demonstrated value of improving postharvest...
TRANSCRIPT
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J.E. Simon, S. Weller, H.R. Juliani, J. Asante-Dartey, D.
Acquaye, E. Van Wyk, B. Diawuo, M. Diatta, B. Diouf, M.
Mappenzi
New Use Agriculture & Natural Plant Products Program
Rutgers, The State University of New Jersey. Purdue University, and
Agri-Business in Sustainable Natural African Plant Products
(ASNAPP)
Demonstrated Value of Improving
Postharvest Practices
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Applying our market-first science driven
models to fresh Vegetables
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Value Chains are the Model Used.
Mitengo Women in Zambia Produce High Quality
Vegetables for supermarkets
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Partnership between ASNAPP and Sun International hotel served as a driver for
the supply of high quality vegetables by farmer groups.
Our farmer groups (including disabled heads of households) now meet quality,
time of delivery, and have earned >$3 million by providing as much as >85%
fresh produce and culinary herbs. And, had no prior commercial horticultural
experience.
Public-Private Partnerships for
economic development using
technologies to reduce poverty
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Greenhouse Specialty
Vegetables
Livingstone, Zambia
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Open field vegetables
Disabled community
Livingstone, Zambia
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From Seeds and Plants
to Nursery
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Good Crop
Management
Success in horticultural
production builds upon good
management;
Horticultural production
relative to agronomic
production is knowledge
intensive, requires significant
management input from
selection of crop enterprises,
production, crop rotations,
scheduling all inputs from
seeds- final products sold.
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Why is it relevant?
Access to new markets- more formal ones such as
supermarkets, distribution centers, buyers and traders
for longer distance shipping
Increase sales
Reduce waste and spoilage
Increase shelf-life to market
Most of the investment already made; yields often a
limiting factor due to low inputs by smaller holder, PH
can often make a real difference between profit or loss.
Many projects focus on the production/supply
side of value chain w/out a focus on
Postharvest Handling of F&Vs and AIVS
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Washing, Cleaning, Sorting,
Bundling (clean water is
important)
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A Fresh Market in Eldoret, Western Kenya
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Water: Used to cool and
keep produce looking fresh
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Keeping F&Vs cool after harvest can more than double their postharvest life for each 10°C decrease in handling temperature.
Keeping F&Vs cool will reduce the rate of water loss (and reduce the related wilting, shriveling, yellowing)
Keeping F&Vs cool will reduce the rate of decay (and reduce related rotting, oozing, mushiness, browning)
Keeping F&Vs cool and minimally developing practical systems to keep produce as intact, fresh, turgid, and free/clean from pests increases your marketable product.
Your agricultural inputs in production remain the same- the risks are minimized when you now focus on post-harvest as much as you focus on production.
There are many steps you can do even without coolers and fancy equipment.
Basics of Postharvest Handling & Storage
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Harvest during the cooler times of day (in the early morning or even at night-time if possible)
Leafy greens will stay fresh for about only one day at 30°C
‘General’ effect of
temperature on
postharvest life of
F&Vs:
The harvested crops are
alive, breathing and
the growers task is to keep
it as fresh as possible
Cool Chain: Step 1
Temperature Postharvest Life
40°C ½ day
30°C 1 day
20°C 2 days
10°C 4 days
0°C 8 days
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Product Protection At Harvest:
Keep harvested produce out of direct sunlight.
Use shade immediately after harvest. Shade keeps produce (estimated) 10 to 15°C cooler than air temperature at very low cost. Plan this at or even before production time!
Shade can be expensive or inexpensive when using local materials.
From moving produce into shade under live trees, or introducing open sheds, building overhangs, and even rigging up shade cloth on an open pickup truck or wagon. Shade cloth or grass, palm as thatched materials all can serve as cover on poles, market umbrellas, etc.
Cool Chain: Step 2
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Next step forward is to introduce cooling into your production system and use it for those products which would gain most and generate highest earnings.
Evaporative forced air cooling (uses moist air to cool to within 2°C above dew point temperature)– works best in dry regions or during the dry season
Use of ice – crushed ice can be used to cool some vegetables to low temperatures (but may be very expensive to purchase or make)
Refrigerated cold room – low cost systems such as the CoolBot™ can be used to cool small insulated storage rooms if electricity is available. (We will focus here)
Cool Chain: Step 3- if possible
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Cut-away view of an evaporative cooler
Evaporative forced air cooling
Crates of produce
Air flow
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Zero Energy Cool Chamber (ZECC)
Developed in India in the 1980s by Dr. S K Roy
Bricks and sand storage boxes, kept moist with a gravity fed drip system
Passive system (no power needed)
Low cost
Evaporative Cool Storage- is it really
helpful for larger growers?
Similar systems in use: Charcoal walls (Kenya) Fabric tents (Cambodia) Clay in clay jars (Nigeria)
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Short term cold storage
May extend F&Vs when kept at 5 to 10°C their postharvest life for up to one week.
CoolBot™ can be used with a regular window style air conditioning unit to cool storage air down to 2°C.
Need to use containers that allow good air circulation within the cold room for best results. (Example: plastic crates; properly placed to facilitate airflow)
Cool Chain: Step 4
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Cost of A/C with CoolBot™ refrigeration installation is about 1/10 that of the cost of commercial systems designed for a traditional small cold room. Designed and commercialized by Ron and Kathryn Khosla, truck farmers in New Paltz, NY.
Refrigerated cold rooms are most useful for storing higher value crops.
Requires a cold room with excellent quality insulation, no air leaks.
Power use estimation:
35 kWh/MT for 12°C
50 kWh/MT for 2°C
http://storeitcold.com
CoolBot ™
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Size of storage room
Approximately 60% of the floor space is usable for storage, as the rest is taken up by doorways, aisles and open space left along the walls- all needed to ensure proper airflow.
Typically window style air conditioners (A/Cs) are sold in two sizes
12,000 BTU = 3.5 kW =1 ton of refrigeration
CoolBot™ Cold Rooms
Recommended
Size of storage room
12,000 BTU A/C 8 x 8 ft
18,000 BTU A/C 8 x 12 ft
Two 18,000 BTU A/Cs , two Coolbots 10 x 20 ft
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Design recommendations
Locate the entire cold room under shade
Keep the A/C unit out of direct sun
Sealing for vapor barriers to the outside (the hotter side) of the constructed walls
Single door located in a short wall
Door that closes tightly
No windows; ensure AC vent is closed, no leaks
Plastic strip curtains to keep the cool inside when the door is opened
Floor with easy to clean surface (ex: cement)
8 to 9 feet tall inside
CoolBot™ Cold Rooms
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Construction materials
Locally available materials must conform to the needed specifications
R20 minimum for walls and door
R30 for floor and roof
R value = insulation value, higher is better
8 inch cement block = R1
One inch of wood shavings, sawdust, straw bale= R2
Example materials and price list: http://www.bae.uky.edu/ext/Specialty_Crops/PDFs/Material_and_Price_List_for_Low-Cost_Cold_Storage_Room_for_Market_Growers.pdf
CoolBot™ Cold Rooms
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Uganda
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CoolBot™ in Uganda
Cavity wall will be filled with dried grass stuffed into plastic sacks
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CoolBot™ at UC-Davis
(Int. Hort CRSP research Gloria Androa,Uganda)
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CoolBot™ Controller showing frost on coils, the
heater that defeats thermostat (surrounded by foil)
and sensor in the coils detect formation of frost.
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0
5
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0 5 10 15 20 25 30
Tem
per
atu
re (
C )
Hours
Coolbot room temperatures, Davis
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Electricity
Requires a power source of 120 or 220 volts
Back-up generator needed to provide temporary electric power if the power goes down.
Solar electric power is a possibility in some locations (being used in Uganda under a Hort CRSP Exploratory Project, M. Reid)
CoolBot™ Cold
Rooms
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Installation
Simple installation and set-up
Video of the installation process
http://storeitcold.com/install.php
CoolBot™ Cold Rooms
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Management and Logistics- or a single family or grower cooperative/associations
Inventory control and labels (who owns what inside the cold room? How is produce organized, stacked so it can be found quickly and easily?)
First in- first out
Inspections (Grading, sorting, maintenance)
Sanitation
Keep containers off the floor and away from the walls
Recordkeeping;
CoolBot™ Cold Rooms
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Financing and ownership options
Estimated costs total approximately US$3,000 for a cold room that will hold 3 to 4 MT of produce.
Cold room can be owned by a family, an association, even our project, and use can be offered by the project managers on a fee for service basis (usually set at a small fee per kg per day).
Grower groups can be owners of the cold room by taking out a loan for construction and repaying it back over time.
CoolBot™ Cold Rooms
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Introduction of the CoolBot into
Zambia (Chipata & Livingstone)
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ShadeBot ©
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Multiple plants were harvested and stored in different environments.
Temperature and relative humidity was monitored.
The purpose of this experiment is determine how efficient the
ShadeBot and CoolBot (turned off) were in reducing the temperature
and relative humidity.
Plants Harvested:
•Cabbage
•Lettuce
•Green Beans
•Spinach
•Carrots
ShadeBot and CoolBot Monitoring Experiment
Experiment Overview
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Experimental Details
Three sensors were used in this experiment to determine
the influence of the ShadeBot and the CoolBot (Turned
Off) in altering the environment in which the produce will
be respiring.
Temperature and relative humidity reading were taken
every five minutes for eight days in Nsongwe, Zambia.
This illustration will be for just one time point and also
during a colder time period to be more conservative.
Readings were taken in the time period from 6/11/2014
through 6/18/2014
Sensor Locations:
-CoolBot
-ShadeBot
-In the field
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-ShadeBot Sensor -CoolBot Sensor
-Field Sensor
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Highlighted Findings on Temperature
Both the ShadeBot and CoolBot were effective in reducing the
temperature when compared to the field temperature.
At the hottest points of the day, the CoolBot was more effective
than the ShadeBot at reducing the temperatures.
At the hottest point of the day, the ShadeBot reduced the
temperature by 35%.
At the hottest point of the day, the CoolBot
reduced the temperature by 48%.
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7/14/2014 0:00 7/14/2014 12:00 7/15/2014 0:00 7/15/2014 12:00 7/16/2014 0:00 7/16/2014 12:00 7/17/2014 0:00 7/17/2014 12:00 7/18/2014 0:00
Temperature(F) 7/14/2014 - 7/17/2014
Field Temp F ShadeBot Temp F CoolBot Temp F
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Quick Glance on Impact of Simply using Shade*
After this first day all of the vegetables were still able to be sold
however, the vegetables left in the field were clearly wilted and
marginal when harvested in morning- till early afternoon.
At the end of day 2, the vegetables without PH were unsellable.
Lettuce and Spinach were the only two plants both in the
ShadeBot and CoolBot that were still sellable after the second
day.
At the end of the third day the lettuce only in the
CoolBot (turned off) was still sellable
After the fourth day, no crops were sellable. *Note- this was during the cold season
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Days Crop is Still Sellable Sellable(X) NonSellable(NS)
Environment Crop Day 1 Day 2 Day 3 Day 4
Field Cabbage X NS NS NS
Field Lettuce X NS NS NS
Field Green Beans X NS NS NS
Field Spinach X NS NS NS
Field Carrots X NS NS NS
ShadeBot Cabbage X NS NS NS
ShadeBot Lettuce X X NS NS
ShadeBot Green Beans X NS NS NS
ShadeBot Spinach X X NS NS
ShadeBot Carrots X NS NS NS
CoolBot Cabbage X NS NS NS
CoolBot Lettuce X X X NS
CoolBot Green Beans X NS NS NS
CoolBot Spinach X X NS NS
CoolBot Carrots X NS NS NS
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Why not a ShadeChain with ShadeBots ©:
A concept we use to educate growers and
marketers and can take on many forms
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Cleaning, grading
and sorting
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Drying Rack for cleaning and
grading
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ASNAPP SENEGAL’S
COOPERATIVE PARTNERS ASNAPP’s Rural Development strategy relies
on collaborations with rural producer
cooperatives. These co-ops, primarily made
up of women, have proven highly successful at
adapting their farming to the agricultural and
quality standards promoted by ASNAPP.
Through their relationship with ASNAPP and each
other the co-ops have forged strong
community ties and fostered
economic
prosperity for
themselves and
their families.
Viviane Badiane of the Nioro
cooperative
The women of the
Latmingue
cooperative
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Hibiscus in Senegal Before ASNAPP After ASNAPP Intervention
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What is Quality?
Quality is a multiple character of products intended to meet consumer needs
Quality equals conformance to specifications.
Good Quality adds value to products
Increase competitiveness helping to obtain higher prices or facilitate market access
As other value addition activities there is an associated cost
Local Regional International
Price
Stringent
requirements (quality
and consistency
production)
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Quality characters and quality control
procedures
Characters Hibiscus Procedure
Color, aroma Dark red or medium red
(pink low quality)
Organoleptic evaluation
Presence of
foreign materials
Lower than 1-2% Visual observation,
sieve analysis and ashes
Moisture content Lower than 12% Moisture determination
by oven method
Active principle
content
Amount of anthocyanins
(>1%)
Proximate and HPLC
analysis
Sim
ple to
com
plex
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Harvesting of hibiscus calyces
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Technologies to obtain clean products
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Hibiscus, Senegal: >35 Grower Groups; >4,000 women;
Organic certification achieved. FairTrade certification to a few.
Future challenge: Yields
Linking Private Sector Buyers to Communities now
organized into grower associations; with improved germplasm
and Technology. QC and traceability from field through sales.
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Contamination with sand: Acid
Insoluble Ashes 1 2 3 4 5 6 7 8 9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
C4
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
C5
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
Hibiscus samples
Acid
in
so
lub
le a
sh
es (
%) 2004 Production 2005 Production
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HPLC Analysis of Hibiscus
Anthocyanins 1 2 3 4 5 6 7 8 9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
C4
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
C5
0.00
0.25
0.50
0.75
1.00
1.25
1.50
1.75Delphinidin-3-sambubioside
Hibiscus samples
g/1
00g
DW
(%
)
1 2 3 4 5 6 7 8 91
01
11
21
31
41
51
61
71
81
92
02
12
22
32
42
52
62
72
82
9C
43
13
23
33
43
53
63
73
83
94
04
14
24
34
44
54
64
74
84
95
05
15
25
35
45
5C
5
0.00
0.25
0.50
0.75Cyanidin-3-sambubioside
Hibiscus samples
g/1
00g
DW
(%
)
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Quality Improvement Contributing
to Value-Addition
ECOCERT and NOP (USDA) Certifications
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Value addition: quality
Women producer
organizations obtained
higher prices for their
products
The production of
higher quality hibiscus
add value 0
100
200
300
400
500
600
700
800
Standard quality High quality
Sen
eg
ale
se F
ran
ks (
CF
A)/
kg
of
hib
iscu
s
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Value addition: Organic
production and certification Create new commercial
opportunities (organic
market is growing faster
than the conventional)
Suitable for Small Scale
farmers in Senegal (low
input)
Premium price (CFA150)
0
100
200
300
400
500
600
700
800
900
1000
Standard quality High quality Organic
Sen
eg
ale
se F
ran
ks (
CF
A)/
kg
of
hib
iscu
s
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Value addition: Fair Trade
certification
Fair Trade certification bodies guarantee:
-fair price to producers; hibiscus premium price (CFA320)
Must invest in social,
economic and/or
Environmental project.
0
200
400
600
800
1000
1200
1400
Standard
quality
High quality Organic Fair trade
Sen
eg
ale
se F
ran
ks (
CF
A)/
kg
of
hib
iscu
s
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PFID/NP Intervention and Results Before ASNAPP
• Low yields
• About $1/kg
• Low production volume
•
• Neglected crop
ASNAPP Interventions
• Supplied improved seeds and seeding technology
• Introduced seed pod removal device
• Good agricultural practices
• Instituted vigorous quality systems (Rutgers University)
• Trained 4,000 women annually
• Train 40 Extension Officers annually
• Linkage to buyers
• Products tested locally for Microbial loads
Results
• 350ha organic certified; 200ha ECOCERT /NOP certified
• Quality of products improved
• Now selling organic hibiscus to ADINA, USA
• Reduced planting time from 14days to 2 days per hectare: Farmer saves $90/ha
• Price now stands at $2.2/kg
• ASNAPP assisted farmers receive 30% price premium
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From Gender Divide to Gender Shift:
Enterprise Development Success
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Following Best
Management Practices
Great improvements in the quantity and quality
Senegal was a low quality producer now known for high quality and higher value
Using a science driven, environmentally and socially sound model created new markets with higher profits and greater
demand for use fresh and
in processing- powdered
Few activities support enterprise development more than good business and profits!
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Griffonia
(Griffonia simplicifolia) Griffonia (Griffonia
simplicifolia):
A Source of 5-HTP
Seeds are used as an anti-depressant, to treat serotonin deficiency syndrome, and in the treatment of headaches and weight control.
Can be found in the US
dietary supplement
market for weight loss,
an antidepressant,
anxiety, in treating
fibromyalgia, insomnia HO
N
COOH
NH2
H
Ghana
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By working on grades, standards and QC, quality
Increased, exports have risen, more than tripling
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Griffonia
74
Griffonia pods and Mature
griffonia seeds after drying
Griffonia collectors from one
of the cooperatives and
groups organized in Ghana. The bag contains dried griffonia
seeds (see rack) paid to a collector
that will provide enough income to
pay for one month of rice for his
family (in Liberia, 2/ 2010).
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Plants as a Delivery System to
Improve Human Nutrition, Health
& Reduce Disease: Moringa Moringa, an endemic tree found across
sub-Sahara Africa with 13 species,
M. oleifera, the main spp. of interest.
Very rich in vitamins A and E, iron, zinc,
selenium (same vitamins and minerals that
have been identified as the major limiting
nutritional factors in the same region
particularly for vulnerable populations)
Leaves, pods and seeds rich in
glucosinolates and flavonoids
Zambia
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0
1
2
3
4
5
6
7
8
An
tio
xid
an
t A
cti
vit
y
(g/1
00g
DW
)
Dod
owa
Volta
Dam
PKM
-1
Mas
sar
PMK-1
Nam
pund
we
Ckiku
pi
PKM
-2M
ungu
Area
Binga
Variety
JuneAugust
Ghana Senegal Zambia Antioxidant Activity
0
2
4
6
8
10
12
14
16
18
Pro
tein
(g
/10
0g
of
DW
)
Dod
owa
Volta
Dam
PKM
-1
Mas
sar
PMK-1
Nam
pund
we
Ckiku
pi
PKM
-2
Mun
gu Are
a
Binga
Variety
JuneAugust
Ghana Senegal Zambia
Total Protein
RDA's
0
20
40
60
80
100
Ca (5
00 m
g)
Mg (8
0 m
g)
Mn (1
.2 m
g)
Fe (7
mg)
Cu (0
.34 m
g)
Ca (8
00 m
g)
Mg (1
30 m
g)
Mn ( 1
.5 m
g)
Fe (1
0 m
g)
Cu ( 0
.44 m
g)
Minerals
Am
ou
nt
need
ed
Zambia-PKM1 Ghana-Dodow a Senegal-PKM1
Children 1 to 3 yrsChildren 4 to 8 yrs
Location Ascorbic Acid mg/100g
Total tocopherols (mg) Total Carotenoids
(mg/100g)
Gasabo 0.36 36.93 23.02
Kibungo 0.35 49.52 45.94
Kicukiro 0.44 43.08 29.44
Child between 1 to 3 years old is 13 grams/day
Child between 4 to 8 years old is 19 grams/day
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Moringa: Also a Rich Source of Health-
Beneficial Bioactive Flavonoids* 08020503.D: UV Chromatogram, 254 nm
08020503.D: EIC 100-800 ±All
08020503.D: EIC 303 ±All
08020503.D: EIC 287 ±All
0
20
40
60
80
Intens.
mAU
1
2
3
7x10
0.0
0.5
1.0
1.5
2.0
7x10
0.0
0.5
1.0
1.5
2.0
7x10
5 10 15 20 25 Time [min]
08032805.D: UV Chromatogram, 370 nm
08032814.D: UV Chromatogram, 370 nm
0
5
10
15
Intens.
mAU
0
10
20
30
40mAU
0 1 2 3 4 5 6 7 8 9 Time [min]
Quercetin
Kaempferol
*Samples from Ghana, Rwanda, Senegal, and Zambia, analyzed using our HPLC/UV/MS
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Mitengo Women’s
Cooperative, Lusaka,
Zambia
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Capacity Building/Trainings
And Collective Goals in Chiyanga
Triangle (Malawi, Mozambique and Zambia)
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Green and Red Pods of
African Birds Eye Chilies
(BEC)
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Drying and Grading of
Chilies
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AU
0.000
0.002
0.004
0.006
0.008
0.010
0.012
0.014
0.016
0.018
0.020
0.022
0.024
Minutes
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00
AU
0.000
0.002
0.004
0.006
0.008
0.010
0.012
0.014
0.016
0.018
0.020
0.022
0.024
Minutes
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00
2014: Chilli’s and PH Zambia
Proper PH with chillis for the
fresh market led to a 40%
increase over ‘street price’.
Using GAP/BP and good PH led
to buyer acceptance of
dried chillis.
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Horticulture Innovation Lab
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African Birds Eye Chili Commercial name Birds eye chili
Botanical name Capsicum frutescens
Origin Zambia (Production 2009)
Additives None
Sensory/macroscop
ic
evaluation1
09-BE-FA
Color Dark Red
Aroma Spicy, free of foreign odors
Taste Highly pungent
Lentgh of pods (cm) 2.4
Scoville Heat Units
(SHU)2
52,0002
Physical/Chemical
properties1
Moisture content %
(m/m)
12
Total ashes % (m/m) 12
Total insoluble ashes
% (m/m)
0.8
Active principle1
Total capsaicinoids3
content % (m/m) (by
HPLC)
0.35
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Drying Facility- Home Built
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Cold chain involves all steps
from farm gate to market
Includes: Transportation
Retrofit trucks, pick-up’s to
have cold insulated chambers
Keep produce in shade
Protect produce
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How many crates can
you stack?
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Appropriate Technologies for Post-
Harvest Shade- umbrellas to netting
used in fields and after;
Low-cost affordable coolers-
different types, styles for
local conditions and needs
Buying and rebuilding used
larger ones from refrigerated
trucks as your stationary
coolers
Maintain quality, be creative
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Bringing it together: Farmers selling their fresh produce to
Livingstone hotels, and learning entrepreneur skills are
leading to significant economics benefits to his family and
the community producers.
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Comments on the Value of Improving PH:
Horticulture can provide for increased food security by income generation, community development, empowerment of individuals and communities and providing the means to purchase foods and supplies and improve one’s own health and nutrition.
Horticulture teaches and provides a myriad of skills and expertise that can be later used for other many other enterprises. Thus, can be seen in part as a vehicle to educate, teach and ultimately provide others with hope, confidence and strategies to their livelihoods
Many models are dynamic, and lend themselves to scale-up
Horticulture is knowledge intensive. Yields and quality directly related to inputs, management and the profitability of such investment can be lost without proper PH practices.
As volumes and # of grower increase, distance to market increases, the need to hold produce under proper conditions becomes a priority.
Different approaches and technologies in PH can be applied.
Success is enhanced by ensuring a market-first, not the traditional production-first approach coupled with appropriate PH systems.
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Acknowledgements Horticulture Innovation Lab, USAID
Commercial Agribusiness for Sustainable
Horticulture (CASH) USAID-Zambia
ASNAPP
Rutgers, The State University of New Jersey
Stellenbosch University (Elke Crouch, Sandy Turketti)
UC Davis Postharvest Center: Michael Reid, Beth Mitcham,
(Information and photos on CoolBot™and affordable coolers graciously provided
by Post-Harvest groups, UC Davis & Postharvest Education Foundation
For further information: jimsimon123@rci. rutgers.edu, www.
aesop.rutgers.edu/~newuseag
and
The Postharvest Education Foundation, USA
www.postharvest.org