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. Thechoice 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:
- To learn the various unit operation applied in selected food industries.
- To appreciate the various products from different industriesin Kenya.
- To enhance knowledge learnt in class through observation of the real online processing and material handling.
- To network and create links which will help students find internship and employment chances.
- 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 bestfor 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 includedprotein 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.