Reduction of Number of individuals engaged Reports at Group members full post harvest losses in in vegetable processing DALDO’S and participation during leafy vegetables increased. WEO Office trainings techniques enhanced Percentage and types of processed vegetables increased Availability Quantity of processed Reports at Availability of of processed vegetables products on sales DALDO’S and vegetables from vegetables for sale in increased. WEO Office processors. the market at all time Increased Consumption of achieved processed vegetables. Report at Nzasa Women group Report at Nzasa All logistics such as Office Women group means of transports, 1. Activities Office material available, competent trainer is 1.1 Meeting with available. Nzasa Women Group All Vegetables members and processors are leaders willing to be trained 1.2 Meeting with Report at DALDO’S and WEO Report at on techniques in Temeke district and Office DALDO’S and vegetables Charambe ward WEO Office processing by solar officials drying method. Collection of Training materials in place, Flip Group and 1.3 training materials charts, marker pen, books, trainer’s reports handouts 1.4 Conducting List of trainers whereby 32 Training and practical training on group members of NWG were WAO reports, fresh vegetables trained Attendance preparation prior Register, Field processing visits 1.5 To conduct NWG 32 group members were Attendance training in leafy trained Register vegetables modern processing techniques. 1.6 Conduct Practical Trained practically on Training and Training on vegetables vegetables preparations, WAO reports, Processing, drying, processing, packing and Attendance packing and labelling labelling Register, practices. visits Vegetables Processed Vegetables Data on Trainer’s reports, 1.7 processing data collected filled collection 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.
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.
Dissertation_Final_%2D_Samson_Muganyizi_Musa.docx