Nutritional value of meat.

Overview of the Nutritional value of meat.

Meat has been a major part of the human diet for at least 2 million years (Higgs and Muluihill, 2002). Beef is Uganda’s most popular meat with annual consumption of 293,000 metric tones in 2002 (source: http://faostat.external.fao.org). Meat and meat products are highly nutritious. According to Ferguson (2010), meat is a primary source of water and fat, and contains between 20% and 35% protein, providing all essential amino acids (lysine, threonine, methionine, phenylalanine, tryptophan, leucine, isoleucine and valine), as well as good amounts of various micronutrients but very low in carbohydrates and fibers.  It is an easily absorbable source of iron, zinc and selenium, and contains high levels of vitamins B6, B12, and vitamin D, plus significant amounts of omega-3 polyunsaturated fatty acids (Ferguson, 2010).

Iron is essential for transporting oxygen in the bloodstream. Insufficient intakes of iron can lead to iron-deficiency anemia and impaired cognitive development in infants and young children. Adolescents have high demand for iron to allow for muscle development and increased blood volume while the onset of menstruation in females makes them vulnerable to iron deficiency (Higgs and Muluihill, 2002). They, along with young children, need plenty of good iron sources in their diets.

Zinc is necessary for growth, wound healing, the immune system, reproduction and cognitive development. Therefore including meat in the diet of adolescents can aid in averting both iron and zinc deficiencies in concert, as these minerals in meat are in the easily absorbable forms (Higgs and Muluihill, 2002). Zinc and iron deficiencies are major problem in Uganda especially among women and children (UBOS, 2006).

However, Ferguson (2010), reported that a publication by the World Cancer Research Fund/American Institute for Cancer Research (2007), raised considerable alarms about the cancer risks associated with red and processed meats, concluding that they are a convincing cause of colorectal cancer. Demeyer et al, (2008); and Ferguson, (2010), further reported that, people should be eating an upper limit of 500 g of cooked red meat per week, and avoiding processed meats.  According to Ferguson (2010), if the conclusion is true and the recommendations are strictly implemented, human consumption of this nutrient source could be substantially reduced or largely prevented.

Sausages

Sausages are preserved chopped or ground meat in casings after salting and seasoning. Their manufacture is an ancient practice. In modern food technology, several hundreds of types of sausage have been development, but even so the numbers of names exceeds the number of actual varieties. The meat in the sausages may be untreated (raw sausages) or may be cured, smoked or cooked. Spices, cereals including soy flour, and fat if not sufficient in the meat may be added for the required flavor and taste. Some of the more important types of sausage (according to the size of chopped meat); finely chopped-frankfurter, wiener, bologna, liver sausage, knockwurst, etc and the coarse cut-thuringer, smoked pork, semi-dry, dry, network, salami and pepperoni sausage (FAO, 1990).

Note that all references used in all postings related to the topic of sausages, meat and meat product colorings will be posted in the last article about this topic.

About the author
Mr. Sempiri Geoffery, the author of this article graduated from Makerere University with a Bsc In Food Science and Technology Degree in January, 2011.  

Substituting Synthetic Colorants, Nitrates and Nitrites in Sausages with Natural Plant Extract Colorants

Background/ Introduction

Color is an imperative aspect influencing consumers’ acceptability of food products (Feiner, 2006; Kerry et.al. 2002; Cornforth, 1994). This is because consumers always correlate food color with food quality i.e. freshness, juiciness, and food safety (Adamsen et.al. 2006). Thus, according to Muntean (2005), the use of colorants as additives for food and drinks is a significant factor to food manufacturers and influences consumer perception of processed foods. For manufacturers, added colorants assist in ensuring batch-to-batch uniformity and help reinforce colorants that are already present but are less intensive than the consumer would expect. For the consumer, added colorant help to restore the original appearance of foods whose natural colorant content as been reduced by processing treatments. Colorants also provide appealing and readily identifiable products. As a result, it is a common practice in industry to improve, or even to change the color of foods, adding natural or synthetic colorants (Muntean, 2005)

Color formation and color stability are important sensory attributes of meat products which influence the products’ acceptability by consumers (Zhang et al., 2007; Becker, 2002; Cornforth, 1994; http://meat.tamu.edu/color). Myoglobin (80%) and hemoglobin (20%) are the predominant meat pigments and they account for the red color in fresh meat (http://labs.ansci.uiuc.edu). However, the intensity of hemoglobin found in the arteries, veins and capillaries is lost after slaughter. Also during cooking/processing, browning occurs and this is undesirable (Nicola and Rosemary, 2006). Artificial colorants, nitrites and nitrates impact color in meat products. The pigment responsible for the characteristic pink color of cured meat is a ferrous complex of myoglobin containing nitric oxide (NO), namely, nitrosylmyoglobin (or NO-Mb). The complex is formed by the reaction of myoglobin with NO generated from nitrite (Zhang et al., 2007; Stevananoic and Sentjurc, 2000). Nitrosohemachrome is a denatured, stable form of NO-Mb in cooked, cured meats (Zhang et al., 2007). Delgado and Lopez (2003), Zdzislaw, (2002), and Østerlie and Lerfall (2004) all reported that consumer preference for naturally derived colorants is associated with their image of being healthy and of good quality. Nitrates, nitrites, and synthetic colorants tend to be perceived as detrimental to health (Zhang et al., 2007; Stevananoic and Sentjurc, 2000). Østerlie and Lerfall (2004) reported that synthetic colorants are being measured accountable for many allergenic and intolerance reactions amongst consumers of such products.

Problem Statement  

Potassium and sodium salts of nitrites and nitrates are among the most widely used of all food additives (Stevananoic and Sentjurc, 2000). Their role in meat curing include; to develop and fix the color (pink), to inhibit microorganisms (Clostridium botulinum), acts as an antioxidant and develop characteristic flavors (Fennema, 1996; Feiner, 2006; Stevanovic and Sentjurc, 2000; Cornforth, 1998). Some processors have used synthetic food colorants to impart the desired pink color in cured meats (Østerlie and Lerfall, 2004).                                                                                                            Despite the above desired properties, the safety of synthetic colorants, nitrites and nitrates to human health has been questioned during the last 20 years (Stevananoic and Sentjurc, 2000; Zhang et al., 2007). Stevananoic and Sentjurc (2000); Fennema(1996); and Feiner(2006), all agree that nitrites are involved in formation of low but possibly toxic, levels of nitrosamines in certain cured meats. Nitrates and nitrites react with amines, amides and amino acids in meat and meat products forming carcinogenic N-nitroso compounds known as N-nitrosamines such as N-nitrosopyrolidin and N-nitrosodimethylamine (Stevananoic and Sentjurc, 2000). Moreover, the residual nitrites present in cured meat may also lead to the formation of carcinogenic N-nitroso compounds in the gastrointestinal tract (Zhang et al., 2007). Numerous studies have confirmed nitrites’ contribution to a variety of cancers including colorectal, stomach, and pancreatic cancers (Ferguson, 2010).

Thus the demand for natural and organic processed meat and meat products (sausages) that are healthy and cancer free is a momentous part of the explosive market growth that is occurring in meat and meat products industry (Sebranek and Bacus, 2007). Østerlie and Lerfall, (2004); and Sebranek and Bacus (2007), further confirmed this when they reported that consumers perceive artificial colorants, nitrites and nitrates added to meat and meat products as unhealthy and low quality.

There is need to find alternative sources of color that are natural, organic, non carcinogenic (healthy), and reliable which can competently substitute artificial colorants, nitrates and nitrites with minimal or no quality compromise in terms of color and/or appearance.

Major Objective

The study aimed at substituting synthetic food colorants, nitrites and nitrates used in sausages with reliable natural plant extract colorants.

Specific Objectives

The objectives of the study were to;

• Identify plants/or plant parts whose extracts can be used as potential food (sausage) colorant.( red amaranthus, tomatoes, water melons and Hibiscus spp (Acer plant, locally known as ‘musayi’)
• Determine the color intensity of the obtained fruit juices and plant extracts.
• Study the affect of different temperatures on the stability of the identified colorant(s).
• Determine the internal color of sausages (kept under refrigeration, before cooking and after cooking) as measured using a Color Difference Meter (Tintometer model E).
• Determine the acceptability of sausages colored with plant extract colorant.

Research Hypothesis.

Natural plant extracts colorants can be impart an acceptable stable pink color to sausages.

Justification.

Identifying a potential natural plant extract colorant that can proficiently substitute the artificial colorants, nitrates and nitrites with minimal difference in the color of sausages will either reduce or perhaps eliminate the use of artificial colorant, nitrites and nitrates. This will possibly reduce the risk of cancer associated with the use of artificial colorants, nitrites and nitrates in sausages. This is further justified by the consumers’ willingness to pay significant premiums for organic and natural foods. Sebranek and Bacus (2007) reported that premiums of 10-40% for organic foods over conventional products were common. For meat and poultry, premiums of 200% or even more have been reported.

Note that all references used in all postings related to the topic of sausages, meat and meat product colorings will be posted in the last article about this topic.

 

About the author
Mr. Sempiri Geoffery, the author of this article graduated from Makerere University with a Bsc In Food Science and Technology Degree in January, 2011.  

Amaranth Series

MAKING AMARANTH BASED BREAD, CAKES AND DOUGHNUTS

Amaranth Based Buns/ Bread

Formulation used

250g of Flour (75% wheat and 25%Amaranth flours)

20g of Sugar

2.5g of salt

2g of yeast

30g of margarine

1 ml cooking oil

Water added as required

Procedure;

1. Mix the yeast and a little sugar in a little Luke warm water. Leave for about 5 minutes to activate the yeast until foamy.
2. Mix the dry ingredients(flour, sugar, salt) together in a bowl
3. Add and rub margarine into the dough and mix
4. Make a well in the dough mixture and add oil, then mix
5. Add yeast solution to the mixture a little at a time
6. Add some warm water a little a time while mixing and kneading the dough until it is smooth, non sticky and elastic
7. Put the dough in greased plastic bags and leave it to rise for 1 hour.
8. Punch the dough down and knead the dough again to remove air
9. Divide the dough into small portions of the desired bun size
10. Mould the dough portion into small balls and put on a greased baking tray
11. Cover the balls with plastic sheet and leave the balls to swell until they are almost double their size for 1 hour
12. Bake the balls in a hot oven, reheated at 180^oC until top turns light brown. This will take about 20 minutes
13. Remove the buns from the heat and brush the top with fat.



Above are Pictures of the buns baked using the 25% Amaranth and 75% wheat Flour

Amaranth Based Cakes

Formulation used

250g Flour (75% wheat and 25% amaranth)

100g of sugar

100g of margarine (fat)

8g of Baking powder

2 eggs

80ml milk (optional)

Baking time: 40 minutes at 250^oC degrees

1. Preheat your oven to 250 degrees.
2. Lightly grease the cake pans/ tins and sprinkle flour on the pan.
3. Turn upside down to remove excess flour.
4. Beat the butter and sugar in a mixer until smooth
5. Add the beaten eggs and flavors (if desired). Mix until it has a smooth consistency.
6. In a separate bowl mix the flour, baking powder and salt.
7. Add a little flour, then a little milk at a time. Keep adding a little of each until they are done.
8. Gently mix the batter by hand and put it in previously greased cake pans. Bake for 40 minutes and does the toothpick test to see if it's ready.

Above are Pictures of the cakes baked using the 25% Amaranth and 75% wheat Baking Flour

Doughnuts

Formulation used

500g of Flour (25% Amaranth and 75% wheat flours)

60g of margarine

1 egg

1g of salt

70g of Sugar

150ml of milk (optional)

4g of active dry yeast

Luke warm water, add as needed

Procedure

1. Dust the yeast over the warm water, and let stand until foamy.
2. In a bowl, mix the yeast mixture, milk, sugar, salt, eggs, margarine and the flour together. Knead for until smooth and elastic.
3. Place the dough into a greased bowl, and cover.
4. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
5. Turn the dough out onto a floured surface, and gently roll out to desired thickness.
6. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
7. Heat oil in a deep-fryer to 175 degrees C. Slide doughnuts into the hot oil using a wooden spoon. Turn doughnuts over as they rise to the surface.
8. Fry doughnuts on each side until golden brown.
9. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.

Above are Pictures of  deep fried Doughnuts made using the 25% Amaranth and 75% wheat Flour

The Amaranth Series

Production of Quality Amaranth Flour From Amaranth Grains

Super Fine Amaranth Flour

White Variety Amaranth Grain

Superfine Amaranth Grain Flour

Red Variety Amaranth Grain

Introduction

Flour and Baking Properties. The baking properties of amaranth seed flour and blends of wheat flour can be used up to 20%. Farinograph peak time and stabilities and specific loaf volume decreased with increasing Amaranth hypochondriacu flour. Farinograph data (Lorenz, 1981) indicated a need for higher absorptions and shorter mixing times when using Amaranth hypochondriacus flour as part of composite flour in bread baking. According to Lorenz (1981), the flavour of the breads with amaranth was very pleasant and was preferred by a taste panel over the flavour of white bread. At substitution levels of 10 and 15%, the grain of the bread was more open, the texture not as silky, and the crumb colour slightly darker. Flour made from Amaranth cruentus perisperm resulted in bread with the best combination of higher specific loaf volume and total score (Saunders and Becker, 1984). Breads and cakes baked with waxy-type amaranth starches were of poor quality (Stone and Lorenz, 1984). Crackers prepared with tezopaco wheat and 10, 20, and 30 % amaranth flour (Sanchez-Marroquin, 1980) resulted in comparable quality to the wheat cracker at amaranth levels up to 20%. The use of amaranth flour alone resulted in poor product texture. Because of its nutritional quality, amaranth flour has been successfully utilized as a supplement to corn flour in tortillas (Sanchez-Marroquin, 1980).

Milling

Amaranth grain is very small grain which makes it harder to mill into fine flour under usual protocols for milling other small grains such as millet and wheat.  Due to the hardness of the grain, amaranth flour often remains grainer when milled under usual conditions and the products made from such flour have an undesirable sandy texture which is often mistaken for soil.  Under this research, efforts where concentrated to improving the milling process to ensure that the flour produced were less grainer.  We started off by milling the grain using the a diesel mill with a sieve of 500 microns. When other sample were milled using an electrical mill by commercial millers using the same sieve size (500nm), the flour was finer than the one milled using the diesel mill but still did not meet the qualities of baking flours.

 Pastry products made from the flour tasted fine right after baking or pan frying but had a much sandier texture when left to cool overnight.  We determined that flour milled using commercial millers was not suitable for products such as bread and cakes though it was suitable for Bhajia bites, meal and porridges. 

Production of amaranth based products can be preceded by the production of flour from the grain. Milling tests conducted with a hammer mill

At laboratory level, we determined that a sieve sizes of 250, and 150 microns yield flour that can be used for making pastry products with acceptable texture; however, the rate of flour extraction is low. This makes flour extraction a labor intensive process and this increases the production costs.  It was also noted that amaranth grain is often contaminated with soil.  Efforts should be made to ensure that the grain is well sorted before the milling process.  You can design screens that can all very tiny particles of soil to pass but not the grain. You will be able to separate the soil particles from the grain. Also tried out, was including the unit operation of washing in the process line to get rid of the soil/dust. Washing separated the soil from the grain but it is an expensive unit operation in terms of time, energy, water and labor involved. The processes of re-wetting and re-drying are time wasting and makes the all process complex. It is therefore advisable to working with farmers on strategies to reduce soil in the grain through developing a proper postharvest handling protocol for the grain. Also acquiring a de-stoner is one way to go and with this, improved grain quality is expected hence reducing the time, and labor costs involved with sorting the grain by hand.

The Amaranth Series

  Development of Amaranth Enriched Food Products

Amaranth Based Bhajia

Amaranth Based Cakes

Red Amaranth Plant

Amaranth Based Bread

Problem Statement

Amaranth grain is a nutrient dense cereal that also has nutraceutical properties. Amaranth grains are rich in proteins (with the much needed amino acids lysine, methionine, and cycteine), Vitamines and minerals especially calcium, iron, magnesium, and folate. It is also a good source of potassium, phosphorus, and vitamins A, C, and E.  Some of the health benefits associated with consumption of amaranth grain products including improving weight gain among individuals formerly wasted by HIV/AIDS, improved appetite, improved blood lipid profile, and general improvement in health among individuals with cardiovascular diseases as amaranth grains are a cholesterol-lowering food, with both tocotrienols and phytosterols, two natural compounds known to help the body eliminate bad cholesterol. These health boosting properties are mostly attributed to the high nutrient content and health boosting compounds such as squalene and tocotrienols.   With this, amaranth can reduce or combat common diseases such as diabetes, hypertension, liver disease, hemorrhage, TB, HIV/AIDS, wound healing, kwashiorkor, marasmus, skin disease among others. Amaranth seeds and biomass are rich in soluble and insoluble diet fibers important in prevention of coronary heart diseases of the colon. The compounds in amaranth can enhance human growth and development, improve general health, and strengthen immune responses to combat diseases. In situations where dietary choices are limited or when immune systems are compromised, amaranth consumption may make the difference between normal health and life-threatening diseases. Also, amaranth grain is free of gluten, which is important for people with gluten allergies.

Despite its health boosting attributes, amaranth grain flour is grainer and has a peculiar strong aroma which makes it less desirable in most food production lines.  Under this project, efforts were concentrated on creating flour blends that would mask these undesirable attributes in order to develop nutrient-dense functional products with acceptable organoleptic properties.   Composite flours were generated from mixing amaranth flour with commonly used flours such as wheat, millet, and cassava.   This project was designed to enhance production of flours and products from amaranth grain in order to improve utilization of amaranth grain in Uganda.

Why Amaranth (Justification).

Amaranth contains more protein than most of the other cereal grains- and more protein than wheat. Amaranth is an excellent source of lysine, an important amino acid (protein). Grains are notorious for low lysine content, which decreases the quality of their proteins. The high lysine content in amaranth sets it apart from other grains. Food scientists consider the protein content of amaranth of high "biological value", similar in fact, to the proteins found in milk. This means that amaranth contains an excellent combination of essential amino acids and is well absorbed in the intestinal tract. Another advantage of the protein content of amaranth is that the primary proteins in amaranth are "albumins" and "globulins". In comparison, the major proteins in wheat are called "prolamins", which are considered less soluble and less digestible than are albumins and globulin proteins. Bottom line- the amount, types and digestibility of proteins in amaranth make it an excellent plant source of high quality proteins. Amaranth contains more fiber, calcium, magnesium, iron than other gluten-free grains. Amaranth is a good source of polyunsaturated fatty acids (as are most whole grains) and it contains vitamin E in similar amounts to olive oil.

Reference

Source| http://glutenfreecooking.about.com/od/nutritionmealplanning/a/amaranth.htm

Kauffman, C.S., and L.E. Weber. 1990. Grain amaranth. p. 127-139. In: J. Janick and J.E. Simon (eds.), Advances in new crops. Timber Press, Portland, OR.

Erin Rigik (2009); Ancient grains help bakers achieve healthful label claims and give products value-added appeal.

Source| http://baking-management.com/ingredients/formulate-ancient-grains-0209/

Objectives

Main Objects; To produce amaranth-based food products suitable for consumption by a variety of people.

Specific Objective;

(1)   Determine extraction rates and sieve size necessary to produce amaranth flour with acceptable functional properties through;

a)     Milling trials to optimize grinding process to produce less grainier flour. Milled amaranth flour was sieved through sieves of different seizes. 

b)     Determine the optimal levels for blending amaranth flour with flours from common cereals to produce acceptable gruels and bakery products

c)      To test the developed products through sensory evaluation

d)     To test the nutritional composition of the developed products

e)     To conduct shelf life studies on the developed food products

FARMERS DEVELOPMENT INITIATIVE THROUGH MARKETABLE ENTERPRISES (DIME)

A REPORT by

Mbusa Anyasio

OCTOBER 2010

IntroductionThe Uganda’s economy depends on Agriculture for food and as source of income and employment..Approximately 85% of people in Uganda live in rural areas with the majority depending on agriculture for employment and subsistence. Traditionally, smallholder rural producers in the targeted area have focused their efforts on producing sufficient amounts of food to support their families and then attempted to sell the small amounts of surplus. Nonetheless, the majority of this surplus is not of marketable standard, making this subsistence approach risk adverse.

Agriculture continues to be a key economic sector for Uganda – contributing 85% of export earnings and providing more than 70% of national employment Over 8.4 million people in Uganda living in extreme poverty are located in rural areas and depending on Agriculture. Compared with the rest of the economy however, agricultural growth is lagging, now accounting for only about 29% of GDP, compared with 46% during the 1990s.

External global trends have led to rapid changes in the rural environment with small producers becoming increasingly marginalized due to their lack of competitiveness. Currently more than half of farm households are classified as subsistence-oriented and about half of total farm output is classified as "non-monetary." The recent shift away from national trade protection towards a free trade environment means that farmers need to alter their strategies to combine productive and competitive approaches. To achieve this, agro-enterprise developments needs to be better organized at both enterprise and market chain levels. This means going beyond "comparative advantages" by virtue of natural resources or cheap labor, and adopting a strategy of competitive advantage. It requires farmers within an enterprise to understand how their markets operate, how their enterprise is positioned within a market chain and how that market chain can be organized to make it function more efficiently.

In order to achieve a competitive advantage in the market place requires improved skills and knowledge, hard work, and trust among market chain actors. Accessing markets requires meeting changing demands from consumers and taking advantage of market trends at a price that the consumer finds attractive. To maintain a competitive advantage therefore, requires a sound business plan and enterprise management that is capable of making decisions based on dynamic information, such as consumer needs and market trends, and able to identify new market opportunities.

DIME intervention is a market-led approach based on the marketing philosophy, with the objective of enabling producers and agro-based enterprises in a given area to identify and access remunerative opportunities for existing or new products in existing or new markets. The approach focuses on increasing the income of MOs through products that have growth potential by building on the existing skills and resources of local communities, including farmers, processors, and traders. Three critical issues that are taken into consideration are: coordination with existing, local partners, the organization of existing SILCs into MOs, and the use of existing income-oriented products grown by most farmers in the targeted area.

A critical component of agro-enterprise development is the use of a participatory approach in all activities. Development at the community level empowers MOs and local service providers to develop new agro-enterprise options. These stakeholders participate at different levels, including decision-making, community level planning, the identification of market opportunities, experimentation, implementation, and scaling-up the intervention. Each of these sustainable improves the incomes of rural farmers, processors, and traders in a competitive manner.

Dime operates under the following goal and strategic Objectives;

Goal

:

Rural communities in western Uganda are empowered with skills, technologies, organizational structures, and linkages that improve livelihoods through increased productivity and income.

DIME Strategic objectives

Increased agricultural productivity in poor communities of rural, western Uganda Kasese in particular.

Heightened competitiveness of marketable enterprises in poor communities of rural, western Uganda improves the region’s agro-enterprise sector.
Poor communities of rural, western Uganda have access to improved business development services.

Caritas Kasese is located in western Uganda in Kasese district; under social services and development department Catholic Diocese of Kasese. DIME is funded by Catholic Relief Services and is implemented by Caritas Kasese. Dime interventions are carried out in the seven sub counties of Kisinga, Kyarumba, Munkunyu, Karusandara, Kyabarungira, Kitswamba and Muhokya. DIME is a farmer driven approach that focuses on improving Farmers’ livelihoods through increased income and production.

The management structure includes the Coordinator, Finance Manager, Project marketing manager, data clerk and the Marketing Facilitators. The MFs are ten in number each with one Subcounty, However, there are some sub counties which are big in size and these are facilitated by two MFs and they include; Munkunyu, Kitswamba and Kyarumba.

Other programmes run by caritas Kasese include, Sustainable Agriculture, Gender and Development, Wetland management, SILC or Savings and Internal Lending Communities and DIME work hand in hand with SILC in order to increase savings from the Farmers’ produce.

Strategic objectives1. Strategic objective 1

Increased Agricultural productivity in poor communities of rural, western Uganda Kasese in particular.



1.1. Rural farmers adopt production and value addition Technology.

Most farmers have adopted production technologies and some others are still in the process of adopting to the value addition technologies. The following marketable enterprises were implemented as a result of DIME interventions in the seven sub counties where DIME operates.

SUBCOUNTY	ENTERPRISE
MUNKUNYU.A	Maize
	Soya beans
	G.nuts
	Sunflower
MUNKUNYU .B	Maize
	G.nuts
MUHOKYA	Maize
	Soya
	Beans
KITSWAMBA.B	Maize
KISINGA	Soya/beans
	G.nuts
	Maize
KYARUMBA .A	Maize
	G.nuts
	Beans /Soya
KYARUMBA .B	Maize
	Soya
	G.nuts
	Beans
KITSWAMBA.A	Maize
KYABARUNGIRA	Maize
	Coffee
KARUSANDARA	Maize

From the above data, the maize Enterprise takes a lead in the selected marketing organizations where by at least each sub county has maize as an enterprise.

In some sub counties, some farmers selected coffee as an enterprise since it was the only crop that could be grown on commercial basis this is especially in Kyabarungira subcounty. The enterprises are selected by the farmers and facilitated by the Marketing Facilitator.

Summary of enterprises


Maize
Beans
G.nuts
Soya
Coffee
Sunflower

Pie chart showing the Marketable EnterprisesSix marketable enterprises were implemented as a result of DIME interventions and from the above; the following percentages of farmers have been trained in production technologies and value addition from each subcounty.

On value addition, most members atleast can carry out some activities like sorting, threshing, winnowing and harvesting mature produce for quality products in which they were formerly ignorant to carry out. Some of these activities increase quality that would lead to increased profits to the farmers.



The MFs inspecting the Maize on bare ground on Value addition

All the Marketing Organizations have received training modules especially in production and Agronomic Technologies and as shown in the table below, there is an increase in the number of farmers adopting compared to last quarter.

The minimum number for a marketing organization is 35members thus DIME has 3180farmers and out of those, 2655(active) are adapting to production and value addition technologies, and all the 100 marketing organization Receive DIME assistances especially in linkages and advisory services in Agriculture through Trainings carried out by the Marketing Facilitators.

The table and the chart represent the percentages

Subcounty	No of MOs	Total number	No. of Farmers adopting	Percentage
Kitswamba	20	648	600	85
Karusandara	10	300	280	80
Muhokya	10	400	320	91
Kisinga	10	340	260	74
Munkunyu	20	620	500	71
Kyarumba	20	582	450	70
Kyabarungira	10	290	245	70
				541
Total	100	3180	2655	75

The chart showing the percentages per subcounty1.2. Trade linkages provide improved access to Agricultural inputs.

Most Marketing Organizations are in the process of carrying out collective input procurement due to DIME interventions, out of the 100 MOs, 50of them carried out collective input procurement of materials such as seed and fertilizer giving a percentage of 50% of farmers using improved inputs as a result of DIME interventions. Most of these farmers used buy the inputs from local markets especially seed, but due to DIME interventions, some of them have started buying from recognized seed suppliers. most of these farmers are willing to procure together but they give an excuse of finance in that they don’t all get finances at once to enable them procure together.

Strategic objective 2Heightened competitiveness of marketable enterprises in poor communities of rural, western Uganda improves the region’s agro-enterprise sector

2.1. Target members of multiple SILCS are clustered into Functioning Mos

All the SILC members were clustered into functional marketing organizations, and we no longer call them groups. They are now marketing organizations. However in sub counties with 2MFs, SILC groups were few and they had to form other Groups that were not in SILC to make up the 10Mos required from each MF.

All the 100 Mos have gone through democratic elections and they now have marketing executives, on top of that, these leaders were trained in leadership skills and records management they have made Constitutions to Govern them, and this also is an indicator that these organizations meet registration requirements and others have started registering from the subcounty to the district. All the MOs went through enterprise selection facilitated by the MFs and the selected enterprises were implemented and all the Mos are implementing both business and action plans.

　



2.2 Trade capacity of Target Farmers and other market chain actors is increased

There is a big change or an increase in the percentage of farmers transitionining from subsistence to market oriented production, actually most farmers are now carrying out farming as a business. About 75 percent of the farmers are changing from Subsistence to Farming as a business; this is evidenced by the increase in production from the marketable enterprises as a result of DIME interventions. Six MEs are benefiting from DIME interventions where by demonstration sites were set up to act as learning sites for the farmers all the marketing organizations are benefiting directly from the interventions.

2.3Investments in ME by Farmers and market chain actors is increased

The farmers’ investments in MEs have increased in all the marketable enterprises that were implemented by the 100 marketing organizations receiving DIME support to invest in the six marketable enterprises. Due to the change from subsistence to commercial, the farmers’ investments had to increase in order to increase production.

2.4Market linkages between farmers, producers, processors, transporters, storage enterprises, markets and consumers improve ME market access.

There is an increase in the Market linkages from the different market chain actors especially in the selected marketable enterprises basically in sunflower to Kyempara farmers, Kyabarungira farmers for coffee, Kasese buyers for maize and beans, Uganda commodities exchange for maize, (five in number). On top of that, some marketable organizations sold to identified buyers after bulking their produce. Most MOs have been linked to other players in the markets especially to seed suppliers. Other organizations that DIME is linked to include, Mubuku Farmers, provide agronomic and seed suppliers, Ibuga prisons Farm, provide information on commercial farming.

Strategic objective 3
3. Poor communities of rural, western Uganda have access to improved business development services.

3.1Members of MOs use SILC savings to finance ME investments.

Most marketable organizations use SILC savings to invest in marketable enterprises however, there are some MOs that were selected not in SILC and these use other savings from other sources to invest in DIME interventions and most farmers borrow from SILC for investments in MEs though there is less savings by most farmers.

　


3.2. Mos receive Agro enterprise development training modules.

The Table below is a summary of the modules and number of MOs

Number of Mos trained in organization and Mgt	100
Number of Mos trained in marketing business skills	100
Number of Mos trained in SILC	100
Number of Mos trained in innovation &experimentation	100
Number of Mos trained in selected enterprise production	100

The MFS tasting some Value added products and checking the MO records
3.3Rural farmers have improved access to market information.

Due to DIME interventions, most rural farmers are improving their accessibility to market information. This is carried out by both the MFs and the farmers themselves. Most farmers can now tune in to Agricultural radio programmes and news from the radios with Agricultural programmes due to DIME. Bwera information center provide Agricultural information which we also deliver to the Farmers. The farmers also can obtain updates via their phones.

Proposed modifications to the M&E Plan and Work Plan.

The main activities for the next quarter are attached in appendix 1.The monitoring and evaluation exercise is due to take place in the months of late November and mid December.

　

Challenges and way forwardInadequate market for most selected marketable enterprises especially for Maize and the low prices offered to the Farmers even after bulking where by they do not receive the cash in time and yet the receipt system is not yet done by the ware houses, this affects especially the farmers who sold to Uganda commodity exchange through Nyakatonzi.

Gender mainstreaming is still a challenge where by the turn for men is still low during the meetings yet the men are the sole source/owners of land if we are to increase production, so there id still need to attract more men into the marketing organizations.

Some SILC groups as the entry points, had less number of members not meeting the minimum of DIME where by 30 members for SILC and this affected the DIME minimum of35 members, yet most of these SILC groups do not want to revise their Guiding Principles, on top of that, some SILC groups still have young children (minors) and old women and these reduce production.

The misconception of the information to the farmers at fast that they would be supplied with seed, tractors and fertilizers especially in Kitswamba Sub County by some silc agents and the silc supervisors, this greatly made some farmers to withdraw from the MOs because their objectives were not met and this also reduces production.

Most Mos are located in hilly and mountainous areas and this has made it hard for the MFs to reach the MOs in time .this is also due to the Topography of the district thus the bicycles could not do much for efficient transport.

The meeting time for the MOs at the same time, same day and at different locations and this affects the MFs to articulate the required service to the intended people on top of that they meet for DIME and savings on the same day.

Prolonged draught in some subcounty especially in Karusandara, Heavy rains especially in Kyarumba subcounty and this has caused a lot of floods washing away the crops and earth quakes which have also affected crops.

Delay in remittance of funds also affected the activities in that some seminars that were supposed to take place were not carried in time out. This also delayed the construction of demonstration sites for the farmers.

Inadequate inputs by the farmers such as seed has made them plant small portions of land otherwise they are willing to cultivate big chunks of land. On top of that, there is still a challenge of inadequate market information flow due to limited access to market information systems. A gender relationship in MOs is still low since the most focused groups were mainly women groups.

The farmers move long distances for farming activities and most of them shift to the farm places and this reduces their turn for training on meeting days.

Diseases especially Malaria and HIV/ AIDS are also a problem to some of our MOs. This limits on the activity flow of duties in production, and these two disease have increase death tall among our communities ,these burials reduce the number of members who turn up for trainings and thus in turn reduce production.

There are poor Means of storage systems in all the sub counties and this affects the quality of stored products for the farmers and also due to inadequate storage structures, the farmers end up getting low prices because they can not store for some long period of time and they tend to sell early. Thus need to upgrade the stores that can be used by our MOS especially one in a sub-county.

Conclusion DIME is on ground and fully operating in the seven subroutines with 100 marketing organizations and is there to eradicate poverty through increased Production and income that would lead to development and we appreciate Catholic Relief Services (CRS Uganda) for the support towards Caritas DIME project to improve Rural Farmers Lives and we hope the project will expand to other districts and sub counties.

COMPILED BY;

MBUSA ANYASIO

DIME MANAGER