced

Knowledge on vegetables processing Techniques.......................................108

5.6.2 The link with Municipal council Technical Officials..................................109

xv

CHAPTER SIX .....................................................................................................110

6.0 CONCLUSION AND RECOMMENDATIONS.....................................110

6.1 Introduction..................................................................................................110

6.2 Conclusion....................................................................................................110

6.3 Recommendations.......................................................................................112

REFERENCES .....................................................................................................114

APPENDICES .....................................................................................................123

xvi

LIST OF TABLES

Table 1: Temperature and Rainfall at Temeke Municipal

Table 2: Population in Temeke District

Table 3: Number of Pupils by Schools 2012

Table 4: Production of Major Vegetables, 1978 (Thousands of Tons)

Table 5: Reported Production and Loss Figures in Less Developed Countries

Table 6: Composition of Respondents in Sampled Study Area

Table 7: Demographic Characteristics of Sampled Population

Table 8: Age of Respondents

Table 9: Respondent Marital Status

Table 10: Size of Households

Table 11: Respondents’ Opinions on the Status of Security in the Community

Table 12: Respondents’ opinion on the Status of Accessibility and Availability of

Clean and Safe Water in Charambe Ward

Table 13: Respondent’s Opinion on Community Members Efforts Towards Poverty

Alleviation Through Income Generating Activities.

Table 14: Respondents’ Views on Whether or not Level of Income Met their

Expectations to Buy Basic Needs

Table 15: Respondents’ opinions on Problems Affecting Vegetable Processing in

their Community

xvii

Table 16: Respondents opinions on Knowledge of Vegetables processing

Table 17: Respondents’ Opinions on Preference of Vegetables Processing as

Income Generating Activity

Table 18: Availability of Leafy Vegetables for Processing in the Community

Table 19: Respondents’ Opinions on the Status of Availability and Accessibility of

Financial Services

Table 20: Respondents’ Opinions on what they Need in Order to Enhance their

Businesses

Table 21: Respondents Opinions on Community Participation in Environmental

Management

Table 22: Needs Ranking-Organizational Development Tool

Table 23: Stakeholders analysis

Table 24: Demographic Characteristics of Nzasa Women Group

Table 25: Assessment of Nzasa Women Group using the (SWOC) Analysis

Table 26: Logical Frame Work Matrix

Table 27: Training Inputs

Table 28: Project Staffing

Table 29: Actual Monitoring Summary Table

Table 30: Planned Versus Actual Budget

Table 31: Project Evaluation

xviii

LIST OF FIGURES

Figure 1: Map Showing the Study Area, Temeke Municipality, Dar es Salaam

Figure 2: Temperature and Rainfalll

Figure 3: Administrative Structure of local Government at Ward Level

Figure 4: Organization Structure of Nzasa Women Group

Figure 5: Project Planning

Figure 6: Nzasa Women Group (NWG), Members Taking Notes During Class

Training

Figure 8: CED Student and Facilitator in Deep Discussion on the Collected and

Selected Vegetables Samples.

Figure 9: Vegetables Washing During Practical Training

Figure 10: Nzasa Group Member Sorting Vegetables before Processing.

Figure11: Preparation of Vegetables for Blanching

Figure 12: NWG member Pressed Cotton Bag Containing Vegetables in Aluminium

Pot with Boiling Water Mixed with Table Salt

Figure 13: Group Member take out Cotton Cloth Bag Filled with Blanched

Vegetables from Boiling Water Mixed with Table Salts

Figure 14: Group Members Placing and Spreading Blanched Vegetables in the solar

Drier Under Close Supervision of Trainer.

xix

Figure 15: Processed Vegetables Placed in Solar Drier Trays for Solar Drying.

Figure 16: The Facilitator and Nzasa Group Members Inspecting the Dried

Vegetables before Continuing Packing.

Figure 18: The Facilitator Inspecting the Properly Packed and Labelled Products.

Figure 19: Ghantt Chart

LIST OF APPENDICES

Appendix 1: Questionnaire.......................................................................................123

Appendix 2: Training Project Budget......................................................................131

Appendix 3: Training Manual on Small Scale Leafy Vegetable Processing and

Products: Methods, Equipment and Quality Assurance Practices...............132

Annex 4: Checklist of Tools for Participatory Community Assessment.................147

1

CHAPTER ONE

1.0 PARTICIPATORY NEED ASSESSMENT

1.1 Introduction

The researcher conducted the Participatory Needs Assessment (CAN) with the

community of Charambe Ward in Mbagala Division within Temeke Municipality in

Dar es Salaam region. Charambe Ward is located in the central zone of Mbagala

area of Temeke Municipality where urban agriculture especially vegetables and fruits

growing is not common, unlike along Mzinga river valley and neighbouring markets.

The findings from the Community Needs Assessment showed that, there were

limited livelihood opportunities due to various factors such as inadequate land for

vegetables production and processing, inadequate security; and the few available

industries to provide limited employment to community members. Other challenges

included insufficient capital for business investment, market limitations, little

knowledge in vegetable processing and lack of skills in entrepreneurship

management. This resulted in low income of the majority of residents to meet their

basic needs which negatively effected their contribution to economic development at

individual, community and national levels.

1.2 Community Profile Charambe Ward

1.2.1 Location

Charambe Ward is one of the eight wards of Mbagala Division, Temeke

Municipality which is one of the three Municipalities of Dar es Salaam City besides

MKURANGA DISTRICT

INDIAN OCEAN

ILALA MUNICIPALITY

LEGEND

Case study areas

Ward boundary

0 5,000 10,000

Meters

CHAMAZI

KISARAWE II

SOMANGIRA

MBAGALA

TOANGOMACHARAMBE

KIMBIJI

PEMBA MNAZI

MJIMWEMA

KIBADA

VIJIBWENI

MAKANGARAWE

AZIMIO

MBAGALA KUU

KURASINITE MEKE

CHANG'OMBE

KIGAMBONI

7° S

6° S

7° S

6° S

39° E 39° E39° E39° E

7° S

2

Ilala and Kinondoni. Charambe ward constitutes seven Sub-wards called ‘Mitaa’

namely: Rangitatu, Majimatitu, Nzasa A, Nzasa B, Kilungule, Kwazomoko and

Kurasini Mji mpya. Charambe ward with an area of 6.4Km² is located south of Dar

es Salaam City along Kilwa road (DSM-Kibiti road).With respect to ecological

zones, the ward is located in the middle of Mbagala Division sharing borders with

Mianzini Ward in the South, Kiburugwa Ward in the North, Mbagala kuu Ward in

the East and Chamazi Ward in the West. Its geographical location lies between

39º12' - 39º33' east and 6º48' -7º33' south. It is characterised by sand soil, low water

holding capacity, high water table and poor soil fertility. (Temeke Municipality

Profile, 2012).

Kigoma

Musoma

Itigi

Kibaha

Lake Victoria

LakeVictoria

Lake Victoria

UGANDA

BURUNDI

RWANDA

DRC

MA

LAWI

Indian

Ocean

KENYA

0 100 200

LEGEND

DAR ES SALAAM

Water bodies

District Boundaries

Location of Dar es Salaam Region

Main Roads

Dodoma

Singida

Kilimanjaro

Pwani

MtwaraRuv uma

Morogoro

Iringa

Mbey a

Rukwa

Tabora

Kigoma

MaraKagera

Arusha

Shiny anga

Mwanza

Tanga

Lindi

0 5

kilometres

10

ILALA

KINONDONIINDIAN OCEAN

TEMEKE

BAGAMOYO

KISARAWE

MKURANGA

39° 30' E39° 15' E39° 00' E

7° 0

0' S

6° 4

5' S

Figure 1: Map showing the Study Area, Temeke Municipality, Dar es Salaam

3

Source: Research study, 2013

4

1.2.2 Description of Study Area

Temeke municipality is located in the south of Dar es Salaam City. It is bound by

Coast region in the South; Ilala municipality in the North; and it runs parallel to the

coast line of the Indian Ocean in the East. Temeke Municipality is the largest of the

three municipalities of Dar es Salaam City. It covers an area of 656 Km² with a

coastal line of 70 km length; and it lies between 39º12' - 39º33' East and 6º48' -7º33'

South.

1.2.3 Climate and Precipitation

Charambe Ward is part of the Tropical coastal belt of Tanzania, with dual and erratic

conventional rains, short rains start from October to December while long rain

season is between March and May. The average rainfall is 1000 mm the lowest

being 930 mm and highest 1200mm. Humidity is around 96% in the mornings and

67% in the afternoons. High temperature prevails throughout the year ranging from

250C during the period of June to August up to 350C in the period of October to

March. Generally climate is also influenced by Seasonal Trade Winds (Monsoon

winds) blowing from the Indian Ocean. Monsoon winds that is the South-Westerly

Monsoon winds from April to October and North-Easterly Monsoon winds from

November to March. (Temeke Municipality, Profile 2012)

1.2.4 Topography and Vegetation

The main natural vegetation of Charambe ward includes coastal shrubs, swamps,

Miombo woodland and mangrove trees. It drained by Mzinga River which is the

main source of water irrigation of vegetables farms during the dry season. (Temeke

Municipality Profile, 2012).

5

Table 1: Temperature and Rainfall at Temeke Municipal

Weather averages for Temeke

Month Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Average high °C (°F)

32 32 32 31 30 29 29 29 30 31 31 32

-90 -90 -90 -88 -86 -84 -84 -84 -86 -88 -88 -90

Average low °C (°F)

24 24 23 23 22 20 18 18 19 20 22 23

-75 -75 -73 -73 -72 -68 -64 -64 -66 -68 -72 -73

Precipitation cm (inches)

5.4 5.4 12 17.86 13.2 3.5 3 2.39 1.5 5.2 7.6 8.1

-2.1 -2.1 -4.6 -7 -5.2 -1 -1 -0.9 -0.6 -2 -3 -3.2

Source: MSN Weather 2009-08-15

Jan

FebMarh Apr

May Jun Ju

lAug

Sep OctNov

Dec0

5

10

15

20

25

30

Rainfall (cm)Temperature (°C )

Figure: 2: Temperature and Rainfall

Source: MSN Weather 2009-08-15

1.2.5 Population

According to the 2012 Population Census, Temeke Municipality had a population of

1,368,881 people whereby 669,056 were males and 699,825 were females with a

population growth rate of 3.9% per annum. Based on this population growth rate, the

6

total population for Charambe ward in 2012 was 101,933 people whereby 48,961

were males and 52,972 females. The impact of higher population densities in

developing countries often is associated with widespread of poverty and other social

delinquencies leading to unsustainable development; Mbagala Division is no

exception. The total population of Temeke District is shown in Table 2.

Table 2: Population in Temeke District

Males Females Total

Temeke Municipal 669,056 699,825 1,368,881

Mbagala Division 374,233 400,411 774,644

Charambe Ward 48,961 52,972 101,933

(Source: National Population Census, 2012)

1.2.6 Administrative set-up of Local Government

In urban areas the lowest unit of Local Government is the ‘Mtaa’ or Sub-ward.

Section 14 (3) of the Local Government (Urban Authorities) Act No. 8 of 1982

defines that, ‘the area of an urban ward shall be divided into ‘Mtaa’ consisting of a

number of households, which the urban authority may determine. Figure 3 shows the

administrative structure of the Local Government of Temeke Municipality.

(i) Background of Temeke Municipal

Temeke Municipal Council was established on 10th November, 1999 under the Local

Government (Urban) Authorities Act.1982 No. 8 section 8 and 9. Temeke

municipality is one of the municipal councils of Dar es Salaam city in Tanzania;

other municipalities are Kinondoni and Ilala. Temeke municipality is the largest of

the three municipalities of Dar es Salaam. It consist three divisions (Mbagala,

7

Kigamboni and Chang’ombe) and thirty wards. Before the establishment of Dar es

Salaam Region, Dar es Salaam City was part of the Coast region. (Temeke

Municipality, Profile 2012)

Figure 3: Administrative Structure of Local Government at Ward Level

Source: Temeke Municipality, Profile 2013

1.2.7 Industries

There are two steel industries and ten warehouses located in the ward. To some

extent, these economic establishments provide limited employment to some residents

of Charambe Ward in Temeke Municipality.

1.28 Transport and Communication Network

(i) ROADS

Ward Development Committee

Ward Executive Officer

Auxiliary Police

Trade

Agriculture &

Livestock

Community Development

Officer

Health & Environment

Education

Building inspection

Revenue collection

Mtaa Executive Officer

8

In general the road system is poor or worse in per-urban- areas in Temeke

Municipality. More than 56% of the road network is constructed of gravel and bare

earth and are worn out during the rain season. Despite their poor conditions, roads

are the main means of transportation within the municipality. For example the Kilwa

Road link the municipality to the Southern regions of Lindi and Mtwara; while

Mandela Road which is the country’s port access road passes through Temeke

municipality. Charambe ward is about 13 Kilometres from the city centre through the

Kilwa Road towards Mbagala Rangitatu where the ward is located. The road is

tarmac from city centre towards Charambe ward whereas from the ward centre is

connected to the sub- wards by rough feeder roads. There are buses coming from

various bus terminals within the city to Mbagala Rangitatu town which pass through

Kilwa road. From the ward center, toward Kilwa road a variety of transport services

are available such as public shuttle buses, motorcycles and private cars. (Charambe

Ward Executive Officer– February 2013).

1.2.9 Social Services Available in Charambe Ward

(i) Education

The ward had four primary schools and seven secondary schools out of which five

were private secondary schools. There were 12,443 pupils comprised of 6437 (51.7)

girls and 6,006 (48.3) boys in primary schools as shown in Table 3 below. The

statistics show that the number of enrolment of primary school pupils has been

increasing from year to year since the inception of Primary Education Development

Plan (PEDP) while the number of girls exceeded that of boys.

(ii) Health Services

9

Charambe ward has a total of four health facilities which are public and private.

There four dispensaries in the ward and one nearby health centre in Mbagala

Rangitatu which provides health services to the community. Whereas, referral cases

from government dispensaries are forwarded to Temeke Municipal Hospital; and

complicated cases are directly referred to Muhimbili National Hospital (Charambe

Ward Health Officer – February, 2013).

Table 3: Number of Pupils by Schools 2012

Primary school name Number of pupils Total

Boys Girls

Nzasa 1,972 2,125 4,097

Chemchem 1,418 1,476 2,894

Charambe 1,521 1,668 3,189

Kilamba 1,095 1,168 2,263

Total 6,006 6,437 12,443

(Source: Charambe Ward Profile, 2012)

1.2.10 Other Institutions

The study found out that there were one Catholic mission, thirteen NGOs and fifteen

CBOs which provided services to community in different aspects to improve

livelihood. They served orphans and homeless/street children; served widows and

HIV patients; created awareness on HIV/AIDS in the community and provided

training to youth in entrepreneurship and education in environmental conservation

management in community. (Charambe Ward Development Officer and Ward

Executive Officer– February 2013).

10

1.2.11 Water Supply

The ward had reliable clean and safe water supplied from Dar es Salaam water and

Sewerage Company (DAWASCO). Charambe sub-wards (Mitaa) received water

from the pipe system offered by different NGOs and private water suppliers who

provided services to the community. Other sources of water included bore holes

ranging from low to high salinity. (Charambe Ward Health Officer – February 2013).

1.2.12 Energy and Minerals

The main source of power for lightening is electricity which is generated, transmitted

and supplied by Tanzania Electric Supply Company (TANESCO). Community

members commonly used charcoal, paraffin, gas and firewood as energy sources for

cooking. The study observed that there was a sand mining activity where some of

the community members got employed from sand mining activities.

1.2.13 Employment

Ward development reports indicated that majority of Charambe ward residents were

engaged in informal sector whereby 95% of the employment constituted the private

and informal sectors and 5% the public sector (Temeke Municipality Profile, 2012).

1.2.14 Livestock Keeping

Various livestock are kept both for commercial and domestic purposes. They

included: dairy cattle, goats and poultry such as chickens both indigenous and

improved ducks. Livestock as an important component of agriculture contributed

about 20 - 30 percent of milk supply in the Municipality.

1.2.15 Economic Activities

Charambe ward had various economic activities crop production including

cultivation of vegetables such as amaranths, okra, potato leaves, Chinese and

11

pumpkins. Other income generating activities include; fishing, petty businesses

example food sellers, ‘Mama Lishe’, food and vegetables processing, livestock

keeping such as cattle, chicken and ducks. (Charambe Ward Development Reports,

2012).

1.2.16 Fishing

Fishing along the Indian Ocean is the major activity done in Charambe ward either

for subsistence or commercial purpose (Charambe Ward Development Reports 2011

and 2012).

1.2.17 Agriculture

Agriculture is still an important economic activity especially in the peri-urban area of

the municipality. According to Temeke Municipal Profile of 2011, 40,000 ha out of

the municipals’ 656,000 hectares of land, were potential arable land. However, only

28,000 ha (70%) were used for crop production due to rapid expansion of urban

related activities.

Agricultural provides the municipal with employment of about 14.5% of the

residents were engaged in agricultural activities. Also agricultural contributed 28%

of the total food requirements to municipal, while the remaining portion was

obtained from outside the municipal. Temeke municipality was engaged more in

vegetables production compared to other crops.

However, the municipal agricultural productivity faced some major challenges,

among others high rates of urban expansion resulting to decline in land for

12

agricultural production; land degradation due to high population density and human

activities; inadequate knowledge on improved farming technologies among farmers;

and progressive increasing urban related activities which led to encroachment of

areas potential for agricultural practices. (Temeke Municipality Profile 2012 and

Charambe Ward Agricultural Officer, February, 2013).

In Charambe ward agricultural activities done is mainly vegetable production which

depends on water from Mzinga River during dry season. Other vegetables plots are

cultivated around residential premises. The total area covered by vegetable

production within the ward was about 1 hectare (2.5 Acres) and types of vegetables

mainly produced along Mzinga river were amaranths, Chinese cabbage, pumpkins

and potatoes’ leaves while the rest of the area was is planned for settlements

(Charambe Ward Agricultural Officer, February 2013).

1.2.18 Estimated Production and Loss of Major Vegetables

Post- harvest losses of vegetables are more serious in developing countries than those

in well developed countries (FAO,1978). This is because in most developing

countries the number of scientists concerned with post-harvest food losses is

significantly lower than those involved in production research. In the early time of

horticulture in developed countries, heavy losses occurred in much the same manner

as do occur today in developing countries.

Many post-harvest losses are direct results of factors before harvest. Vegetables that

are infected with pests and diseases, inappropriately irrigated and fertilized, or

generally of poor quality before harvesting can never be improved by post-harvest

treatments. Very often the rate of commodity loss is faster if the quality at harvest is

13

below standard. Thus, the processes in the attainment and maintenance of quality

from production, harvesting, handling and marketing must be considered a unified

system.

The deterioration of a product starts during the harvesting operation. The more

carefully a product is handled, the slower the deterioration process during subsequent

handling operations. However, the farmers may be unaware or indifferent to the

condition of the product after harvest, and harvesting procedures may thus be rather

careless. Estimated food production and percentage losses on each crop as it was

produced by FAO, (1978) are summarized in Tables 4 and 5 below.

1.2.19 Income

Based on the 2002 statistics from, Bureau of Statistics, the total GDP of Dar es

Salaam was Tshs. 1,459,013 million which represent 16% of the National GDP. The

survey indicated GDP per capital for the Dar es Salaam to be Tshs.584.086 with 35%

of the population earning an average income of 387.319 per annum (about 32,000 per

month). (Dar es Salaam City Profile, 2004).

The Household and Budget Survey (HBS) 2007 showed a limited decline in income

poverty in all areas between 2010/01 and 2007/08. The proportion of the population

below the basic needs poverty line in Dar es Salaam city declined from 17.6 percent

to 16.4 percent. Income poverty declined marginally due to low growth of

agricultural sector which employs the majority of the poor (Poverty and Human

Development Report, 2009).

14

1.2.20 Ethnicity and Religion

Charambe ward residents had different ethnic groups and religions with majority

Moslems and Christians (Charambe Ward Development Report, 2012).

1.2.21 Security Status

The ward had two police posts located in Rangitatu and Nzasa A sub- wards. The

community security groups were supervised by sub ward leaders in their respective

areas. However, there was a ward security committee with a police auxiliary as co-

opted member (Development Report 2012). Each sub-ward (Mtaa), established a

participatory community security to assist in the security of people and their

properties. There were 32 participatory community security groups in Charambe

ward which work in collaboration with other security forces. (Charambe Ward

Executive Officer, February, 2013)

Table 4 : Production of Major Vegetables, 1978 (Thousands of Tons)Vegetable World Developed

CountriesDeveloping Countries

Centrally Planned

Tomatoes 47,087 19,301 14,475 13,310Cabbage 32,098 10,593 3,631 17,874Watermelon 23,635 4,946 11,044 7,645Onions 18,243 6,158 6,788 5,297Carrots 10,073 4,417 700 4,956Cucumbers 9,819 3,480 1,384 4,955Peppers, green 5,999 1,742 2,270 1,988Melons 5,864 2,325 2,118 1,321Pumpkins 4,885 1,116 2,382 1,387Peas, green 4,551 3,116 584 851Couliflower 4,283 2,243 997 1,043Eggplant 4,031 1,229 1,504 1,298Beans, green 2,429 1,407 548 474Garlic 2,111 449 1,074 588Artichokes 1,254 1,084 170 -

(Source: National Academy of Science report, 1978)

15

Table 5: Reported Production and Loss Figures in Less Developed Countries

Commodity Production (1,000 Tones) Estimated Loss %Vegetables

Onions 6,474 16-35Tomatoes 12,755 16-35Cabbage 3,036 37Cauliflower 916 49Lettuce 62

(Source: National Academy of Science report, 1978)

1.2.22 Markets

There were two market places within the Charambe ward located in Rangitatu and

Nzasa A, where people got their daily needs. Farm goods and other products are sold

in the local markets and residential areas near residents’ houses. (Charambe Ward

Development Reports and Ward Executive Officer, February 2013).

1.2.23 Financial Services

Four banking services were identified in Charambe ward namely CRDB, NMB, ABC

and NBC branches. Micro financing institutions in Charambe Ward included Village

Community Banks (VICOBA) with 10 groups, also there three Saving and Credit

Cooperative Societies (SACCOS) and some NGOs. (Charambe Ward Community

Development Officer, February 2013; and Charambe Ward Development Report

2012).

1.2.24 Community Needs Assessment

Participatory community was done in community, health, environment and economic

issues aiming at identifying the top priority needs of the community. Participatory

community needs assessment is a method of determining from insider’s point of

16

view, what activities are needed and can be supported. It is a process of building

partnership with communities of all gender, ages and backgrounds by promoting

meaningful participation through structured dialogue in order to obtain accurate

information on problems existing, underlying causes, to understand the community

capacities and to hear their proposed solutions. The identified needs were prioritised

to identify community top priority community needs. Also, it helps to assess the

willing of communities to take collective actions in solving their own problems.

1.3 Overall Needs Assessment Objective

The overall needs assessment objective was to collect information from Charambe

ward community on the existing livelihoods improvement opportunities by

identifying and analysing community assets in order to propose a specific project

which will effectively address the needs of the community.

1.3.1 Specific Objectives

Specifically community needs assessment had the following objectives:

(i) To identify Charambe ward community needs that contributes to limited

livelihoods improvement opportunities

(ii) To identify sources of the existing problems on livelihoods improvement

opportunities

(iii) To identify resources available in the community which will enable identify a

specific project.

1.3.2 Research Questions

Research questions are issues that the researcher seeks to answer. They are related to

research objectives. They guide the research process by addressing the variable of the

study. The Researcher used the following questions:

17

(i) What are the livelihood improvement opportunities in your community?

(ii) What problems are affecting the livelihoods of community members?

(iii) Which assets are available in the community that can be used as a source of

income without exploiting the environment haphazardly?

1.3.3 Research Methodology

Research methodology is a science of studying how research is done scientifically.

In it, various steps are generally adopted by a researcher in studying his research

problem along with the logic behind them. It is concerned with the logic behind

using a particular methods or techniques so that research results are capable of being

appraised by the researcher (Kothari, 2004).

1.3.4 Research Design

A research design shows the way for the research work. It is the ‘glue’ that holds all

the elements in a research project together. Orodho (2003) defines it, as the scheme

outline or plan that is used to generate answers to research problems. The research

design was descriptive and cross- sectional where observation strategy and focus

group discussions were used together with questionnaires, to the selected sample of

the people and the secondary information from different sources at district, ward,

CBO and literature review from documentary. The descriptive and cross – sectional

research design was applied in order to obtain realistic information of real standard

living of community members, their problems, priorities and suggestions for

improvement. The design provided the researcher with an opportunity to collect data

on wide range of behaviours, to capture a great variety of interactions and openly to

explore the survey topic. Primary data were obtained directly from respondents,

18

through questionnaires, interviews, observation and Focused Group Discussion

(FGD). Focus group discussion involved 37 people who comprised youth, females

and males’ agro- food processors who are engaged with vegetables and other food

crops of Nzasa women group. Both genders were involved in food processing as

main economic activity, but females were dominating in the group because large

number of women is engaged in food processing work for income generation. Focus

group constituted 30 females and 7 males adults with age of 18-75 years, and

majority have primary education level with family size of 6+ members.

1.3.5 Sampling Techniques and Sampling Size

In the study both random probability and purposive sampling techniques were used

in selecting the respondents. In random probability sampling, every individual were

having equal chance of being included in the sample. Purposively sampling was used

in selecting some key informants and at the point where by the study were concerned

with leafy vegetables processor only. Population samples to be interviewed were

drawn from three groups: the Charambe ward community members/residents the

ward and sub wards leaders, other stakeholders and from CBOs members.

Probability sampling method was used to get a simple random representative sample

of Charambe Ward population for survey questionnaires so as to get a wider view of

the information regarding community, economic, health and environmental issues in

the community. Hence, selected sample size comprised of 37 respondents out of 118

was Nzasa women food (leafy vegetables) processor’s group members and non

members. The sample was also regarded as the representative of the Charambe ward

as a whole. Sampling response rate is indicated in Table 6 below. Due to resource

19

limitations a sample of 93 households was selected randomly for interview from four

sub-wards out of 18,350 total ward households. Questionnaires were administered to

93 heads of households in four sub-wards (‘Mitaa’), namely Nzasa B, Rangitatu,

Nzasa A and Majimatitu. Non probability sampling was used to get a purposive

sample of a total of 10 key informants that constituting four sub ward (Mitaa)

leaders. One Ward Agriculture Extension Officers, one Ward Community

Development Officer, one Health Officer, Ward Education Coordinator and three

Ward Executive Officers. They were required to provide information in their related

to the topic of areas this study in their respective sub-ward.

Table 6: Composition of Respondents in Sampled Study Area

CharambeSub-ward

No.Househol

ds

Males Females Total Population

Sample taken per sub-ward

Total sample from

sub wardMales Females

Rangitatu 3949 8,473 9,232 17,705 8 12 20

Nzasa B 2135 5,322 5,514 10,836 7 21 28

Nzasa A 2977 12,897 13,524 26,421 11 14 25

Majimatitu 2404 6,410 6,716 13,126 8 12 20

Total 18350 48,961 52,972 101,933 34 59 93

Source: CED Participatory Community Assessment Survey, 2013

1.3.6 Data Collection Methods/Tools

Data collection is essential in research as it gathers specific information aimed at

proving or refuting some facts. It allows for dissemination of accurate information

and development of meaningful programs (Kombo and Tromp, 2006). Several

different data collection methods were used during the assessment and information

were collected by using both qualitative and quantitative approaches.

20

In order to ensure the validity, clarity, simplicity, poor wording and long questions,

pilot test was done by using small group of sample for the interview. The sequences

of the tools were in such a way that the participatory mapping and transect walk

combined with observation were the first to be used to give background information

of the district, ward and CBO and gave student the overall picture of the community.

This tool was also used in order to know the key features like natural resources,

water, settlements, markets, and places for various economic activities, CBOs

location and social services like schools, health services, churches, mosques, and

infrastructures. During discussion, members were asked to draw a community map

on the flipchart paper, indicating the key features.

During transect walk, with key informants, the map was verified and additional data

were added, while other features were discussed and added when observed. Other

methods included the following: questionnaires, focus group discussion, and

interview (semi structured and key informative interviews) and documentary sources.

An assessment through questionnaire, transect walk combined with observation,

focus group discussion, personal interviews and key informative interviews were

used in order to get primary data such as community asset, housing, poverty level,

education, and number of people per household, safety, active/passive participation,

the situation of employment and kind of organizations/institutions that are operating

in the community and their activities. Secondary data such as population,

demographics, were collected through use of documentation like Temeke

Municipality Council Profile, and Ward government document.

21

The study used the following data collection tools:

(i) Questionnaires

The Researcher administered 93 Questionnaires (Appendix 2) mixed with open and

closed-ended questions to household heads that were required to answer questions

posed. Within two weeks the Researcher collected answered questionnaires from

four sub-wards (Mitaa) in all targeted respondents.

(ii) Interviews

The Researcher identified key informants who were knowledgeable and experienced

in specific issues for interviewing. It aimed at obtaining facts surrounding the root

causes of community problems with a view of getting permanent solutions.

Researcher asked questions orally and recorded the respondent’s answers. During

interviewing, the researcher extracted information, opinion, or beliefs from the

respondents orally. Key informative interviews were also conducted ten ward

government leaders, three influential people in the ward, and 37 CBOs members. The

reason for selecting these groups based on their ability to provide reliable

information about community issues. A semi-structured interview was done using a

checklist to complement missing information. All interviews were conducted in

Kiswahili to enhance effective communication with respondents.

(iii) Focused Group Discussion

Focused Group Discussions (FGD) involved 37 people guided by the researcher. A

check list was developed for conducting FGDs, mainly on community members

engaged in agro-food processing in order to gets detailed information on the existing

needs in leafy vegetables processing, marketing to assess needs and develop

intervention. Government leaders in the ward and technical officials such as

22

Community Development Officer, Education Officer, Health officials, Agricultural

Extension Officer and other professionals in the areas participated in interpreting the

information. During discussions group members talked freely and spontaneously

about a certain topic/issue or question. The objective of conducting FGD was to

obtain in depth information on perceptions and ideas of the group. The aim of

discussion also was to stimulate active sharing of ideas on transparency basis.

(iv) Observation

The Researcher observed and recorded directly the various activities of the

community members. Participatory mapping and transect walks combined with

observation were used in order to ascertain information about the area of study and

have overall picture of the community. The observation centred on key features such

as natural resources, water sources, settlement, different places of economic

activities, CBOs location and social services like schools, churches, mosques, and

infrastructures just to mention few.

1.3.7 Data Analysis Methods and Presentation

Data collected using questionnaires; interviews, focus group discussion and

observation were organized and analyzed to extract information relevant to the study.

Household heads were chosen at the lowest unit of analysis level to provide

information questionnaires by answering. Collected information was coded entered

in computer and analysed by using Statistical Package for Social Sciences (SPSS)

computer software version 16.0. Frequencies and cross tabulation were used to

present the result of quantitative data in tabled forms whereas qualitative data are

non-statistical hence they were presented as quoted phrases.

23

1.3.8 Community Needs Assessment Findings

(i) Characteristics of the Sample Population

Table 7: Demographic Characteristics of Sampled Population

Respondent's Education statusRespondent Sex

TotalMale Female

Primary school education 12 31 43

Secondary school education 8 15 23

vocational Training 7 2 9

University graduate 7 8 15

Not attended classes 0 3 3Total 34 59 93Source: Study Findings, 2013

A total of 93 household heads were interviewed through questionnaires, 20 (21.5%)

from Rangitatu ‘Mtaa, 28 (30.2%) from Nzasa B, ‘Mtaa, from Nzasa A, 25 (25.8%)’

and 20 (21.50%) from Majimatitu ‘Mtaa. In terms of gender distribution, 59 (63.4%)

were females and 34 (36.6%) were males. With regard to education status, 43

(46.2%) pursued primary school education, 23 (24.7%) attained secondary school

education, 9 (9.7%) received vocational training college education, 15 (16.1%) are

University graduates while 3 (3.2%) were not attended classes.

(ii) Age of Respondents

Respondent’s ages ranges between 18 and 75 years. The respondents are categorized

into five groups. The first group is for members with age between of 18 -25 years

who comprise 31.2% of the respondents, the second and third groups is contain

majority ones of respondents with age ranges of 26-35 years and 36-45 years with

close percentage of 31.2 and 30.1 while the forth group with age of 21.5% their age

24

ranges between 46-59 years and the last group of respondents have 2.2% with age of

above 60 + years. As shown in the Table 8 below.

Table 8: Age of Respondents

Frequency Percent Valid Percent

Cumulative

Percent

18 -25 years 14 14.9 15.1 15.1

26-35 years 29 30.9 31.2 46.2

36-45 years 28 29.8 30.1 76.3

46-59 years 20 21.3 21.5 97.8

Others ( 60 + )years 2 2.1 2.2 100.0

Total 93 98.9 100.0

Source: Study Findings, 2013

(iii) Respondent Marital Status

Respondents were interviewed to look on the stability of the family on marital status.

The result regarding to marital status were summarized in Table 9 below as follow:

among interviewed respondents 23.7% were single, majority of respondents

indicated that were married and comprise 59.1%, 9.7% were divorced while 7.5% of

respondents were widow.

25

Table 9: Respondent Marital Status


Cumulative

Percent

Single 22 23.4 23.7 23.7

Married 55 58.5 59.1 82.8

Widow 7 7.4 7.5 90.3

Divorced 9 9.6 9.7 100.0

Total 93 98.9 100.0


(iv) Size of Households

Respondent’s house hold size ranges between 1 – 6 + members. The respondents are

categorized into three groups. The first group have households with 1-3 family

members and comprised 24.7% of respondents, the second is the predominant group

with family members between 4-5 (48.4%) while the third group have family

member between 6 and above and comprise 26.9% of respondents as showed in

Table 10 below.

26

Table 10: Size of Households


Cumulative

Percent

1 to 3 Members 23 24.5 24.7 24.7

4 to 5 Members 45 47.9 48.4 73.1

6 + Members 25 26.6 26.9 100.0

Total 93 98.9 100.0


(v) Status of Security in the Community

Table 11: Respondents’ opinions on the status of security in the Community

Frequency Percent Valid PercentCumulative

Percent

Valid Good 30 31.9 32.3 32.3

Average 56 59.6 60.2 92.5

Not good 7 7.4 7.5 100.0

Total 93 98.9 100.0


For development to be attained it requires the community being secured in terms of

people and their properties. Documentary review at ward level indicated that there

are two police posts which serve to keep peace in wards. However, there is an

auxiliary police who is a member of ward Security Committee. (Ward Development

Report, 2012). When the Researcher conducted a semi-structured interview with

Ward Executive Officer, on the status of security in the community he said, Security

27

in the ward is a challenge especially in Rangitatu ‘Mtaa’ and Nzasa A, due to high

population, thus two police posts was located in these two sub-wards. He also

explained that we initiated Participatory Community Security in each sub-ward

(Mtaa) to ensure effective and accessibility of security all the time and few residents

use private security. The results from household interview indicated that security in

Charambe ward generally is fair/not bad as; 30 (32.3%) reported that is satisfactory,

56 (60.2%) indicated average while 7 (7.5%) of respondents opinions indicated

security to be unsatisfactory.

(vi) Status of Availability and Accessibility of Clean and Safe Water

According to Poverty and Human Development Report (2009), in urban areas there

was a decline in piped water supply which reflected the failure of network expansion

and services delivery to keep pace with urban population growth. The MKUKUTA

target was to meet 90 percent of households in urban community by 2015 using

improved sources as main sources of drinking water. Coverage estimate in Dar es

Salaam urban is about 68 percent. Charambe ward is also affected by unreliable

clean and safe water. The household survey on accessibility and availability of clean

and safe water indicated the following:

28

Table 12: Respondents’ Opinion on the Status of Accessibility and Availability of

Clean and Safe Water in Charambe Ward

Frequency Percent Valid Percent Cumulative Percent

Good 35 37.2 37.6 37.6

Average 58 61.7 62.4 100.0

Total 93 98.9 100.0


The results shows generally that clean and safe water was reasonably available by

62.4% of respondents opinions was average, while 35 (37.6%) indicated good status.

(vii) Efforts of Community Members Towards Poverty Alleviation Dar Es

Salaam Region

Productive employment is the principle route out of poverty. It is estimated that

about 95 percent of Dar es Salaam City residence are employed in the informal

sector while 5 percent are in formal sector. Based on statistic of 2002; employment

in Dar es Salaam City was 46.5 percent (Poverty and Human Development Report

2009). However, employment creation has been in small businesses which typically

have low earnings and productivity.

(a) Temeke Municipality

The same data was estimated in Temeke Municipality that 95% of residents are

employed in the private sector while 5% are employed in the public sector. The

majority of the residents are involved in the petty business, fisheries, livestock

keeping and agriculture in the peri-urban areas. Others make small gardens around

29

their houses in which various vegetable and root crops like cassava and sweet

potatoes are grown (Temeke Municipality Profile, 2012).

(b) Charambe Ward

Documentary review at ward office indicated that community members were put

their efforts on poverty alleviation through various economic activities such as

fishing, agriculture (horticultural crops), livestock keeping, and petty businesses

(Charambe Ward Development Report 2012). The study conducted a household

survey on the status of poverty reduction which revealed that community members

struggled to reduce through different income generating activities as follows: Table

13 below shows that, 37 (20.2%) out of 93 respondents were self-employed in

vegetable and fruit processing, 55 (30.1%) of respondents were employed by non-

government and government sectors and 91 (49.7%) did petty businesses.

A total number of 93 household heads were interviewed on whether or not were

satisfied with their basic needs indicated. Table 14 shows that 14 (15.1%) of

respondents were unsatisfactory while 70 (74.5%) indicated income to be average,

and 9 (9.7%) indicated to be satisfactory. The facts that very few respondents were

satisfied with the income received (9.7%); indirectly implied that the majority were

not satisfied hence they were still experiencing poverty at various degrees.

Table 13: Respondent’s Opinion on Community Members Efforts Towards

Poverty Alleviation through Income Generating Activities

Community members efforts towards poverty alleviation through income generating activities

Responses Percentages of cases

N PercentVegetables and fruits processing 37 20.2% 39.4%

30

Petty Business 91 49.7% 96.8%

Employment Government & private Sectors 55 30.1% 58.5%

Total 183 100% 194.7%


(viii ) The Status of Agricultural Production

Agricultural production in Charambe ward was mainly of vegetables such as

Amaranths, Chinese, potato leaves and pumpkins leaves and the estimated area

covered is about 2.5 Acres. The Researcher conducted a dialogue with Ward

Agricultural Extension Officer, on status of agricultural production.

(ix) Income Received in Relation to Satisfying Basic Needs

Table 14: Respondents’ Views on Whether or not Level of Income Met their

Expectations to Buy Basic Needs


Satisfactory 9 9.6 9.7 9.7

Average 70 74.5 75.3 84.9

Unsatisfactory 14 14.9 15.1 100.0

Total 93 98.9 100.0


(a) Information from Key Informants

When Ward Agricultural Officer was interviewed she said; Charambe agricultural

activities were mainly vegetables and fruits production such as amaranths, okra,

Chinese, sweet potato leaves, cowpeas, pumpkins and cassava leaves. Fruits such as

water melon and pawpaw. The farming is undertaken along Mzinga river valley and

31

around residential areas. However, when asked about problems which affected

agricultural productivity she said that; “Majority of people who are engaged in

vegetables production, their area of cultivation was invaded by many migrants from

different parts of Dar es Salaam city who look settlements for permanent residency,

hence they destroyed their farms resulting into partial or total losses of crops. This

affected much vegetable farmers and processors, as some farmers they were lost their

self-employment opportunities of vegetable production while others were left with

small areas”. Eventually this results in shortage of vegetables availability for

processing in the Nzasa women group who deal with agro-food processing who buy

vegetables direct to farmers.

Also when asked about problems and constraints of agro-food processing she said

that the community is unaware on food processing skills, thus very few people are

engaged in vegetables processing. The area used for vegetables production was

about 2.5 acres; along Mzinga river valley. Hence, there is problem of limited land

for agricultural activities because some of areas were included in planned surveyed

plots.

Table 15: Respondents’ Opinions on Problems Affecting Vegetable Processing in

their Community

Problems affecting vegetables processing Responses Percentages of casesN Percent

Lack of market for processed vegetables products

45 35.2% 47.9%

Low prices 17 13.3% 18.1%

Lack of house/space for processing 6 4.7% 6.4%

Low capital for investment 35 27.3% 37.2%

32

Lack/Little knowledge and skills in food processing

12 9.4% 12.8%

Low quality packaging material 11 8.6% 11.7%

Lack of Transport 2 1.6% 2.1%

Total 128 100.0% 136.2%


Respondent heads were also asked to give opinions about challenges and problems

which effected vegetable processing in the community. The result of their opinions

was summurized in Table 15 above:

The results shows that 45 (35.2%) of households were affected lack of reliable

market for processed vegetables, 17 (13.3%) indicated that low prices of processed

vegetables, 6 (4.7%) indicated lack of house/space for processing operations, 12

(9.4%) indicated that they lack or have little knowledge and skills in food processing,

2 (1.6%) indicated lack of transport, 35 (27.3%) indicated low capital for investment

while 11 (8.6%) indicated low quality packaging materials.

(b) Information from Focus Group Discussion

Focus group discussion was conducted to 37 respondents who deals with agro-food

process activities from Nzasa Women Group resides in Nzasa B, in order to get an in

depth information on the problems at hand. The discussion revealed that: Nzasa

Women Groups processed different foods including cereals (maize, sorghum, rice,

millets and wheat); root crops (cassava, potatoes and carrot), leafy vegetables

(cowpeas, pumpkins leaves, amaranths, sweet potatoes and cassava leaves). Other

processed crops included nuts such as cashew nuts and groundnuts and legumes such

33

as soya beans and other common beans as a source of their income. The products

processed include Lishe mixed floor, dried vegetables, cassava and sorghum floors

and soy meals just to mention few. Their processing activity faced several

challenges as indicated by them. Among the challenges were; inadequate land for

the building of food processing operational house, inadequate capital for investment

and purchasing processing facilities, little/lack of knowledge on food processing,

packing and packaging material, lack of knowledge and technical skills in food

quality and safety and lack of market and marketing information on the food

processed produces.

Their processed products were not recognized by food quality and standards

accredited institution e.g TBS and TFDA due to low processing standards. Other

challenge was the dependence on from seasonal vegetables processors who relied

only on irrigation water from Mzinga River, a seasonal river which dried up during

the dry season making crop irrigation increasingly difficult save isolated dug water

holes on the river bed. This situation resulted in very low production of vegetables

leading to very high costs of purchasing of fresh vegetables for processing in dry

season.

Furthermore, the discussion revealed also that there was a problem of high

production costs due to high cost of purchasing inputs such as high quality packaging

materials, product labels and food certification procedures. Also solar dryer device

owned by is small in size as results cannot accommodate all group members at a

time, thus it take time to all group members to rotate when they process vegetables.

34

The group also owned different food processing facilities such as four aluminium

pots, one cassava cheaper, dehauler, one sorghum miller small drums and cotton

cloth bags.

However, through literature review it was noted that vegetable processing was one of

the major opportunities of urban dwellers who were mostly being affected by limited

land due to urban growth activities (Mbiba, 2000 and Maxwell, 1994). Vegetables’

processing in Charambe ward was done by minority group in community members.

However, vegetables processing activity could be done efficiently when one had

knowledge and skills on agro-food processing techniques. Training before starting

processing is necessary in order to have skills and technical know how on processing

procedures.

(x) Choice of Community Members if they have Knowledge on Vegetables

Processing

Table 16: Respondents opinions on knowledge of Vegetables processing


Yes 31 33.0 33.3 33.3

No 62 66.0 66.7 100.0

Total 93 98.9 100.0


The survey results indicated that 62 (66.7%) of respondents had no knowledge on

vegetable processing while 31 (33.3%) had knowledge.

35

(xi) Choice of Vegetables Processing as One of Income Generating Activity if

Imparted Knowledge

Table 17: Respondents’ Opinions on Preference of Vegetables Processing as

Income Generating Activity


Valid Yes 64 68.1 68.8 68.8

No 29 30.9 31.2 100.0

Total 93 98.9 100.0


Results shows that 64 (68.8%) out of 93 respondents indicated that if imparted with

knowledge of vegetables processing could be one of their income generating

activities. While 29 (32.2%) of respondents indicated that vegetables processing was

not an income generating activities.

(xii) Availability of Vegetables

Table 18: Availability of Leafy Vegetables for Processing in the Community


Cumulative

Percent

Yes they are easily 46 48.9 49.5 49.5

Not easily available 47 50.0 50.5 100.0

Total 93 98.9 100.0


The study wanted knows the status of availability of leafy vegetables for processing

in the study area. The result shows that 46 (49.5%), out of 93 respondents said that

36

vegetables were readily available while 47 (50.5%) stated that vegetables for

processing are not easily available. This imply that vegetables for processing were

limited, thus processors should make more efforts to ensure they were sustained in

producing processed vegetables products.

(xiii) The status of availability and Accessibility of Financial Services

One of key factors in modernization of income generating activities is capital for

investment and business expansion. Banks were not providing sufficient support to

small and medium scale enterprises (SME’s) and agricultural sector (Poverty and

Human Development Report, 2009). Low income earners usually have no collaterals

to enable them to access loans from banks, hence they lacking adequate capital to

start a business and develop it as a result they were unable to adopt modern

technologies and use economies of scale to increase their earnings. Non-banking

financial institutions such as Savings and Credits Cooperative Societies (SACCO),

Village Community Banks (VICOBA) were community based financial

organizations which tried to assist those who did not have immovable collaterals like

land or house to access loans.

Documentary review at ward level showed that there were three Savings and

Credits Cooperative Societies (SACCOS) in all seven ‘Miata’ and ten Village

Community Banks (VICOBA) which provided financial services to the community

(Charambe Ward Community development Officer, February 2013). Table 19

showed that, 24 (26.7%) of respondents’ said that the availability and accessibility of

financial services was not good, 8 (8.9%), of respondents was good while 58 (64.4%)

of respondents opinions was average. Thus, the community members should join to

37

in Savings and Credits Cooperative Societies to secure loans with low interest rates

in order to facilitate their business.

Table 19: Respondents’ Opinions on the Status of Availability and Accessibility

of Financial Services


Good 8 8.5 8.9 8.9

Average 58 61.7 64.4 73.3

Not good 24 25.5 26.7 100.0

Total 90 95.7 100.0Source: Study Findings, 2013

(xiv) Community’s Business Enhancement Needs

FGDs and key informants generally pointed out that the main hindrance of many

community members was not limited to access financial institutions to loans as

capital; but also the lack business management skills for effective maximization of

profit through sell of vegetables. This fact was confirmed by responses obtained from

interviewing heads of households.

Table 20 shows that 32 (15.7%) needed knowledge and skills of food processing and

entrepreneur management, 88 (43.1%) needed to be assisted in accessibility and

availability of low interest loans, 34 (16.7%) needed provision of improved

infrastructures, 9 (4.4%) needed to be in accessibility to improved processing

facilities, 9 (4.4%) needed provision processing operational house while 32 (15.7%)

responded need improvement in security.

(xv) Community Exploitation of Natural

38

The available natural resources in Charamba ward are: sand, mangrove and the

Indian Ocean.

Table 20: Respondents’ Opinions on what they Need in Order to Enhance their

Businesses

Respondents opinions on what need in order to improve their business

ResponsesPercentages

of casesN Percent Imparting knowledge and skills on food processing and entrepreneur Management

32 15.7 38.3

Accessibility and availability of capital through low interest loans

88 43.1 93.6

Accessibility to improved processing facilities

9 4.4 9.6

Improve infrastructures 34 16.7 36.2

Provide processing operational house 9 4.4 9.6

Improve Security 32 15.7 34

Total 204 100.0 221.8


(a) The Indian Ocean

One among other natural resources found in Caramel is the Indian Ocean to which

community members use it as a source of income through fishing. Sustainable

fishing requires use of proper fishing habits and gears. Interview with Caramel Ward

Executive officer, revealed the following; “some fishermen use mosquito nets for

fishing and other prohibited fishing gears such as ‘malodorous’ which catch small

sized young fishes which are not allowed, as a result they decrease fish productivity”

(b) Limestone, Sand and Gravel

39

Limestone sand and gravel are among natural resources used by some community

members as their source of income. The use of any natural resource has to be

sustainable for the better of the future generation. When a semi- structured interview

was conducted with Rangy Tatu ‘Mtaa’ Executive Officer, on 10th January, 2013

about what natural harvesting activities done in Charambe ward which caused

environmental degradation he said; There were various types of environmental

degradation in Charambe ward which include those relating to sand mining, others

relates to Mangrove cutting.

Sand mining caused three types of environmental degradation: the first one is

degradation within the river itself as they mine sand in the river during dry season.

Second, they mined soil from surveyed plots and selling to people who needed for

flower gardens and also, they were unearthing soil and sand from vegetable farms”.

When asked on the effects of sand mining to environment they said “Sand mining

activities has resulted into various effects such as: land use conflict with vegetable

farmers where they destroyed vegetable farms resulting in total or partial losses of

crops and even farms; soil erosion in the river banks which resulted in flooding in

residential plots neighbouring the area.

(xvii) Community Participation on Environmental Conservation

The Tanzania National Strategy on growth and Reduction of Poverty (NSGRP) or

MKUKUTA in Kiswahili clearly highlights the important role of natural resources

and environment to combat poverty. Local access to and sharing of benefits from

natural resources are key issues for both poverty reduction and environmental

protection. His point is strongly underscored in the MKUKUTA and the policy and

40

legal framework for promoting local and participatory management of the

environment and natural resources has been clearly developed in Tanzania, example;

with Wildlife Act, the village Forest Act, and the Land Act (devolving management

and decision making rights over village land and forest areas) (Tanzania

Environmental Policy Brief, June 2005). Documentary review at ward level

indicated that community members were participating in conserving environment

though various means such as through groups which were formed for sensitization on

environmental sanitation, and tree planting. When personal interview was conducted

with Ward Executive Officer he said that, “Community members were participating

in environmental conservation, through community established sanitation groups

which were engaged in daily and weekly cleanliness in streets, also monthly

contribution from households. Each family is required to pay their contribution on

monthly bases as charges for solid waste collection”. Household interview results on

how community participation in environmental management they indicate that 77

(31.8%) of respondents pay monthly contributions charges between Shs.1,000 -

1,500/= for solid waste collection, 37 (15.3%) indicated that they are community

group mobilized for weekly cleanliness in streets, 85 (35.1%) indicated to participate

through daily cleanliness around residential areas by solid waste collected and pit

hole digging around home while 43 (17.8%) of respondents participate in

environmental management through tree planting individually within the residential

premises.

41

1.3.9 The Validity and Reliability of Data

The validity and reliability of data were considered. The questionnaires were pre-

tested before data collection. Respondents were randomly sampled and the

Researcher supervised data collection.

1.3.10 Identified Community ProblemsCommunity assessment identified the following problems as narrated below

(i) Inadequate SecurityThere was inadequate security to people and their properties.

Table 21: Respondents Opinions on Community Participation in Environmental

Management

Respondents opinions on community participation in environmental management Responses

Percentages of casesN Percent

Monthly contributions for paying solid waste collection fee

77 31.8 81.9

Community Group mobilization for weekly cleanliness in streets

37 15.3 39.4

Solid waste management by daily cleanliness around resident areas

85 35.1 90.4

Tree planting individually within the residential premises

45 17.8 45.8

Total 242 100 252.5


(ii) Unreliable Clean and Safe Water

The assessment indicated the availability and accessibility of clean and safe water

was average. There was fair accessibility and availability of water from piped water

supplied by Dar es Salaam Water and Sewerage Company (DAWASCO)

(iii) Inadequate Income to Meet Basic Needs

42

There income received from income generating activities was not enough to satisfy

basic needs to most of community members

(iv) Inadequate Land for Vegetable Production

There is inadequate land for vegetable production which is among major economic

activities of the population in the community and thus resulting into inadequate

production to raise substantial amount of income.

(v) Inadequate Knowledge on Vegetables Processing

Although community members preferred vegetables processing to be one of income

generating activities, they had inadequate knowledge on vegetables processing. If

community were imparted with knowledge they would be able to process vegetables

for their income generation.

(vi) Inadequate Capital for Investment

The study indicated that there is inadequate capital for investment

(vii) Persistence Environmental Degradation

The harvesting of natural resources has caused degradation of environment. The key

identified environmental problems in Charambe ward were; deforestation and

erosion caused by sand mining on river banks.

1.3.11 Source of Problems

(i) Inadequate Security

Inadequate security was caused by few (two) police post in all seven ‘Mitaa’ with

high population density. Participatory community security was not effective because

43

some community members who were engaging themselves with illegal business

transactions didn’t like to be monitored by government hence they hindered

implementation of Community Participatory Security.


The government does not keep pace with increasing demand for water caused by

increased urban population. The old water distribution system was not working well

because of depreciation of equipments.

(iii) Inadequate Space for Vegetable Processing

The productivity of agricultural crops were contributed by use of proper processing

techniques and improved facilities in order to have quality produce and increase

efficiency as well as production per unit hour. The larger the area compounded by

use of proper production techniques the higher the production and the higher the

income obtained. Therefore limited processing space limits also outputs which in

turn lower income. The limited land for processing of vegetables was caused by

expansion of urban settlements.

(iv) Inadequate Knowledge on Vegetables Processing

Inadequate knowledge on vegetables processing was caused by lack of training on

vegetables processing techniques.

(v) Inadequate Entrepreneurship Skills and Knowledge

Inadequate income was also contributed by lack of knowledge on business

management and skills. Any business undertaken should be managed properly in

order to enhance its profitability. There was a high need of community members

44

towards enhancing entrepreneurship skills and knowledge on entrepreneurship which

resulted into lower profits.


Inadequate capital for investment was caused by lack of collaterals; this was among

conditions to qualify in accessing loan (capital) from banking institutions.

Community members are encouraged to join Savings and Credit Cooperative Society

(SACCOS) in their residence in order to access low interest loans, although there

was ten Village Community Banks (VICOBA), which were active.

(vii) Environmental Degradation

Deforestation was largely caused by haphazardly cutting of trees without planting

new ones. Erosion was caused by sand and soil mining.

1.3.12 Identified Assets

Community members identified various community assets to address the identified

problems as narrated below.

(i) Inadequate Security

On addressing the problem of inadequate security, the ward administration is

sensitizing its community members on the importance of establishing participatory

community security while the ward administration was planned to build more police

posts.


The government has started solving water problems by increasing investment in

water supply systems.

45

(iii) Inadequate Land for Vegetable Production

The municipal has taken different measures to improve the production of vegetables,

Agricultural and Livestock Extension Officers were alocated at ward level to support

agro-food processors technically in enhancing farm productivity. The municipal

Council was enhancing urban agriculture by introducing improved agro-food

processing technologies where a farmer could use limited space to process crops for

consumption and for sale as mitigation towards addressing the problem of limited

land for agricultural production in urban area. An example of technology is an

improved vegetable processing by solar drier technique which does not require large

land but can fetch higher income.

(iv) Lack of Knowledge on Vegetables Processing

The study established that the Temeke Municipal government had skilled human

resource in vegetables processing techniques. Thus, regular field training on

processing methods should be done in Charambe ward community members who

were engaged in vegetable products.

(v) Inadequate Entrepreneurship Skills and Knowledge

NGOs and privates sector provided trainings on skills and knowledge on how to run

and manage businesses for better income generation. Community members are

sensitized on formation of income generating groups for easy and affordable access

to training.


The Municipality is sensitizing community members through its community

development officers to establish village community banks and savings and credit

46

cooperative societies in order for low-income earners who are not able to access

loans from banking institutions to access loans from group lending associations such

as VICOBA and SACCOS.

(vii) Persistence Environmental Degradation

In realizing the importance of the environment in sustaining the human development

and live, the Municipality promotes and advance community based initiatives in

protecting the environment. There is a community based organization called

‘MACHEMOS WOMEN GROUP’ located in Rangy Taut and PALIZI

ENVIRONMENTAL GROUP located in Kwazomoko involved in environmental

conservation.

1.4 Summary

The Participatory Needs Assessment was done for the purpose of assessing major

needs of Charambe Ward Community, availability of sources and assets that could be

used to satisfy human wants. Also CAN assessed the degree of farm crops, security;

availability of water for community’s needs and other development activities.

Economic activities were also assessed such as; the income received in relation to

satisfying basic needs, the status of vegetables processing and knowledge of

community members on vegetables processing techniques. The status of availability

of leafy vegetables for processing, the response of community members towards

incorporating vegetables processing as one of their income generating activities, the

availability and accessibility of financial services and the community members needs

on enhancement of their business. Issued related to environment were also assessed

such as, exploitation of natural resources related to environmental degradation, and

measures taken by the community in environmental conservation. The assessment

47

resulted into identification of various problems affecting development of Charambe

community as narrated below: inadequate security, unreliable clean and safe water,

and inadequate income to satisfy basic needs, inadequate land for vegetable

production. Others were; lack of knowledge on vegetables processing and inadequate

capital for business investment and lack of knowledge in entrepreneurship

management skills.

1.4.1 Community Needs Prioritization

Community need assessment was done in Charambe ward office and Nzasa B sub-

ward area where community member’s needs were identified. A need can be defined

as a necessity or requirement to address or alleviate or solve a problem or constraint.

Therefore in addressing community, group or household needs the process must

begin with clearly identifying the problem or constraint. A need can be tangible or

non tangible. Target group needs are many and do not carry equal importance or

priority and as such they cannot all be addressed at the same time. Therefore,

different needs are compared and scrutinized their preferences between them. Thus,

prioritising needs is an important element of a Needs Assessment exercise.

Identified Community Needs were ranked by numbering using organization

development tool depending on priorities. In the ward: Ward leaders, sub- ward

leaders, Community members, CBO members (Nzasa Women Group), and other

stakeholders were involved in needs assessment and ranking activities. Individuals

were asked to select from the options provided to show which needs are most

preferred or of great importance, which is the next and then scores were recorded.

This resulted into ranking needs according to importance as: livelihood improvement

48

opportunities, improvement of vegetables products sales for more income earning,

increased availability and accessibility of domestic water, accessibility of capital for

business investment, improved entrepreneur skills and knowledge, inadequate

security and collection and disposal of solid waste to check of environmental

diseases.

Table 22: Needs Ranking-Organizational Development Tool

S/No Type of needsScores Ranking of

Needs by Numbering

1 Livelihoods improvement opportunities 20 1

2 Improvement of vegetables sales for more income earning

17 2

3 Access to water for domestic use 15 34 Collection and disposal of solid waste to

check of environmental diseases14 4

5 Access to capital for business investment 13 5

6 Improved entrepreneurship skills and knowledge

12 6

7 Improved infrastructures and enabling environment

10 7

7 Improved security 7 8

TOTAL 93Source: Study Findings, 2013

After needs are prioritised and ranked, community members discussed in details in

order to come up with critical and pressing need to start with in order to solve their

problems. At the end of discussion the community members decided to start with a

need of improvement of vegetables sales for more income earning and they opted to

begin with training in vegetables processing methods as an intervention, with the

intention that knowledge gained will improve quality of processed vegetable

products and increased sales as well as income generated. We agreed to do project

49

with Nzasa women group (CBO) and group members’ were trained on improved

leafy vegetables processing techniques.

1.4.2 Chapter –Conclusion

The needs identified and ranked had a cause and effect relationship where the limited

livelihoods opportunities partly attributed to, lack of knowledge in urban agriculture

such as leafy vegetables processing techniques, inadequate security, and inadequate

capital for business investment, inadequate knowledge and skills in entrepreneurship

management. All these resulted in inadequate income.

The discussion with community members indicated that they lacked knowledge on

vegetables processing hence the need to be trained in order to acquire such skills; the

need to access to capital for business investment. The Researcher identified Nzasa

Women Group in Charambe ward to address the need of livelihoods improvement

opportunity by conducting training on improved leafy vegetables processing

techniques.

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CHAPTER TWO

2.0 PROBLEM IDENTIFICATION

2.1 Background to Research Problem

Problem identification are describes specific areas for targeted change and provide

project direction. It explains the background of research problem, problem

statement, and target community, stakeholders’ analysis, project goal, project

objectives and host organization. The section starts with background information of

research problem as narrated below; Charambe ward is located in coastal area and

also with an opportunity of being neighboured by Indian Ocean and crossed by

Mzinga river and which can be utilized to increase community residents’ income

through fishing and agricultural activities specially vegetables production which is

among income generating activities used by community members as a source of

income.

Beside these activities other community members rely on livestock keeping as their

source of income and petty businesses. There are two steel industries and ten

warehouses which contributed to create employment opportunities of community.

Despite agricultural activities being done, community members cannot undertake

large scale crop production because of inadequate land due to the area being of

planned settlements. This situation has contributed to limited livelihood

improvement opportunities because of limited income generating activities which

have resulted into inadequate income to satisfy the basic needs. Community

members also lack knowledge on vegetables production and processing which could

51

be an alternative or an added income generating activity to urban dwellers that are

faced with limited land for other agricultural crop production. This scenario is also

widened by inadequate capital for business investment, lack of entrepreneurship

skills and knowledge which has resulted into ineffective and inefficient utilization of

resources. The identified consequence of limited livelihoods improvement

opportunity is inadequate income to 15.1% and 75.5% (see Table 14) of the

household as portrayed by a sampled population.

2.2 Problem Statement

The issue of post harvest losses in fruits and vegetables is a matter of grave concern

for Tanzania’s agriculture sector, as it has happened in developed country as well.

According to the available report and information in sub-Saharan Africa, post harvest

losses of horticultural crops range from 30 percent to an astonishing 93 percent,

(World Bank, 1989).

Fruits and vegetables are the most perishable agricultural produces and the post-

harvest losses of these are tremendous. Producers have to suffer a huge economic

loss due to lack of proper understanding about causes and nature of loss, proper

preservation methods and their transportation and marketing techniques. Fresh

vegetables are perishable and highly prone to these losses because they are composed

of living tissues. These tissues must be kept alive and health throughout the process

of marketing. They loss nutrients through improper Handling, lack of post harvest

and agro processing technologies which resulting into poor food quality and low

income. Further studies have been done on vegetables processing aimed at value

addition, reduction of post harvest losses, increasing food security and improving the

52

livelihood of the people. Although, effort has done to improve the livelihoods of

urban small scale processors engaged in food processing work that are raising but

faced with decreasing land for agricultural activities resulting from urban expansion

(Mbimba 1993).

Thus, processing in vegetables minimizes post-harvest loss and is a balancing means

for increasing production. It may not be necessary to considerably increase the

production of vegetables with the growing demand if the post-harvest loss is reduced

to a great extent. The cost of preventing losses after harvest in general is less than

preventing a similar additional amount of vegetable crop of the same quality.

Several factors influence the post-harvest losses in fruits and vegetables. These

include losses due to physical, physiological, mechanical and hygienic conditions.

(Kitinijo and Gonry 1999, Kitinijo et al 2002)

On average less than one percent of vegetables produced are processed as most of the

processing takes place by the traditional method and for the traditional purpose. For

example, fresh mangoes are processed for pickles, jam etc. As far as processing of

other horticulture products are concerned, vegetables are processed at a small scale

and generally for the same purpose. Temeke district is famous in horticultural

gardening in Dar es Salaam, region particularly in growing amaranths spp,

mangoes, spinach (Spinach oleraceae), onion (Allium cepa), okra (Abelmoschus

esculentus), pumpkin (Cucurbita pepo), egg plants (Solanum pumpkinsgena, Leafy

cabbage (Brassica oleraceae), cucumber (Cucumis sativum), Chinese cabbage

(Brassica camestris), cowpea (Vigna unguiculata) and peppers (Capscum annuum).

Though production of vegetables is high but there is no processing factories related

53

to vegetable processing. However, some exports are also taking place from these

units, there is a tremendous scope to increase it further provided government fulfil

enabling environment and also improved law and order situation in the country.

This should be taken as a significant problem particularly when considering that

there is an increase in other urban related activities which will continue to reduce the

land suitable for agriculture activities and hence lessen income and affecting the poor

majority with poor nutritional, livelihood insecurity, raise poverty and

unemployment for those who rely on agriculture as their source of income. The food

processing industry sector has terrific growth prospect in Tanzania. In recent years,

the horticulture industry has seen between 8 and 10 percent increase in growth,

making it the fastest growing sub sector of the national economy. Agro- food

processing in vegetables when enhance can be an important opportunity for people in

raising their income, major source of employment, growth, export and above all

prosperity of the majority poor. The study aimed at improving the livelihoods of

Charambe ward community through training on leafy vegetables drying techniques,

given the fact that vegetables processing through solar drying method can be planned

because it does not necessarily requires large space for production, it is profitable as

a little area can be used efficiently. The demand for processed vegetables is currently

increasing as consumers are aware on processed food.

2.3 Project Description

The project Title was: “Training on improved leafy vegetables processing

techniques”: A Case study of Nzasa women vegetable processors group of Charambe

ward, Temeke Municipality, Dar es Salaam Region.

54

2.3.2 Stakeholders Analysis

Table 23: Stakeholders AnalysisStakeholders Status Roles

Temeke Municipality Local Government

The municipal facilitates sites accessibility for agro food processing investments and provides businesses regulations in the municipal. Technical support through extension services and farmers trainings.

Charambe Ward Local Government

Implementing agency, is active in supporting the project. Involved in mobilizing the community members especially in encouraging agro food processors to engage in food supply chain.

Nzasa women vegetable processors Group

Local Active members are executing agency for implementing the project. Involved in agro food processing of leafy vegetables and other food crops.

Private sectors .i.e Banks and NGOs

Local and international

Provision of financial support for investment.Assist community members to maintain working in the agro food processing, healthy and productive example: by providing counselling services on HIV/AIDS.

Small industries Development Organization SIDO)

Local Provision of technical support and business skills development, processing facilities (inputs) and advisory services to entrepreneurs

Government and other Donors

Local and International

Support vegetables processors with investment grants for businesses Achievements of poverty reduction strategy

Local community .i.e individual households

Local and foreigners

Provide market for processed vegetables and other commodities

Source: CED Participatory Community Assessment 2013

Different stakeholders will have positive effect on processed Vegetables productivity

business; they involve primary and secondary stakeholders. The Primary

Stakeholders are people who may benefit from the project example; people with

HIV-AIDS, food sellers and local community for better health.

55

2.3.1 The Target Community

The target community is the Charambe ward agro-food processors including

members and non members of Nzasa Woman Group (NWG). The group was

introduced to researcher during personal interview with Ward Community

Development Officer. Nzasa Woman Group was registered CBO under business

registration ordinance (Cap.213) on 12 February 1998 with total of 25 members and

registration number 116282 and it is recognized as one of the groups dealing with

food processing and petty business. The group was initially established on 10Th

September 1994 with 15 founder members. In 1995, five other members joined the

group; also another five members joined the Nzasa women group later in 1997. After

community was motivated by agro-food processing activities more people were

interested and joined the group to form Harakati woman group with 20 members and

Jihadhali youth group with 22 members as sub-groups of Nzasa Women Agro-food

Processors. Currently Nzasa women group has 67 members who were engaged in

agro-food processing activities as main source of income and job opportunity. NWG

members are involved in production of several different processed food commodities

which include soy flour, vegetables, lishe mixed flours, cassava and sorghum flours.

Majority of the Nzasa Women Group members who were engaged in food

processing activities have not yet attended training on food processing techniques

due to high costs incurred.

For example, five participants to attend tailor-made training course on food

processing conducted by SIDO it costs 200,000 TShs, thus, group members are

unable to pay training fees. From the result of need ranking in first chapter, an

intervention needed to came up with solution, training was planned and conducted to

56

32 group members on modern leafy vegetables processing techniques as means of

community empowering. Agro-food processing requires improved technical skills

and knowledge in food processing to deliver high quality and safe food products to

consumers. Involvement of community members to safe guard their interest of leafy

vegetables processing was realized. The project was meant to serve and improve the

livelihoods of the community members of Charambe ward in Temeke Municipality –

Dar es Salaam region. The first target group was thirty seven members of Nzasa

Women Group which was host organization implemented the project. Thereafter, the

project will be scaled out to other people who reside in the ward and even outside the

ward. During training, group members were utilised local resources to achieve their

objectives. The direct beneficiaries are benefited from better living standard and

health through the income received from vegetables processing sales.

2.3.2 Project Goal (Overall Objective)

The project goal is improved livelihoods to Charambe ward Community

(i) Project Objectives

The project objective is to increase income generating opportunities of the Nzasa

Women Group by imparting with knowledge and skills in training on improved

vegetables processing techniques.

(ii) Increases food security and availability in the community

(iii) Improved nutritional status in community

2.4 Host Organization

Host organization is the organization to which the project will be implemented

2.4.1 The name of the Group

The organization which hosted the project is Nzasa Women Group.

57

2.4.2 Location

Nzasa Women Group has small office but their meeting place is in Nzasa B ‘Mtaa’ at

the residence of one of the group members.

2.4.3 Membership

Members should reside within Charambe ward and should not be below 18 years. Be

willing to participate actively in group activities as planned and agreed by group

members in order to achieve the goal of improving the livelihoods of the community.

Table 24: Demographic Characteristics of Nzasa Women Group

SexFemales Males

30 7Age by group (years) 18-35 36-45 46-59 60 +

11 14 10 2Marital status Married Single Divorced Widowed

22 6 5 4Education Status Primary

EducationSecondary Education

University Education

Not attended school

24 7 3 3 Family size 1-3 Members 4-5 Members 6 + members

9 11 17


2.4.4 The Group Vision

To improve community’s livelihood situations through income generating activities

by 40% in each household by 2015.

2.4.5 The Group Mission

To produce high quality and nutritious agricultural produce for sale within and

outside the country at reasonable price in order to realize reasonable profit, overcome

poverty through self help approach and conserve environment.

58

2.4.6 Group Activities

The group members perform various activities such as collection of fresh vegetables

and other food crops used for agro-foods processing. When interview was conducted

among group members the results was as follows: Produced food items include 33

(35.1%) of group members indicated to process vegetables, 21 (22.3% ) processes

Lishe flours, 9 (9.6%) process cassava flour, 12 ( 12.8%) members process sorghum

flours and 6 (6.4%) group members processing cashew nuts. Also members search

markets and distribute processed products to customers.

Apart of group activity, each member in the group was allowed to process their own

food products depend on individual capital and time available as to increase income.

(i) Group Annual Income

The total annual income earned for the period of 2011 is Shs. 2,885,000/=.The

income from sales of processed food products is 1,485,000/=. Processed products are

lishe flour 280 bags worth 700,000/=, Leafy vegetables 85 bags worth 85,000/=,

Sorghum flour 190 worth 475,000/= and cassava 150 flour worth 225,000/=. Funds

from other sources worth 1, 400,000/=. In 2012, season the total annual income is 3,

0665, 000/=, whereby the sum of 1,610,000 was earned from sales of processed food.

The processed foods includes Lishe flours 300 bags, leafy vegetables 110 bags,

sorghum 200 bags and cassava flour 150 bags and total of 2,066,500/= was earned

from other sources, (Nzasa Women Group Annual Report 2011 and 2012).

2.4.7 The Group Values Statement

The recognition of the philosophy that 100% customer satisfaction is required to

ensure a profitable business “profits are by-products of satisfying customers, not the

other way around”. Strive for Excellence and work as a team.

59

2.4.8 Membership

Membership was open to any Charambe Ward resident of the age not below 18 years

who was able to work as a team upon agreed targets.

The organization structure of the host group is presented in Figure 10 below.

GROUP CHAIRPERSON

Figure 4: Organization Structure of Nzasa Women Group

Source: Research Findings, 2013

A researcher used Strengths, Opportunities, Weakness and Challenges (SWOC)

Analysis in assessing Nzasa Women Group on their position and ability and the

result were as follows:

2.4.9 Group Challenges

The group faced many challenges, when a researcher visited host project area he

discovered that among challenges the group has a small office building at that

moment as it was addressed by group Chairperson. Thus, meetings are conducted in

residential premises of one of group members. During discussion the group secretary

TREASURERSECRETARY

GROUP MEMBERS

60

narrated that the group has no adequate capital for business expansion although it

has started long time. Hence, initiatives through group members’ contributions were

done to ensure sustainability. Other challenges expressed by group members

includes little knowledge and skill in improved food processing techniques,

unreliable markets and current solar drier device was small to met demands of

group members and lack of high quality packaging materials.

Table 25: Assessment of Nzasa Women Group using the (SWOC) Analysis

STRENGTHS WEAKNESSESGroup members have primary and secondary school education, others university graduates this increasing understanding capacity.

The group has no adequate modern vegetables processing facilities

The group has strong and capable leadership The group has no adequate capital for business expansion

Group members are linked to ward Agriculture Officer

The group has weak linkage with other organization

The vegetables used for processing are easily and locally available

The processed foods are not certified by accredited food quality and standards institutions .i.e TBS,TFDA

The group is already registered Group has no higher quality packaging materials.

OPPORTUNITIES CHALLENGESThere is a growing government concern on promoting value addition in food sector through processing and quality control

Failure to control pests and diseases

There is availability of human resource for transferring knowledge on improved vegetable processing technology

Failure to control quality and safety of processed vegetables

Availability of good quality vegetables

With the expected group mobilization and financial support from the government, contribution from members and donors the group sustainability is high

As the agro-food processing business grows and expands rapidly, traditional processors may take a long time to adopt high-tech vegetables processing techniques which are necessary to ensure that the project is supplied with quality and safe foods

Socially and culturally the project is acceptable as vegetables processing started long time agoPolitically, the government have policies which encourages SMES


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According to group leaders, the majority of individuals in the group did not keep

their total annual income records from processed vegetables sales, also there was

inadequate space for vegetables processing and processing operational house was not

fenced. These challenges lead to processed foods by Nzasa women group not meet

food quality and standards as a result they were not certified by accredited

institutions like TFDA and TBS. The group members also expressed that they

contributed in kind and in cash to project activities as one of their roles. Each

member in the group was responsible to pay between Shs 1,000 - 3,000/=, as

monthly contributions to boost business capital. Some of the project costs were

incurred by CBO and individual partners.

The Researcher had a role of facilitated by coordinating all project activities to

ensure that they are accomplished the objectives as planned and supported in

purchase of fresh leafy vegetables for processing an training materials. The Nzasa

Women Group participated in all activities during practical training, provided site

and materials/facilities.

Different measures of solving problems were discussed by group members which

include: Fundraising through raising group member’s contributions from Tshs 2,000-

3,000 to 5,000/-, capacity building through training in agro-food processing and

business management skills, subject matter specialist (nutritionist) from Temeke

district council will continue facilitates to impart knowledge.

Group members are encouraged to build processing house fences as requested by

TBS and TFDA in assured for products certification, that the processed vegetables to

be sold in supermarkets and external markets. In sourcing large size solar drier,

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group leaders should visited SIDO and if possible secured loan from SACCOS for

purchase a large size new solar drier and group members were advised to keeps

records for future uses. Furthermore to solve the problems low quality packaging

materials group leaders are advised to visit SIDO Office where they can find high

quality package materials.

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CHAPTER THREE

3.0 LITERATURE REVIEW

3.1 Introduction

This chapter contains findings from Theoretical, Empirical and policy literature. The

literature reviewed is a research hack-up to the problem. It links community needs

assessment with literature review to account for what has been published on a topic

by accredited scholars and researchers. The main purpose is to convey to readers

knowledge and ideas that have been established on vegetables processing as a

livelihood opportunity especially to urban people with limited land for agricultural

processing and as an additional enterprise for income generations

3.2 Theoretical Review

The Theoretical review captures theoretical thinking of different scholars and it

provides various definitions of terms and concepts on livelihoods opportunity,

vegetables processing and its contribution to poverty alleviation and community

development.

3.2.1 The Livelihoods System Framework

Chambers and Conway (1992) state that; “A livelihood comprises the capabilities,

assets (including both material and social resources) and activities required for a

means of living”. A livelihood is sustainable when it can cope with and recover from

stresses and shocks maintain or enhance its capabilities and assets, while not

underling the natural resource base. The livelihoods framework was initially

designed to improve the understanding of rural households, but it is now seen as a

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generic framework for use in urban as well as rural areas (Singh and Gilman, 1999,

Martin et al, 2000; Sanderson, 2000) The livelihoods framework views poor

households as being dependent upon a diversity of strategies in order to address

poverty. These strategies are based on a set of household ‘assets’ natural capital

(land and water); financial capital; physical capital (houses, equipment, animals,

seeds); human capital (in terms of both labour power and capacity, or skills); and

social capital (networks of trust between different social groups). The deployment of

assets also depends on external influences such as dealing with regulations, policies,

urban authorities and local marketing practices. The inability to adequately use and

employ the various assets at their disposal can leave households vulnerable to

economic, environmental, health and political stresses and shocks.

3.2.2 The Sustainable Livelihoods Systems Framework

Various studies illustrate how Agriculture in urban areas is used as a strategic by the

urban poor to generate income and provide fresh and processed produce to urban

consumers. This practice is considered an important tool of the urban poor in order

to contend with poverty, generate income and deal with insecurities such as

procuring food. (Rakodi 1991, Maxwell 1994).

(i) Small-Scale Food Processing In Developing Economies

The importance of Food Processing in Developing Agrarian Economies

Agricultural produce, such as tubers, fruits and vegetables may be processed to

extend their shelf-life; cereals are milled; and oilseeds are pressed to ease household-

based food preparation. Market demand for processed foods has developed in all

cultures and societies as division of labour progresses and people specializing in

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particular skills have increasing levels of disposable income. Currently wide varieties

of food processing enterprises are available in Africa, Ranging from very small

industrialists extracting oil in laborious, manual operations, through small expeller

mills providing services to customers and also selling some oil, up to large-scale

enterprises processing food for national and international markets. Agro-based

industries are generally the first to develop in the industrial sector of a developing

economy where, hitherto, agriculture has been the mainstay of people. According to

World Bank, 1989, statistics the agro-based industrial sector generates 40% of all

manufacturing added value, more than any other industrial activity in sub-Saharan

Africa. In Uganda for example, nearly half of all people employed in the

manufacturing sector engaged in food processing-related activities. Markets for

processed foods in East African countries, although rapidly developing, are still

small. With liberalization, markets and market demands are changing. Thus, with this

situation entrepreneurs have to compete with others, both within the country and

from abroad, rapidly entering national markets. Small enterprises are generally far

more flexible when it comes to market orientation and fresh material supply. A good

example is the oil miller from Arusha, Tanzania who struggled in severe competition

with his competitors for sunflower procurement. He required about 50 tons of seed

every month to keep his mill (investment around running. To overcome the

challenge it was to move the business to the main sunflower-growing area in Babati,

about 150 from Arusha Tanzania.

(ii) The Benefits for the Rural Economy

According to FAKT, 1993, Processing of agricultural produce for the market adds

value to them. For instance, Sunflower oil in Tanzania increases its value by a factor

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of two to three after extraction from the seed. It is common that food commodities, as

they move from the farm gate to the consumer household, add value several fold.

(iii) The Benefits for the Processors

Community-based, cooperatively or individually run enterprises that offer processing

services allow producers to take a share in the value addition created through

processing. Developing and strengthening the link between agriculture and industry

will help producers to assure and expand their markets, particularly if they venture

into new and non-traditional crops.

(iv) Impact on the Role of Women in Society

Also, (Giinter, 1997) described that food processing in Africa has traditionally been

the domain of women. When directed towards the market, it assures them not only of

a reliable income, but also of a strengthened position within the family and inside

society. Interventions from development organizations frequently do not consider

sufficiently the delicate social linkages and questions of access and ownership.

Technological changes introduced from outside have often had negative effects on

the role of women in this sector, and they have found themselves to be on the losing

side.

(v) Changing Policy for Food Marketing and Processing Systems due to

Liberalization Processes

In the recent past, many governments reduced their role in marketing and processing

systems because of liberalization of markets. This has significantly changed the roles

and responsibilities of market participants at all levels. For example, at the micro-

level producers, traders, processors and consumers can act more freely; markets have

67

become more flexible; and economic success increasingly depends on the skills and

capacities to respond to changes in the market. Also at the meso-level, services that

had traditionally been provided by public institutions are either not being offered any

more, or have been transferred to or taken up by private-sector organizations. While

at the macro-level, governments should now focus on their core functions for

enabling environment like transparent, reliable and stable political framework for

market participants. (Giinter, 1997).

(vi) The role of Commercial Food Processing in the Economies of Tanzania

and Uganda

Food processing for the market is carried out by enterprises in the formal, visible

sector, and also by a large number of small and micro-enterprises which do not

feature in the statistics. In terms of contribution to the overall GDP, the significance

of food processing in the formal sector is relatively small. However both countries

are largely agrarian, with manufacturing in its infancy, contributing only around

15%to GDP (1997).

Looking at the food processing industry in the context of the manufacturing sector,

the picture will change. Nearly a quarter of all registered enterprises are engaged in

food processing, providing employment to around 20% of people working in the

manufacturing sector. Growth was even more impressive, amounting to 15%per

annum during this decade. With a growing population, increasing urbanization and

higher incomes, this development can be expected to continue.

Many more people are engaged in small food processing enterprises that are not

registered, and thus are invisible to the statisticians. People may produce snack

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foods, Fruits and Vegetables, beer or dried fish in their backyards to earn additional

income.

(vii) Potential Contributions of Small-Scale Food Processing to Rural

Economy in Tanzania and Uganda

Both country studies have shown that small-scale food processing enterprises in rural

areas can, and already do, contribute significantly to the development of rural

economies through income and employment generation. They can provide stimuli to

the agricultural sector for diversification, to expand production, and to develop a

stronger market orientation. Primary processing of basic food commodities, mainly

cereal and oil milling at the small-scale level, is the obvious starting point for many

entrepreneurs. Backward and forward linkages are relatively well developed. Other

support services, mainly the provision of suitable technologies, training, advice and

credit, are still weak. (Teszier, 1992).

(viii) Primary Food Processing at the Small-Scale Level will Benefit the Rural

Economy

Small-scale processing enterprises will assure that basic, processed agricultural

commodities are locally available at competitive prices. By-products such as oilseed

cakes and bran are locally available. Further value addition is possible through

animal feed compounding. If processing takes place in urban centres, by-products

rarely find their way back into rural areas. When the trading chain is short and

processors are known, the likelihood of adulteration is much smaller compared with

products coming out of centralized industries. Primary food processing is an

opportunity to generate income directly from processing, but also from secondary

activities (shops, restaurants, other services) that follow the establishment of a

processing unit.

69

In terms of employment generation, however, the impact of primary food processing

should not be overestimated. Small mills with capacities of less than ton a day rarely

employ more than three or four people. Decentralized, small-scale processing will

offer choices to processors and communities. Vegetables processing has benefited

urban farmers through meeting various needs like school fees for their children,

improving their nutritional and a number of processors invested is expanding their

vegetables processing activities.

Income from vegetables can supplement cash flow, providing either; a safety net

during critical times, preventing people falling into greater poverty; a gap-filling

activity which can help spread income and generally make poverty more bearable

and a stepping stone activity to help people less poor, or even permanently lift them

out of poverty (Nair (and Marshall, 2009).

Through the selling of vegetables, one can have a readily available source of cash

income and the activity can play an important role in supporting the local economy

throughout the year by contributing to subsistence food security, nutrition, and

medicine; generating additional employment and income through local, regional and

national trade; offering opportunities for processing enterprises such as pickling and

drying (FAO, 2009)

3.3 Empirical Literature

Opportunities for livelihoods project through vegetables processing training to Nzasa

Women group was couched in CED practice, tradition and informed with similar

work successfully carried out by others elsewhere. The researcher reviewed very

similar projects conducted as follows:

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3.3.1 Increasing Food Availability by Reducing Post harvest Losses of Fresh

Produce

(i) Vegetables Production by the Disabled in Northern part of Thailand

One of the best examples of opportunities in vegetables processing for vulnerable

groups in this case the processors in Thailand as research conducted by Grisana

Linwattana of (Horticulture Research Institute Department of Agriculture,

(Chatuchak, Bangkok code:10900, Thailand). The main aim of the project was to

enhance opportunities for rural people in value addition as many vegetables produced

were lost immediately after harvesting.

(ii) Post Harvest Losses and Handling

The post-harvest losses in vegetables are about 30 percent which is normally

occurring in Thailand. Since it being perishable, and are subject to heavy losses after

harvesting and during transportation. However, post-harvest handling of vegetables

for processing and export by contract processors in commercial farms is seem to

better alternative choices, with less wastages than in small-scale farming. Research

on post-harvest technology may be focused on physiological, pathological,

entomological and engineering aspects, with a view to developing a package of

practices to be adopted by small as well as large scale processors. This technology

should be simple, cost-effective, efficient on both small and large farms and

dependable on different agro-climatic conditions.

The government were providing subsidies to processors for giving them cold storage

and refrigerated vans or cool chains transportation facilities on farms and market

outlets, thus should reduce post-harvest losses. Furthermore, the public sector may

71

encourage the formation of cooperative societies of processors, preferably involving

small processors in contract farming. Therefore, women can be improved through

vegetables production by giving them the opportunity to gain skills, financial

independence and self-respect (New Agriculturalist, 2007).

(iii) Vegetables Processing in India

In India, Fruits and vegetables processing is one of the activities of the M.S.

Swaminathan Research Foundation with its mission of improving the livelihoods of

villagers in Bihar and Utter Pradesh districts (2003), through the Bio village

Programme. The study ‘Estimating loss of horticulture produce due to non-

availability of post harvest and food processing facilities in Bihar and Uttar Pradesh’

and was commissioned by the planning commission to the Association for Social and

Economic Transformation (ASET). Post-harvest huge losses of fruits and vegetables

is a matter of grave concern for India’s agriculture sector, like it is happening in

almost every developing countries and developed country as well. The study analysis

various aspects of post harvest losses as well as to quantify the exact losses of

horticulture produce due to lack of post harvest storage, processing facilities and

huge employment potential generation of this sector. Finally, remedial measures

have been suggested to minimise unwarrantably high rate of loss of these produce.

The villagers have benefited from the programme in terms of increased incomes and

through healthier diets as a result of consuming processed fruits and vegetables.

The program helps processors in capacity building, collection centres were

strategically established in major producing areas and containers were remodelled to

add more protection to the produce. Moreover, commercial storage plants were

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installed and grade standards adopted. In addition a number of packing houses were

installed, coupled with the development of intensive training programmes. The

improvement of product quality and reduction in post-harvest losses became the

main concern of producers, middlemen, marketing specialists and consumers.

Thus, processors were enabled in marketing their product, embedded in this

marketing strategy is the crucial concept that livelihood is not about money, but

empowerment. Through such empowerment, the women have been able to achieve

things that as individuals they would not have been able to.

The program has assisted villagers in establishing market linkages with local markets

or markets in larger cities. This is a significant part of vegetables processing for

livelihood, because an enterprise cannot increase villagers’ livelihoods unless they

are able to transform their produce into financial returns (ibid).

(iv) Gender in Food Processing in Tanzania and Uganda

Women in most African societies play a key role in the post-harvest sector, starting

with storage, processing and then selling agricultural produce in the market. Much

traditional food processing, such as beer-making or oil extraction, is firmly in the

hands of women. In Benin for example, 98%of palm nut processing is carried out by

women (Anon, 1991).

In the past, most development organizations focused their activities in the post-

harvest sector on the problem of losses. It is only recently that the field of post-

harvest technology has been viewed as a system, rather than as a series of individual

technical problems. As a result, the important role that women play in this context

has become clearer (Gunter, 1997).

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Development organizations have struggled with different approaches to initiating,

developing or strengthening women’s groups running food processing activities.

However, many projects have ended in failure, very often because development

facilitators and their organizations imposed their concepts and priorities on the

groups (Classens, 1993; 1996). Often women’s enterprises are an expansion of

traditional, domestic skills. They tend to require little in the way of capita1

investment for machinery or physical infrastructure, and they may lend themselves to

flexible working hours which fit in well with women’s domestic responsibilities. The

importance of supporting women in their efforts to earn an income from food

processing has been recognized by the Integrated Training Programme for Women

Entrepreneurship Development in Tanzania which is run by SIDO and UNIDO. The

programme aims to enhance the entrepreneurial capacities of women, mainly through

training. Several hundred women have participated in training measures, and 75% of

these have taken up a business (Mchomvu and Gedi, 2000).

(v) Vegetables Processing Business as a Livelihood Opportunity in Tanzania

In Tanzania, postharvest losses of horticultural crops range from 30 percent to an

astonishing 80 percent. Ongoing problems with food quality, safety and nutritional

value are well documented. A number of past projects have identified appropriate

actions, including implementing improvements in produce handling, training for

regional agricultural leaders, capacity building, and small-scale infrastructure

development, but these recommendations had not ever been integrated into local

solutions. As resulted of falling world market prices for coffee and unreliable rain in

the lowlands, farmers in Kilimanjaro highlands struggled to earn income and produce

74

enough food. Thus, household became poorer and malnutrition amongst children

increased. However, farmers were gradually convinced to cultivate and process

fruits and vegetables after attending trainings through a project initiated and led by

Horticultural Research Institute Tengeru and supported by FARM – Africa’s

Maendeleo Agricultural Technology Fund which resulted into 300 processors

adopting vegetables processing in their homes. Other processors were trained in food

processing through SIDO in collaboration with UNIDO and other development

partners especially in large cities of Dar es Salaam city, Mwanza and Mbeya, where

women are engaged in fruits and vegetables processing as source of income.

After the launching of a pilot project in post harvest Training and Services Center in

Arusha, in 2011, a great step in the direction of reducing food losses in developing

countries, is achieved" Kitinoja, 2011).The Horticulture CRSP granted a pilot project

to Diane Barrett, UC Cooperative Extension specialist in the Department of Food

Science and Technology at UC Davis, of the University of Georgia. The project

initial focus has been developing and implementing, online training of agricultural

professionals in advanced post harvest technology, and building the first Postharvest

Training and Services Center (PTSC) in Arusha, Tanzania (Kitinoja, 2012). Since

then, 36 Africans were trained as post harvest specialists from seven countries in

sub-Saharan Africa. These skilled people help to provide local training programs,

demonstrations on improved post harvest practices, small-scale post harvest handling

and processing technologies and innovative approaches to post harvest extension

work, logistics and management of horticultural value chains. It also provides

training of local processors in cost effective post harvest handling practices,

improved practices for harvesting and field packing, cooling and cool storage for

75

perishable crops, improved solar drying and packaging of dried horticultural crops.

As a result in recent years, the horticulture industry has seen between 8 and 10 per

cent increase in growth, making it the fastest growing sub sector of the national

economy.

3.4 Policy Review

3.4.1 Community Development Policy

The First President of the United Republic of Tanzania, Mwalimu Julius K. Nyerere

emphasizes that “True development is development of people not things”. People

are the basic resources in bringing about development. On the basis of the above a

clear concept emerges that ‘true development is the development of people and is

brought by people themselves’. Community Development Policy emphasizes on

eradication of poverty through involving those responsible in bringing about

community development by advising and training individual families and households

encourage group or cooperative activities, consolidating the informal sector by

encouraging economic activities, industries, small businesses and production in

groups both in urban and rural areas. This is the only way poverty can be eradicated

in the country (URT: 1996). The Community Development Policy aim at enabling

Tanzanians to bring about their own development by working to improve production

so that they may have increased income which will enable community to build a

better life through self reliance and the use locally available resources. This was one

of the objectives under review.

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3.4.2 Agricultural Policy

Through the Agricultural Sector Development Strategy (ASDS, 2007), the

government of Tanzania aims at attaining a sustained agricultural growth of 5% per

annum through the transformation from subsistence to commercial agriculture. This

should be sustained through private sector-led initiatives facilitated through public-

private partnerships in implementing the District Agricultural Development Plans

(DADPs). Through DADPs the government has allocated funds to the local

government for the farmers to implement projects which addressed some of their

challenges at the district level. In the 2009, the Tanzania National Business Council

led the agricultural stakeholders from both the public and private sectors in launching

a Green Revolution Strategy branded ‘Kilimo Kwanza’.

This is a national resolve to accelerate agricultural transformation in the country.

Flanked by 10 pillars or goals the resolve comprises of policy instruments and

strategic interventions towards addressing various sectoral challenges and taking

advantage of the numerous opportunities to modernize and commercialize agriculture

in Tanzania (TNBC 2009). The government has started demonstrating its

commitment toward this resolve through its 35.5% increase on the budgetary

allocation for agriculture in the 2010/2011 national budgets.

The implementation of Kilimo Kwanza comprises the following Ten Pillars:

(i) Political will to push our agricultural transformation

(ii) Enhancing financing for agricultural

(iii) Institutional reorganization and management of agriculture

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(iv) Paradigm shift to strategic agricultural production

(v) Land availability for agriculture

(vi) Incentives to stimulate investments in agriculture

(vii) Industrialization for agricultural transformation

(viii) Emphasize in Science, technology and human resources to support

agricultural transformation

(ix) Infrastructure development to support agricultural transformation

(x) Mobilization of Tanzania to support and participate in the implementation of

Kilimo Kwanza

In order to fit into the above strategy and to maximize the opportunities availed by

Kilimo Kwanza, the horticultural industry through the Horticultural Development

Council of Tanzania (HODECT) launched its 10 year development strategy.

Through this strategy the industry expects that in 10 years to come the horticultural

revenue will be worth more than (USD 1 billion per annum. The industry has

therefore earmarked smallholder processors as the key contributors to the realization

of this foal The Government recognizes the pivotal role of the agricultural sector

both in terms of economic growth and poverty reduction. Among priority actions of

the government is; the pursuit of macroeconomic policies that will motivate

investment in Agriculture buy small holders and large scale commercial processors

and creation of an enabling environment. Also provide proactive support to private

operators, processors’ organization, NGOs and CBOs, supplying inputs and credit to

small processors and ensuring a strong regulatory mechanism. In a bid to improve

on the economy, in the 1970s and 1993s, the government introduced policies which

encouraged urban agriculture with the aim of supporting urban dwellers to attain

78

food sufficiency and grow food on combating rising rates of inflation of that time.

Extension workers from the ministry of Agriculture and Food Security also provided

extension services and trainings to urban dwellers in the same spirit of promoting

agriculture including urban agriculture (Urban Growth in ESA, 2010).

The Ministry of Agriculture, Food and Cooperative through its Agricultural Sector

Development Program (ASDP) has decentralized support to the local Government

level through its District Agricultural Development Program (DADP). Through

DADPs, financial allocations are disbursed to the districts and the municipal councils

with the aim of addressing specific challenges that processors are faced with at the

local government level. Urban horticultural processors are yet to maximize their

benefits from this. The urban agriculture is also supported by various stakeholders

such as; The Tanzania Agricultural Productivity Program which is a USAID Funded

project which offer support though capacity building on good agricultural practices

and market linkages to the processors. The Tanzania Horticultural Association

(TAHA) which is a member based organization also includes processors in urban

areas in its membership. Other supporting organizations include Care International,

Oxfam, Gatsby Trust and World Vision. Gatsby Trust for example is supporting

women in Zanzibar to grow vegetables for booming tourism industry in the Isles.

The World Vegetable Center in Arusha has specializes its research on leafy

vegetables and offers small garden training kits for processors. The latest

development in urban agriculture was the introduction of vegetables processing and

small scale-farming of medicinal plants such as hibiscus and Aloe-Vera plants

(Urban Growth in ESA: 2010), Tanzania Agriculture Policy, 1997 stated that,

agriculture is not a principle function of towns but when property organized, urban

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agriculture has potential to provide employment, income and is a supplementary

source of food supply.

The government will continue to regulate the conduct of urban agriculture and will

ensure that it does not disrupt planned urban development (URT, 1997).

3.4.3 National Strategy for Growth and Reduction of Poverty

National Strategy for Growth and Reduction of Poverty (NSGRP II, 2009), in

Kiswahili, MKUKUTA, is informed by Vision 2025 and committed to the

achievement of the Millennium development Goals (NDGs). It has an increased

focus on growth and governance and is an instrument for mobilizing efforts and

resources towards its outcomes. Based on MKUKUTA, Growth and Reduction of

Poverty is guided by the broad outcome of achieving and sustaining broad-based and

equitable growth. The reduction of income poverty requires sustained GDP growth

which is sustainable, equitable and broad-based. To achieve this strategy,

MKUKUTA strategy focus on scaling up investments towards modernizing small,

medium and large scale agricultural enterprises with emphasis on agro-processing

and promoting more sustainable use of natural resources for the benefit of the

communities. Some of the objectives of growth and reduction of poverty are; to

reduce unemployment, scaling up participation of informal sector and SMEs,

reduced negative impacts on environment and peoples’ livelihoods, and reduced

urban population below the basic poverty line (URT:2005).

3.5 Literature Review Summary

This section presents literature which was reviewed including theoretical, empirical

and policy literatures. Theoretical thinking of scholars viewed livelihood as

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comprising of assets, and capabilities and activities required for means of living. In

order to face poverty, poor household have to depend upon a diversity of strategies

based on asset of assets including physical capital, natural capital, financial capital

and human capital. Empirical literature reviewed focused on what other researchers

did in relation to vegetables processing as means of reduced of post harvest losses in

vegetables, value addition and as an opportunity to livelihood improvement to

various communities outside and within Tanzania. Vegetables were seen to serve as

agent for promoting equitable economic growth in various societies. It demonstrated

great potential for generating income and a great socio-economic impact in human

welfare people who were trained on vegetables processing techniques improved their

living standard and even received health benefits from its consumption. Different

Policies were reviewed such as Community Development Policy, Agricultural Policy

and a National Strategy for Growth and Reduction of Poverty (NSGRP).

Community Development Policy described its directions towards poverty reduction

with emphasis on various areas which included formation of self help groups and

cooperative, encouraging economic activities and production groups so that they may

increase their commitment to self development and finally overcome poverty. Ten

Pillars of Kilimo Kwanza reflected what Agricultural policy strategies in terms of

growth and poverty reduction aimed.

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CHAPTER FOUR

4.0 PROJECT IMPLEMENTATION

4.1 Introduction

This section puts into action the recommendations from Community Needs

Assessment, literature review and scientific research portrayed in chapter one. It

provides what was planned originally and describes the actual implementation of

Nzasa Women Group vegetables processing initiative. The project was implemented

from July, 2012 to June 2013, based on the prioritized needs as resulted from needs

ranking in chapter one. The group members chose to start with an improvement of

vegetables sales for more income earning as critical need to solve problem of low

income.

Thus, an intervention was to conduct training in modern vegetables processing

methods to improve the quality and value addition in processed leafy vegetables. In

implementing training programme the researcher started with conducting training

needs analysis to Nzasa Women Group members and the outcome was preparation of

training. It focused on: improved leafy vegetables processing methods, procedures of

selecting good quality leafy vegetables for processing and practical training on leafy

vegetables processing, drying, packing and labelling practices. Thereafter,

preparation of training schedules, training materials and instruction manual was done

see (Appendix 3) and mobilization of resources for facilitation of training objective.

Training was planned to be done in the morning hours to allow vegetables drying and

methods used in training were lecturing, demonstration and group discussion. After

training, Nzasa Women Group members were capable to continue with vegetables

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processing activities in the absence of researcher, but CED student was visited and

monitored the project regularly during implementation phase. This section listed all

activities which were implemented in order to realize project objectives. They

included: Project planning, Logical Framework Matrix (LFM), Project inputs,

staffing, project budget and implementation report, implementation Ghantt chart and

summary.

4.2 Products and Output

The implementation of this project aimed at increasing income generating

opportunities through training on improved leafy vegetables processing techniques.

By the end of the project the following products and outputs were realized.

a) Products:

i. The quality of processed leafy vegetables produced fetch high price in

markets.

ii. Farmer’s income increased as result of selling more quality vegetables

products.

iii. Vegetable processor’s have better living life standard.

iv. Food security improved, as they eat and sell more quality vegetables enabling

them to purchase more foodstuffs.

v. Health status improved status improved by increased consumption of

vegetables and other foodstuff.

vi. Improved participation of Nzasa group members in meeting and farmers

show, increased confidence, ownerships and project sustainability.

vii. Enhanced record keeping improved to meet standard requirements and for

other purposes.

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b) Outputs:

i. Knowledge on Fresh Vegetables Processing Techniques Enhanced,

i.e Farmers trained and practised on how to selecting good quality fresh

vegetables for processing.

ii. Knowledge on Fresh Vegetables Processing Techniques Enhanced,

i.e Vegetables processors trained and practiced vegetables processing

procedures and techniques.

iii. Reduction of Post Harvest Losses in Leafy Vegetables Techniques

Enhanced Training in various vegetables processing management practices

done. Both theoretical and practical experience strengthened.

iv. Availability of Processed Vegetables for Sale in the Market at all time

Achieved. Hence, this ensured food security and regular income earning.

4.3 Project Planning

4.3.1 Project Implementation Planning

The project plan and inputs required are elaborated in implementation table giving an

outline of activities, time (in months), resources needed and responsible persons. The

implementation plan aims ain achieving the goals and objectives of the project.

4.3.2 Goal

To improve quality of vegetables products and sales for more income earning,

leading to enhanced availability of market, livelihood improvement opportunities and

increased food security and availability.

4.3.3 Objectives

To upgrade the technical knowledge and understanding of on leafy vegetables

processing techniques and increase income generating opportunities through

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imparted knowledge. (Members of Nzasa Women vegetables processing group).

Organize and train Nzasa Woman group members on improved vegetables

processing for quality production by February 2013.

4.3.4 Outputs

Updated, valid information on the modern vegetables processing methods, value

addition, drying, packaging, labelling, storage and marketing. Data on the quantity of

processed vegetables products in production areas collected. Development and

adoption of cheap, environmentally sound, effective strategies for vegetables

processing based on using solar drier techniques.

Awareness of vegetables processors of the benefit of good crop hygiene practices as

an integral part food processing strategies and quality assurance schemes. The

project strengthened the technical capacity of the vegetables processors through

Nzasa women group to manage food processing, marketing and to enhance farmer’s

incomes, food security and create employment. The project was inline with, ongoing

value additional in food supply chain programmes which cover awareness, training,

extension and technical support. The project was within a national agriculture policy

framework of agriculture as business. The project minimizes the impact of post

harvest losses and also contributed to the government efforts in strengthening the

national capacities in agricultural food processing sector.

4.3.5 Project Implementation

The chart below summarizes the implantation plan of the project activities. The chart

results show the time frame, resources needed and the persons who are responsible

for assigned tasks.

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The Researcher set up plan for the project (Project Implementation Plan Chart)

Activities Project Months Resources Needed Person Responsible

1 2 3 4 5 6 7 8 9 10 11

12

Meeting with Temeke district and Charambe ward officials

Means of Transport Researcher, Nzasa women group leaders

Meeting with Nzasa Women Group members and leaders

Means of Transport Researcher, Temeke district and Charambe ward Officials

Collection of training materials Stationeries, fresh vegetables Researcher, Trainer

Conduct training on leafy vegetables modern processing techniques.

Handout,Books and flip chartSoft drinks/snacks ,training site

Group members, CED student, WEO and Trainer

Conduct practical training on fresh Vegetables Preparation Prior Processing

Water, Vegetables, Polythene sheets, knife, buckets

Group members, CED student, and Trainer

Conduct Practical Training on Vegetables Processing, drying, packing and labelling practices.

Water, fresh vegetables, firewood, aluminium pot, salts buckets, knifes, Polythene sheets, flat wooden spoon, polythene bags, cotton cloth bags, hairnets, Weighing scale, solar dryer. Labels, handouts, books, Soft drinks/snacks

Nzasa women group members, CED student, and District Nutritionist and Trainer

Vegetable processing data collection

Questionnaires, pencils, researcher Trainer, district nutritionist, Researcher

Figure 5: Project Planning

Source: Study Finding, 2013

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4.3.6 Implementation Plan – Logical Framework Matrix (LFM)

Logical Frame Work involves an analysis and documentation of objectives and

output/results, what shall be done to achieve the objectives (activities), how (the

means), and the potential assumptions.

Table 26: Logical Frame Work Matrix

Project Description Objectively Verifiable indicators(OVI)

Means of Verification

Assumptions

Improved livelihoods of Charambe Ward Community

a) Adopting techniques of processing in Vegetables initiative as an income generating opportunity,

b) Number of self-employment created increased

c) Number of household with improved livelihood increased

a) Increasing number of vegetable processors by 20%,

b) Increased income earning from vegetable sales

Resources availability

Political will and economic stability

Specific objective1.To increase income generating opportunities by imparting knowledge to 32 NWG on Vegetables processing techniques

a) Number of 32 NWG attained training on vegetables processing and adopted by producing different types of processed vegetables.

Number of NWG attained practical training on vegetables processing.

b) Number of beneficiaries with improved livelihood

Training reports, Field visits

Group members full participation during trainings

Literacy and level of understanding.

Resources availability for vegetables processing

2.Increases food security and availability in the community

a) Number of households with food secured and increased income, b) Different types of processed vegetables products on sales

Training reports, Field visits

Willingness and cultural believes/norms of consumers

Willingness of community on project

Outputs:1) Practical skills on Vegetables processing enhanced

a) Number of NWG attained training,b) Volume of processed vegetable products increased.

Training and WAO reports, Attendance Register


2) Knowledge on fresh vegetables processing techniques enhanced

Number of NWG attained training

Training and WAO reports, Attendance Register


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3) Reduction of post harvest losses in leafy vegetables techniques enhanced

Number of individuals engaged in vegetable processing increased.Percentage and types of processed vegetables increased

Reports at DALDO’S and WEO Office


4) Availability of processed vegetables for sale in the market at all time achieved

Quantity of processed vegetables products on sales increased.Increased Consumption of processed vegetables.

Reports at DALDO’S and WEO Office

Availability of fresh vegetables from processors.

1. Activities

1.1 Meeting with Nzasa Women Group members and leaders

Report at Nzasa Women group Office

Report at Nzasa Women group Office

All logistics such as means of transports, material available, competent trainer is available.All Vegetables processors are willing to be trained on techniques in vegetables processing by solar drying method.

1.2 Meeting with Temeke district and Charambe ward officials

Report at DALDO’S and WEO Office

Report at DALDO’S and WEO Office

1.3 Collection of training materials

Training materials in place, Flip charts, marker pen, books, handouts

Group and trainer’s reports

1.4 Conducting practical training on fresh vegetables preparation prior processing

List of trainers whereby 32 group members of NWG were trained

Training and WAO reports, Attendance Register, Field visits

1.5 To conduct training in leafy vegetables modern processing techniques.

NWG 32 group members were trained

Attendance Register

1.6 Conduct Practical Training on vegetables Processing, drying, packing and labelling practices.

Trained practically on vegetables preparations, processing, packing and labelling

Training and WAO reports, Attendance Register, Field visits

1.7 Vegetables processing data collection

Processed Vegetables Data on place

Trainer’s reports, collected filled questionnaires in place


4.3.7 Inputs Requirements for Project Implementation Plan

(i) Consultation

Researcher and an expert from Ministry of Agriculture, Food Security and

Cooperatives (Nutritionist) staff provided training during project implementation.

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(ii) Manpower

Both Nzasa leaders and members did on daily basis activities in their processing

firm.

(iii) Training

Training in vegetables processing was done to 32 Nzasa women group members. The

training was done by CED student and an official from the Ministry of Agriculture,

Food Security and Cooperatives. The training included identification of different

types of vegetables, methods and procedures used in vegetables processing,

Equipment and Quality Assurance Practices.

(iv) Staffing Pattern

The Nzasa women group comprised of Chairperson, Secretary, Treasurer and

members of the Executive committee. They are all vegetables processors as well and

they avail their service for supervisory responsibilities and thus improve efficiency of

their group. The Treasurer is responsible with all activities related to keeping books

reconciling accounts, preparation of quarterly and annual reports, keeping records of

NWG funds, receiving receipts (annual fees) from members and facilitating

communications with other stakeholders. The chairperson is the supervisor of the on

the day to day activities. Table 28 summarises staff involved in the implementation.

4.3.10 Project Budget

A project budget is a financial plan providing funding agency, project implementer’s

stakeholders and how much money is required for the whole project. It provides

financial information for project like, purchase of materials, transport costs and

benefits, stationary, meeting expenses, communication and other fixed costs that

were spent during project implementation. The total cost was 1,563,500 as

summarised in Appendix 2.

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4.3.7 Project Inputs

Table 27: Training Inputs

Input needed Units /QuantityManpower skilled (trainer) 1Fresh vegetables 250 bunchesAluminium pots 2pcsFirewood 6 bundlesPlastic bags 1 bundleDrum 1Weighing scale 1Plastic Sheet 3 meterSolar dryer 1Table Salt 2 KgPlastic basin 2Bucket 4Cotton cloth bag 4Wooden spoon 2


4.3.10 Project Implementation Report

The project implementation was done for the purpose of realizing improved

livelihoods of Charambe ward community through training on reducing of post

harvest losses in leafy vegetables by solar drying method. The project

implementation started in July, 2012 and various activities were implemented as

narrated in Figure 5.

The aim of conducting training on selection of fresh vegetables for processing was

enhanced skills on what kind of fresh vegetables is required with regards to quality

requirements for processed vegetables. The training involved both classes and

practical sessions. Trainees were grouped into five and each group was started with

the preparation and processing procedures after attended theory session. All

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activities done by group members were supervised by facilitator and CED student.

Nzasa Women group members were photographed in different processing stages

during practical session; (see Photographs (Figure 6 -18) below. Materials used are

different types of leafy vegetables, flip chart, marker pen, handouts, books and solar

drier machine.

4.3.9 Staffing Pattern

Table 28: Project Staffing

Staff Program Responsibility Description/Roles

Ward Agricultural Extension Officer

Coordinate training and assist in monitoring and evaluation

Employed by the Municipal council as Ward Agricultural Extension Officer

District Nutrition Subject Matter Specialist

Assist in monitoring and evaluation

Employed by the Tameka Municipal council as district Nutrition Officer.

CED Student Volunteer Team Leader Conduct CNA, lead and ensure smooth project implementation, monitoring and evaluation and final report writing.

Nzasa Women Vegetable processing group

Learn on leafy vegetables processing techniques and skills practicing the skills trained, ensure project success and sustainability

Collaborate in CNA problem identification, project design, implementation, monitoring and evaluation

Trainer Prepare training materials and train on improved vegetables processing techniques, food quality and safety, supervise on practical vegetables processing packing and labelling

Food Science and Technology expert employed by The Ministry of Agriculture Food and Cooperatives.


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(i) To Enhance Knowledge and Skills on Vegetables Processing

There was a need to attain the knowledge of vegetables processing procedures,

safety and quality assurance management of the products before starting processing

activity.

Figure 6, NWG members in class session were trained on: Importance of vegetables;

definitions of key terms; vegetables processing methods, drying method in particular;

Preparation of leafy vegetables prior to processing and its importance i.e collecting

and selection of fresh vegetables, sorting, washing, pealing, chopping, blanching,

drying packing and storage.

It also covers preparation of material inputs such as firewood bundles and other

processing equipments and tools including cotton cloth bags, wooden spoon,

aluminium pots, table salts, water and protective gears (apron and cap) used during

processing.

(ii) Practical Training on Improved Vegetables Processing Techniques

Practical session involved the application of what was taught in the classroom

session. Vegetables used were: amaranths 50 bundles, potato leaves 55 bundles,

pumpkins leaves 49 bundles, cowpeas 50 bundles and cassava leaves 46 bundles.

Trainees were divided into five sub-groups for learning purpose and each group was

given one type of vegetable for processing.

Figure7, Nzasa Women Group members participated in selecting vegetables and they

were closely supervised by trainer to make sure that all processing procedures are

adhered.

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Figure 6: Nzasa Women Group (NWG), Members Taking Notes During Class

Training


Figure 7: NWG Select Raw Materials for Processing


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(iii) Collection and Selection of Vegetables

The collection of vegetables involved carefully selection of good quality vegetables

in terms of flavour and eating quality. Trainees were practiced on selection of

vegetables which are free from Rotten, damaged or diseased vegetables while care

and attention to hygiene were observed in order to avoid any bacteria or moulds that

could contaminate vegetables before drying as they are likely to survive on the dried

vegetables. Figure 8: CED student and trainer were shared ideas during practical

training.

Figure 8: CED Student and Facilitator in Deep Discussion on the Collected and

Selected Vegetables Samples


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(iv) Sorting, Washing and Chopping

Trainees were involved in thoroughly washing of vegetables in order to remove any

dirt, sands or spray after sorting activity. This was done by using treated cold running

water. Below in the photograph - Figure 9, Nzasa women Group members

participated in vegetables washing exercise were closely supervised by trainer.

Figure 9: Vegetables Washing During Practical Training


Sorting involved the cutting and/or removal of any vegetables with decay, bruises or

mould since such defects may affect all vegetable pieces being dried. Further, fibrous

portions, seeds, stems, and/or pits were removed. The sorted vegetables were cut into

small and uniform size pieces so that to allow them to dry at the same rate since the

quality of sun dried vegetables can be improved by reducing the size of pieces to get

faster drying.

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Figure 10: Nzasa Group Member Sorting Vegetables before Processing


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(i) Preparation of Fresh Vegetables Prior Blanching

The chopped vegetables were blanched using water hot water treatment. Blanching

is quick, incomplete cooking, which ends certain enzymatic reactions in the fresh

product, expels tussle gases. It decreases the microbial population presents on the

surface of fresh produce and helps retain bright colour, good texture and fresh

flavour after processing.

In Photographs (Figures 10 -13) showed blanching in different stages. Trainees were

packing chopped vegetables into a cotton cloth bag and dipped into the boiling water

with added table salt for three to five minutes during blanching activity. This solution

was prepared by putting ten tea spoons into ten litres of water. After the elapse of

blanching time, vegetables were removed from the boiling water and placed in cold

water to stop cooking. Furthermore, they were drained and placed on drying trays

ready for drying. Figure 16, trainees started with packing vegetables in cotton bag,

soaking vegetables in boiling water by help of wooden spoon Figures 11-12 and

cooling of blanched vegetables in cold water as in Figure 13.

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Figure11: Preparation of Vegetables for Blanching


Figure 12: NWG member Pressed Cotton Bag Containing Vegetables in

Aluminium Pot with Boiling Water Mixed with Table Salt


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Figure 13: Group Member take out Cotton Cloth Bag Filled with Blanched

Vegetables from Boiling Water Mixed with Table Salts


(ii) Drying, Packing and Labelling

Then blanched vegetables were loaded and spread into drying trays and transferred

into solar drier device for drying. Because it was a full sunny day, it took one day for

vegetables to dry. These vegetables were tested for dryness by touching and feel

them brittle or crispy and they were crumbling easily.

By this test it was assumed that they were effectively dried and that contained the

recommended 10 percent moisture percent moisture. In below photographs blanched

vegetables are spread in trays for drying, Figures 14, 15 and 16.

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Figure 14: Group Members Placing and Spreading Blanched Vegetables in the

Solar Drier under close Supervision of Trainer.


Figure 15: Processed Vegetables Placed in Solar Drier Trays for Solar Drying


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Figure 16: The Facilitator and Nzasa Group Members Inspecting the Dried Vegetables before Continuing PackingSource: Study Findings, 2013

Dried vegetables ready for sales were packed in good quality, Figure 17 below,

showed NWG members and CED student assessed the outputs. In Figure 18,

Trainers inspected packed and labelled processed vegetables products.

Figures 17: CED Student and NWG in Deep Discussion on Expected the Results


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Figure 18: The Facilitator Inspecting the Properly Packed and Labelled

Products


4.4 Summary

This chapter described various planned interventions and reports the implementation

status. Most activities were implemented as planned. Various planned trainings

were conducted to impart the knowledge on improved vegetables processing

techniques, which included also the Practical Training on Vegetables Processing,

drying, packing and labelling practices. Group members were started with selecting

good quality fresh Vegetables for Processing and methods of reducing of post

harvest losses. However, according to the trainer, the processing skills are enhanced

effectively through close supervision of the trainer on the whole process to at least

two consecutive production cycles.

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Project Implementation Ghantt Chart

Activities Actual Implementation Period July 2012-June 2013

Jul Au Sep Oct No Dec Jan Fe Ma Ap Ma

To conduct training on

Reducing of post harvest

losses techniques in leafy

vegetables

To conduct Practical

Training on Vegetables

Processing, drying, packing

and labelling practices.

To lobby and advocate a

linkage of the group to the

Municipality through

meeting with the Temeke

Agricultural Development

Officer

To conduct participatory

monitoring and evaluation

Project report writing,

presentation & Submission

Figure 19: Ghantt Chart


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CHAPTER FIVE

5.0 PROJECT PARTICIPATORY MONITORING, EVALUATION AND

SUSTAINABILITY

5.1 Introduction

This chapter portray monitoring, evaluation and sustainability of the Nzasa women

vegetables processor’s group Vegetables processing project as planned routinely

gathering information needed to keep to project in track. It aimed at designing

indicators to anticipated problems which could occur so that solution could be

formulated before it happens. Indicators were also used to measure project progress

and evaluate its. Monitoring and evaluation was a useful tool in reviewing the

project progress with an eye to ensure that its capacity to function regardless of

charges in external funding sources and staffing (sustainability). Monitoring and

evaluation was part and parcel of the project as it was done from the first stage of

CAN to summative evaluation, June 2013.

5.2 Participatory Monitoring

Participatory monitoring is a process through which stakeholders at various levels

engage in monitoring a particular project, share control over the content, the process

and the results of the monitoring activity and engage in taking corrective actions.

According to the World Bank, 2010, participatory monitoring focuses on active

engagement of primary stakeholders. It is a continuous process of collecting

information to compare how well the project is being executed against expected

results. It also aims at providing managers and key stakeholders with regular

feedback and early indications of progress or lack thereof in the achievement of

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intended results. Generally, it involves gathering and analyzing data on execution

process, strategies and results and recommending corrective measures. Monitoring

results provide information on whether implementation proceeds as planned and as

according to the budget. It also provides information on the relevance of

effectiveness of an existing strategy. In areas where it does not produce the planned

outcomes it gives chances to project managers to formulate or revise execution

strategies and approaches. Monitoring results also can provide important indicators

about the efficiency with which resources are used to implement activities and

achieve the outcomes.

In order to conduct monitoring performance indicators are developed. These are

signals that reveal progress (or lack thereof) towards objectives. Both qualitative and

quantitative variable that provides a simple and reliable basis for assessing

achievements, changes in performance may be used. Indicators should be

quantifiable and easy to monitor. They are five types of indicators: Impact

indicators, outcome indicators, output indicators, activities (Process) indicators and

input indicators. Impact indicators showed the broad changes such as that of

economic and social terms brought about by the project. It shows the long-term

effect of the intervention, for example increased food security. Outcome or effect

indicators reflect more in immediate or intermediate results from interventions. They

describe the change in development between the comparison of outputs and the

achievement of impact for example increased crop yield or increased income for

processors. Output indicators show specific tangible products that emerge from

processing inputs thought project activities as they are necessary to achieve the

objectives of the projects. It is the measurable results of activities for example:

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Agricultural extension services provided to vegetable processors or total kilogram of

processed food products. Activities indicators show action in context of

programming which is necessary and sufficient and though which inputs are

mobilized to produce specific outputs or contribute to the outcome. Inputs indicators

are the resources such as time funds, labour and materials that are necessary to carry

out project activities.

5.2.1 Monitoring Information System

Monitoring information system (MIS) is a system designed to collect and report

information on a project and project activities to enable a manager to plan, monitor

and evaluate the operations and performance of the project. Information collected

was that could show the project performance as planned. Each evaluator used a form

in which the expected objective, activity, needed resources and achievement

indicators were shown. The evaluator monitored whether what was shown on the

paper was what was being performed on the ground. Any deviations to the planned

activities or expected outputs were immediately reported to the project supervisor

and the CED student.

5.2.2 Participatory Monitoring Methods Used

The methodology employed to collect data for monitoring was participatory

monitoring methods which included: formative assessment, beneficiaries’

assessment, self assessment and field visits.

(i) Formative assessment

Formative assessment was tightly linked with instructional practices which were

done during practical training. The trainer gained an understanding on what the

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student knew during and after delivery of training through interaction and practical

attempt for each trainee.

(ii) Beneficiaries’ Assessment

This method was used such that vegetables processors were left to express their

feelings on what have they gained and on their opinions about the implementation of

the project. It formed a link between the beneficiaries and the project facilitators.

(iii) Self Assessment

This assessment was done by the CED student to see if the objective planned were

met. The Researcher observed the capabilities of trainees during practical training

sessions on adopting the taught knowledge and skills through trials.

(iv) Field Visits

The researcher, Ward Agricultural Extension Officer, the Trainer visited Nzasa

women vegetables processors group in production area regularly to observe what was

going on as compared to what was expected.

5.2.3 Participatory Monitoring Plan

Actual monitoring was done to measure achievements that were aligned to planned

objectives, strategies and activities to ensure that they were on track. The following

were closely monitored: Inputs (Human, finance, materials, time resources). Process,

activities were monitored to ensure that they were carried out as planned and

completed and outputs were monitored to ensure that they met the standards

according to the plan: Input indicators constituting the following: The amount of

funds available according to the budget, number of trainees’ handouts produced and

other training materials and equipments prepared number of participants and

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availability of trainer. Output indicators comprised the following: Number of

members trained, turn up of trainer and number of sessions proceedings.

Table 29: Actual Monitoring summary Table

Objective Monitoring indicators

MOV Collection methods

Who collected data

Planned date

Actual impleme-ntation

ObjectiveTraining on leafy vegetables processing by solar drying method

Number of NWG attained training

Field visits, Photographs, Time table, Attendance register

Observation, Interviews

Researcher,Trainer, Nzasa Women Group

Feb-2013 and June 2013

Feb-2013 and June 2013


Table 30: Planned Versus Actual Budget

Activity Budget Actual Expenditure

Variance Comments

To collect training materials

110,000 110,000 No variation

The actual expenditure was as per planned

To conduct training on Reducing of post harvest losses in leafy vegetables techniques

150,000 150,000 No variation

The actual expenditure was as per planned

To conduct practical training on vegetables processing, drying, packing and labelling practices.

450,000 390,000 Cost of materials and equipment were below budget

To conduct participatory monitoring and evaluation

200,000 200,000 No variations

The actual expenditure was as per planned budget

Project report writing, presentation and submission

300,000 250,000 The report is not yet submitted


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5.3 Participatory Evaluation

Evaluation is a systematic investigative collection of information that can help to

determine whether a project is proceeding as planned and whether it is meeting its

stated project goals and objective according to proposed timeline. Data are examined

to determine if current operations are satisfactory or if some modification are needed.

The identified outputs, outcomes and impact that were identified during planning

stage that the project was expected to achieve or contribute form basis for evaluation

process.

It is comparative in nature as it compares the situation at the start of the project and

after the project completion and thus, generally evaluation begins at the start of the

project. The aim of conducting participatory evaluation is to determine the relevancy,

efficiency, effectiveness, impact, sustainability and fulfilment of objectives.

It has advantages that it examines relevant issues by involving key players in

evaluation design, it promotes participants’ learning about the project and its

performance and enhances their understanding of other stakeholders’ points of views,

it improves participants’ evaluation skills and mobilizes stakeholders, enhance

teamwork spirit and build shared commitment to act on evaluation recommendations.

Evaluation can address outcomes and other development issues as it is undertaken

selectively to answer specific questions to guide decision makers and or program

managers and to provide information to underlying theories and assumptions used in

program development if were valid, what worked and what did not work properly

and reason why.

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5.3.1 Performance Indicators

The objective was to impart knowledge on improved vegetables processing

techniques to thirty seven Nzasa Women Group. The planned indicators for this

objective was number of Nzasa group members attained training on reducing of post

harvest losses in vegetables by solar drying method and number attained practical

training on improved vegetables processing techniques.

5.3.2 Participatory Evaluation Methods

Participatory evaluation was done in two stages formative evaluation which was

conducted while activities were in progress to see the extent to which the project was

achieving its objectives. At the end, summative evaluation was done, information

gathered during needs assessment comparing with actual outputs and outcomes and

determined whether the project was successful or not.

The following were methods used in participatory evaluation.

(i) Semi-structured Interview

A semi structured interview was important to assess if vegetables processors

understood the whole practices of vegetables processing techniques in order to see

the impact of training as an evaluation procedure.

(ii) Field visit

As training conducted was practical, the evaluation method used included also field

visit. Follow up during active vegetables processing activities and management

procedures were done in area where it was planned.

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5.4 Project Evaluation Summary

Table 31`: Project Evaluation

Goal/Objectives Expected Output Actual output Indicator Degree of achievements /Comments

Goal: Improved opportunities to Charambe Ward community through training on Vegetables processing through Solar drying methodObjectives

Knowledge on improved vegetables processing techniques imparted

At least 37 vegetables processors participate in training

32 vegetables processors participated in training

Number of trainees

About 86.4% of achievement

At least six types of vegetables are processed

Five types of vegetables are processed in two months

Increased volume and vegetables for sale, photographs

About 83% of achievement

Increases food security and availability in the community.

Increased production of processed vegetables by 15% monthly

Production of processed vegetables raised by 10 % in monthly

Increased volume of processed vegetables

About 66.6% of achievement


5.5 Project Sustainability

5.5.1 Economic Sustainability

Leafy vegetables processors are using locally available materials from neighbouring

vegetables farms and local market sources to produce processed vegetables. The

fresh vegetables are available at huge amount as they are usually produced in Dar es

Salaam and others vegetables are brought from neighbouring regions. The

acquisition of other equipments and the use of more advanced technologies will be

adopted using the income from sales of processed vegetables. Also with the

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expected financial support from Local Government Authority, there is high chance of

sustaining the project due to use of economics of scale which reduces the production

costs. This will result into production of more processed vegetables which will in

turn increase processors’ income and thus improve community livelihoods. The

economic sustainability also will be contributed by low cost production such as that

of fresh vegetables which are obtained locally and at cheaper price with higher rate

of returns resulting from higher valued vegetables. Monthly contribution of group

members will raise the business capital investment. Also the increasing demand for

processed vegetables due to benefits it has to human health will also sustain the

production as market will be available the only strategy needed is communication

between the producers and the consumers.

5.5.2 Social Sustainability

The consumption of processed vegetables is not a new phenomenon as it started long

time ago with consumption of wild vegetables. The consumption was based on

various reasons including: source of nutrition and as a medicinal source for treatment

and prevention of various diseases. This led to various ethnic groups to value

vegetables consumption which lead it to be socially acceptable. Therefore,

consumption of vegetables is socially acceptable, and the demand of processed

vegetables is increasing day by day particularly in urban areas.

5.5.3 Environmental Sustainability

Environmentally, the project will be sustainable because it does not destroy the

fragile river environment of Mzinga river; it uses locally available fresh vegetables

which can be lost due their perishability and cause environmental pollution and

contamination. The use of these materials conserves the environment; however there

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is a need for seeking other alternative way of energy source during blanching process

instead of using firewood.

5.5.4 Sustainable Development

Vegetables processing will contribute to increased agro- food processors income.

Half of kilogram of processed vegetables currently fetches a price of 8,000 to 10,000

Tanzania shillings in (Dar es Salaam price). Agro - food processor’s earning of at

least 4-6 kilogram per week will obtain 80,000 to 100,000 shillings. This income is

reasonable and higher than the income of low earner of government employee. This

describes how vegetables processing can improve livelihoods of the majority and

reduce poverty.

5.5.5 Strategic Planning and Management

The government through Agricultural Sector Development Program (ASDP) is

financing Local Authorities to finance small scale profitable investments like that of

vegetables processing with the purpose of enhancing value addition, productivity and

profitability of these projects. The focus is to enable them to graduate from small

scale production to medium or large scale production. This shows how the

government is highly committed in supporting such initiatives financially.

5.6 Sustainability Indicators5.6.1 Project Achievement: The Percentage of Vegetables Processors Enhanced

Knowledge on vegetables processing Techniques

The project resulted into training of 32 (86.4%) group members from the expected

numbers on thus, Nzasa women group was enhanced with knowledge in improved

vegetables processing techniques. This knowledge also included the training on

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reducing of post harvest losses in leafy vegetables by solar drying method. The

quantity and qualities of processed leafy vegetables increased as results sales raised

and income earning. After project was fully implemented, the group production was

raised to 500 - 700 processed vegetable bags of about 0.5 kg, each bag was sold with

an average price of 10,000 Shs. x 500 bags-700 bag = worth between 5,000,000 -

7,000,000/=, from current production of 110 bags of processed vegetables in 2012.

Refer to section 2.4.6 (i), Page 63.

5.6.2 The link with Municipal council Technical Officials

The researcher facilitated the link with municipal technical officials and therefore the

group will continue to be supported technically and financially, this is another chance

of project sustainability.

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CHAPTER SIX

6.0 CONCLUSION AND RECOMMENDATIONS

6.1 Introduction

This chapter describes the results of the entire work of the project and through the

Researchers’ experiences the Researcher tries to recommend to others who will

attempt doing the same projects. The concluding part will summarize the, literatures

review findings; summarize the reason which guided the project choice, reports on

implementation of the monitoring and evaluation and sustainability plan. It also

summarizes the findings of participatory monitoring, evaluation and sustainability

plan.

The chapter describes also the unexpected occurrences that greatly affected the

Researchers’ ability to accomplish the stated objectives and the outcome expected if

the project completed. The recommendation part describes the recommendations to

others likely to attempt the similar project on all parts including through researcher’s

experiences participatory assessment, project design and implementation, literature

review, monitoring evaluation and sustainability.

6.2 Conclusion

The community needs assessment resulted in the identification of various problems

namely: inadequate income to satisfy the basic needs, inadequate security,

inadequate land for agricultural production and lack of knowledge on vegetables

production. Others were; Inadequate capital for business investment, persistence

environmental degradation and inadequate entrepreneur management skills and

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knowledge. Collaborative efforts by various stakeholders are needed to address

these problems. The Researcher assisted vegetable processors in particular

Vegetable Processors of Nzasa Women Group to address the first two problems of

limited livelihoods due to inadequate land for agricultural production and building

food processing operational house, in this particular case, conducting training on

vegetables processing was important. The group needed to start vegetables

processing but they had a problem of lack of knowledge on improved vegetables

processing techniques. The project goal was: improved livelihoods of Charambe

ward Community. The project objective was to reducing post harvest losses in leafy

vegetables through training on improved vegetables processing techniques.

Literature reviewed showed that vegetables production and processing is taken by

many countries as livelihoods opportunities to different people under different

situations. The project was chosen based on the fact that among major activities of

Charambe ward population was vegetable and fruits processing, however the

productivity was faced by inadequate land which was caused by planned settlements

and resource use competition. Vegetables processing was identified as an income

generating activity which will improve livelihoods to Charambe community through

income, employments and nutrition status.

The project was implemented using Nzasa women group vegetable processors as a

host organization. The planned objective was to conduct training on improved

vegetables processing techniques which involved also skills on reducing of post

harvest losses in vegetables through processing solar drying method. The objectives

did not change during the life of the project. The objective of capacity building on

vegetables processing was 86.4% achieved as the number of trainers who

113

participated fully dropped from 37 to 32. The group attained theoretical and

practical training and the knowledge was imparted to processors on vegetables

processing. At the end of project time, the group was included in Municipal

agricultural development report (June 2013 Report).

Participatory monitoring was conducted using various methods including formative

which involved the trainer during practical session, beneficiaries’ assessment which

was done by trainees and self assessment which was done by the researcher to see if

the activities planned were done. Participatory evaluation also used various methods

which enabled the researcher to evaluate the project objectives as planned.

During project implementation, the trainer had managed to explain properly to

trainees and expected results were observed and goals were attained. After project

was fully implemented, the group production was raised to 500 - 700 processed

vegetable bags of about 0.5 kg, each bag was sold with an average price of 10,000

Shs. x 500 bags-700 bag = worth between 500,000 -700,000/=, from current

production of 110 bags of processed vegetables in 2012. This researcher evaluated

the project success regularly during implementation phase. The income generated

from this activity contributes to improving the livelihoods of the community. (Nzasa

Women Group Annual Report 2011 and 2012)

6.3 Recommendations

The researcher recommended the following

(i) The community Needs Assessment is a good exercise for coming out with the

real needs of the community concerned.

114

(ii) Research methods and tools used in CNA are highly recommended as they

enhance the researcher’s knowledge towards various issue which could not be

explained by other methods

(iii) The Logical Framework Approach is a very good project design as it guides

the whole research process and supports participatory monitoring and

evaluation plan.

(iv) Categorization of literature review into theoretical, empirical and policy

sections are highly recommended because they are systematic in nature

(v) Participatory Monitoring and Evaluation approach is a very useful approach

for sustainability of the project as it induces a sense of ownership and

transparency which is a basis for sustainability of projects.

(vi) The identified problems from Community Needs Assessment were not all

addressed by the project due to limited resources and time. Problems of

inadequate capital for business investment and lack of entrepreneurship skills

and management and persistent environmental degradation were among the

identified problems which were not addressed.

(vii) The researcher took a small sample population for survey due to limited time

and resource. Statistically, results were not significance to generalize for the

whole population of Charambe ward.

(viii) The Researcher also recommended a need to find out other alternative source

of energy for blanching process because use of firewood also contributes to

environmental degradation.

115

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APPENDICES

Appendix 1: Questionnaire

Community Needs Assessment Survey questionnaire for Charambe Ward in

Temeke Municipality

SECTION A: IDENTIFICATION DETAILS

1.0 Region.........................................

1.2. District...............................................

1.3. Ward........................................... 1.4. Street........................................

1.5 Location/Area name...............................

1.6 Name of processor/ processing group.................

2.0 DEMOGRAPHIC FACTORS

2.1. Gender of respondent

1. Male 2. Female

2. 2. Age of respondent

1. 18-25 year’s 2. 26-35 years 3. 36-45 years

4. 46-59 year 5. Others (Above 60 years)

2.3 Household sizes

1. 2 to 3 Members 2. 4 to 5 Members

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3. 6 + Members 4. Others (specify)

2.4. Respondent’s marital status

1. Single 2. Married 3. Widow 4. Divorced

2.5. Respondent’s of Education level:

1. Primary education Level 2. Secondary school education level

3. Vocational Training level 4. University education level

5. Others (specify)

SECTION B: AGRI-FOOD PROCESSING ACTIVITIES

3.0 What is the main source of income?

1. Food processing 2. Business 3. Employed 4. Others (Specify)……

3.1 What types of agri- food are processed in your firm?

1. Vegetables 2. Fruits 3. Others (specify)

3.2 What are the sources of food crops for processing?

1. Own farm 2. Bought from markets 3. Bought direct from farm

4. Others (specify)

3.3 Do you have knowledge of fruits and vegetables processing?

1. Yes 2. No

3.3.1 Which postharvest methods do you use to process fruits and vegetables?

126

1. Direct sun drying 2. Solar drying 4. Oven drying 5. Others specify

3.4 Types of post harvest processing tools used

1. Indirect solar dryer 2. Direct solar dryer 3. Others (specify)

3.5. What time taken for completion of vegetables processing activity?

1. One day. 2. Two days 3. Others (Specify)

3.6 How is the status of security in the community?

1. Good 2. Average 3. Not good

3.7 How is the status of availability and accessibility of clean and safe water?

1. Good 2. Average 3. Not good

3.8. In your opinion, what activities are done by community members as effect

towards poverty alleviation?

1. Vegetables and fruits processing 2. Petty business 3. Employed

4. Others Specify

SECTION C: QUALITY AND SAFETY OF PROCESSED FOOD

4.0 What are pretreatment done before processing of vegetables?

1. Blanching 2. Sulfuring. 3. Salting

4. Others (Specify)………

4.1 What food safety practices are done prior to processing?

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1. Proper hand-washing 2. Clean surfaces

3. Wash Vegetables with clean water 4. Others (Specify)……………………..

4.2 What protective gears used during processing and packing operations?

1. Gloves 2. Hairnets 3. Clean apron 4. Other (Specify)

4.3 Do you have knowledge on standards of quality and food safety of processed

vegetables?

1. Yes 2. No

4.4 How do you pack your processed food?

1. By estimating the volume of processed vegetables

2. By use standard units e,g weight and measures 3. Others (Specify)...

4.5 What type of packaging Materials used in your firm?

1. Plastic bags 2. Paper bags 3. Bottles 4.Other (Specify)

4.6 Do you label your processed vegetable produce?

1. Yes 2. No

5.0 At what level does the income received satisfy your basic needs?

1. Satisfactory 2. Average 3. Unsatisfactory

5.2 Can Vegetable processing be one of your income generating activities if imparted

more knowledge?

1. Yes 2. No

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5.3. What problems/ challenges do you think that affect fruits and vegetables

processing industry in your community?

i. ---------------------------------------------------------------------------------------------

ii. ---------------------------------------------------------------------------------------------

iii. ---------------------------------------------------------------------------------------------

5.4 What are causes of challenges facing you?

i. ---------------------------------------------------------------------------------------------

ii. ---------------------------------------------------------------------------------------------

iii. ---------------------------------------------------------------------------------------------

5.4 In your opinion, what is your need in order to improve your business?

i. ---------------------------------------------------------------------------------------------

ii. ---------------------------------------------------------------------------------------------

iii. ---------------------------------------------------------------------------------------------

5.5 How food processing activities result into environmental degradation in your

community?

5.6 In your opinions, how does community participate in environmental

management?

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SECTION D: ADDITIONAL INFORMATION

1. What types of processing facilities are owned by the firm

(group)? ..........................................................................................................................

.

2. What are food crops produced by agro-processor including horticultural

produce:

i)………………… 2…………………. 3………………… 4…………………

3. How many people are self-employed in this food processing firm? ..................

4. Where you are sell the processed vegetables?

1. in local market

2. in neighbours

5. If you process vegetables, what percentage of total produce is sold into the

market? .............................................................

6. When you sell it? immediately after processing or after sometime. If after

sometime then when and why? .....................................

7. If you sell it after some time then in-between where you keep their produce?

………………………….

8. If you keep it in your own godown or home, what is the percentage of total

wastage?

130

9. Do you keep your produce in a nearby storage, if yes, then why? and if no, again

why?

10. What is the capacity of these facilities?

11. What is the total volume of locally sold processed vegetables?

12. What is the total annual income from processed food?

13. Are consumers satisfied with the quality of services, food processor owners

provide?

14. What is the total amount of contributions made by each member of the group?

QUESTIONNAIRE 2: FOR THE OFFICIALS

Horticulture Officer of Temeke District

3.1. What is the total land area of Temeke district?

3.2. How many acres/hectares of total land in Temeke district are used for

agricultural purpose? Out of which, how much is irrigated?

3.3. What are the main horticulture produce of Temeke

district? ...............................................................................................................

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

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

3.4. What is the estimated quantity of various horticulture produce of this district?

3.5. If there is any food processing facilities, how they are functioning?

131

3.6. If there is no such facilities, why?

3.7. What is the quantity of exact wastage of horticulture produce due to non-

availability of food processing facilities?

3.8. What steps are needed to improve the situation?

3.9. How many people of this district are involved directly or indirectly, in the

activities related to horticulture?

Designation_____________________________________

132

Appendix 2: Training Project Budget

Activity Input needed Qty Unit costs

Total Costs

Source of funds

To conduct training on Reducing of post harvest losses techniques in leafy vegetables.

Handout 32 49,000 75000 Researcher

Trainer allowance 1 100,000 100,000 Researcher

Transport 3 10,000 30,000 Researcher

Refreshments 60,000 60,000 Researcher

To conduct Practical Training on Vegetables Processing, drying, packing and labelling practices.

Handout 32 49,500 49,500 ResearcherFresh vegetables 250 200 50,000 Researcher

Aluminium pots 2 25,000 50,000 NZG

Firewood 6 3000 18000 Researcher

Plastic bags 1 5000 5000 NZG

Drum 1 20000 20000 NZG

Weighing scale 1 50000 50000 NZG

Plastic Sheet 2 5000 10000 NZG

Solar dryer 1 50000 50000 NZG

Table Salt 2 2000 2000 NZG

Plastic basin 4 1500 6000 NZG

Bucket 2 12000 24000 NZG

Cotton cloth bag 4 3000 12000 NZG

Wooden spoon 3 2000 2000 NZG

Trainer allowance 1 100,000 100,000 Researcher

Transport 6 10,000 60,000 ResearcherRefreshments 70,000 70,000 Researcher

To conduct participatory monitoring and evaluation of project activities.

Transport 10 30000 Researcher

Refreshment 70000 70000 Researcher

370,000

Project report writing , presentation and submission

Stationeries 250,000 250,000 Researcher

133


Appendix 3: Training Manual on Small Scale Leafy Vegetable Processing and

Products: Methods, Equipment and Quality Assurance Practices.

Training methodology:

1.1 Methods of training used: Lecture and practical sessions (Participatory)

1.2 Number of trainees participated 32-37

1. Theory on: Importance of Vegetable Preservation Technologies.

Characteristics of vegetables and Importance of Vegetable preservation

2. Classification of Vegetables

Vegetable groups on the basis of; pH value, Physiological changes

Nutritional qualities and composition of vegetables

3. Principles of Food Preservation

Principles of Food Preservation, Different Food preservation Techniques

(i) Drying/dehydration of Vegetables

Principles of vegetable drying /dehydration

General process of Vegetable drying

Methods of drying

Types of driers

134

Quality characteristics of dried vegetables

(ii) Storage and Packaging of dried vegetables.

Need and importance of storage and packaging

Techniques of vegetable storage

Packaging materials and methods

Selection of appropriate packaging materials and Methods

(iii) Quality control

Quality factors in vegetable processing and preservation

a. Labelling

Importance of labelling

Factors to consider when making a label

4. Practical Sessions on Vegetable Processing and Drying

(i) Tools and Equipments(ii) Selection of raw materials

(iii) Washing

(iv) Sorting

(v) Chopping

(vi) Blanching

(vii) Drying

(viii) Packaging and Storing

4.1 Preparation procedures for vegetable drying

4.1.1 Tools and Equipments

Sharp knife

Weighing balance

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Washing Bucket (50 – 60 lts capacity)

Large Aluminum Pots

Charcoal/wooden cooker

Big wooden spoon

Sealing machine

Apron and cap

Solar drier

4.1.2 Selection of raw materials (Vegetables)

Vegetables must be carefully selected before drying. Select vegetables at peak

flavour and eating quality. This usually is just as they reach maturity. Discard rotten,

damaged or diseased vegetables. Care and attention to hygiene are essential because

any bacteria or moulds that contaminate vegetables before drying are likely to

survive on the dried food. The temperature of drying is not high enough to kill them

and when the food is re-hydrated, they can grow again and cause food poisoning.

Picking activates enzymes that cause colour, flavour, texture, sugar content and

nutrient changes in vegetables. To control such changes, prepare the produce

immediately after gathering and begin processing at once.

Remember, processing cannot improve poor-quality fruit or vegetables.

4.1.2 Washing

Thoroughly wash or clean produce to remove any dirt or spray. Rinse fruits and

vegetables under cold running water. Water for cleaning must be treated with a

household bleach solution. Cleaning solution can be Prepared as follows:

136

- Pour 50 parts of clean water in a clean bucket (e.g. 20 litres).

- Add one part of any household bleach (e.g. 400 ml) containing chlorine

- For safety reasons plastic gloves should be worn when mixing the solution.

- Use a fresh cleaning solution every day and shake leafy vegetables well.

4.1.3 Sorting

Sort and discard any food with decay, bruises or mould. Such defects may affect all

pieces being dried. Cut away bruised and fibrous portions. Remove seeds, stems,

and/or pits.

4.1.4 Chopping

Using a sharp knife/food slice/processor cut the vegetables into small and uniform

size pieces so that they will dry at the same rate. The quality of sun dried vegetables

can be improved by reducing the size of pieces to get faster drying.

The above preparation procedures are time consuming job where high standards

of hygiene and cleanliness are essential. Tools and working surfaces need to be

thoroughly washed and cleaned, before and after use.

4.1.5 Blanching

Blanching is quick, incomplete cooking, which ends certain enzymatic reactions in

the fresh product, expels tussle gases. Blanching decreases the microbial population

presents on the surface of fresh produce and helps retain bright color, good texture

and fresh flavour after processing.

137

Blanching destroys enzymes and prevents changes in colour, flavour and texture

during storage. However, by itself, it does not preserve vegetables; therefore

vegetables must be further processed by drying to achieve a long shelf life.

There are two methods of blanching namely Water blanching and steam blanching.

Water blanching is recommended over steam blanching because water blanching

achieves a more even heat penetration than the other method. However, water

blanching results in high loss of vitamins B I, B2, niacin and C than stem blanching.

Plain water or water with added citric acid may be used. Citric acid acts as an anti-

darkening and anti-microbial agent. Prepare the citric acid water by stirring 1/4

teaspoon (1 gram) of citric acid into one quart (approximately one liter) of water.

Steps for water blanching (vegetables only):

Use a blancher or a deep pot with a tight-fitting lid.

Fill the pot two-thirds full with water, cover, and bring to a rolling boil.

Place vegetables into a wire basket or pieces in a cheesecloth and submerge

them into the boiling water for the recommended time, making sure water covers the

vegetables. Shake bag so hot water reaches all pieces.

Start timing as soon as vegetables are in boiling water. Adjust heat to ensure

continuous boiling

Remove vegetables and place in cold water to stop cooking.

Drain and place vegetables on drying tray.

Always rinse blanched produce under very cold water or dip the hot produce into

ice water bath to stop the cooking process.

138

There are optional chemical treatments that help to retain the color and texture of

some dried vegetables. For example, the bright green color of leafy vegetables, peas

etc. can be retained by adding sodium bicarbonate to blancher water and the texture

of some vegetables, such as okra and green beans, can be maintained by blanching in

a calcium chloride solution. Both chemicals are usually available from pharmacies.

Some vegetables may also be salted before drying. In this case the high salt

concentration preserves the food by both drawing out water by osmosis and by the

anti-microbial properties of the salt. Salt tolerant micro-organisms begin to grow

while the product is sun dried and these produce acids and characteristic flavors,

High salt concentrations also prevent the action of some enzymes, which would

cause a loss in quality of the dried food during storage. Vegetables must be washed

to lower the salt concentration before they are eaten

Pre-treatments such as blanching and ascorbic acid dips used before drying can assist

you to reduce losses of flavor, color and nutritional quality that can occur when

drying produce. Value can be added to dried products by enhancing flavor during

drying (for example by adding spices).

4.1.6 Drying

Once the drying trays have been loaded with vegetables, they are placed in the dryer.

Vegetables take one full day to dry. However, the actual time required depends upon

the weather, shorter drying times reduce the risk of vegetable spoilage or mold

growth. Ventilation speeds up the drying time.

139

Test for dryness: Effective dried vegetables should be brittle or crispy and crumble

easily. Some vegetables would actually shatter if hit with a hammer. At this stage

they should contain about 10 percent moisture.

4.1.7 Packaging and Storing

Once dried, vegetables are removed from the dryer, packed into air tight plastic bags

and stored in a cool, dry and dark place until being sold. Most dried foods also need a

sturdy box or carton to both prevent crushing and to exclude light which causes loss

of color and development of off-flavors during storage. Badly stored vegetables can

become infested by insects and moths, and be unsalable. Properly stored, dried

vegetables keep well for six to 12 months. Discard all foods that develop off smells

or flavors or show signs of mold.

Dried fruits and vegetables are usually packaged in one of the many different types

of plastic film. The selection of the correct type of packaging material depends on a

complex mix of considerations which include:

The temperature and humidity of the air in which the product is stored.

The capacity of the product to pick up moisture from the air.

Reactions within the product caused by air or sunlight during storage.

The expected shelf life.

Marketing considerations.

Cost and availability of different packaging materials.

In general, although thin polythene film is usually the cheapest and most widely

available material, it is only suitable for storing dried vegetables for a short time

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before they pick up moisture, soften and go mouldy. Polypropylene has better barrier

properties and therefore gives a longer shelf life, but it is usually more expensive and

it may not be available locally. Other more complex films, such as laminated films

made from polythene and aluminium foil, offer much better protection to dried

foods, but are considerably more expensive and more difficult to find in Tanzania.

4.1.8 Labelling

Product labelling is therefore information given to consumers on the product and its

use. The importance of product labelling, is therefore, to;

inform consumers of the product, its name, content, price and other relevant

information;

help them make choices on the product to purchase;

Guide them how to use such products, how to store it and what dangers to

avoid.

Product labelling is becoming synonymous with consumer protection. With more and

more products in the market, product labelling is growing in importance daily.

Key characteristics of good product labelling

Good labelling must cover 5 important areas, namely;

Provide basic information: The product label must state the brand name, the

price, the standard certification or expiry date for food products and the name

and address of the manufacturer.

Details of the content or ingredients: A good product label should give

information on the contents, and for food items, the ingredients used. The

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information provided must be such that consumers can understand the meaning or

look the meaning up in a dictionary and not some term coined up by the

manufacturer of his/her product advertising agent. The information must include the

weight and measurements as well.

Instruction for use: Another characteristic of a good label is one that

contains clear and precise instructions on the use of the product as well as the

storage.

Warning and contra indications: A good label should also contain warnings

of possible dangers and hazards.

Visible and easy to read: Labels are for consumers. A good label is one that

is visible and easy to read not just coding and signs for the use of the retailers

and manufacturers.

4.1.9 General Dos and Don'ts for Processing High Quality Dried Vegetable Products

Dry only those vegetables that will result in a high quality, marketable

product. Start with high quality freshly harvested produce.

In general, the faster the vegetable is dried, the better the quality of the dried

product will be (better flavour, colour, texture and higher nutritional value).

Wash produce thoroughly before pre-treatments and/or preparation for

drying.

Pre-treatments can reduce browning and loss of vitamins (blanching,

sulphuring, various dips such as lemon juice, ascorbic acid solution, sodium

bisulphite, pectin or honey).

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Dry as quickly as possible, but keep drying temperatures from getting so high

that the produce flavour change and produce becomes "cooked" (maximum 53

to 57°C or 130 to 140 OF).

Expose as much surface as possible to speed drying rate (slice, shred, grate or

chop).

Peel produce to expose more surface area, remove stems, seeds, pits.

Produce pieces should be uniform in size and thickness.

Spread produce out in a thin, single layer on slatted or screen trays.

Remove surface moisture (wipe with a clean cloth or paper towel).

Air movement over and below the trays will increase drying rate.

Always test produce for adequate dryness before storing (crisp-hard for

vegetables, about 5 to 10% moisture. Actual times for complete drying will

vary widely).

If drying outdoors in the sun, take trays indoors if it threatens to rain, and at

night to prevent the collection of dew on the produce.

Take care to avoid dust, dirt and insect contamination during drying.

Consider adding value with special seasonings or sweetening produce during

drying if you have a ready market for such products.

Seal wooden trays with mineral oil (pine and cedar will transfer odours to

produce).

Do not use galvanized screen for trays, as it will contaminate foods.

Store dried products in small, airtight containers and protect products from

light.

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Check stored products for moisture, and dry further if any condensation is

found in containers to avoid problems with fungal growth, mycotoxins or

aflatoxins (found predominantly in tree nuts)

4.2 Quality Control

All food products should have a marketable quality and also be safe for consumers to

eat. Even at the smallest scale of production, the processor should develop a Quality

Assurance (QA) system to ensure this. The following steps are needed to develop a

system:

Look at every stage of the process, from raw material selection to distribution

of products and identify the factors that could affect either product quality or

safety

Develop procedures to monitor and control these factors so that they do not

cause a problem.

The basis of QA is to prevent problems from arising, rather than trying to cure them

afterwards. Factors that should be examined include the ingredients, particularly any

spices that might be contaminated with micro-organisms, moisture content of the

product and the amounts of any preservatives that are used. Additionally, any sources

of contamination from buildings or water supplies should be included.

The stages in a process where an error could affect the safety of a product are known

as Critical Control Points (CCPs) and these are the stages that should be given most

attention.

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It is important to train all staff to operate the QA procedures that are devised. They

should know the limits that are put on any variation from the specified processing

method and everyone should understand his or her responsibilities for ensuring that

high quality products are made.

The more staff that examines the raw materials, ingredients, process and product; the

greater the level of control. It is also important to develop reporting procedures and

keep records. There should be a plan of what must be done if the process limits are

exceeded. Workers should know who has the authority to make decisions and who is

responsible for checking that the correct action is taken.

4.3 Basic rules for hygiene and sanitation in vegetable processing Unit

4.3.1 Facilities required in the processing room

A changing room where clothing and shoes that are not worn for work can be

stored.

Separate hand-washing facilities for staff, with soap, clean water, nail brushes

and clean towels.

Toilets, which should be separated from the processing room by two doors or

locate din a nearby building.

First aid materials.

Protective aprons or coats washed regularly, hats/hairnets and if necessary,

gloves and shoes.

Cleaning chemicals, stored away from the processing room.

4.3.2 Ways of working

Clean the processing room, toilets, washing facilities and storerooms every

day

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Use the correct chemicals to clean equipment, make sure there are no food

residues and rinse the equipment with clean water.

Make sure all cleaning cloths are washed and boiled each day. Do not hang

them on equipment, or put them on products or window ledges to dry.

Do not leave dirty equipment until the end of the day before cleaning it.

Keep the area around the processing room clean and tidy. Keep grass cut

short.

Put all wastes into bins that are not used for anything else. Empty the bins

periodically during the day away from the processing site. Clean up any

spillages as they occur.

Prevent all animals from entering the processing area or storerooms.

Visitors should only enter the processing room wearing protective clothing

and under supervision.

Do not use broken or dirty equipment.

Report any signs of insects, rodents or birds to the manager.

4.3.3 Workers

Do not wear clothing or jewellery that can get caught in machinery.

Wear a hat that completely covers the hair. Do not comb your hair in a

processing room or storeroom.

Cover all cuts, burns and sores with a clean, waterproof dressing. Do not

handle any food if you have sores, boils, septic spots, a bad cold, sore throat

or a stomach upset. Report any of these to the manager and do alternative

work

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Do not smoke or eat in any room where there is open food because bacteria

can be transferred from the mouth to the food.

Do not spit in a processing room or storeroom.

Wash hands and wrists thoroughly with soap after using the toilet, eating,

smoking, coughing, blowing your nose, combing your hair, handling waste

food, rubbish or cleaning chemicals. Dry them on a clean towel before

handling food again.

Keep fingernails cut short.

Do not wear perfume or nail varnish as these can contaminate products.

Do not cough or sneeze over food.

People peeling and cutting fruit need to have clean hands and wear hair nets or

scarves. Women are generally quite familiar with the kind of hygiene

considerations involved in this work and adapt to it readily.

4.4 Equipments

4.4.1 Drying Trays

Drying trays can be simple or complex purchased or built. Good air circulation

without reaction between food and trays is most important. For small amounts of

food and trial runs, cheesecloth or synthetic curtain netting stretched over oven racks,

cake racks, broiler racks or cookie sheets work well. Attach with clothes pins. For

large quantities of food, use shallow wooden or heat resistant plastic trays with

slatted, perforated or woven bottoms.

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If preparing your own trays, do not use galvanized screening for tray bottoms. It has

been treated with zinc and cadmium, which can cause a harmful reaction when in

contact with acid foods. Other metals such as aluminum also are not advisable

because they may discolor and corrode with use. If used, line with cheesecloth or

synthetic curtain netting to keep food from touching the metal. A liner also helps

keep foods from sticking to trays and prevents pieces of food from falling through.

Wash trays in hot, sudsy water with a stiff brush. Rinse in clear water and air dry

thoroughly before and after each use. A light coat of fresh vegetable oil or nonstick

substance helps protect wood slats and makes cleaning easier. If trays are used in an

oven, they should be 1 1/2 inches smaller in length and width than the oven

dimensions to allow for good air circulation. When stacking trays are used, place

blocks of wood 2 inches or higher between trays.

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Annex 4: Checklist of Tools for Participatory Community Assessment

Types of Assessment

Key cited Areas Tools used

Community Assessment

Active/passive participation Safety, poverty, housing| shelter Community assets Number of people per household Households characteristics Education

Observation combined with transect walk

Interviews - semi structured interviews and key informative interviews

Questionnaires Focus group discussions Documentary sources

Economic Assessment

Economic activities: business, what types and size of business, percentage of population engaged in business, formal and informal employment

Key employment opportunities. Agriculture and livestock,

production Income per person Income generating groups

Observation Questionnaires Focus group discussions

Environmental Assessment

Natural resources: source of water, Climate-rainfall, Land and shelter

Observation Focus Group Discussion Transect walk

Health Assessment

Kind and types of health facilities Whom is a major health provider-

Government or private

Interviews (Key informative interview and semi- structured interview)

Observation combined with transect walk

Documentary sources

Community organizations/ institutions

List types or kind of organization Activities and their roles Their impact on community /society Focus group discussions

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