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AIN.Capacity Development Program

Food contaminants in Agro-Processing

The agro-processing industry plays a vital role in the Kenyan manufacturing sector as agricultural commodities are transformed into value added consumables that meet both local needs and export requirements. As increased agricultural production is envisaged, there is need to have proportionate improvement in the agro-processing industry. In 2019, the Kenyan agro-processing sector contributed to 43% of the entire manufacturing output, 2.4% of national employment and 3.2% of Kenya’s gross domestic product, while accounting for 8.5% of exports, signifying its importance in the country’s economy.

Agro-processing has a great potential in addressing the unemployment challenge that have been made worse by the COVID 19 pandemic
Challenges facing Agro-Processing: Food Safety

Over the last decade, agro-processing sector has faced serious challenges in ensuring the safety of their products and their suitability for consumption. In 2016, the Kenya Dairy Board arrested processors supplying milk containing hydrogen peroxide to consumers. While in 2018 an operation netted sugar, cooking oil and rice contaminated with
Carcinogenic substances and not fit for human consumption.
Kenya is also one of the world’s hotspots for aflatoxins. The Kenya Bureau of Standards flagged and penalized several maize and peanut processors involved in the production and sale of products with prohibited levels of aflatoxin, causing widespread public concern

With the support of GIZ, and through AIN consultants,  AIN aims to support the industry in addressing these capacity gaps in food safety through a 12- month targeted capacity building program. The proposed project components are:
1.Clustering agro-processors targeting justifying beneficiaries through an agreed criteria. This information will be based on    AIN and other like-minded association’ database.
2.Develop a suitable training program(course outline) That addresses the gaps in food safety.
3.Undertake a training program and coaching on food safety topics;

  • Food Safety (legal and regulatory provisions)
  • Sustainable Packaging methods
  • Quality Control mechanisms
  • Hygiene and Premises Maintenance
  • Storage Technologies
  • International food safety management system such as HACCP

4.Organize a 2- days regulatory boot-camp