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Here are some frequently asked questions (FAQs) about honey exports from East Africa:

  1. What is the current state of honey production in East Africa? East Africa is experiencing a boost in honey production and export volumes, thanks to innovative techniques and organization initiatives. However, Africa consumes three times more honey than it produces.
  2. Which countries are the main producers of honey in East Africa? Ethiopia, Tanzania, Angola, and the Central African Republic are among the world’s top honey-producing countries. Ethiopia is also a significant producer of beeswax.
  3. How has the export market for East African honey changed recently? Honey exports from Africa grew sharply by 613% from 2000 to 2013, indicating a growing international demand for African honey.
  4. What are the main destinations for honey exports from East Africa? Countries like Ethiopia export honey to Norway, Sweden, the United Kingdom, the United States, and Japan. Ghana exports to the United Arab Emirates, Senegal, Cote d’Ivoire, Bermuda, and the Netherlands.
  5. What challenges do honey exporters in East Africa face? Challenges include limited production compared to domestic consumption, quality control, and maintaining the health of bee colonies. Deforestation and side selling by partner farmers are also significant issues.
  6. What opportunities exist for honey exports from East Africa? Africa could increase its market share in the organic honey sector by leveraging its image as a ‘natural’ continent. There is also potential for diversification of income sources for women farmers through honey sales.
  7. What are the benefits of honey production for local communities? Increased honey production positively impacts trade balances and provides a source of income diversification, especially for women farmers.

The commission exports an average of 500 tons of fresh and frozen goat, lamb and beef by air, road and sea every week. It also exports meat by-products, canned products, special prime cuts and value-added products such as meatballs, pet food and marinated products.

Requirements

Export Health Certificate from Veterinary services, under the Ministry of Livestock, Kabete.

Processing license from Veterinary services. Officials from the Veterinary services will inspect your facility to ensure all requirements are met before issuing the processing license. They look at factors such as hygiene, processing standards and production quality management.

Processing license is automatically given to all food processing Hazard Analysis and Critical Control Point (HACCP) certificate holders.

Health Certificate. Every shipment will be accompanied by a health certificate from Veterinary Services.

Certificate of Origin. Every shipment will be accompanied by a certificate of origin from the Kenya Revenue Authority, Customs Department or Kenya Chamber of Commerce and Industry. This depends on the country of destination.

Other requirements by the importing country. The importing country may specify requirements. More information on this can be obtained from the Veterinary services under the Ministry of Livestock, Kabete. The Ministry of Livestock, Kabete is the competent authority when it comes to animal and animal products in the country.

  1. What makes East African cashew nuts unique? East African cashew nuts, particularly from Tanzania, are known for their quality due to high levels of agronomical practices and state support.
  2. How are cashew nuts processed for export? In Tanzania, cashew nuts are processed through grading, heat treatment to remove toxins, drying to reduce moisture content, and packaging. 
  3. What is the economic impact of cashew nut production in Tanzania? Cashew nuts are the most exported cash crop in Tanzania, generating significant revenue. 
  4. What are the challenges faced by cashew nut producers in East Africa? One of the main challenges is the limited processing capacity. Tanzania processes only a small percentage of the cashew nuts it produces, with most being exported in raw form.
  5. What are the harvesting methods for cashew nuts in Tanzania? Harvesting methods include thrashing by stick, climbing and thrashing, shaking the branches, and collection after natural drop. The last method ensures the harvesting of mature nuts, which are then dried to reduce moisture content to 9% or below.
  6. What is the status of cashew nut farming in Kenya? Kenya’s cashew nut production has declined significantly from previous decades. Efforts are being made to revive the industry.
  7. What are the benefits of cashew nut farming for local communities? Cashew nut farming provides employment opportunities and supports local economies. For more detailed information or specific inquiries, it’s best to contact local suppliers or industry experts directly.

The specifications for cashew nuts from Kenya and Tanzania are centered around quality, processing, and grading standards to meet international market demands. Here are some key points:

  • Quality: Cashew nuts are subject to quality checks to ensure they are free from pests, molds, and other defects. The nuts should have a uniform size and be well-dried to prevent spoilage.
  • Grading: Cashew nuts are graded based on size, shape, and weight. The grading system helps in categorizing the nuts for different markets and pricing. (w180, w200, w220, w240, w320, w400, w450, splits)
  • Processing: In Tanzania, cashew nuts undergo processing steps such as grading, heat treatment to remove toxins, drying to reduce moisture content, and packaging. This ensures that the nuts are safe for consumption and have a longer shelf life.
  • Packaging: The nuts are typically packaged in airtight containers to maintain freshness and prevent contamination. Packaging sizes can vary depending on the requirements of the destination market.

These specifications are crucial for maintaining the reputation of East African cashew nuts in the global market and ensuring that they meet the expectations of international buyers. For detailed specifications, it’s advisable to consult with local exporters or the relevant agricultural authorities in Kenya and Tanzania.

The Sweet Cayenne and MD2 are both popular varieties of pineapples, each with their unique characteristics:

Sweet Cayenne Pineapple

  • Also known as the Smooth Cayenne, this variety is not as pungent or spicy as its name suggests1.
  • It has a cylindrical shape and bright yellow flesh that is high in sugar content, creating a balance with its acidity2.
  • The leaves are deep green with blush red tones, and it lacks the woody core common in other varieties, making it easier to core and consume fresh2.
  • The Sweet Cayenne is mostly eaten fresh but can also be used in juices, jams, and jellies1.

MD2 Pineapple

  • Known as “Sweet Gold” or “Golden”, the MD2 variety dominates the world’s pineapple market, particularly from Costa Rica3.
  • It is characterized by its extra sweetness, uniform size, and ripeness, with a green and/or golden skin color when mature4.
  • The MD2 has lower fiber and acidity, and up to four times more vitamin C than regular varieties4.
  • Its flesh is sweeter and has a golden-yellow color, which is noticeably sweeter than other varieties5.

Similarities

  • Both varieties are known for their sweetness and are popular for fresh consumption.
  • They share a tropical origin and are enjoyed worldwide.

Differences

  • The MD2 is known for its uniformity and long shelf life, making it a favorite for international export6.
  • The Sweet Cayenne is versatile and can be used in a variety of culinary applications beyond fresh consumption2.
  • The MD2 has a higher vitamin C content and is generally sweeter with a lower acidity compared to the Sweet Cayenne4.

Both varieties contribute to the diversity of flavors and uses in the culinary world, with the MD2 being particularly significant in the global pineapple trade.

For making pineapple juice, the MD2 variety, also known as “Sweet Gold” or “Golden”, is often preferred due to its extra sweetness, lower acidity, and higher vitamin C content. Its uniform size and ripeness also contribute to a consistent juice quality. The MD2’s sweetness and lower fiber content make it ideal for a smooth, rich juice that is both delicious and nutritious.

The Sweet Cayenne can also be used for juice, but it may not be as sweet as the MD2 and might have a slightly more acidic profile. However, it’s still a good option if you’re looking for a more traditional pineapple flavor with a balance of sweetness and acidity1.

Ultimately, the choice between MD2 and Sweet Cayenne for juice depends on personal preference and the desired sweetness and acidity levels in the final product.

For exporting pineapples by sea transport, the packaging is designed to protect the fruit from physical damage, maintain its freshness, and withstand the high humidity levels typically encountered during sea voyages. Here are some key aspects of pineapple packaging for sea transport:

  • Corrugated Board Cartons: Pineapples are often packaged in corrugated board cartons, which provide good protection and can withstand stacking1.
  • Crates and Fruit Crates: These are also used for their sturdiness and ability to handle the considerable weight of pineapples1.
  • Telescope Cartons: A specific type of packaging known as “Japanese Garden” telescope cartons is used to pack pineapples upright, preventing “pressure sores” that can develop under the fruit’s weight1.
  • Ventilation: Proper ventilation is crucial, so the packaging materials, such as foam and cardboard boxes, often have air holes to ensure adequate airflow during transport2.
  • Humidity Resistance: The packaging materials are selected to withstand high percentages of humidity, which is essential to prevent the development of mold and other spoilage issues3.
  • Customization: Packaging can be customized with printing to attract consumer attention and boost sales3.

It’s important to note that the specific requirements for packaging may vary depending on the destination country’s regulations, the duration of the sea voyage, and the type of refrigeration available on the transport vessel. Employing the right packaging is a critical step in ensuring that the pineapples arrive at their destination in the best possible condition.

The certification required for shipping pineapples, especially for international trade, typically includes the following:

  1. Phytosanitary Certificates: These are issued by the national plant protection organization of the exporting country and confirm that the pineapples have been inspected and are free from pests and diseases1.
  2. Quality Inspection Certificates: These may be required to ensure that the pineapples meet specific quality standards and are fit for consumption1.
  3. Organic Certification: If the pineapples are marketed as organic, a certification by an accredited organic certifying body is necessary1.
  4. GlobalG.A.P. Certification: This is a globally recognized standard for farm production that covers good agricultural practices1.
  5. Fair Trade Certification: For pineapples that are part of the fair trade movement, this certification ensures that they are produced and traded under fair conditions1.
  6. IATA Packaging Standards: For air transport, the packaging materials used must meet the standards outlined by the International Air Transport Association (IATA) to ensure safety during transit2.

It’s important to check with the destination country’s regulations as well, as they may have additional requirements for the import of agricultural products. Compliance with these certifications helps facilitate smooth customs clearance and ensures that the pineapples reach their destination without any issues.

1. What is the status of avocado production in Tanzania? Tanzania is the third largest avocado producer in Africa, after South Africa and Kenya. The country has seen a significant growth in avocado exports, reaching 11,237 tons worth USD 33 million in 2021, which is a 12.6% increase compared to 2020.

2. Which companies dominate the avocado export market in Tanzania? Commercial production and export of avocados in Tanzania are dominated by Rungwe Avocado Company Ltd and Africado Ltd, which jointly produce more than 5,000 tons per year.

3. What are the popular avocado varieties produced in Tanzania? The popular avocado varieties produced in Tanzania include Hass, Fuerte, Pinkerton, and Puebla.

4. What are the main avocado-producing areas in Tanzania? The prominent avocado-producing areas in Tanzania are in the regions of Mbeya, Njombe, Songwe, and Iringa in the southwest, as well as Kilimanjaro, Arusha, and Tanga in the northeast.

5. How does Kenya’s avocado production compare to Tanzania? Kenya is the only African country in the top 10 global producers of avocados, with an annual production of 176,045 tons.

6. What are the projections for Tanzania’s avocado exports? Tanzania projects an export 15,000 tons in 2023, generating USD 45 million in foreign currency.

7. When did Tanzania start exporting avocados? Tanzania began exporting avocados in 2009, and the sector has been growing rapidly since then.

8. What are the top destinations for avocados from Tanzania? The top destinations for avocados from Tanzania are France and the Netherlands.

9.What type of packing for avocado exports by air and sea?

We have 4kg net carton box closed top and a 4kg open top for sea transport, loaded in a pallets and loaded in a container.

Improving avocado quality for export involves several key steps that farmers can take to ensure their produce meets international standards:

1. Cultivation Practices:

  • Implement sustainable farming practices such as effective water management, maintaining good soil health, and responsible agrochemical use.
  • Adhere to certification standards like GlobalGAP, Certificate of Origin, Phytosanitary certificate

2. Harvesting Techniques:

  • Determine the correct harvest time, ensuring avocados are picked when mature to prevent shriveling and improper ripening.

3. Post-Harvest Handling:

  • Use pre-packaging methods like hot and cold treatments, waxes, and 1-Methylcyclopropene (1-MCP) to reduce chilling injury and improve quality.
  • Employ packaging films like Polyethylene (PE) and biodegradable materials to extend shelf life.

4. Quality Control:

Pest control and pest traps

  • Utilize technology for quality control measures, such as optical sorting machines to grade avocados based on size, ripeness, and defects.

5. Data Analysis:

  • Collect high-quality data from the supply chain to identify areas for improvement in orchard practices, packing shed, and post-packing distribution processes.

6. Training and Education:

  • Provide training for growers and packers on food safety standards and quality control measures.

By focusing on these areas, farmers can significantly enhance the quality of their avocados, making them more competitive in the export market. It’s also important to keep up with the latest research and technological advancements to continuously improve the export quality of avocados.

Packing avocados for export via air and sea transport requires careful consideration to ensure the fruit arrives at its destination in optimal condition. Here’s an overview of the process:

Packing for Air Transport:

  • Avocados are typically packed in ventilated fruit crates or paper cartons with appropriate packing materials to cushion the fruit and prevent bruising.
  • The avocados are then refrigerated for precooling as soon as possible after harvest to maintain freshness.
  • Pallet construction and fastening provide stability and facilitate the application of protective coverings during transport.

Packing for Sea Transport:

  • Reefer containers with controlled atmosphere technology are used to regulate gases like CO2, O2, and ethylene, which is crucial for climacteric fruits like avocados that continue to ripen after harvesting.
  • The controlled atmosphere slows down respiration and metabolic activity, delaying changes in the fruit and extending shelf life.
  • Avocados are packaged in single layers in trays, crates, or cartons, sometimes with padding, and then palletized.

Both methods aim to protect avocados from physical damage, temperature extremes, and moisture, which can lead to spoilage or quality degradation during the journey. Proper packing is essential for maintaining the avocados’ marketability upon arrival.

The optimal transport temperature for avocados generally depends on the variety, production area, and season. However, it is usually recommended to keep avocados at a temperature range between 5 and 7 ºC during transport to maintain their quality1. It’s also important to ensure that the humidity level is around 90% RH to prevent condensation, which can encourage the growth of molds.

For specific avocado cultivars, the recommended temperatures are as follows:

  • Fuertes/Hass: 5.0°C – 8.0

Maintaining a constant temperature during transport is crucial to reduce the risk of condensation and potential spoilage. Pre-cooling the avocados before loading them into refrigerated trucks or reefer containers is essential, as these vehicles can maintain a low temperature but do not have the capacity to lower the product temperature. Proper loading and handling during transport are also vital to prevent mechanical damage to the produce.

For avocado exports to meet international standards, several certifications and quality controls are typically required:

  1. UNECE Standard FFV-42: This standard concerns the marketing and commercial quality control of avocados and is developed by the United Nations Economic Commission for Europe (UNECE). It defines the quality requirements for avocados after preparation and packaging.
  2. Phytosanitary Certificates: These certificates are essential to prove that the avocados meet the health standards of the importing country. They guarantee that the avocados are properly inspected, free from quarantine pests, comply with the requirements for regulated non-quarantine pests, and are practically free from other pests.
  3. GlobalG.A.P. Certification: This is a globally recognized standard for farm production, ensuring safe and sustainable agriculture. It covers good agricultural practices, including integrated pest management, which is crucial for meeting pesticide residue regulations
  4. Codex Alimentarius Standard: Developed by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), this standard provides guidelines on food safety and quality, including avocados.
  5. EU Regulations: For the European market, avocados must comply with specific EU regulations, including Regulation (EU) 2019/2072, which lays down the plant health requirements.

These certifications and standards help facilitate international trade, encourage high-quality production, improve profitability, and protect consumer interests. It’s important for exporters to be aware of and comply with these requirements to successfully enter international markets.

Here are some frequently asked questions (FAQs) about coffee from East Africa:

  1. What makes East African coffee unique? East African coffee is renowned for its distinctive flavors and aromas due to the region’s high altitudes, rich volcanic soils, and traditional farming methods1.
  2. Which countries in East Africa are known for coffee production? Ethiopia, Kenya, Rwanda, and Uganda are among the top coffee-producing countries in East Africa, each with their own unique coffee profiles12.
  3. What are the main challenges faced by coffee farmers in East Africa? Small farm sizes, infrastructure gaps, climate crises, and political instabilities are significant challenges that impact coffee production in the region1.
  4. How does coffee farming in East Africa impact the global market? East Africa accounts for a substantial portion of the world’s coffee production, with Ethiopia and Uganda being in the top 10 of all coffee-producing countries as of 20201.
  5. What types of coffee beans are produced in East Africa? The region is well-known for its Arabica coffee, which is favored for its smooth, complex flavor profiles3.
  6. How can the value of East African coffee be improved for farmers? Enhancing the value of coffee through sustainably improved yields and greater productivity are key to helping smallholder farmers lift themselves out of poverty1.
  7. What certifications can East African coffee have? Certifications like Fair Trade and Organic can add value and assure consumers of sustainable and ethical farming practices1.
  8. What are the flavor profiles of East African coffee? East African coffees are often described as bright and acidic, with flavors ranging from fruity to winey, depending on the country and processing methods2.

For more detailed information on each topic, you can explore the provided sources. If you have any more specific questions or need further assistance, feel free to ask!

ast African coffee beans are highly prized for their unique flavors and are often used in popular blends. Here are some examples:

  1. Kenya AA Whole Bean Coffee: This is a single-origin coffee from Kenya, known for its full body and rich flavor with notes of berry and citrus1
  • Ethiopian Yirgacheffe Beans: These beans come from the Yirgacheffe region of Ethiopia and are appreciated for their bright acidity and vibrant flavor profile, often with floral and fruity notes1.
  • Stumptown Hairbender Espresso Beans: A blend that includes East African varieties, known for a complex flavor profile that is both sweet and spicy2
  • Tanzanian Peaberry Coffee: A blend made from peaberry beans from Tanzania, which are small, round beans with a concentrated flavor that is rich and lively1.

These blends and single-origin coffees showcase the diverse range of flavors that East African coffee beans can offer, from fruity and floral to rich and full-bodied. If you’re looking to try some, you can find many single-origin and blended East African coffee beans online and in stores1. Enjoy exploring the rich coffee culture of East Africa!

Robusta coffee, known for its strong flavor and high caffeine content, is a significant crop in East Africa. Here are some frequently asked questions about Robusta coffee from the region:

  1. What is Robusta coffee? Robusta, scientifically known as Coffea canephora, is a species of coffee that is native to central and western sub-Saharan Africa. It is known for its resilience to harsh climates and diseases1.
  2. Where is Robusta coffee grown in East Africa? In East Africa, Uganda is a prominent producer of high-quality Robusta coffee. The Democratic Republic of Congo and Cameroon also contribute to the region’s production2.
  3. What are the characteristics of Robusta coffee beans? Robusta beans are generally more rounded and smaller than Arabica beans. They have a stronger, more bitter flavor, with a higher caffeine content and less sugar3.
  4. How does Robusta compare to Arabica? Robusta is easier to cultivate, has higher yields, and is more disease-resistant than Arabica. It has a stronger, more bitter taste, and double the caffeine content of Arabica3.
  5. What are the popular uses of Robusta coffee beans? Robusta is often used in espresso blends due to its strong flavor and creamy texture. It’s also commonly used in instant coffee production3.
  6. What are the challenges faced by Robusta coffee producers in East Africa? Producers face challenges such as fluctuating market prices, limited access to finance, and the impacts of climate change on coffee yields2.
  7. How can the quality of Robusta coffee be improved? Quality can be improved through better farming practices, such as proper pruning, shade management, and harvesting techniques. Post-harvest processing methods like drying and storage also play a crucial role2.
  8. Are there different types of Robusta coffee beans? Yes, there are two main varieties of Robusta coffee: Nganda and Erecta. Nganda refers to a wide-spreading shrub, while Erecta describes a tall-standing coffee shrub3.
  9. What is the economic significance of Robusta coffee in East Africa? Robusta coffee is a key agricultural export for countries like Uganda and contributes significantly to the livelihoods of many smallholder farmers in the region2.
  10. What certifications can Robusta coffee have? Certifications such as Fair Trade and Organic can be obtained, which help in ensuring sustainable and ethical farming practices, as well as potentially fetching higher market prices3.

These FAQs provide a glimpse into the robust world of Robusta coffee in East Africa. If you have more specific questions or need further information, feel free to ask!

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