demonstration units concept paper · concept paper october 2011 republic of rwanda single project...
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Micro, Small and Medium Enterprise Development Programme
DEMONSTRATION UNITS
CONCEPT PAPER
October 2011
REPUBLIC OF RWANDA
Single Project Implementation Unit (SPIU) For Private Sector Development and Business Climate Projects.
MINISTRY OF TRADE AND INDUSTRY
PO.BOX 73 KIGALI
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CONTENT ….….….….….….….….….….….….….….….….….….….….….….………. 2
I. BACKGOUND….….….….….….….….….….….….….….….….….….….….….….… 3
II.TECHNOLOGIES….….….….….….….….….….….….….….….….….….….….….… 7
III. SETTING UP DEMONSTRATION UNITS (DUs) ….….….….….….….….….…. 16
III. 1. Infrastructures ….….….….….….….….….….….….….….….….….….…. 16
III.2. Equipment for the DUs….….….….….….….….….….….….….….….….… 16
III.3. Training ….….….….….….….….….….….….….….….….….….….….…. 18
III.4. Action plans and Business plans ….….….….….….….….….….….….…. 19
III.5. Demonstration ….….….….….….….….….….….….….….….….….….… 19
III.6. Cost for setting up demonstration units ….….….….….….….….….….…. 20
III.7. Cost demonstration sessions ….….….….….….….….….….….….….…. 23
IV.ANNEXES….….….….….….….….….….….….….….….….….….….….….….… 25
Annexe 1: Schedule of planned activities ….….….….….….….….….….….…. 25
Annexe 2 : Reception area for tubers (URUGANGAZI and CATM) ….….….… 35
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I.BACKGROUND
The mid-term evaluation study carried out in 2008 has pointed out priority values chain to
focus on by the PPPMER. Among those are cassava, fruits and honey. The methodology
adopted by the PPPMER II is to set up Demonstration Units (DU) in these three sectors, from
where technologies will be disseminated in the rural area. Ten DUs have to be set up: 5 for
cassava, one for fruits and 4 for honey.
The demonstration units are model units showing a clear difference with the traditional
production technologies, though with simple equipment, where others will learn best
production practices , quality management and value addition . To encourage replication of this
model it should be established as close to the people as possible. Some demonstration
units scattered in the cassava production zone would more impact than a single
unit where cassava SME would be trained. The 10 targeted cooperatives are chosen not only
because they are in the PPPMER II zone but also because they are the most dynamic in
both cassava business.
These DUs will be get simple but performing equipment to produce in good conditions the
final product complying with the Rwanda Bureau of Standards (RBS). The final product
will be packed in suitable packaging in accordance with national regulations on the
environment. The choice of equipment must take into account the conditions in rural areas. For
example, manual equipment, easy to duplicate locally, hand operated. Simple
operations adapted to rural conditions, will be conducted following written procedures
explained to operators through trainings. The technical data (measurements, observations,
etc.) collected during operations will be recorded and kept for inspection for a specific time to
facilitate traceability. All necessary measures will be taken to meet the RBS standards. The
simplicity and advantages of the system can radiate into DU neighboring areas by creating
jobs and increasing farmers’ incomes. In the same time this will increase the shelflife
of cassava products, facilitate the transport and create business opportunities.
Finally, the cooperative will be integrated into the sector by negotiating supply contracts with
cassava producers downstream, and flour traders. Will be targeted in this operation the
chips and flour sellers in urban centers, supermarkets, and exporters.
CASSAVA
Cassava is an important crop for developing countries in general and Rwanda in particular.
Traditionally it has been produced as a food security commodity in most parts of Rwanda
because of its resistance to drought and poor soils. It is processed in
households using traditional techniques that vary from place to place.
Cassava is mostly produced in the South (40.5%) and East provinces (22.2%). On most rural
markets, cassava is sold fresh or in dried chips to middlemen who sell to processors in city
and shopping centers. Most cassava economic activities are organized in the districts of
Nyanza, Ruhango and Muhanga which are the main centers for production, processing and
marketing. The demand of cassava flour is increasing every year. The flour is also exported to
the DRC and Europe, providing an opportunity to increase production despite some constraints.
The cassava was selected among priority crops in South and East provinces and are
currently grown on a large scale. Cassava processing into flour offers a good opportunity to
start rural industrialization.
The main constraints encountered in the cassava value chain are:
The sensitivity to disease;
The lack of appropriate technology for small scale processing cassava;
Lack of good marketing system.
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FRUITS
The cultivation of passion fruit is found almost everywhere in Rwanda but especially in the
East, West and North provinces. This culture was a large growth since the beginning of this
decade and has shown a great capacity to increase farmers' incomes in rural areas.
Unfortunately the cultures have been decimated by the Passionfruit woodiness virus that hit
especially the Northern Province.
Northern Province produced a significant amount of passionfruits. Higher production is found
mainly in the districts of Gakenke, Rulindo and Gicumbi. The PPPMER II commissioned a
feasibility study of fruit processing in the North province from June to August 2008.
Gakenke district is by far the largest producer.
The promotion of an improved production faces a problem of supply of certified seeds.
Indeed one way to fight against the passionfruit woodiness virus is to use healthy seeds.
The passion fruit is one of the priority crops of the district because it is comfortable with high
altitudes. The market is available as processing initiatives exist:
URWIBUTSO Enterprise at Nyirangarama.
In Gakenke center two small processing units exist: the COVAFGA and Tantum
Ergo Restaurant.
The district has more than 70 cooperatives but only the COVAFGA deals with fruit
processing with rather rudimentary means. Some private individuals have also invested fruit
processing.
The quantity of fruits processed remains small because processes are manual. And yet the raw
materials are abundant in the district: URWIBUTSO Enterprise, INYANGE Industry and
private Ugandans get raw material supply in Gakenke.
The COVAFGA was identified as one of the most active cooperative in the fruit processing in
the North Province.
Founded in February 2007 it has now 26 members including 19 women. The legal status was
acquired on 28/11/2007.
The weakness of the cooperative are:
Lack of equipment that slows production;
Problem of packaging supply;
Low level of quality.
The potential threats are :
The possible outbreak of passion fruit woodiness virus or other diseases.
Large companies like Inyange or Urwibutso which can sign contracts with growers and
cut supplies to the cooperative.
HONEY
Beekeeping has been carried out across many generations in Rwanda. It plays a critical role in
the livelihoods of the rural communities in five native dynamics; one, it is an income
generating activity; two, medicinal value of honey and other hive products is invaluable; three,
it supports agricultural activities through facilitating critical processes for example cross
pollination and improves crop and seed yield; four, it contributes immensely to forests
conservation efforts and five, it facilitates healthy linkages between biodiversity (insects and
plants) towards sustainable livelihoods.
It is also a low-investment and low-input business enterprise that directly generates economic
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gains for the participating members and integrates well with agriculture that forms the main
economic activity for communities living in the rural areas. Its advantages are numerous also
bearing in mind that it can be practiced by men, women, and youth and it is a crucial avenue
towards poverty reduction and enhancing the quality of life. The sub-sector harbors a great
potential for increasing incomes and supportive sustainable development, especially
considering the varied players and activities along the broader chain.
Despite the above and numerous other probable advantages that can be realized from
beekeeping, the sub-sector remains largely underdeveloped. This is because beekeeping is still
carried as an indigenous activity mostly passed down through generations. As such most
beekeeping farmers have not fully appreciated its potential and value as a commercial
enterprise capable of generating income.
There are many marketing opportunities. The honey market comprises of three main nodes:
The local market ( friends, neighbors and surrounding villages);
Local and external bulking agents (middlemen, traditional liquor brewers, traders,
nongovernmental organizations);
Farmer based co-operative societies. This is the most popular direct market as it offers
better prices as compared to the local and external bulking agents.
The main market for the bulked honey in Rwanda is the capital city Kigali with some of it
finding its way back to the larger towns. In Kigali honey is used by food processing, liquor and
pharmaceutical companies. Honey is also refined further and packed into containers for sale to
domestic consumers as table honey.
The bulking agents and farmer based co-operatives in turn market and sell the honey to
processing companies and retail stores for example Nakumatt and Simba in Kigali. Other main
consumers of honey include honey, liquor brewing entities and pharmaceutical companies.
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The beekeeping Value Chain Map
Source: The Institute of Community and Organizational Development (CODIT).
Beekeeping/Honey Value Chain Financing Study Report, May 2009, SNV, IFAD.
The PPPMER will set up 4 beekeeping DUs:
UNICOAPIGI (Rutsiro);
CAR (Gicumbi);
UNICOOPAV (Burera);
KOPAKI (Kirehe)
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II. TECHNOLOGIES
The need for technological improvement is obvious for the 3 priority value chains. However,
the truth is that the processes are still using the traditional technology with, as a result, high
risks to the health of consumers.
CASSAVA PROCESSING
The following pictures illustrate the traditional technology of cassava dried chips commonly
used by farmers in Rwanda.
To improve the current situation, an integrated action of all the stakeholders of the
rural development is needed. To support cooperative initiatives that had started
cassava processing, the MINICOM has funded the construction of processing facilities.
The MINICOM contribution was limited to the construction of basic infrastructures: building
including fermentation tanks. However, to be operational these units must acquire equipment,
working capital, and training.
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The profiles of these cooperatives are summarized in the following table:
Cooperative Location Members Activity Surface covered by
cassava
URUGANGAZI Nyanza/
Muyira
117 Cassava production
and flour processing
600 ha
CATM Gisagara/
Mamba
186 Cassava production
and flour processing
200 ha
NYEGANYEGA Huye
Rusatira
46 Cassava production
and flour processing
KOPEBUGA Bugesera/
Gashora
97 Cassava production
and flour processing,
seeds marketing
50 ha
KIAI Gatsibo
Rugarama
100 Cassava production
and flour processing
100 ha
All of these cooperatives have almost the same structure: an elected committee including
a president, vice president, treasurer / accountant and a secretary. The supreme body is the
General Assembly. All cooperatives are ready to welcome new members who accept to pay
the shares and all other forms of contributions already paid by other members.
Unit operations to set up are shown in the following diagram:
Processing flow chart
1. Harvest
2. Transport
3. Washing
4. Reception
5. Storage
6. Peeling
7 .Rinsing
8. Cutting 14. Grating
9. Retting 15. Retting
10. Drying 16. Pressing
11. Milling 17. Seaving/granulation
12. Packaging 18 .Roasting
13. Storage 19. Packaging
20. Storage
FLOUR GARI
The description of manufacturing processes and the required equipment at each step are shown
in the following table:
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Tableau 1 : Description of unit operations
Unit Operations Description Equipment
1. Transport The tubers are transported to
the processing plant immediately
after harvest
Baskets or bags,
2. Reception The tubers are inspected and
weighed outside the main processing
building. This requires the
construction of a covered hangar with
a weighing and washing area.
Balance 0-200kg.
3. Washing The tubers should be washed before
being admitted to the raw material
storage
Brushes.
4. Peeling Tubers are manually peeled Knives
5 .Washing Peeled tubers are washed with clean
water
Washing tank
6. Slicing Peeled and washed tubers are
sliced anddefibrated if they are
intended to give the flour. In the case
of gari are shredded.
Slicers
Graters
7. Retting Sliced tubers are bagged and
soaked in the retting tanks for a
period of 2 to 3 days
4 retting tanks in cement
coated with porcelain tails.
8. Drying Slices of fermented tubers are
arranged in a single layer on trays of
a dryer and left to dry to a moisture
content below 10%
The proposed improved solar
dryer is presented in
Appendix . It is preferable
that the PPPMER build a
model of the dryer for
each cooperative. The coopera
tive would build the rest of
the dryers in this model.
9. Milling The dried slices or chips are ground
into flour using a hammer mill.
Diesel driven Hammer
mill. Placed in a shed outside
the building.
10. Packaging The products are packed in paper
bags lined with wax: 1kg, 5kg,
25kg et50kg. The bags
are manually labeled and put
into cartons.
Balance 9-10 kg
Table and chairs, labels,
cartons.
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FRUITS
The pulp extraction technology as done by small rural cooperatives is simple. This simplicity
explains why many people venture into this business with very simple means which leads to a final
product of poor quality.
Fruits are washed, halved with clean knives; the pulp and seeds are removed using a spoon, and the
seeds are separated using a manual strainer. The pulp is filtered through a cloth, and
then pasteurized by boiling in a saucepan. While boiling sugar syrup, preservatives
(sorbate or benzoate, sodium metabisulfite) and an acidifying agent (citric acid) are added.
It is better to fill the bottles when the pulp is still hot to prevent microbial
contamination. Unfortunately the plastic bottles used cannot resist the high temperature. That is
why the pulp is allowed to cool before filling in the bottle. The product is then protected only by
the high sugar concentration, the acidity and preservatives used. Glass bottles are the best but they
are expensive. It is this sweet product whose regulatory name is "nectar" that is sold on the
market. It must be diluted before consumption this nectar to bring the sugar concentration to its
natural value in the passion fruit juice.
The wastes are also used: the rind contains up to 5-6% protein and could be used as
adjuvant for poultry feed and cattle. They can also be ensiled and fed to cattle.
The seeds yield up to 23% oil similar to sunflower oil and therefore it is good for cooking. The
passion fruit oil is known as one of the best massage and bath oils sold very expensive on world
markets. The seeds are sun dried and then pressed to extract the oil.
At the industrial level these manual operations are mechanized. The fruits are introduced into the
system which wash them, separate the pulp from the skin and seeds, filter and pasteurize the
juice. The pulp can then be transformed into several commercial products: juice, nectar,
juice concentrate.
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Oil Residue
Pulping
Maracuja
Washing
Sorting/inspection
Slicing
Centrifugal separation
Seeds+pulp Rinds
Pulp
Press
Seeds
Filtration
Residue Juice
Further
processing
Concentrated
juice
Evaporator
Labelling
Filling
Nectar
Pasteurization
Syrup
addition
Refrigeration
+storage
Maracuja Processing Diagram
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Description of unit operations
Unit operation Description Equipment
Fruits reception and
storage
Fruits are transported in bags to collection centers where they are sold per
kg or per pieces. They are weighed and stored on aerated shelves
Scale,
Wooden shelves
Washing
Fruits are washed with clean water. In small and micro rural enterprises it
is preferable that the washing be done manually to avoid the cost
of additional equipment
Metallic containers
Slicing
On the scale of small and micro enterprises fruit slicing is done
manually with a sharp knife and cutting board.
Stainless steel table, knives, plastic
cuttingboads
Centrifugal Separation The rinds are removed by centrifugal separation. Centrifugal separator
Pulping This operation aims at separating the seeds from the pulp through
the pulper. Some small rural businesses use a kitchen strainer or presses
manually the mixture through a piece of cloth. This step, along with
the slicing are bottlenecks in the passionfruit juice extraction.
Electric juice pulper
Filtration Small press filters, electrically operated are suitable for micro and
small scale rural enterprises exist.
Press filter, with a food grade
Pasteurization Usually pasteurization in small rural enterprises is done by boiling the
product. However, it was shown that severe heating destroys the
nutritional quality of juice by destruction of vitamins in
particular. Pasteurization is best conducted in an industrial
pasteurizer where the residence time of the product (at a
temperature below 100 ° C) and cooling are accurate enough to
minimize the quality deterioration.
Vat pasteurizer, 100L par batch. Model
PPG/100 de PAL ENGINEERS
(17/18, Gravity Industrial Estate,
Chakudia Mahadev Road,
Rakhial,Ahmedabad - 380023, Gujarat,
India) ou equivalent.
Cooling When the juice is not packaged right away it is cooled and stored in this
state. Micro and small rural businesses that have problems with the
package can extract the pulp, and store it refrigerated. The refrigeration
equipment is the same as that currently used for milk collection centers in
Rwanda.
Sirop and additives
Addition
The preparation of fruit nectars is an imitation of concentrated
juice. Given the difficulties of packing heat in plastic
containers juices are added to sugar syrup, heated, with added
Mixing tank thermally insulated
Analytic Balance.
Refractometer (0-32°Brix)
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preservatives, cooled and packaged cold. Refractometer (30-80° Brix)
PH-meter
Filling/closure The filling is done by means of a filling machine that minimizes contact
with the outside air. Plastic bottles are more convenient and less
expensive.
Manual bottle filler
Labelling The labeling is done manually by applying glue on the labels and
putting them on the packaging. Here regulatory information (lot
numbers, expiration dates) are inserted
Dater, stamp
And shipment The bottles are stored in a cool place, preferably away from the
light, before being sold.
Wooden shelves
Oil extraction Passion fruit seeds are sun dried. When a sufficient quantity is
collected oil is extracted, filtered and packed in plastic bottles.
Oil press
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HONEY
The technology here consists not only in routine beekeeping practices, hives care, honey
harvesting, honey extraction, honey packaging but also in derived business like candle making.
Beekeeping Value Chain Functions and Actors:
The technology used can be defined following the functions and actors of the beekeeping value
chain which ranges from production, handling, processing, and distribution to the end markets.
1. Bottom tier actors and functions
i. Inputs supply:
Modern hives (KTBH and the langstroth) vs traditional hives
ii. Production:
Beekeeping practices
iii. Farm level semi-processing:
Double cooking pan or self-drip.
Spoons to squeeze honey from combs
iv. Primary Transportation:
Packing the raw honey in plastic containers for those with traditional /KTBH or carrying the
entire super chamber for farmers using the langstroth. The most common form of
transportation is bicycle.
v. Primary Collection, Bulking & Semi-Processing:
Local retailers and commercial bulking agents (middlemen). CAR, KOPAKI, UNICOAPIGI
and UNICOOPAV are popular honey collectors. These actors buy honey – either in crude or
semi-processed form from beekeeping entrepreneurs as well and collect from their apiaries,
package it in graduated plastic containers. At this stage it is filtered, packaged and sold.
vi. Secondary Transportation:
Secondary transportation forms the link between the collection points, honey refining and
packaging centers (Honey Processing Companies) and /or the end markets which comprises of
domestic consumers based in Kigali and large towns.
2. Middle Tier Functions and Actors:
vii. Secondary Bulking, Refining and Packaging:
Operators who purchase honey from farmers as well as from co-operatives. .
viii. Distribution:
This is the wholesale /retail level within the value chain and it comprises large retail stores for
example Nakumatt and Simba.
3. Top Tier Functions and Actors:
Certification: Rwanda Bureau of Standards (RBS)
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Source: Revised CODEX Standard for Honey
x. End Markets:
The end market mostly comprises the eventual consumers of honey.
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III. SETTING UP DEMONSTRATION UNITS (DUs)
As part of its support for the cassava sector, the project PPPMER II must get involved much in
the dissemination of appropriate technology in rural areas, the access to finance and the
marketing of products. The cooperatives are to become demonstration units (DUs) and models
for other cooperatives or individuals wishing to engage in the same business. The PPPMER II
will provide appropriate equipment and training.
III.1. Infrastructures
CASSAVA DUs
Except KIAI all buildings for cassava units were given by the MINICOM. The building
construction was completed, but almost all retting tanks were defective and the roof of
NYEGANYEGA was blown away by the storm. The MINICOM has started the repair of
retting tanks.
For KIAI the building was given by the RSSP but it did not include retting tanks. Two retting
tanks were then included in the support package of the PPPMER II.
FRUIT DU: COVAFGA
The building already exists, given by URUGAGA IMBARAGA and shared with COAFGA
(Cooperative of fruits growers in Gakenke district).
HONEY DUs
Infrastructure for honey DUs consist in building used as collection center, and honey extraction
and packaging, and a shelter for hives.
III.2. Equipment for the DUs
CASSAVA DUs
Each of the 5 cassava DUs will receive the following equipment:
Materials for installation of solar tent dryers: Plastic tent, metallic trellis, wood timbers,
cement, nails, metallic mesh.
2 manual cassava chippers
One hammer mill with a diesel engine.
Installation of 10 solar tent dryers (10m x 2.60m): the PPPMER will pay the installation
labor.
The beneficiaries will contribute:
Site preparation;
Wood trucks for construction;
Stones and sand.
Two DUs (CATM and URUGANGAZI) have received additional support from the RSSP
consisting in a covered shed used for receiving, peeling and washing tubers.
For KIAI the PPPMER has given an additional support to build 2 retting tanks.
FRUIT DU: COVAFGA
COVAFGA will get the following equipment:
2 cooking kettles
1 refractometer;
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1 bottle sealing machine (crowner);
1 vinometer
1 electric centrifugal separator;
1 filter press with pump;
1 electric pasteurizer tank;
1 juice handling tank (250L, insulated)
1 food grade pump with inlet and outlet plastic hoses
2 daters
2 small oil extractors.
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HONEY DUs:(UNICOAPIGI, UNICOOPAV, CAR, KOPAKI)
The 4 beekeeping DUs will receive the following equipment :
MATERIAL Qty KOPAKI CAR UNICOAPIGI UNICOPAV
1 Drums soaker 2 1 1
2 Pouring buckets 3 1 1 1
3 Jerrycans 20L 6 1 1
4 Refractometer 3 1 1 1
5 Mixer 3 1 1 1
6 Skimmer 4 1 1 1 1
7 Candle machine 4 1 1 1 1
8 Waffle hand synthetic 3 1 1 1
9 Brushes for bees 4 1 1 1 1
10 Radial extractors 2 1 1
11 Sauce pans 8 2 2 2 2
12 Candle molds 90 22 22 23 23
13 Twist-off capsules 13048 3262 3262 3262 3262
14 Water tank 1 1
15 Encapsulators 3 1 1 1
16 Stainless spoon for honey 4 1 1 1 1
17 Carrier bars for bees 10 4 4 4 4
OTHER MATERIALS
1
Bee smoker with galvanic
protection 2 1 1
2 Uncapping folk 1 1
3 Overalls without gloves 1 1
4 Gloves (pair) 1 1
5 Hives 12 12
III.3. Training
After the DUs have received the equipment they will be trained in commodity processing. The
initial training will deal with the technical aspect of respective commodities processing, the
basic concepts of hygiene and sanitation in food processing, concepts of standards and quality,
good manufacturing practices, and the basic management. The subsequent training would
include the production of packaged cassava products. A training session will last 5 days except
for beekeeping where it will take one month. The project will pay the cost up to 90% whereas
beneficiaries will pay 10%.
A training manual in Kinyarwanda will be distributed to all participants.
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The tentative1 schedule for training is given below:
Demonstration
Units
Planed training
CATM
Mamba-Gisagara
7-11/11/2011
KIAI
Rugarama Gatsibo
14-18/11/2011
NYEGANYEGA
Rusatira-Huye
9-13/01/2012
URUGANGAZI
Muyira Nyanza
16-20/01/2012
KOPEBUGA
Gashora Bugesera
13-17/02/2012
COVAFGA
Gakenke-Gakenke
23-27/01/2012
UNICOAPIGI
Rutsiro
November-
December 2011
UNICOOPAV
Burera
January 2012
CAR
Rushaki-Gicumbi
February 2012
KOPAKI
Kirehe
March 2012
III.4. Action plans and Business plans
After training the demonstration units must be strengthened by helping them to start full
production and to write up action plans and business plans. Their expansion will be considered
through the FIT/FAC funds and bank loans.
III.5. Demonstration
People close to the DUs and interested by the processing will be identified in collaboration
with local authorities. The criteria for selection will be:
The financial, managerial and technical capacity;
Interest in commodity processing and willing to participate in the training cost.
Demonstration sessions will be regularly organized using the premises of the DUs. One
demonstration session will take 5 days for cassava and fruits and one month for honey. Ten to
20 persons will be trained in one session. As beekeeping trainings take too long, trained
members of DUs will conduct subsequent demonstrations. A training manual in Kinyarwanda
will be given to each participant.
Beneficiaries will participate up to 10% in the costs.
Trainees will be assisted for bank loans application and to replicate the model of the DU:
equipment, organization, management.
1 The schedule can change if the supply of equipment is delayed, the water is not installed or if the roof of
Nyeganyega is not repaired.
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III.6. Cost for setting up demonstration units
CASSAVA DUs
CATM URUGANGAZI NYEGANYEGA KIAI KOPEBUGA
PPPMER participation (RWf)
Equipment 14,682,000 14,682,000 14,682,000 14,682,000 14,682,000
Dryer
construction
materials
3, 826,000 3,166,250 4,650,000 5, 942,000 4,882,750
Dryer
construction
2, 242,000 2, 134,000 2, 510,000 2,119,276 2, 998,000
Training
(transportation,
meals, training
supplies, DSA
for trainer)
351,0002 351,000 351,000 351,000 351,000
Total
participation
15,033,000 18,199,250 19,683,000 17,152,276 19,915,750
% participation 92.3 89.5 99.8 84.7 88.0
Cooperative participation(RWf)
Stones 450,000 800,000 ?3 750,000 320,000
Sand 550,000 750,000 ? 500,000 720,000
Gravel 120,000 ?
Wood stems 180,000 200,000 ? 1,750,000 320,000
Site
preparation
20,000 200,000 ? 55,000 980,000
Nails (cover
sheets)
24,000 ?
Cleaning ? 120,000
Water 9,000 ? 80,000
Guard shed
construction
? 135,000
Participation
to training cost
39,000 39,000 39,000 39,000 39,000
Total
participation 1,248,000 2,133,000 39,000 3,094,000 2,714,000
% participation 7.7 10.5 0.2 15.3 12.0
TOTAL
(RWf) 16,281,000 20,332,250 19,722,000 20,246,276 22,629,750
2 AWPB total cost by session is Rwf 390,000. Beneficiaries will pay 10% while the project will pay 90% of the
cost 3 Not yet known
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FRUITDU : COVAFGA
PPPMER
participation(RWf)
Qty Unit Cost Tot Cost
Equipment
Cooking kettles 2 2,575,940 5,151,880
Refractometer 1 138,000 138,000
Bottle sealing
machine
1 450,000 450,000
Vinometer 1 54,000 54,000
Electric centrifugal
separator
1 1,183,540 1,183,540
Filter press 1 2,513,400 2,513,400
Electric pasteurizer 1 3,481,000 3,481,000
Juice handling tank 1 2,088,600 2,088,600
Juice pump 1 650,000 650,000
2 Dater 2 52,000 104,000
2 Oil extractors 2 100,000 200,000
Training 390,0004
TOTAL (RWf) 16,404,420
4 COVAFGA: 10% or Rwf 39,000. PPPMER: 90% 0r Rwf 351,000.
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BEEKEEPING DUs
MATERIAL Qty
KO
PA
KI
CA
R
UN
ICO
AP
IGI
UN
ICO
PA
V
Un
it C
ost
Tota
l
1 Drums soaker 2 1 1 310,000 620,000
2 Pouring buckets 3 1 1 1 35,000 105,000
3 Jerrycans 20L 6 1 1 5,000 30,000
4 Refractometer 3 1 1 1 120,000 360,000
5 Mixer 3 1 1 1 800,000 2,400,000
6 Skimmer 4 1 1 1 1 450,000 1,800,000
7 Candle machine 4 1 1 1 1 940,000 3,760,000
8
Waffle hand
synthetic 3 1 1 1 450,000 1,350,000
9 Brushes for bees 4 1 1 1 1 15,000 60,000
10 Radial extractors 2 1 1 899,000 1,798,000
11 Source pans 8 2 2 2 2 350,000 2,800,000
12 Candle molds 90 22 22 23 23 10,000 900,000
13 Twist-off capsules 13048 3262 3262 3262 3262 60 782,880
14 Water tank 1 1 860,000 860,000
15 Encapsulators 3 1 1 1 450,000 1,350,000
16
Stainless spoon for
honey 4 1 1 1 1 80,000 320,000
17 Carrier bars for bees 10 4 4 4 4 2,500 25,000
OTHER
MATERIALS
1
Bee smoker with
galvanic protection 2 1 1 50,000 100,000
2 Uncapping folk 1 1 12,000 12,000
3
Overall without
gloves 1 1 64,000 64,000
4 Gloves (pair) 1 1 8,000 8,000
5 Hives 12 12 216,000 2,592,000
Total 22,096,880
Training
1,560,0005
5 AWPB gives 390,000Frw for training in each DU, that is Rwf 390,000x4=Rwf 1,560,000 for 4 beekeeping DUs.
Beneficiaries will participate for 20% in the costs.
23
III.7. Cost demonstration sessions
CASSAVA DUs
Designation Qty UC TC
Cassava : 1000kg per sessionx3 sessionsx4DUs 12,000 kg 300 3,600,000
Sugar: 1 bag per session x 3 sessions x 4 DUs 12 bags 40,000 480,000
Packaging: Rwf60,000per session x 3 sessions X4
DUs
720,000
Labels: Rwf10,000per session x 3 sessions X 4DUs 120,000
Electricity :Rwf10,000per session x 3 sessions X 4
DUs
120,000
Water : lump sum of Rwf10,000 per session x 3
sessions x 4DUs
120,000
Flipchart: 2 per session x 3 sessions x 4DUs 24 10,000 240,000
Markers: 10 per session x 3 sessions x 4DUs 120 500 60,000
Note books: 20 per session x 3 sessions x 4DUs 240 100 24,000
Writing material: 20 pens per session x 3 sessions x
4DUs
240 500 120,000
Meals for participant; Rwf1,500/pers x20 pers x 5
days x 3 sessionx 4DUs
1,800,000
Transport: Rwf1000/pers x 20pers x 3 sessionsx
4DUs
240,000
Record books : 1 per DU x 4DUs 4 1,500 6,000
Soap: 4 per session x 3 sessions x 4DUs 48 500 24,000
Training syllabi: 20 per session x 3 sessions x 4DUs 240 3,000 720,000
Total 8,394,000
24
FRUIT DU: COVAFGA
Designation Qty UC TC
Cassava : 500kg per session x3 sessions 1,500 kg 50 375,000
Diesel: 20L per session x 3 sessions 60L 1,100 330,000
Water : lump sum of Rwf5,000 per x 3 sessions 15,000 75,000
Flipchart: 2 per session x 3 sessions 6 10,000 300,000
Markers: 10 per session x 3 sessions 30 500 75,000
Note books: 20 per session x 3 sessions 60 100 30,000
Writing material: 20 pens sessionx 3 sessions 60 500 150,000
Meals for participant; Rwf1,500/pers x20 pers x 5
days x 3 session
450,000
Transport: Rwf1000/pers x 20pers x5days x 3
sessions
300,000
Record books : 1 per session x 3sessions 3 1,500 4,500
Soap: 4 per session x3 sessions 12 500 6,000
Training syllabi : 20 per session x 3 sessions 60 3,000 180,000
Total 2,275,500
HONEY DUs
Designation Qty UC TC
Flipcharts: 2 per DU x 4DUs x 3 sessions 24 10,000 240,000
Markers: 10 per DU x 4DUs x 3 sessions 120 500 60,000
Note books: 20 per DU x 4DUs x 3 sessions 240 100 24,000
Writing material: 20 pens per DU x 4DU x 3
sessions
240 500 120,000
Meals for participant; Rwf1,500/pers x20 pers x 22
days x 4DUs x 3 session
7,920,000
Transport: Rwf1000/pers x 20pers x 22days x4DUs
x 3 sessions
5,280,000
Record book : 1 per DU or 4 in total 4 1,500 6,000
Soap: 15 per DU X 4DUs x3 sessions 180 500 90,000
Training syllabi : 20 per DU x 4 DUs x 3 sessions 240 3,000 720,000
Total 14,460,000
25
IV. ANNEXES
Annexe 1: Schedule of planned activities6
CATM
Activities and
sub activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation solar
dryer Solar dryer installed
Training
operators
Operators trained for one
week
Production trial Production follow-up
Census of
interested
Coops/individuals
to be trained
10-20 Coops/individuals
to be trained are
identified
Organization of
demonstration
sessions
10-20 Coops/individuals
are trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action
plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and
loan application is
submitted
6 The schedule may change due to delayed equipment supply or delayed installation of water for URUGANGAZI and KOPEBUGA
26
KIAI
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation solar
dryer Solar dryer installed
Training operators
Operators trained for one
week
Production trial Production follow-up
Census of interested
Coops/individuals
to be trained
10-20 Coops/individuals to
be trained are identified
Organization of
demonstration
sessions
10-20 Coops/individuals
are trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and
loan application is
submitted
27
NYEGANYEGA
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation solar dryer Solar dryer installed
Training operators
Operators trained for one
week
Production trial Production follow-up
Census of interested
Coops/individuals to be
trained
10-20 Coops/individuals to
be trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals
are trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and
loan application is
submitted
28
URUGANGAZI
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation solar dryer Solar dryer installed
Training operators
Operators trained for one
week
Production trial Production follow-up
Census of interested
Coops/individuals to be
trained
10-20 Coops/individuals to
be trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals are
trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and loan
application is submitted
29
COPEBUGA
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation solar dryer The dryer is installed
Training operators Operators are trained
Production trial Production follow-up
Census of interested
Coops/individuals to be
trained
10-20 Coops/individuals to be
trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals are
trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and loan
application is submitted
30
COVAFGA
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Installation Equipment The equipment is installed
Training operators Operators are trained
Production trial Production follow-up
Census of interested
Coops/individuals to
be trained
10-20 Coops/individuals to be
trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals are
trained
Writing/updating
business plan
The business plan for the
cooperative is available
Writing action plan
The action plan for the
cooperative is available
Assistance in loan
access
Needs are identified and loan
application is submitted
31
UNICOAPIGI
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Training operators Operators are trained
Census of interested
Coops/individuals to be
trained
10-20 Coops/individuals to be
trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals are
trained
Writing/updating
business plan
The business plan for the
cooperative is available
Assistance in loan
access
Needs are identified and loan
application is submitted
32
CAR
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Training operators Operators are trained
Census of interested
Coops/individuals to
be trained
10-20 Coops/individuals
to be trained are
identified
Organization of
demonstration
sessions
10-20 Coops/individuals
are trained
Writing/updating
business plan
The business plan for the
cooperative is available
Assistance in loan
access
Needs are identified and
loan application is
submitted
33
UNICOOPAV
Activities and sub
activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Training operators Operators are trained
Census of interested
Coops/individuals to be
trained
10-20 Coops/individuals to be
trained are identified
Organization of
demonstration sessions
10-20 Coops/individuals are
trained
Writing/updating business
plan
The business plan for the
cooperative is available
Assistance in loan access
Needs are identified and loan
application is submitted
KOPAKI
Activities and sub activities
2011 2012 2013
Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J
Training operators Operators are trained
Production trial Production follow-up
Census of interested
Coops/individuals to be trained
10-20 Coops/individuals to be
trained are identified
Organization of demonstration
sessions
10-20 Coops/individuals are
trained
Writing/updating business plan
The business plan for the
cooperative is available
Assistance in loan access
Needs are identified and loan
application is submitted
34
Annexe 2 : Reception area for tubers (URUGANGAZI and CATM)
Annexe 7 : Improved solar dryer
Technical data of the dryer:
Wooden frame (20cm x 20cm) mounted on a cement floor to avoid dust.
Covered with black translucent film on one side and a transparent film on the other side. The films used are UV resistant. They cover the frame to a height of 20cm from the soil to
prevent dust and allow fresh air entry from the bottom.
The drying tray is made up of a galvanized trellis above which is a plastic mesh that prevents
contact of between cassava mash and the metal. The wire of the trellis has a thickness of 3-
5mm and a mesh of 4 -10 cm².
The top of the dryer has a chimney (20cm high) for exhausting moist air from the dryer. A
piece of plastic film is used to close the chimney in case of bad weather.
One demonstration unit has 21 drying compartments. A compartment has the following dimensions:
4m
Washing
bac
Washing
bac
Weigh
area
4m
Fresh tubers
Washed tubers
10cm
2.60m
10m
20 cm
20cm
1.20m
0.60m
1.00m
Opaque plastic sheet
Translucent plastic sheet
Chemney Drying tray
Corridor
Wooden frame
35
Width : 2m60
2m
2m 1.5m
2m60
1m 1m 60cm
1m
1m
20cm
20cm
1.5cm