western kenya industrial trip: bsc. foodscience...
TRANSCRIPT
WESTERN KENYA INDUSTRIAL TRIP: BSC. FOODSCIENCE AND
TECHNOLOGY, FOURTH YEAR CLASS 2015/16
FEBRUARY 2016
INTRODUCTION Western Kenya is a home to many food industries that are agricultural based. Various products from locally available materials that are grown in the area as well as those imported are converted or transformed to value added products. The choice of western Kenya was unique based on diversity of products and the different food industries found in the area. The current visit was arranged to cover aspects of the following core courses: - Sugar Technology, Tea Technology, Cereal Processing Technology, Fruits and Vegetables Technology, Biotechnology and Industrial Fermentation. In addition, students were involved in an outreach programme: visit and interactive session with students in St. Mary’s School, Yala, Siaya County. Objectives of the trip were therefore:
i. To learn the various unit operation applied in selected food industries. ii. To appreciate the various products from different industries in Kenya.
iii. To enhance knowledge learnt in class through observation of the real online processing and material handling.
iv. To network and create links which will help students find internship and employment chances.
v. To interact with selected high school students as well as market the University of Nairobi through the Department of Food Science, Nutrition and Technology.
The trip included 5 staff members (Dr. G.O. Abong’, Ms. J. Njenga, Ms. C. Cherotich, Mr. D. Onsongo and Mr. P. Mwangi) and 40 students. VISIT ITINERARY The visit itinerary is indicated in Table 1 Table 1: Itinerary for western Kenya Industrial visit by BSc. Food Science and Technology year 4
DAY/ DATE
TIME
FIRM/INDUSTRY
COURSE/ACTIVITY
Monday 1/02/2016
Morning Njoro Canning Factory - Nakuru Fruit and Vegetable Technology
Afternoon KARI – Njoro - Nakuru Cereal (wheat) Technology – Quality Assessment
Tuesday 2/02/2016
Morning Kapchebet Tea Limited - Kericho Tea Technology
Afternoon Agro-chemical & Food Company - Muhoroni
Biotechnology
Wednesday 3/02/2016
Morning Fish Landing Beach and handling – Kisumu
Meat Technology
Afternoon St. Marys’ Shool Yala - Siaya High School Outreach
Thursday 4/02/2016
Morning Nzoia Sugar Company Sugar Technology
Afternoon Kibabii/Fish processing- Fish Section
Outreach/Fish handling and sanitation
Friday 5/02/2016
Morning Unga Millers - Eldoret Cereal Technology (Dry-maize Milling
Afternoon Rift Valley Bottlers Beverage Technology
Saturday 6/02/2016
Morning Journey to Nairobi Travelling back to Nairobi
DAY 1: NJORO CANNING LTD. AND KALRO NJORO
Njoro canning is a private company involved in processing of various food products. It’s located
in the heart of Njoro near Egerton University some few kilometers off Nakuru town. It’s
involved in processing of various food products ranging from spices to dried vegetables. Some
of the products include: spices (turmeric, ginger, nut Meg, cinnamon, coriander, rosemary etc),
dried vegetables (kales, cabbage and manage), tomato sauce, tomato ketchup, mixed
vegetables, canned garden peas and frozen fries. Students were able to learn and appreciate
unit operations in the five sister companies involved in processing the indicated products.
Njoro Kenya Agricultural Livestock Research Organization (KALRO) on the other hand is
research organization involved in carrying out research on various agricultural crops and
livestock, major focus being on wheat grains and sweet potato roots research. Its aim is to
improve on the existing varieties of and propose the best for processing various products.
Various methods of evaluating raw materials and testing for wheat and wheat products quality
were learnt. Some of the parameters checked in wheat included protein content, moisture
content, falling number and extensibility.
Some of the equipment they use include: brabender farinograph to check the content of
protein in wheat, they have an oven for baking and others.
Day 2: KAPCHEBET TEA FACTORY, KERICHO
The students visited Kapchebet Tea Factory in Kericho County to learn and appreciate the black
tea processing as one of the core technological courses of the group. Students were taken
through tea plant development and factors affecting tea quality, tea plucking, reception,
withering, cut and tear technology, tea fermentation/oxidation, drying and grading as well as
packaging and marketing of tea.
Day 3: Fish processing and school outreach
Kisumu being a bay city is a host of fish handling and processing activities. Nile perch is the
major fish meant for processing mainly into fillets that are frozen and meant for export to the
EU markets. Lake Victoria is the only source of the fish being processed. Two major companies
under operation were visited. The visit started at the Ministry of Agriculture, State Department
of Fisheries in Kisumu where students were taken through regulatory framework involved in
fish business, the role of the ministry, communities and beach units. Thereafter, students
undertook a tour of fish processing factories in two groups. Major learning points were: hygiene
and sanitation, reception and handling of fish, filleting process and packaging.
An interactive session with form four students of St. Mary’s School, Yala, Siaya County ensued
in the afternoon of 3rd February 2016. BSc. Food Science and Technology year 4 students took
the opportunity to share their life experiences especially concerning transition from secondary
to University. Career and college choices were discussed including the various courses and
requirements for the same, tenable at the University of Nairobi. Related questions on methods
of effective study were answered.
Day 4: SUGAR PROCESSING AT NZOIA SUGAR COMPANY, KIBABII AND BEACH VISITS
On the fourth day of the trip, the students visited Nzoia Sugar Company, had courtesy call to
Kibabii University and had a feel of beaches at Kisumu. At Nzoia sugar, government owned
sugar mill, a ray of activities were undertaken. Students were briefed on the establishment,
cane preparation and necessary procedures for brown sugar production. Sugarcane is the main
raw material for sugar making. The company obtain it from out grower farms cultivated by
farmers who are contracted by the company to supply cane to the factory. Operations at the
factory include: Cane unloading and preparation, Juice extraction, Purification of juice -
clarification and evaporation, crystallization, Centrifuging and Drying and packaging. By –
Products of the process include: bagasse, Molasses and Filter mud.
On the way back to Kisumu, the convey made a stop-over at Kibabii University where they were
received by Prof. Solomon Shibairo, the current Ag. DVC Research and Extension and former
dean of the Faculty of Agriculture, University of Nairobi. Words of wisdom and guidance were
received in the short visit. They had a short tour and interaction with agricultural students
before leaving for Kisumu to learn more about beach management Units. Beach Management
Units (BMUs) play a critical role in assuring sustainable fishing through appropriate regulations.
Through their empowerments, the ministry of fisheries has been able to control and reduce
illegal fishing in the lake. Normal operations of the BMUs were explained by the staff at the
Ministry.
DAY 5: UNGA LTD AND RIFT VALLEY BOTTLERS, ELDORET
The last day of the trip was in Eldoret where the team toured Unga Ltd on matters of wheat and
maize milling. Elaborate process of reception, cleaning, milling and packaging was discussed.
The principle of KAISEN was also discussed and witnessed by the high level of organization and
work shown by employees at Unga. At Rift valley Bottlers, the team was taken through
beverage processing beginning with water treatment, concentrate mixing, safety aspects during
heat treatment and packaging. An interaction session with HR, Operations and quality
managers proved interesting as issues of cv writing and job interviews were tackled. The team
was then invited to a dinner prepared by two of the departmental alumni.
Day 6: Journey to Nairobi
A smooth and safe journey was undertaken from Eldoret to Nairobi after a successful trip full of
learning and cordial interaction with industry was concluded. Glory be to God who preserves
and gives life and health.
Conclusion
The students were able to learn the various unit operation applied in selected food industries as
well as enhance knowledge learnt in class through observation of the real online processing and
material handling. They were also able to network and created necessary industrial linkages.