SCF-Holistic Solution for FOOD SMEs

8/6/2019 SCF-Holistic Solution for FOOD SMEs

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Presented at the SCFs Board Retreat

Ngurdoto Lodge Usa River, Arusha : December 13, 2007

Compiled and Presented by: M. OsmanUniversity of Dar es Salaam / College of Engineering & Technology

Holistic Solution for FOOD SMEs


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December 13, 2007 SCF Board : M. Osman 2

Introduction and Food for Thought;

SMEs : Country-wide survey (findings);

Food SMEs - Needs and Aspirations;

Holistic (Total) Solution for FOOD SMEs;

The Way Forward.

Presentation Outline


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The whole is more than the sum of its parts

Aristotle, Greek Philosopher

The total is more than the sum of the individual

contributing parts

T > ti = t1 + t2 + . + tn

The synergistic (interactive) effects of parts arerecognised as a significant portion of the total response

FOOD for THOUGHT


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Introduction

Small and medium-sized enterprises (SMEs)

are important agents of development through-

out the world.

Promoting a countrys SME sector plays acrucial role in maintaining high employment

and income generation and is thereforecritical for achieving sustainable growth.


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Introduction

Tanzania as a developing country with an

economy based predominantly on agriculturalhas hundred if not thousands of Micro, Small

and Medium-sized enterprises (MSMEs).

A detailed and upto date mapping of MSMEs

of Tanzania is urgently required. The last

Countrywide Survey of SMEs was done byUDSM-CoET in 2002-2004 as a one of the

objectives of the CoET-TGT project.


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Introduction

Findings of the Country-wide SMEs Survey

are available as a publication:Country-wide Survey on the Status and Needs

of SMEs in Tanzania and Measures to

Address Them

The publication was released to the public in

January 2006. Limited FREE copies areavailable. Copies can be collected from:Director, TDTC CoET, University of Dar es Salaam


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CoETs Outreach Programme began in 2003 to

address the problems outlined in the CountrywideSME Survey Report - 2006. It encompasses athree-pronged approach geared to making a

real difference on the ground.

It involves provision of technical services through:

Business/Technology Incubators (BTIs) SME Gatsby Clubs, and

Innovative Clusters.

Introduction


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CoET Outreach Programme Model

Full Service

With-Walls Incubatorat CoET

(INCUBATOR HUB)

GOVTDevelopment

Partners

Financing

Institutions

Supporters

Promoters

Incubators at

Localities

(with & without walls)

Innovative

Clusters

SME Clubs

G

r

a

du

a

n

d

s


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MSMEs Countrywide Survey

The overall findings can be summarized into four

categories:

Lack of or poor know-how;

Inappropriate technology and/or equipment;

Lack of or poor access to markets, and

Lack of or poor access to capital.


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Business/Technology Incubators

The UDSM-CoET BTI project uses a holistic

approach that enshrines the F-2-F principle

(Farm-to-Fork, Gate-to-Plate, Bee-to-Bottle)and Hands-on training of SMEs and using

appropriate technologies to achieveimprovements in product quality and enterprise

performance - in terms of technical, market

access and development.


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Business/Technology Incubators

The BTI project currently in its second triennium

is being piloted in 3 regions-cum-districts of

Mainland Tanzania. These are Kibaha, Morogoroand Lushoto (including Tanga).

It is part of the National Business IncubationProject (NBIP) under the MITM with UDSM and

CoET as the executors.


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The BTI project addresses the following issuesalbeit on a small (pilot) scale:

Reduction of high post-harvest losses;

Raising of low produce quality, safety & prices;

Reduction in lack of know-how;

Introducing appropriate technologies/equipment;

Improving low product quality and safety;

Raising low finished product prices; Improving poor access to markets, and

Improving lack-of or poor access to Capital.

BTI Objectives


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Introduction

The SME Competitiveness Facility (SCF) underSCF-I had several initiatives to address SME

issues. CoET is an SCF grantee for the ClustersInitiative. SCF-II is to consolidate gains fromSCF-I, become more focused and give priority to

SMEs involved with food. Hereinafter are relevant facts that can assist SCF

Board Members and other stakeholders involved

with SME development in the decision makingfor the

Holistic Solution for FOOD SMEs


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Fruits and Vegetables


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Challenges/Solutions (Pictorial)


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Challenges (Pictorial)


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Solutions (Pictorial)


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GAPs for Fruits (Fs) and Vegetables (Vs);

Basic Science and Physiology of Fs and Vs;

Irrigation methods and Drip Irrigation;

Low cost Evaporative Cooling Technologies for

Cooling of Fs & Vs and Shelf-life extension;

Good Harvesting Techniques and Equipment;

Pre-processing of Fs & Vs in Packing Houses;Food Quality and Safety, GHPs, GMPs.

Continues.


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Storage Principles and Strategies for Fs and Vs;

Packaging and Labeling;

Basics of Transportation of Fruit and Veggies;

Processing into value-added and packed products,

and

Marketing Techniques and Strategies.


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Cashewnuts Processing


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Cashew-nut Processing Good Agricultural Practices (GAPs) for cashew-nuts;

Low cost sun-drying technology for raw cashew-nuts;

Basics of Processing of Quality Cashew-nut kernels;

Solar Drying Technologies for unpeeled kernels;

Food Safety, GHPs, GMPs, ;

Packaging and Labeling;

Production Data Generation, Record Keeping andTraceability, and

Value addition of Processed cashew-nuts.


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Cassava Processing


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Small-scale Cassava Processing

B

To Field

WashingField

Cassava

Water

Field Trash

Preservationand Storage

Wax

Peeling

Peelings

Washing

Water

Wash water

Chipping

(Slicing)

SolarDrying

GratingDewatering

Wash waters

Loosening

StarchSeparationand Drying

FlourMil l ing Value addedproductsAnimalFeed

HeapFermentation

S

Air

Toxic Fumes

M. Osman - 2006


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Beekeeping and Honey


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Soot particles



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Plastic

PouchPlastic

Screw Cap

MetallicTOTO Cap



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FOOD MSMEs

Needs and Aspirations

FOOD MSMES have needs/requirements similarto other MSMEs in Tanzania and the Developing

World (EA, Africa, South America, etc.)

FOOD MSMES would like to be provided with

ALL the possible support to make them sustaintheir needs.


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FOOD MSMEs

Needs and Aspirations Appropriately designed/purpose built facilities*;

Appropriate processing technology and equipment*; Appropriate, complete and collaborative training;

Appropriate packagingand labeling;

Quality Assurance and Traceability;

Marketing, Business and Entrepreneurship skills;

Start-up and running capital, and

Management of Packing and Processing Units* for micro-mini processors


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FOOD SMEs are constrained by:

cumbersome bureaucratic procedures in

setting up, operating and growing as a

business; poor state of infrastucture and lack of

institutional structures. limited access to finance;

The Way Forward


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Removal of these constraints is a daunting

task calling for holistic SME support i.e. an

enabling environment for SME development

consisting of functioning micro-, meso- and

macro-level institutions.

Challenge-Opportunity for SCF II (?)

The Way Forward


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Think, Plan and Implement Holistically.

Gate-to-Plate

Farm-to-Table, Farm-to-ForkBee-to-Bottle

Plugging gaps is not a sustainable solutionto the problems facing our SMEs.

Recommendations


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Development is like a Baobab tree.Its trunk is too big for ONE individual to

encircle it, WE need to hold hands to do so.

Lets COOPERATE for OUR development.

The Way Forward


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I wish to acknowledge the support of:

University of Dar es Salaam; Traceability-T Ltd., and

SME Competitiveness Facility

and the invaluable cooperation from ALL other

stakeholders not mentioned above.

Acknowledgement


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Thank you for your kind attention.

Opinions, Comments, Questions andRecommendations are welcome.

TRACEABILITY-T Ltd., P. O. Box 105921, Dar es SalaamTel/Fax: +255-22-2120 770 Mob: 0713-46 46 23 / 0786-18 18 84

Email-1: [email protected] Email-2: [email protected]

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SCF-Holistic Solution for FOOD SMEs