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How sustainable is your company?

December 22 2021 by INKOA
Resource image of the African potato platform

A guide to conduct an environmental diagnosis in horticultural processing MSMEs, developed by Horti-Green project (ENV/2017/391-383)

In the framework of the Horti-Green project, a study has been carried out to explore current mechanisms and operating procedures accepted as best SCP practices in the horticultural processing industry in Kenya.

Special emphasis has been laid on the identification of costeffective practices allowing for the minimisation of energy and water consumption, the reduction of solid waste and wastewater generation and the optimisation of raw materials used in the horticultural sector. In this sense, the action has taken into consideration the Reference Document on Best Available Techniques (BREF documents) from the European Commission, paying particular attention to the BREF on Best Available Techniques (BAT) for Food, Drink and Milk Industries, and especially those BAT specifically targeted at the horticultural processing sector for the prevention, control, minimisation and recycling procedures as well as the re-use of materials and energy.

On the other hand, initiatives regarding the inclusion of social and economic aspects in the management of horticultural production processes have be analysed too (Corporate Social Responsibility practices, Responsible Supply Chain Management, Social Practices, Business and Human Rights, etc.).

Moreover, an analysis of other initiatives focused on improving the sustainability in the food sector, with a special emphasis on Switch Africa Green, Switch Asia and SwitchMed projects has been performed as collaboration with other funding EU, African and Asian initiatives is a major target of the proposed project to establish an active exchange of knowledge, to exploit synergies and learn from previous experiences.

Finally a set of recommendations have been selected considering their relevance to Kenya’s context, their cost-effectiveness, the likeliness of adoption by private operators and the environmental, social and economic hotspots to be addressed.

Year: 2020
Document relevant to the regions and countries: Kenya
Type of document: Training
Gender-differentiated trait preferences for sweetpotato varieties in Tanzania
January 11 2022 by INKOA

This report is an update of information on gender-differentiated producer and consumer preferred characteristics of sweet potato conducted at the Lake Zone of Tanzania.

Individual ambient ware potato storage excels in Uganda
December 28 2020 by INKOA

Improved individual ambient storage units allow proper ware potato storage, are easy to maintain and help smallholder farmers fetch higher prices; more education and suitable financial products are needed that entice farmers to invest in these units to enable greater profitability.

How to read a food label
October 13 2020 by INKOA

This brochure, developed by Horti-Green project (ENV/2017/391-383), provides an overview of the information that food labels should contain.

The Crops (Irish Potato) Regulations, Kenya 2019
June 29 2019 by INKOA

The long awaited Crops (Irish Potato) Regulations, 2019 were finally officially launched by the cabinet secretary, ministry of Agriculture, Livestock, Fisheries and Irrigation, Hon. Mwangi Kiunjuri, during the Annual National Potato Conference in KARLO, Loresho organized by National Potato Council of Kenya. The Regulations will address the prevailing challenges in the Potato Sector which include: Use of extended bags – henceforth, the maximum weight per unit package shall be 50kgs, Quality assurance and marketing and Licensing of actors in the Potato value chain. Check below or download a copy of the regulation here.

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method
March 13 2018 by INKOA

Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. 

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