ENHANCING MANGO FRUIT (MANGIFERA INDICA) INTO MANGO FLAKES USING FREEZE DRYING METHOD, A CASE STUDY OF KITUI COUNTY

ENHANCING MANGO FRUIT (MANGIFERA INDICA) INTO MANGO FLAKES USING FREEZE DRYING METHOD, A CASE STUDY OF KITUI COUNTY

 MSc. AGRICULTURAL& PROCESSING ENGINEERING

TITLE: ENHANCING MANGO FRUIT (MANGIFERA INDICA) INTO MANGO FLAKES USING FREEZE DRYING METHOD, A CASE STUDY OF KITUI COUNTY

DECLARATION

ABSTRACT

Mango (Mangifera indica L.) is among the most important fruits in the tropics and subtropics. The market for mango has been appreciating especially in the Europe and American market. Kenya as a net exporter of mango has not received adequate returns from the export since most of the fruits are sold un-processed. Most mangoes go spoiled and not consumed due to pest, poor storage and transportation system and the general perishability of the fruit and especially during high season. This study will be an action research designs aimed at producing mango flakes from mango fruits using freeze drying method. The research will be focused on Kitui County a county whose large population relies on the agriculture and the farming of mango either directly or indirect employed. Despite the high production of mangoes in Kitui county farmers continue to live under poverty levels. The general objective of this study is: To add value to the mango (Mangifera indica) fruit by producing mango flakes using freeze drying method. The specific objectives are to: To add value to mango harvest in Kitui County by converting to mango flakes; to evaluate nutritional quality attributes of the converted mango flakes. The research is anchored on the theory of waste management guided by a conceptual framework depicting three independent variables, Chemical properties, physical properties and microbial quantity, on dependent variable – Quality of mango flakes. The research will be a descriptive research utilizing document analysis, interviews and surveys, investigating both tangible and intangible knowledge within the farming in the county. Document analysis guide will be used in collecting relevant data. Farmers, processors and marketers who will be interviewed will be selected randomly. The collected data will be analysed using SPSS 20.0 of 2019 and data will be presented in graphs, charts and tables as will appropriate. There is little research done on dry freezing method of mango into flakes and the research will help in shading light in this gray area.

LIST OF ABBREVIATIONS

BFA Big Four Agenda

EAC: East African Community

EPZA: Export Processing Zone Authority

FAO: Food and Agricultural Organisation

GDP: Gross Domestic Produce

GNP: Gross National Produce

IT: Information Technology

KARI: Kenya Agricultural Research Institute.

KES: Kenya Shillings.

KBS  Kenya Bureau of Statistics

MOA: Ministry of Agriculture

NACOSTI: National commission for science technology and innovation

WMT: Waste Management Theory

TABLE OF CONTENT

LIST OF FIGURES

LIST OF TABLES

CHAPTER ONE

INTRODUCTION

• Background Information

Mango (Mangifera indica L.) is among the most important fruits in the tropics and subtropics. It is believed to have originated from the foothills of the Himalayas of India and Burma where it has been cultivated in that region for at least 4,000 years (FAOSTAT, 2007). The United States is the largest importer country of mangoes and has developed the most popular cultivars traded on the international market (FAOSTAT, 2007).

Food security is a major issue facing developing countries like Kenya. Many Kenyans lack access to adequate food and many times depend on relief food especially during drought and other environmental hazard conditions. The population of the country is constantly on an increasing trend in the past ten years (KBS, 2010) and this translates to more need for food security. The government of Kenya on its work plan to realise Vision 2030 came up with the Big Four Agenda (BFA) which forms the issues that have the greatest impact on the well-being of population in Kenya. The Kenyan government has committed a lot of its budgetary resources, time and energy to achieve the BFA (GoK, 2018).

It is important to note that Food Security comes first in the list of the Big Four. Wabwoba, (2018) found out that farm production per households in Kenya is on a declining trend and people are becoming more food insecure by the day. This has been contributed by factors like; physical (poor road networks and markets), economic (poverty and high cost of farm inputs), environmental (climate variability and deforestation) and Social (cultural belief and negative attitude). This trend is a threat to the Kenyan population livelihoods and needs to be addressed as the Kenyan economy is majorly agricultural driven.

In the agricultural sector, the horticulture subsector is regarded as the fastest growing industry (HCDA, 2009). It employs directly and indirectly about 4 million people and smallholder farmers contribute over 60% of the production. Horticulture, especially fruit and vegetable growing are appropriate sectors where a smallholder farmer is able to participate due to low demand on land and moderate labour requirements (Andrea, 2012).

Fruits and vegetables have been used for centuries and our ancestors used them not only as food but also because of their medicinal value (Canico et al, 2005). Fresh fruits and vegetables are used in conventional kitchen in many ways such as spices, soups, desserts and many others convenience foods. Among these is the Mango (Mangifera indica) fruit which is produced and consumed globally and an important sources of provitamin A carotenoids, particularly β-carotene (Rodriguez, 2001) and mostly contribute in alleviating Vitamin A deficiency, whose prevalence is high (MOA, 2007). They are also rich in other non provitamin A carotenoids which have diverse roles and benefits for human health including antioxidant activity, cell communication, immune function enhancement and UV skin protection (Palozza and Krinsky, 1992).

1.1.2 Mango Production in Kenya

In Kenya, Mango has been farmed in most regions since around 1920. Indigenous mangos have grown especially in dry and humid regions of the Eastern region and coastal plains. In Kenya, research on mango has been accorded a high priority under the horticulture program (KARI, 2008) and has mainly concentrated on varietal introduction of high yielding varieties (Gathambiri et al., 2006) which have different qualities that are suitable for either fresh consumption or processing. Despite this, Kenya’s potential in mango production has not been fully exploited due to constraints such as diseases and insect pests, poor agronomic practices, weak marketing structure and glut during peak seasons (MOA, 2006).

Mango production plays an important role in poverty reduction by providing employment to about 2 million people annually both directly and indirectly (MOA, 2004 – 2014). Kenya is a net exporter of mango and uses mango as a source of food and household income for farmers (HCDA, 2007). It is therefore expected that mango farmers ought to be people who are well up with good living standards. The case is however, totally different as most smallholder mango farmers in Kitui County live below poverty level and do experience lack of clean planting materials, inadequate production technologies, and inadequate mango varieties with long production cycles and poor transport infrastructure. In addition, higher losses are incurred due to surplus experienced during the peak of production seasons.With about 70% of the labour force being involved in agricultural activities with very low profitability, poverty is still wide spread and more people find their way to the urban areas in search of a better future (Singh, 2002).

Two types of mango are grown in Kitui County- Kenya, the local and the exotic or improved varieties (FAO, 2005). The latter are usually grafted on local mangoes and are grown for consumption and processing. The local mango varieties are usually left to grow naturally without much crop husbandry and tend to have high fibre content a characteristic makes them unpopular for processing (FAO, 2005). For this reason, it raises a need for enhancing agronomic and agro-processing activities on mango fruit in order to obtain products of high value and long-shelf life as a way of mitigating losses, diversifying its utilization as well as the markets.

1.2 Statement of the Problem

In Kenya, ninety five percent (95%) of mango produced is made up of indigenous varieties which have high fibre content making it have low nutrition value with little market value since it is produced and sold unprocessed (FAO, 2005). Mangoes produced by Kenyan famers are either consumed within the households or sold for fresh consumption (Nakasone and Paul, 1998). Mango exports from Kenya are declining despite the expansion in demand for fresh fruits in Europe and the Middle East. This is attributed to high fiber contents, unreliable supplies arising from pest infestation and crop mismanagement, as well as inadequate infrastructure, which raise the costs and the risks of shipping products abroad (FAO, 2005).

According to Serem (2010), mango production and marketing in Kenya has faced numerous problems among them: lack of clean planting materials, poor agronomic practices, poor transport infrastructure, inadequate postharvest handling techniques, price fluctuations in internal and external markets and limited knowledge on marketing whichhas led to low levels of mango production and low returns, hence, food insecurity and low income for small farmers has remained high.

Mango farmers in Kitui County depend largely on middlemen and local traders for market information. This kind of market arrangement is generally unstable and offers them low and unpredictable prices. Most mangoes produced are consumed within the same production area or sold in local urban markets which result to high wastage due to surplus in the market and perishability of the same (FAO, 2005).

During post-harvest handling, at least 40-45% of fruit is lost due to mechanical damage, pests and diseases, excess fruits in the market and immature harvesting (Gathambiri et al., 2006, KARI, 2004). Due to this, most farmers are getting fewer returns from mango farming and are thus withdrawing from the venture which currently employs over 25% of Kitui county households. Collapse of mango farming in Kitui will thus lead to other vices like crime and increase in dependency of the population of Kitui county due to loss of income.

There is, therefore, a potential for increasing processing of mangoes into products of high value and long-shelf life as a way to mitigate against losses due to gluts in production while at the same time diversifying its utilization and markets (Gathambiri et al., 2006, KARI, 2004).

1.3 Objectives

1.3.1 Main Objective

To add value to the mango (Mangifera indica) fruit by producing mango flakes using freeze drying method.

1.3.2 Specific Objective

1. To add value to mango harvest in Kitui county by converting to mango flakes.

1. To evaluate nutritional quality attributes of the converted mango flakes.

 1.4 Research Questions

1. What value addition does mango converted to flakes have?
2. Which nutritional quality attributes does the converted mango flakes contain?

1.5 Justification

Kenya is the leading mango producing country in Africa but still, a lot of mangoes fruits do not make it to the customer but spoils due to perishability of the fruit, poor road infrastructure and inefficient ports (Mungai et al., 2000). This is the state at Kitui County and mango farmers are counting lots of losses. Mango fruit being seasonal and perishable is entirely consumed within the same area of production and this has resulted into gluts in production. As a way of mitigating this wastage, mango fruits can thus be processed into high value and long-shelf life products like the Mango flakes.

1.6 Scope

The research will focus on value addition of mango fruits in Kitui county. Value addition will be restricted to nutritional value of mango flakes produced from harvested mangoes in the county of Kitui. The geographical region selected is in Eastern region of Kenya which has high quantity level of production of mango fruits in the country.

CHAPTER TWO

LITERATURE REVIEW

2.1 Introduction

This chapter reviews literature on value addition strategies in the mango farming industry, the nature and scope of horticulture farming practices in Kenya and horticultural farming practices in Kitui. The chapter is structured according to the research questions; that is, the nature and scope of mango farming and markets, the nature and scope of horticulture farming in Kenya and finally horticultural farming practices in Kitui. The chapter then closes with a summary of the main items covered throughout and a brief introduction of the remaining chapters.

2.2 Dynamics of the Fresh Mango Value Chain

There has been tremendous growth in all channels of the value chain, driven by high profit margins that are being captured by relatively inefficient producers. As supply continues to increase, with increased production expected from new plantings, prices will start to drop in the end markets. While all channels are growing, the fastest growing channel is the export channel, which has quadrupled in size in the last six years, reflecting the high price margins that are captured by all actors in the channel, and rewarding their investment in the quality of the product being produced. The relationships between the actors are a critical factor behind the increasing profitability in export.

2.3 Mango Fruit Maturation and Harvesting

Factors that determine the final quality of mango at consumer level have generally focused on the maturity at harvest (Jacobi et al., 1995; Gopalan et al., 2016) and also the postharvest management (Hoa et al., 2002; Nunes et al., 2007). It takes between 90 to 160 days after flowering depending on the breed and ecological factors for Kenyan mango fruits to reach maturity (Griesbach, 2003). Mango fruit maturation occurs in the final stages of fruit growth, resulting in rise in respiration rate and ethylene production (Akamine and Goo, 1973). Since mango fruit is generally harvested green, the onset of the climacteric phase is studied during fruit storage according to the maturity stage at harvest (Gopalan et al., 2016). Not all fruits on one tree ripen at the same time and the challenge is to determine precisely the stage at which the fruit is ripe for picking.

Mango fruits harvested too early have inferior quality after storage while those picked when too ripe cannot be stored for a long period of time and may give rise to problems such as jelly seed. Mango fruit has its best flavour if allowed to ripen on the tree (Griesbach, 2003). Mango fruits are generally picked when they begin to change colour. That occurs first in a small area or the change covers most of the fruit’s surface (Griesbach, 2003). However, one maturity test that can be applied even before the external colour break starts is to examine the colour of the flesh around the seed. When it begins to change from green-white to yellow or orange, it indicates that the fruit is beginning to ripen and may therefore, be picked (Griesbach, 2003). Also the greater the swelling of the shoulders above the stalk attachment, the riper the fruit is likely to be (Griesbach, 2003).

During and after harvesting, the highly perishable fruit must be handled with the greatest care. The fruit is removed from the tree by cutting the fruit stalk about 2 cm from the fruit. This prevents the latex (exuded from the cut stalk) adhering to the skin of the fruit, staining it and rendering it unattractive (Griesbach, 2003). Ladders or long picking poles with a cutter blade attached with canvas bag, held open by a ring, are also used. To avoid physical damage, the picked mangoes should be carefully placed into clean wooden or plastic containers and not gunny bags.

2.4 The Processed Mango Functions and Actors

The processed mango value chain is quite different from the fresh mango value chain, from the variety of mango used to the geographic concentration, to the economics of the industry. The main processing season comes during the peak season of production of fresh fruit, when fruit prices are lowest across the board. Kenya’s mango processing started in the Coast province due to the high availability of large quantities of the Ngowe variety which could be cheaply harvested to supply processors. In 2013, the Kenyan processing industry consumed an estimated 8% of the annual fruit production (about 60,000 tonnes), at an average price of KSh2.50 per piece at the farm gate (KBS, 2012). The increasing demand for mangoes for the domestic fresh and export markets, which fetch on average KSh5 and KSh10, respectively, at the farm gate, has created competition for supply to the processing industry. Processors have reported shortages in supply of mangoes resulting in under-utilisation of their processing capacities, which range between 40%–80%. The main mango products processed by these industries are juice and pulp.

Dried mango maintains the quality, taste and nutritional values of mango. The fleshy parts is cut and dried using the various drying methods available in the factories. There are two qualities of dried mangoes. The premium; obtained from the thickest portion of the flesh (“cheek”) on both sides cut parallel to the seed of the fruit and Regular – Obtained from the remaining flesh after cutting the “cheeks” including the fibrous portions of the fruit.

2.4.1 Production

Given the very low prices paid for mangoes in Kitui, (KES 6 – 10 per kg or KES 1–2 apiece), very few farmers produce mangoes specifically for the processing industry. Rather it is a market for the surplus production during peak production, or else for individuals who simply harvest existing trees that they do not tend or invest in. The very large farmers will deliver directly to the factories. Overall, the processing industry consumes about 8% of all mangoes produced in Kenya each year (KALRO, 2017)

2.4.2 Aggregation

Aggregation is a very important aspect of the processing industry. With prices at KES 6 per kg at the farm gate, and KES12 per kg at the factory gate, traders purchase and transport the mangoes in bulk. There are also some cooperatives that aggregate production from small farmers to enable them to transport directly to the factory and take advantage of the KES 6 per kg price differential (Monitor Group, 2012)

2.5 Opportunities for Financing the Mango Value Chain

While this offers an opportunity for the smaller farmers to earn larger margins, it requires better organisation and access to transport services and aggregation facilities.

2.5.1 Processing

There is both primary processing like pulp production and secondary processing like juice, flakes, wine and other products of mangoes. Currently there are around 14 suppliers of mango-related products, of which nine are locally based companies and five overseas based companies (Uganda,UAE, Egypt and South Africa). Most of the local suppliers reconstitute mango juices from imported mango concentrate with a few utilising locally processed mango pulp. There are around six large companies in Kenya that specialise in processing raw mangoes directly into pulp or juice. The processing industry has grown from one processor Milly Mint Ltd Processors in 2003, to six main processors (KevianEnterprises, Sunny Processors, Del Monte, Allfruit EPZ Ltd, and Malindi) and several small- to medium-scale processors in urban and rural centres. The main processors operate at Coast, Thika and Nairobi for ease of access to raw materials -fresh mangoes (KAM, 2018).

2.6 Large Scale Processors

In 2005, the Ministry of Agriculture, Livestock and Fisheries (MALF) estimated production of mango juice and concentrate by the large-scale mango processors at 15,000 tonnes. At a conversion rate of 70%, the quantity of fresh mangoes being processed into juice was 21,500 tonnes. Today, from discussions with processors, it is estimated that around 60,000 tonnes of fresh mangoes are processed into juice or pulp, indicating growth of 179% from 2005 to 2012. Even with this increase, it is estimated that only 60% of the installed production capacity of the processors is used. Large processors offer the lowest prices compared to other buyers but present an elastic demand, currently satisfied largely by import substitution in the form of mango concentrate. They purchase mangoes at prices ranging between KES 8 to 12 per kg (KES 4 per piece at the factory gate and KES 2.5 at the farm gate) mostly during the peak season when supply of mangoes is high.

The five large local mango processors (Sunny, Kevian, Milly, Malindi and All Fruits) located in Nairobi, Coast and Central regions; process an estimated 56,000 tonnes of mangoes. Most processors make juices while a few make concentrates and pulp and sell to multinational processors within and outside of the country. The market also has two multinational processing companies, Delmonte and Coca-Cola, which convert concentrates to juice (either local or imported). Large processors source mangoes from various regions across the country.

The Coast region mainly supplies the Ngowe variety while the Central and Eastern regions supply more Apple and less Ngowe. The processing levels mainly depend on the supply of mangoes with many of the processors indicating that they are operating below capacity due to lack of supplies.

2.6.1 Drying method

Three drying methods have been used in various research experiments which are sun drying, solar drying and oven drying (Abano et al (2013); Al-Amin et al (2015) Odewole et at (2014). Sun drying of the fruits was carried out by placing the treated sliced fruits on drying trays in a thin layer. The trays were placed on a raised platform and left in the sun to dry. The raised platform enables adequate air circulation around the fruit, the average temperature during drying was 32°C. For the oven drying the oven was preheated before the fruit were placed into it and temperature was set to 65°C. None of such researches have been done using freeze drying method in the Kenyan mango market.

2.7 Sustainable Economic Viability of agriculture

Agriculture should be able to contribute to the economic security of the key actors in the farm and food system (U.S National Research Council, 2010). Farming practices must ensure that the individual farm business is viable, maintain farm’s household economic security, and maintain or increase the quality of life for the farm families and workers (CIAS, 2012). Sustainable farming practices can increase the incomes of poor and spur rural development by creating markets and employment opportunities making possible equitable economic growth (FAO, IFAD and WFP needed to power farm operations and produce key inputs like which is making agricultural production costs to go up (Gerald and Olofinbiyi, 2011). A sixth challenge is the rate at which pressure is mounting on resources and the broader environment from the expansion and intensification of agriculture (FAO, 2012). To address these challenges sustainable farming has emerged as a priority for world leaders (FAO, 2012).

2.8 What is involved in sustainable farming?

Sustainable farming describes farming systems that are capable of maintaining their productivity and usefulness to society indefinitely because they are resource-conserving, socially supportive, commercially competitive, and environmentally sound (SARE, 2012). Sustainable agriculture has four key goals, that is to: food security for all, enhanced environmental quality and the resource base that agriculture depends on, sustainable economic viability of agriculture and enhanced quality of life for farmers, farm workers, and society as a whole (US National Research council, 2010). It uses various ecosystem-based strategies to achieve these goals (FAO, 2012).

2.8.1 Goals of Sustainable Farming

2.8.1.1 Food Security

Food security is one of the key global challenges today (FAO, 2011). Thirteen years ago, world leaders came together to adopt the United Nations Millennium Declaration known as the Millennium Development Goals (MDGs) which committed nations to a global partnership to reduce extreme poverty and hunger (FAO, IFAD and WFP, 2013). Policies must be put in place to enhance agricultural productivity and increasing food availability, especially targeting the small scale farmers (FAO, 2011). However such production increases must be achieved in an environmentally sustainable way (FAO, 2012).

2.9 Market Linkages for Mangoes

Marketing mango products involves pricing, promoting, and distributing mangoes from the farm to consumers. During post harvesting period, processing, distribution and marketing of mangoes, huge losses are recorded ranging between 1 to 50%, depending upon the country’s factors (FFTC, 2004). Serem, (2010), noted the poor infrastructure especially the rural areas as factors that constitute significant challenge to Agriculture in Kenya. Not only are there few roads, but cost of transport high compared to other parts of the world, raising the cost of products when they reach market. Brecht et al., (2010) noted that, mangoes are susceptible to many physical, physiological and pathological and other post harvest challenges that reduce the prices and competitiveness of mango produce.

International market for mango fruits from Kenya account for 10% total value of marketed mangoes estimated at KES 800 million in 2017 (HCDA, 2017). Priorities within the post-harvest sector of developing countries have evolved from a primarily technical focus geared towards the reduction of mango losses to a more holistic approach designed to link on-farm activities to processing, marketing, and distribution (Mrema and Rolle, 2002).

Kehlenbeck, (2010), estimates the biggest market for mango is fresh mangoes and this constitutes for almost 90% (165,000 MT) in 2010 while processed mangoes 10%. Due to the perishability of mangoes, preservation of the fruit that will retain most of its nutritional value is key and has been a gray area in the research of mango post harvest processes that this research attempts to address. Conversion of mangoes to flakes makes them have almost value and taste and has a longer shelf life that may be a game changer for the famers in Kitui county to make them have value from the mango farming.

2.6 Theory of Waste Management Waste Management

Theory (WMT) is a unified body of knowledge about waste and waste management. It is an effort to organize the diverse variables of the waste management system as it stands today. WMT is considered within the paradigm of Industrial Ecology, and built side-by-side with other relevant theories, most notably Design Theory (Pongrácz, 2002). Design Theory offers valuable insights about evolving technical theories. According to Love (2002), it is crucial to theory development to integrate theories from other bodies of knowledge, as well as the clarification of the definitions of core concepts, and mapping out key issues, such as domains, epistemologies and ontologies. At the present stage of WMT development, scientific definitions of key concepts have been offered, and evolving of WMT under the paradigm of Industrial Ecology is in progress. The function of science is to build up systems of explanatory techniques; a variety of representative devices, including models, diagrams and theories (Toulmin 1953). Theories can be considered milestones of scientific development. Theories are usually introduced when previous study of a class of phenomena has revealed a system of uniformities. The purpose of theory is then to explain systems of regularities that cannot be explained with scientific laws (Hempel 1966). Formally, a scientific theory may be considered as a set of sentences expressed in terms of a specific vocabulary. Theory will always be thought of as formulated within a linguistic framework of a clear specified logical structure, which determines, in particular, the rules of deductive inference (Hempel, 1966).

2.6 Measurement of Variables

Independent and dependent variables will be measured using the theories underlying the study as shown in table 2.1 below. Attributes of mango flakes formed will be measured as independent variables while quality of mango flakes as dependent variable.

Table 2.1 Measuring Independent and Dependent Variables

Source: Researcher 2020.

2.7 Conceptual Framework

Conceptual framework is a graphical or diagrammatic representation of the relationship between the variables (Mugenda and Mugenda, 2003). This study’s conceptual framework will be based on four independent variables presumed to enhance quality of post harvest mango fruits by making them into mango flakes by use of freeze drying method. The conceptual framework consists of three independent variables of physical properties, chemical properties and microbial quality against the independent variable of mango quality.

Independent Variables Dependent Variables

Fig. 2.1 Conceptual Framework

Source: Researcher (2020)

CHAPTER THREE

RESEARCH METHODOLOGY

3.0 Study Site

The study will be carried out in eight (8) sub-counties of Kitui of Kitui West, Kitui Central, Kitui Rural, Kitui South, Kitui East, Mwingi North, Mwingi West and Mwingi Central. The county is vast and dry compared central and Nairobi metropolitan regions, mango farming is practiced by many small scale farmers in these sub-counties of Kitui.

The altitude ranges between 400 m and 1800 m above sea level. Rainfall occurs in two rainy seasons with two peaks in April- May (long rains) and November- December (short rains). The rest of the year is hot and dry. Rainfall ranges from 500mm to 1050mm with 40% reliability (GoK, 2012). Approximately 90% of Kitui’s population is rural-based with human activities such as clearing of land for agriculture, settlements, charcoal burning and cutting of indigenous trees for curving. The population is largely rural-based with only 10% residing in the urban areas. The potential for crop production is under-utilized and 77,000 ha and 2,000 ha are under food and cash crop production, including mango production (GoK, 2012).

3.1Research Design

The study will adopt a descriptive research design. In order for the study to elicit useful information, a survey study will be used as a valuable tool for assessing quality of mango harvested and quality after making mango flakes in freeze drying process.

Document analysis guide will be employed as a tool for collecting information under the survey study. The purpose of the survey will be to study the relationships that exist, between the demand of fresh mango fruit and dry frozen mango flakes. The survey will also be suitable for obtaining information from a large sample of farms in the vast county also well suited for gathering data that will describe the composition of the sample. Interview sessions will be carried out with mango farmers in the county. Most mango farmers in Kitui may have challenges in reading and writing and therefore interviews will serve to overcome this challenge.

Finally, the survey method will be cost effective easy for accessing of information among mango farmers in Kitui County.

3.2 Sampling Techniques and Sample Size

Simple random sampling technique will be used in selecting the respondents in each sub county. This sampling technique will provide an independent and equal opportunity of selecting each grafted mango farmer in the entire population. The technique will also allow the researcher to apply inferential statistics to generalize the results about the population. In every sub county, 12% of mango farmers will be selected because according to Gay (1992), a sample of at least 10% of the population is enough

3.3 Research Instruments

Data will be collected using document analysis guide, systematic interviews and survey as the main instrument. Mugenda and Mugenda (2003) observed that, the use of interview is a popular method for data collection in most disciplines because of the relative ease and cost-effectiveness with which they are constructed and administered. Interviews will be used since they are effective to administer to respondents who may have challenges in reading and writing as in the case with Kitui county mango farmers within a short period of time.

3.4 Data Collection Procedures and Analysis Techniques

A schedule of visits to meet the mango farmers will prepared in consultation with frontline extension workers in Kitui County, County administration and village heads. Sampled mango farmers will be interviewed systematically to solicit information required for the study. This will serve to get information within a shorter time and enhance objectivity on the required information. Secondary data will obtained from the Ministry of Agriculture, Livestock and Fisheries in the county on records on mango farming, internet and other written publications.

Data collected from the field will be examined through sorting, editing and coding. Coded data will then be analysed using SPSS software version 20.0 of year 2009 and analysed data will be presented in frequencies and percentages as distribution tables, graphs and figures. The qualitative aspects will be discussed in the study.

3.5 Reliability and Validity of the Instruments

Before the actual study is carried out, the researcher will ensure that the research instruments are valid and reliable. Reliability of instruments is the degree of consistency with which it measures whatever it is meant (Griffin, 2005). It is a measure of the degree to which a research instruments yields consistent results or data after repeated trials. There are many techniques of assessing instrument reliability but in this research, the researcher will use re-testing of the instruments. After pilot testing and restructuring of the instruments for validity, the researcher will retest the instruments.

Validity is the degree to which a test measures what it is intended to measure (Mugenda and Mugenda (2003). Content validity therefore has to do with how accurately the data obtained in the study represents the variables used in the study. To enhance validity of the instruments, a pre-testing will be conducted in Kaiti sub-county of the neighbouring Makueni county and improvement done from the challenges noted. The reason for pre-testing will be to assess the clarity of the instrument items so that those found to be inadequate are either discarded or modified to improve the quality of the research instruments thus increasing the validity.

3.6 Observation of Ethical Standards

The ethical issue to be addressed includes: disclosure, understanding, voluntariness and consent. The potential farmers to be interviewed will be fully informed of the nature and purpose of the research, the procedure to be used, the expected benefit to the participants, organisations and society. Confidentiality and privacy will be assured to the respondents who will be given opportunity to seek clarification and their consent to participate will be obtained voluntarily. The researcher will assure the respondents dissemination of the results at the completion of the study.

A letter from postgraduate studies will be obtained for the clearance to collect data. NACOSTI permit will also be obtained to enable the researcher collect the field data from the respondents.

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APPENDICES

Appendix 1:

Letter of Introduction

Date ………………………………………………………..

Respondent’s Name ………………………………………..

Dear Sir/Madam

I am a postgraduate student at …………………… University, pursuing a course leading to a master degree in science ………………………. In partial fulfilment of the requirements of the stated course, I am conducting a action research project entitled, “Enhancing …………….” To achieve this, you are one of those selected for the study. I kindly request you to assist by responding to the following interview questions to generate data required for this study. This information will be used purely for academic purpose and your name will not be mentioned in the report. Finding of the study, shall upon your request, be availed to you.

Your assistance and cooperation will highly be appreciated

Yours truly

……….

Student

.. University………

Appendix 2

DOCUMENT ANALYSIS GUIDE

Name of Cooperation ………………………….……………………………….

1. Which documents are needed

1. Mango Corporative annual reports
2. Managerial statements and reports
3. Processor laboratory reports
   2. Quantity of mango – (Harvested, lost and Processed.
      1. ……………………………………………………………………………………….
      2. ……………………………………………………………………………………….
      3. ……………………………………………………………………………………….
   3. Items on Physical properties of dried mango
      1. ……………………………………………………………………………………….
      2. ……………………………………………………………………………………….
      3. ……………………………………………………………………………………….
      4. ……………………………………………………………………………………….
   4. Items on Chemical properties of dried mango
      1. ……………………………………………………………………………………….
      2. ……………………………………………………………………………………….
      3. ……………………………………………………………………………………….
      4. ……………………………………………………………………………………….
   5. Items of Microbial Quantity on dried mangoes
      1. ……………………………………………………………………………………….
      2. ……………………………………………………………………………………….
      3. ……………………………………………………………………………………….
      4. ……………………………………………………………………………………….
   6. Issues not answered in the document analysed for questioning.
      1. ……………………………………………………………………………………….
      2. ……………………………………………………………………………………….
      3. ……………………………………………………………………………………….
      4. ……………………………………………………………………………………….
      5. ……………………………………………………………………………………….
      6. ……………………………………………………………………………………….

APPENDIX 3

INTERVIEW SCHEDULE

1. Farmers

My name is ……………………..a student at ……………………….. I would like to interview you on mango farming to assist in my research for …………………………

The interview session will take about 15 minutes. Are you available for the interview?

1. For how long have you been doing mango farming?

Less than 1 year  [ ]

2-3 years  [ ]

4-5 years  [ ]

More than 5 years  [ ]

2. Can you term this farming as profitable?
3. If so How?
4. How much mangoes do you produce in your farm per year in kilograms?
5. How much quantity get lost and not consumed due to pest, going bad and other losses?
6. Do think that there is a way that the waste generated at the production level of mango fruits can be managed? (Yes or NO)
7. If yes in the above question, in which ways do you ensure that wastes generation is minimized at production level of the mango fruits?
8. How much quantity to you take to the market as unprocessed mango
9. How much mango do you take for processing?
10. What is the selling price for the unprocessed mango?
11. What is the buying price at the processors plant?
12. Interview Guide for Processors

1. For how long have you been involved in processing of the mango fruits?

Less than 1 year  [ ]

2-3 years  [ ]

4-5 years  [ ]

More than 5 years  [ ]

2. What kinds of waste materials are mostly generated in the mango fruit value addition?
3. What is the estimate percentage of wastes that are generated at processing level of mango fruits?
4. Do think that there is a way to manage the waste generated in mango fruits value addition process? (Yes or NO)
5. If yes in the above question, in which ways do you ensure that the wastes generation at processing level of the mango fruits is minimized?
6. What is the estimate percentage of mango fruits go to waste during the value addition process?
7. Which methods are mostly applied in the disposal of waste material from the processed mango fruits?
8. Do you think that the environmental authority concerned with waste management has done enough to reduce inappropriate disposal of waste into the environment? (Yes or No and Briefly explain)
9. If (No) in the above question, what would you suggest that the authority concerned should put in place to ensure that waste management is maintained in the food sector? 61

1. InterviewGuide for Marketers
2. For how long have you been involved in marketing the mango fruit?
3. What kinds of waste materials are mostly generated in the process of marketing the mango fruit?
4. What is the estimate percentage of wastes that are generated when marketing the mango fruits?
5. Do think that there is a way that the waste generated at the marketing level of mango fruits can be managed? (Yes or NO)
6. If yes in the above question, in which ways do you ensure that wastes generation is minimized when marketing the mango fruits?
7. What is the estimate percentage of mango fruits go to waste at the markets?
8. Which methods are mostly applied in the disposal of waste material from the mango fruits at the markets?
9. Would suggest any other alternative method of waste disposal at the markets? (Briefly explain)
10. Do you think that the environmental authority concerned with waste management has done enough to reduce inappropriate disposal of waste into the environment? (Yes or No and Briefly explain)
11. If (No) in the above question, what would you suggest that the authority concerned should put in place to ensure that waste management is maintained in the food sector?

Appendix 4

Work Plan

The researcher worked within the following schedule

Table 3.1 Work Plan.

Appendix 5

Budget

The budget for the research is as follows

Table 3.2 Research Budget

To meet the requirement of the budget, the researcher self-sponsored the research.