Browsing by Author "Ndambuki, J.M."
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Item Making Tomato Jam(Kenya Agricultural and Livestock Research Organization , 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research OrganizationTomato is an important vegetable crop, which is widely grown for home consumption and commercial purposes. However, the crop is faced with a number of challenges including post-harvest losses, which is a major threat to harvested produce. The losses indicate wastage of inputs used during production. Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato jam is prepared from fruit pulp, sugar and citric acid. It can maintain quality for up to a year or even longer. The market for tomato jam includes not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. Makers can establish partnerships with local markets, restaurants, or supermarkets to sell their jam, thus fostering economic growth within their community.Item Making Tomato Powder( Kenya Agricultural and Livestock Research Organization, 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.O.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research OrganizationTomato powder is created by removing water from tomato slices through drying using dryers, and then crushing them into a powder. The production of tomato powder not only enhances flavor but also extends the shelf life of the product, maintaining its quality for one year or more. The market for tomato powder includes individual consumers seeking to enhance their home cooking, as well as restaurants, catering businesses, and product manufacturers. By processing surplus or lower-grade tomatoes into tomato powder, farmers can add value to their produce and extend its shelf life, thereby reducing post-harvest losses, creating employment, and increasing income. Additionally, they can establish partnerships with local markets, restaurants, or supermarkets to sell their tomato powder products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.Item Tomato Sauce(Kenya Agricultural and Livestock Research Organization, 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research Organization - MugugaTomato is an important vegetable crop in Kenya, widely grown for home consumption and commercial purposes. However, the crop faces a number of challenges, including post-harvest losses, which are a major threat to harvested produce. The presence of losses in a crop indicates waste of resources that were put in place during production.Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato sauce, made from tomatoes and spices, is usually served a condimet for many dishes. The production of tomato sauce improves flavor and extends shelf life. Tomato sauce can maintain its quality for six months or more. The market for tomato sauce encompasses not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. By processing surplus or lower-grade tomatoes into tomato sauce, farmers can add value to their produce and extend its shelf life, thereby reducing post-harvest losses, creating employment, and increasing income. Additionally, they can establish partnerships with local markets, restaurants, or supermarkets to sell their tomato sauce products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.Item Use of Crates During Packaging, Storage, Transport, and Marketing of Mangoes(KALRO - Food Crops Research Center, 2024) Ndambuki, J.M.; Wayua, F.O.; Magogo, J.; Odhiambo, H.; Kenya Agricultural and Livestock Research OrganizationPackaging is enclosing food produce or product to protect it from mechanical injuries, tampering, and contamination from physical, chemical, and biological sources. Packaging simplifies the handling, transport, and distribution of products to the final consumers. Plastic crates specifically nestable and collapsible can be used to package mango fruits during storage and transportation to minimize mechanical damage. The reasons of using plastic crates includes; their reuseablity, reduced postharvest losses and alleviation of human drudgery.
