The group also owned different food processing facilities such as four aluminium pots, one cassava cheaper, dehauler, one sorghum miller small drums and cotton cloth bags. However, through literature review it was noted that vegetable processing was one of the major opportunities of urban dwellers who were mostly being affected by limited land due to urban growth activities (Mbiba, 2000 and Maxwell, 1994). Vegetables’ processing in Charambe ward was done by minority group in community members. However, vegetables processing activity could be done efficiently when one had knowledge and skills on agro-food processing techniques. Training before starting processing is necessary in order to have skills and technical know how on processing procedures. Choice of Community Members if they have Knowledge on Vegetables Processing Table 16: Respondents opinions on knowledge of Vegetables processing Frequency Percent Percent Cumulative Percent Yes 31 33.0 33.3 33.3 No 62 66.0 66.7 100.0 Total 93 98.9 100.0 Source: Study Findings, 2013 The survey results indicated that 62 (66.7%) of respondents had no knowledge on vegetable processing while 31 (33.3%) had knowledge.
The available natural resources in Charamba ward are: sand, mangrove and the Indian Ocean. Table 20: Respondents’ Opinions on what they Need in Order to Enhance their Businesses Respondents opinions on what need in order to improve their business Responses Percentages of cases N Percent Imparting knowledge and skills on food processing and entrepreneur Management 32 15.7 38.3 Accessibility and availability of capital through low interest loans 88 43.1 93.6 Accessibility to improved processing facilities 9 4.4 9.6 Improve infrastructures 34 16.7 36.2 Provide processing operational house 9 4.4 9.6 Improve Security 32 15.7 34 204 100.0 221.8 Source: Study Findings, 2013 The Indian Ocean One among other natural resources found in Caramel is the Indian Ocean to which community members use it as a source of income through fishing. Sustainable fishing requires use of proper fishing habits and gears. Interview with Caramel Ward Executive officer, revealed the following; “some fishermen use mosquito nets for fishing and other prohibited fishing gears such as ‘malodorous’ which catch small sized young fishes which are not allowed, as a result they decrease fish productivity” Limestone, Sand and Gravel
Inadequate Land for Vegetable Production The municipal has taken different measures to improve the production of vegetables, Agricultural and Livestock Extension Officers were alocated at ward level to support agro-food processors technically in enhancing farm productivity. The municipal Council was enhancing urban agriculture by introducing improved agro-food processing technologies where a farmer could use limited space to process crops for consumption and for sale as mitigation towards addressing the problem of limited land for agricultural production in urban area. An example of technology is an improved vegetable processing by solar drier technique which does not require large land but can fetch higher income. Lack of Knowledge on Vegetables Processing The study established that the Temeke Municipal government had skilled human resource in vegetables processing techniques. Thus, regular field training on processing methods should be done in Charambe ward community members who were engaged in vegetable products. Inadequate Entrepreneurship Skills and Knowledge NGOs and privates sector provided trainings on skills and knowledge on how to run and manage businesses for better income generation. Community members are sensitized on formation of income generating groups for easy and affordable access to training. Inadequate Capital for Investment The Municipality is sensitizing community members through its community development officers to establish village community banks and savings and credit
The Researcher set up plan for the project (Project Implementation Plan Activities Project Months Resources Needed Person Responsible 1 2 3 4 5 6 7 8 9 10 11 12 Meeting with Temeke district and Charambe ward officials Means of Transport Researcher, Nzasa women group leaders Meeting with Women Group members and leaders Means of Transport Researcher, Temeke district and Charambe ward Officials Collection of training materials Stationeries, fresh vegetables Researcher, Trainer Conduct training on leafy vegetables modern processing techniques. Handout, Books and flip chart Soft drinks/snacks ,training site Group members, CED student, WEO and Trainer Conduct practical training on fresh Vegetables Preparation Prior Processing Water, Vegetables, Polythene sheets, knife, buckets Group members, CED student, and Trainer Conduct Practical Training on Vegetables Processing, drying, packing and labelling practices. Water, fresh vegetables, firewood, aluminium pot, salts buckets, knifes, Polythene sheets, flat wooden spoon, polythene bags, cotton cloth bags, hairnets, Weighing scale, solar dryer. Labels, handouts, books, Soft drinks/snacks Nzasa women group members, CED student, and District Nutritionist and Trainer Vegetable processing data collection Questionnaires, pencils, researcher Trainer, district nutritionist, Researcher
4.3.6 Implementation Plan – Logical Framework Matrix (LFM) Logical Frame Work involves an analysis and documentation of objectives and output/results, what shall be done to achieve the objectives (activities), how (the means), and the potential assumptions. Table 26: Logical Frame Work Matrix Project Description Objectively Verifiable indicators (OVI) Means of Verification Assumptions Improved livelihoods of Charambe Ward Community Adopting techniques of processing in Vegetables initiative as an income generating opportunity, Number of created increased Number of household with improved livelihood increased a) Increasing number of vegetable processors by 20%, b) Increased income earning from vegetable Resources availability Political will and economic stability Specific objective 1.To increase income generating opportunities by imparting knowledge to 32 NWG on Vegetables processing techniques a) Number of 32 NWG attained training on vegetables processing and adopted by producing different of processed vegetables. Number of NWG attained practical training on vegetables processing. Number of beneficiaries with improved livelihood Training reports, Field visits Group members full participation during trainings Literacy and of understanding. Resources availability for vegetables processing 2.Increases food security and availability in the community Number of households with food secured and increased income, b) Different types of processed vegetables products on sales Training reports, visits Willingness and cultural believes/norms of consumers Willingness of community on project Outputs: Practical skills on Vegetables processing enhanced Number of NWG attained training, Volume of processed vegetable products increased. Training and WAO reports, Attendance Register Group members full participation during trainings Knowledge on fresh vegetables processing techniques enhanced Number of NWG attained training Training and WAO reports, Attendance Register Group members full participation during trainings
Reduction of post harvest losses in leafy vegetables techniques enhanced Number of individuals engaged in vegetable processing increased. Percentage and types of processed vegetables increased Reports at DALDO’S and WEO Office Group members full participation during trainings Availability of processed vegetables for sale in the market at all time achieved Quantity of processed vegetables products on sales increased. Increased Consumption of processed vegetables. Reports at DALDO’S and WEO Office Availability of vegetables from processors. 1. Activities 1.1 Meeting with Nzasa Women Group members and leaders Report at Nzasa Women group Office Report at Nzasa Women group Office All logistics such as means of transports, material available, competent trainer is available. All Vegetables processors are willing to be trained on techniques in vegetables processing by solar drying method. 1.2 Meeting with Temeke district and Charambe ward officials Report at DALDO’S and WEO Office Report at DALDO’S and WEO Office 1.3 Collection of training materials Training materials in place, Flip charts, marker pen, books, handouts Group and trainer’s reports 1.4 Conducting practical training on fresh vegetables preparation prior processing List of trainers whereby 32 group members of NWG were trained Training and WAO reports, Attendance Register, Field visits 1.5 To conduct training in leafy vegetables modern processing techniques. NWG 32 group members were trained Attendance Register 1.6 Conduct Practical Training on vegetables Processing, drying, packing and labelling practices. Trained practically on vegetables preparations, processing, packing and labelling Training and WAO reports, Attendance Register, visits 1.7 Vegetables processing data collection Processed Vegetables Data on Trainer’s reports, collected filled questionnaires in place Source: Study Findings, 2013 4.3.7 Inputs Requirements for Project Implementation Plan Consultation Researcher and an expert from Ministry of Agriculture, Food Security and Cooperatives (Nutritionist) staff provided training during project implementation.
Drying, Packing and Labelling Then blanched vegetables were loaded and spread into drying and transferred into solar drier device for drying. Because it was a full sunny day, it took one day for vegetables to dry. These vegetables were for dryness by touching and feel them brittle or crispy and they were crumbling easily. By this test it was assumed that they were effectively dried and that contained the recommended 10 percent moisture percent moisture. In below photographs blanched vegetables are spread in trays for drying, Figures 14, 15 and 16. Figure 14: Group Members Placing and Spreading Blanched Vegetables in the Solar Drier under close Supervision of Trainer. Source: Study Findings, 2013
5.2.3 Participatory Monitoring Plan Actual monitoring was done to measure achievements that were aligned to planned objectives, strategies and activities to ensure that they were on track. The following were closely monitored: Inputs (Human, finance, materials, time resources). Process, activities were monitored to ensure that they were carried out as planned and completed and outputs were monitored to ensure that they met the standards according to the plan: Input indicators constituting the following: The amount of funds available according to the budget, number of trainees’ handouts produced and other training materials and equipments prepared number of participants and availability of trainer. Output indicators comprised the following: Number of members trained, turn up of trainer and number of sessions proceedings. Table 29: Actual Monitoring summary Table Objective Monitoring indicators MOV Collection methods Who collected data date Actual Objective Training on leafy vegetables processing by solar drying method Number of NWG attained training Field visits, Time table, Attendance register Interviews Trainer, Nzasa Women Group and June 2013 and June 2013 Source: Study Findings, 2013 Table 30: Planned Versus Actual Budget Activity Budget Actual Expenditure Variance Comments To collect training materials 110,000 110,000 No variation The actual expenditure was as per planned