Strengthening Kenyan Small-Scale Processors to Access Market and Reduce Losses

The goal of the “Strengthening African Food Processors” (SAP) project is to help reduce food losses, expand markets for local farmers, and improve nutrition for consumers in Kenya through increased availability and adoption of modern food processing technologies. The project employed the “hub and spoke” Incubation Center concept, an innovative technology adoption model, developed and refined by Purdue University’s International Food Technology Center (IFTC) for use in dissemination of food technologies and establishment of food processing enterprises in developing countries.

The model addresses many of the post-production challenges leading to expanded market opportunities for farmers and reduced losses. The “hubs” are equipped with mechanized, cost-effective, and entrepreneur-scale equipment for processing high quality, market-competitive products and they are managed by qualified technical experts in food technology and related skills. They are hosted by a local research institution and managed by qualified technical experts in food technology and related skills. They serve the role of providing technical, research and development (R&D), and other business services support to “spokes” and/or individual processors.

The “spokes” or rural food processing centers also consist of a building with equipment ranging from basic to more sophisticated mechanized processing equipment depending on available infrastructure such as electricity or portable water. The “spokes” receive technical support from the “hubs” including: 1) nurturing entrepreneur processors to capture markets with consistently high-quality products; 2) optimizing product output; 3) providing a continuous R&D function for local processors; and 4) helping processors scale-up their processing businesses. With continued training in processing, management, and business skills, from the “hubs”, the rural centers are expected to generate income and become self-sustaining.