The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.
It finds that the expansion of the production of these traditional foods would make business sense, this has been hampered by the normal culprits – access to technology, poor management, lack of funding and low profit margins.
The paper presents information on the mechanization of gari, the production of instant yam flour and flakes and the production of traditional products including soy-ogi, dawadawa, kilishi and cheese.
Packaging is very often a major problem in small and medium scale processing in Africa – poorly packaged products will seldom compete with well designed imports.
This document is another one from the West Africa Trade Hub, a really good resource especially for businesses in West Africa. On the other hand much of the information is generic and an East African business could source local suppliers through the West African suppliers listed here
The document, which is free to download has sections covering general information on different kinds of packaging, information on selecting packaging, specific information on labeling and EU & US regulations, some focused information for West Africa, a directory of West African packaging suppliers, a case study on cashew packaging and a list of appropriate websites.
The 27 page document is well illustrated and contains practical and useful information.
Every small food business workshop surely lists export as an opportunity in their SWOT analysis. What the vast majority are unable to do is to understand the implication of a strategy that focuses on export. Therefore it gets written up and maybe posted on the webpage more in excitement and optimism that in expectation.
This manual should be prescribed reading for the facilitator of such workshops, but more importantly seems to be a realistic HOW TO manual for a business wishing to consider the potential of entering and export market and also its checklist and directory as an exporter.
The manual appears to be pretty comprehensive, but if anyone who has practical experience could offer feedback I would be happy to publish that here.
The Table of Contents is copied below:
Why this export guide?
1. Success in exporting specialty foods
1.1. Why should your business export?
1.2. How does international trade differ from domestic trade?
1.3. In-house management issues involved in the decision to export
1.4. Importance of an export marketing strategy Continue reading →