Good Manufacturing and Hygienic Practices at Small and Medium Scale Pineapple Processing Enterprises in Rwanda

The purpose of this study was to assess the compliance of small and medium scale pineapple processing enterprises in Rwanda to the Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) as set by the national, regional and Codex Alimentarius Commission (CAC) food safety and hygiene regulations. The layout design and practices of hygiene for 16 small and 11 medium pineapple processing enterprises were characterised by conducting face-to-face interviews using questionnaires and observations. None of the visited enterprises had clear criteria of the delivery procedure of raw pineapples and none had a signed contract with the suppliers and this led to uncontrolled primary production. The plant layout and design of both small and medium enterprises were characterised by insufficient number of working rooms and there was  crisscrossing in the production line of 81.8% and 87.5% respectively for medium and small enterprises. The clean and unclean sectors were only separated at 63.6% and 31.2% of the medium and small enterprises respectively. In generally, the status of all enterprise categories, their surrounding areas and equipment was classified as unsatisfactory. The majority of enterprises did not have temperature and time control systems and for both enterprise categories, there was no clear plan for waste disposal, plus pest and insect control. Lack of compliance to the standard requirements was observed in the majority of both enterprise categories. In order for these enterprises to access export market, it is recommended that training on the requirements for GMP and HGP for food processing industries by the Rwanda Bureau of Standards and other government and non-government institutions be provided. Training programs on basic food safety and hygiene in food processing enterprises need to be in place to support implementation of prerequisite programs in the small scale fruit processing enterprises. Keywords: Good manufacturing practices, Small and medium enterprises, Pineapple processing, Standard

Issues Affecting Small- and Medium-Scale Pineapple Processing Enterprises in Rwanda: A Cross-sectional Study

Fruit processing small- and medium-scale enterprises (SMEs) play a vital role in the national economic development of Rwanda. Though they receive attention from the government, they still face numerous constraints that hinder their development. A cross-sectional study design was used to profile 16 small-scale and 11 medium-scale pineapple-processing enterprises in the country and assess the issues affecting them. From July to August in 2011, data was collected using a structured questionnaire and face-to-face interviews with enterprise managers. Results showed that most managers of these SMEs are male, married, within the age range of 36–40 years, have had formal education, and works 10 h per day. Most of these SMEs are located in the Eastern Province near pineapple production areas. The mean for the capital investment for small-scale processors was estimated at US$11,066 and for medium enterprises at US$805,000. Majority of small-scale enterprises had 10 employees or less while majority of the medium-scale enterprises had more than 10 employees, with both enterprises hiring mostly unskilled laborers working 8 h per day. Results reveal that the major constraints in pineapple-processing industry in Rwanda were the following: access to modern processing equipment and proper packaging material, access to raw materials, high cost of water and electricity, high transportation cost, and limited knowledge and skills of human resources. This article provides various recommendations on how SMEs can overcome these constraints and produce quality products that can penetrate the export market

Compliance of small and medium scale pineapple processing enterprises with national and international standards in Rwanda

Ph.D ThesisEXTENDED ABSTRACT Small and Medium Scale Enterprises (SMEs) processing fruits play an important role in the national economic development of Rwanda. Although these SMEs have received assistance from the government, they still face many constraints that hinder their development. For example, their access to both local and export markets is limited due to poor quality of their products. A study was conducted using a cross-sectional study design, to assess the compliance of the food SMEs with national and international food quality standards. A total of 16 small and 11 medium scale pineapple processing enterprises in the country were surveyed through interviews with enterprise managers using a structured questionnaire and face-to-face methods. Results revealed that there existed 27 pineapple processing enterprises, where 16 were small scale managed by women and 11 medium scale managed by men. The mean number of employees ranged between 7 (± 4.37) and 15 (± 6.68) for small and medium scale enterprises, respectively. Capital investment was estimated at less than US$10 000 and above US$25 000 for small and medium processing enterprises, respectively. Pineapple wine and ready-to-drink juices were the most popular products produced, sold locally and to neighbouring countries. Lack of entrepreneurial skills, high cost of water, electricity, high transport cost, limited knowledge and technical skills and inaccessibility to packaging materials and processing equipment were the major constraints identified that the food SMEs faced. Results on Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) showed a lack of compliance with the standard requirements in the majority of both enterprise categories. None of the visited enterprises had clear criteria of the delivery procedure of raw pineapples and none had a signed contract with the suppliers, which led to uncontrolled primary production. The plant layout and design of both small and medium enterprises were characterised by insufficient number of working rooms and there was crisscrossing in the production line of 81.8 and 87.5% for medium and small enterprises, respectively. The clean and unclean sectors were only separated at 63.6% and 31.2% of the medium and small enterprises, respectively. Generally, the status of all enterprise categories, their surrounding areas and equipment were classified as unsatisfactory. The majority of enterprises did not have temperature and time control systems and for both enterprise categories, there was no clear plan for waste disposal and pest control. The findings of physico-chemical properties of products stored over a period of 12 months for pineapple syrups and jams and two months for nectars showed that all syrups, jams and nectars had pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimetarius Commission standards (CAC), East African Standards (EAS) and Rwandan Standards (RS). Similarly, their levels of ethanol were less than 0.3% as recommended by the same standard bodies. Syrups and jams were stable for most of the evaluated physico-chemical parameters (pH, total titratable acidity, moisture, ash, fibre, total soluble solids) up to six months of storage. However, significant changes were observed from the ninth month of storage. Nectars were stable up to the end of the second month of storage, which was in agreement with indicated expiry date by most of the enterprises. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, from six month of storage. The levels of sucrose content ranged from 9.36 to 12.91%; 6.24 to 13.48% and 0.36 to 5.98% in syrups, jams and nectars, respectively at the initial storage time. The products were free from microbial contamination throughout the storage period. The sensory analysis findings showed that syrups were equally liked as the reference syrup and nectar, but jams were disliked by panelists while nectars were acceptable up to the end of the first month of storage. As the storage period increased, the mean scores for the colour and aroma preference decreased significantly (p<0.05). Results for heavy metal contamination showed that the mean levels ranged from 0.63 to 2.97 mg/l for zinc, 0.95 to 1.92 mg/l for iron, 0.74 to 3.50 mg/l for copper and 2.3 to 7.9 mg/l for aluminium, for syrups and nectars. They were within the acceptable recommended maximum standard values of 5 mg/l for zinc; 15 mg/l for iron; 5 mg/l for copper and 8 mg/l for aluminium in syrups and nectars. However, the levels of lead and cadmium were above the permissible values set by Codex Alimentarius Commission in these products. They ranged from 0.25-1.74 mg/l for lead and 0.21-1.23 mg/kg for cadmium. In jams, copper (2.04-6.33 mg/kg), zinc (0.82-3.55 mg/kg) and cadmium (0.31-1.46 mg/kg) concentration levels were also above the permissible values of 0.03 mg/kg for copper, 0.05 mg/kg for zinc and 0.01mg/kg for cadmium. Based on the present findings, a shelf life of six months for syrups and jams and one month for nectars processed in hygienic environment using food grade processing equipment is recomemnded for export market. However, the source of copper, zinc, lead and cadmium contamination should be traced in order to produce safe products. Processing enterprises need technical and financial support to overcome some of the constraints and be able to produce quality products that are acceptable in the local and export market.ASAREC

Compliance of small and medium scale pineapple processing enterprises with national and international standards in Rwanda

Ph.D ThesisEXTENDED ABSTRACT Small and Medium Scale Enterprises (SMEs) processing fruits play an important role in the national economic development of Rwanda. Although these SMEs have received assistance from the government, they still face many constraints that hinder their development. For example, their access to both local and export markets is limited due to poor quality of their products. A study was conducted using a cross-sectional study design, to assess the compliance of the food SMEs with national and international food quality standards. A total of 16 small and 11 medium scale pineapple processing enterprises in the country were surveyed through interviews with enterprise managers using a structured questionnaire and face-to-face methods. Results revealed that there existed 27 pineapple processing enterprises, where 16 were small scale managed by women and 11 medium scale managed by men. The mean number of employees ranged between 7 (± 4.37) and 15 (± 6.68) for small and medium scale enterprises, respectively. Capital investment was estimated at less than US$10 000 and above US$25 000 for small and medium processing enterprises, respectively. Pineapple wine and ready-to-drink juices were the most popular products produced, sold locally and to neighbouring countries. Lack of entrepreneurial skills, high cost of water, electricity, high transport cost, limited knowledge and technical skills and inaccessibility to packaging materials and processing equipment were the major constraints identified that the food SMEs faced. Results on Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) showed a lack of compliance with the standard requirements in the majority of both enterprise categories. None of the visited enterprises had clear criteria of the delivery procedure of raw pineapples and none had a signed contract with the suppliers, which led to uncontrolled primary production. The plant layout and design of both small and medium enterprises were characterised by insufficient number of working rooms and there was crisscrossing in the production line of 81.8 and 87.5% for medium and small enterprises, respectively. The clean and unclean sectors were only separated at 63.6% and 31.2% of the medium and small enterprises, respectively. Generally, the status of all enterprise categories, their surrounding areas and equipment were classified as unsatisfactory. The majority of enterprises did not have temperature and time control systems and for both enterprise categories, there was no clear plan for waste disposal and pest control. The findings of physico-chemical properties of products stored over a period of 12 months for pineapple syrups and jams and two months for nectars showed that all syrups, jams and nectars had pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimetarius Commission standards (CAC), East African Standards (EAS) and Rwandan Standards (RS). Similarly, their levels of ethanol were less than 0.3% as recommended by the same standard bodies. Syrups and jams were stable for most of the evaluated physico-chemical parameters (pH, total titratable acidity, moisture, ash, fibre, total soluble solids) up to six months of storage. However, significant changes were observed from the ninth month of storage. Nectars were stable up to the end of the second month of storage, which was in agreement with indicated expiry date by most of the enterprises. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, from six month of storage. The levels of sucrose content ranged from 9.36 to 12.91%; 6.24 to 13.48% and 0.36 to 5.98% in syrups, jams and nectars, respectively at the initial storage time. The products were free from microbial contamination throughout the storage period. The sensory analysis findings showed that syrups were equally liked as the reference syrup and nectar, but jams were disliked by panelists while nectars were acceptable up to the end of the first month of storage. As the storage period increased, the mean scores for the colour and aroma preference decreased significantly (p<0.05). Results for heavy metal contamination showed that the mean levels ranged from 0.63 to 2.97 mg/l for zinc, 0.95 to 1.92 mg/l for iron, 0.74 to 3.50 mg/l for copper and 2.3 to 7.9 mg/l for aluminium, for syrups and nectars. They were within the acceptable recommended maximum standard values of 5 mg/l for zinc; 15 mg/l for iron; 5 mg/l for copper and 8 mg/l for aluminium in syrups and nectars. However, the levels of lead and cadmium were above the permissible values set by Codex Alimentarius Commission in these products. They ranged from 0.25-1.74 mg/l for lead and 0.21-1.23 mg/kg for cadmium. In jams, copper (2.04-6.33 mg/kg), zinc (0.82-3.55 mg/kg) and cadmium (0.31-1.46 mg/kg) concentration levels were also above the permissible values of 0.03 mg/kg for copper, 0.05 mg/kg for zinc and 0.01mg/kg for cadmium. Based on the present findings, a shelf life of six months for syrups and jams and one month for nectars processed in hygienic environment using food grade processing equipment is recomemnded for export market. However, the source of copper, zinc, lead and cadmium contamination should be traced in order to produce safe products. Processing enterprises need technical and financial support to overcome some of the constraints and be able to produce quality products that are acceptable in the local and export market.ASAREC

Characterization and pathogenicity of soil borne pathogens inducing root rot symptoms in common bean in Rwanda

Though Rwanda is among the highest common bean producers and consumers, this crop is still challenged by different factors including root rot diseases resulting in low yield potential. Root rot diseases can cause up to 100% of yield loss. Despite different soil borne pathogens causing bean root rot diseases; there is no recent literature that clearly documents the most aggressive ones affecting common beans in Rwanda. This study aimed at identifying the root rot pathogens affecting bean crop in Rwanda. A survey was conducted to collect bean samples showing root rot symptoms in 12 agro -ecological zones where bean crop is mostly grown. The selection of samples was based on the level of contamination and the purity of cultures. A total number of 132 samples were therefore selected and considered for further analysis. The pathogen isolation was done in Rubona at Rwanda Agriculture and Animal Resources Development Board (RAB) Biotechnology and Pathology laboratory. Structural characterization of soil borne pathogens was also carried out along with pathogenicity evaluation. The growth rate of identified pathogens were significantly different (P<0.001). Significant differences were observed among isolates inoculated on both plantlets and seeds (P<001). Four root rot diseases were identified and characterized including Rhizoctonia spp, Fusarium spp,Sclerotium spp and several Pythium spp. The four pathogens were mostly observed in Northern and Southern parts of Rwanda than East and Western parts of Rwanda. Morphological characterization showed that Fusarium spp, Rhizoctonia spp and Sclerotium spp were predominant than Pythium species. Fusarium spp was identified as the most predominant fungal pathogen while Sclerotium spp was the most virulent pathogen. The present study suggests bean root rot disease control program to reduce losses associated with these diseases especially the use of resistant varieties since the fungi are widespread and survive in soils for a long period of time