The SPIRIT Project team made a technical visit to Njoro Canning factory on 29th June 2016. The factory that is made up of 6 companies located within one place, about 35km away from Nakuru Town among two important ones process potato products: frozen French fries and dehydrated potatoes. Participants were taken through factories that process frozen fries and dehydrated products as they were the main interest. It was noted that the company has relied on one variety, Tigoni, for processing frozen fries for many years. They have, however, encountered serious challenges in marketing the product that has made them stop and strategize on alternative products such as fresh cuts. It was indicated that Kenyan population has no great appetite for frozen fries and hence the company has been forced diversify towards fresh cuts that are vacuum packaged though with estimated shorter shelf life of about 21 days. On the other hand, the group was taken through the process of dehydrating potato slices/cubes that have long shelf life and have diverse uses in the industry.
Dr. George Abong