Local design capacity building applied to small-scale food-processing equipment : A strategic way for adding value for producers

Giroux François, Marouzé Claude. 2007. Local design capacity building applied to small-scale food-processing equipment : A strategic way for adding value for producers. In : Proceedings of an FAO Workshop held at CIGR World congress on agricultural engineering, Bonn, Germany, 5-6 september 2006. ed. by B.G. Sims, J. Kienzle, R. Cuevas, G. Wall. Rome : FAO, 37-40. (Agricultural and food engineering technical report, 5) ISBN 978-92-5-105784-1 FAO Workshop on addressing the challenges facing agricultural mechanization input supply and farm product processing, Bonn, Allemagne, 5 Septembre 2006/6 Septembre 2006.

Résumé : The principle of processing raw materials in order to add value is well known. However, it requires professional skills and resources in order to bring benefits to the smaller-scale stakeholders in developing countries. In order to increase productivity, small-scale processing equipment is needed to facilitate the management of the quality of the processed food. Regarding the local supply of small-scale food-processing equipment in developing countries (DCs), there is a clear lack of well-adapted equipment, especially in the secondary processing of solid and liquid foods for preservation (and also in packaging). Given this situation, two solutions can be developed: importation of externally-designed equipment and its adaptation to its new working environment; or building local capacity to design and manufacture new equipment, well adapted to all the requirements of local users. Because it is difficult to import simultaneously both the equipment and the sociotechnical environment of its application, the second way has been developed through applied research activities, in partnership with manufacturers, users, research centres and universities in DCs. The components of this new design process are presented, underlining the specificities of such an organization of the equipment development process. The first successful results allow positive extrapolation to the near future, where local design is a regular organized activity responding to the demands of producers for adding value to their agricultural products.

Mots-clés Agrovoc : technologie alimentaire, conception, technologie appropriée, matériel, méthodologie

Classification Agris : N20 - Machines et matériels agricoles
Q02 - Traitement et conservation des produits alimentaires
U30 - Méthodes de recherche

Auteurs et affiliations

• Giroux François, CIRAD-AMIS-UMR ITAP (FRA)
• Marouzé Claude, CIRAD-AMIS-UMR ITAP (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/543552/)

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