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Rukuni, T (Dr) - Development Technology Centre (DTC), University of Zimbabwe, Zimbabwe
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R7419
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October 1999 - September 2002
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Developmental problem/opportunity
In 1996, a number of NGOs and women’s groups approached the Development Technology Centre (DTC) at the University of Zimbabwe to assist with improved technologies to process nuts into peanut butter.
Peanut butter is an established part of the diet in Zimbabwe – as a high protein (and oil) addition to stews, as an important infant food and, in urban communities, as a spread for bread. Many rural families earn a living from the sale of peanut butter.
The traditional grinding process of groundnuts into butter is labour-intensive, productivity is low and hygiene is poor. Although a number of peanut butter processing technologies have been introduced, improvements in technology are needed to raise quality and productivity.
In order to expand their operation/business, rural processors have to penetrate the lucrative retail market (shops), which requires specified quality and hygiene standards.
Objectives
To improve the quality of peanut butter, thereby increasing the income of rural peanut farmers from its sale.
Research objectives/questions
To assess the uptake of alternative processing technologies; to investigate improved design and conditions of processing peanut butter; to investigate the organoleptic, shelf life and food safety characteristics of peanut butter produced by traditional, commercial and upgraded small-scale processing techniques; and to explore further markets.
Outcomes
Local manufacturers participated in the design and manufacture of the components for the mechanical grinder peanut butter grinder, and research has led to the incorporation of a metering device to regulate feed so that a smooth product can be achieved in one run. Over 40 machines have been manufactured and sold to entrepreneurs, and others have fitted the metering device to their existing machines. A large number of informal sector artisans are now manufacturing grinders. Their popularity has been encouraged by the interest shown by CARE, Farmers Organisations, Ministry of Youth Employment
Creation, amongst others.
Risk assessment studies examined samples of peanut butter from different processes and processors for the groundnut contaminant aflatoxin and for incidence of important food spoilage bacteria, Escherichia coli and Salmonella species. These studies have increased the awareness of health risks among producers. The project has provided local entrepreneurs with information on potential health risks from aflatoxins and Salmonella, and with guidelines on tackling the problem using good manufacturing practices.
Some women's groups are now able to sell their products in retail shops and supermarkets. An example is the Panorama Group based in Mt Darwin, Mashonaland Central Province, whose processing facilities and products now meet the requirements of the Standards Association of Zimbabwe. Some commercial manufacturers are assessing the possibility of joining with the women’s groups so that they can market the peanut butter on their behalf.
The work in Zimbabwe is beginning to be recognized widely in the region. Requests for expertise and advice have been received from South Africa, Botswana and Zambia to date. With modest support to the Development Technology Centre, a scaling up of this profitable enterprise will be possible within the next 2-3 years. |
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| Banda, G (Mr) |
| Mthuzi Development Foundation (MDF), Zambia |
| Gezana, MBC (Mr) |
| Intermediate Technology Development Group, Zimbabwe |
| Kanjanda, M (Mr) |
| Zimbabwe Oil Press Project (ZOPP), Zimbabwe |
| Mupunga, E (Mr) |
| ATI/Enterprise Works (EWW), Zimbabwe |
| Read, J (Dr) |
| University of Zimbabwe, Zimbabwe |
| Swetman, A (Mr) |
| Natural Resources Institute (NRI) UK |
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