WESTERN KENYA INDUSTRIAL TRIP: BSC. FOODSCIENCE AND
TECHNOLOGY, FOURTH YEAR CLASS 2015/16
FEBRUARY 2016
INTRODUCTION
Western Kenya is a home to many food industries that are agricultural based. Various products
from locally available materials that are grown in the area as well as those imported are
converted or transformed to value added products. The choice of western Kenya was unique
based on diversity of products and the different food industries found in the area. The current
visit was arranged to cover aspects of the following core courses: - Sugar Technology, Tea
Technology, Cereal Processing Technology, Fruits and Vegetables Technology, Biotechnology and
Industrial Fermentation.
In addition, students were involved in an outreach programme: visit and interactive session with
students in St. Mary’s School, Yala, Siaya County. Objectives of the trip were therefore:
i. To learn the various unit operation applied in selected food industries.
ii. To appreciate the various products from different industries in Kenya.
iii. To enhance knowledge learnt in class through observation of the real online processing
and material handling.
iv. To network and create links which will help students find internship and employment
chances.
v. To interact with selected high school students as well as market the University of Nairobi
through the Department of Food Science, Nutrition and Technology.
The trip included 5 staff members (Dr. G.O. Abong’, Ms. J. Njenga, Ms. C. Cherotich, Mr. D.
Onsongo and Mr. P. Mwangi) and 40 students.
VISIT ITINERARY
The visit itinerary is indicated in Table 1
Table 1: Itinerary for western Kenya Industrial visit by BSc. Food Science and Technology year 4
DAY/
DATE
Monday
1/02/2016
Tuesday
2/02/2016
Wednesday
3/02/2016
Thursday
4/02/2016
Friday
5/02/2016
Saturday
6/02/2016
TIME
FIRM/INDUSTRY
Morning
Njoro Canning Factory - Nakuru
Afternoon KARI – Njoro - Nakuru
Morning
Kapchebet Tea Limited - Kericho
Afternoon Agro-chemical & Food Company Muhoroni
Morning
Fish Landing Beach and handling –
Kisumu
Afternoon St. Marys’ Shool Yala - Siaya
Morning
Nzoia Sugar Company
Afternoon Kibabii/Fish processing- Fish
Section
Morning
Unga Millers - Eldoret
Afternoon Rift Valley Bottlers
Morning
Journey to Nairobi
COURSE/ACTIVITY
Fruit and Vegetable Technology
Cereal (wheat) Technology –
Quality Assessment
Tea Technology
Biotechnology
Meat Technology
High School Outreach
Sugar Technology
Outreach/Fish handling and
sanitation
Cereal Technology (Dry-maize
Milling
Beverage Technology
Travelling back to Nairobi
DAY 1: NJORO CANNING LTD. AND KALRO NJORO
Njoro canning is a private company involved in processing of various food products. It’s located
in the heart of Njoro near Egerton University some few kilometers off Nakuru town. It’s involved
in processing of various food products ranging from spices to dried vegetables. Some of the
products include: spices (turmeric, ginger, nut Meg, cinnamon, coriander, rosemary etc), dried
vegetables (kales, cabbage and manage), tomato sauce, tomato ketchup, mixed vegetables,
canned garden peas and frozen fries. Students were able to learn and appreciate unit operations
in the five sister companies involved in processing the indicated products.
Njoro Kenya Agricultural Livestock Research Organization (KALRO) on the other hand is research
organization involved in carrying out research on various agricultural crops and livestock, major
focus being on wheat grains and sweet potato roots research. Its aim is to improve on the existing
varieties of and propose the best for processing various products. Various methods of evaluating
raw materials and testing for wheat and wheat products quality were learnt. Some of the
parameters checked in wheat included protein content, moisture content, falling number and
extensibility.
Some of the equipment they use include: brabender farinograph to check the content of protein
in wheat, they have an oven for baking and others.
Day 2: KAPCHEBET TEA FACTORY, KERICHO
The students visited Kapchebet Tea Factory in Kericho County to learn and appreciate the black
tea processing as one of the core technological courses of the group. Students were taken
through tea plant development and factors affecting tea quality, tea plucking, reception,
withering, cut and tear technology, tea fermentation/oxidation, drying and grading as well as
packaging and marketing of tea.
Day 3: Fish processing and school outreach
Kisumu being a bay city is a host of fish handling and processing activities. Nile perch is the major
fish meant for processing mainly into fillets that are frozen and meant for export to the EU
markets. Lake Victoria is the only source of the fish being processed. Two major companies under
operation were visited. The visit started at the Ministry of Agriculture, State Department of
Fisheries in Kisumu where students were taken through regulatory framework involved in fish
business, the role of the ministry, communities and beach units. Thereafter, students undertook
a tour of fish processing factories in two groups. Major learning points were: hygiene and
sanitation, reception and handling of fish, filleting process and packaging.
An interactive session with form four students of St. Mary’s School, Yala, Siaya County ensued in
the afternoon of 3rd February 2016. BSc. Food Science and Technology year 4 students took the
opportunity to share their life experiences especially concerning transition from secondary to
University. Career and college choices were discussed including the various courses and
requirements for the same, tenable at the University of Nairobi. Related questions on methods
of effective study were answered.
Day 4: SUGAR PROCESSING AT NZOIA SUGAR COMPANY, KIBABII AND BEACH VISITS
On the fourth day of the trip, the students visited Nzoia Sugar Company, had courtesy call to
Kibabii University and had a feel of beaches at Kisumu. At Nzoia sugar, government owned sugar
mill, a ray of activities were undertaken. Students were briefed on the establishment, cane
preparation and necessary procedures for brown sugar production. Sugarcane is the main raw
material for sugar making. The company obtain it from out grower farms cultivated by farmers
who are contracted by the company to supply cane to the factory. Operations at the factory
include: Cane unloading and preparation, Juice extraction, Purification of juice -clarification and
evaporation, crystallization, Centrifuging and Drying and packaging. By – Products of the process
include: bagasse, Molasses and Filter mud.
On the way back to Kisumu, the convey made a stop-over at Kibabii University where they were
received by Prof. Solomon Shibairo, the current Ag. DVC Research and Extension and former dean
of the Faculty of Agriculture, University of Nairobi. Words of wisdom and guidance were received
in the short visit. They had a short tour and interaction with agricultural students before leaving
for Kisumu to learn more about beach management Units. Beach Management Units (BMUs) play
a critical role in assuring sustainable fishing through appropriate regulations. Through their
empowerments, the ministry of fisheries has been able to control and reduce illegal fishing in the
lake. Normal operations of the BMUs were explained by the staff at the Ministry.
DAY 5: UNGA LTD AND RIFT VALLEY BOTTLERS, ELDORET
The last day of the trip was in Eldoret where the team toured Unga Ltd on matters of wheat and
maize milling. Elaborate process of reception, cleaning, milling and packaging was discussed. The
principle of KAISEN was also discussed and witnessed by the high level of organization and work
shown by employees at Unga. At Rift valley Bottlers, the team was taken through beverage
processing beginning with water treatment, concentrate mixing, safety aspects during heat
treatment and packaging. An interaction session with HR, Operations and quality managers
proved interesting as issues of cv writing and job interviews were tackled. The team was then
invited to a dinner prepared by two of the departmental alumni.
Day 6: Journey to Nairobi
A smooth and safe journey was undertaken from Eldoret to Nairobi after a successful trip full of
learning and cordial interaction with industry was concluded. Glory be to God who preserves and
gives life and health.
Conclusion
The students were able to learn the various unit operation applied in selected food industries as
well as enhance knowledge learnt in class through observation of the real online processing and
material handling. They were also able to network and created necessary industrial linkages.