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University of Khartoum (2022)

Cottage Industry of Mango Drying as Strategy for Rural Development in West Darfur State-Sudan.

Suad El Tayeb Ahmed Yagoub.

Titre : Cottage Industry of Mango Drying as Strategy for Rural Development in West Darfur State-Sudan.

Auteur : Suad El Tayeb Ahmed Yagoub.

Université de soutenance : University of Khartoum

Grade : Doctor of Philosophy in Development 2022

Cottage Industry of Mango Drying as a Strategy for Rural Development in West Darfur State-Sudan Name of Student : Suad El Tayeb Ahmed Yagoub Name of Degree : Ph.D in Development Mango fruit is produced in abundance in West Darfur state with low contribution to improve farmers living status. This situation is due to high post-harvest losses, high transportation cost, poor processing and marketing strategies. The overall objective of this practical action research was to enhance mango utilization in West Darfur State, through drying. Specific objectives included : studying the socio economic characteristics of mango producers, to analyze constrains and opportunities for mango value chain development, to evaluate the overall acceptability of the dried mango product and to train the producers. The study was conducted at three selected sites namely Kondobi, Ardamatta and El Geneina. Questionnaires and Statistical Package for Social Studies (SPSS) were used for collection and analysis of data respectively. The field survey and value chain analysis showed that marketing and processing of the mango fruits are the main drawbacks in the mango production business. A training program was designed and successfully implemented for adoption of the studied drying techniques. Kitchener and Nylum mango varieties were used to produce dried material in form of mango leather, mango cereal flakes and mango slices. Three drying methods were applied namely sun xv drying, cabinet drying and hot grill drying. The dried products were subjected to analyze the microbial, physico-chemical attributes in addition to sensory evaluation and product market survey. The proximate composition of the dried mango samplesrecorded a range of (2.8 - 8.9%) for moisture, (0.5 - 3.5%) for protein, (0.24 - 0.3%) for fats, (2.2 - 2.5%) for ash and (1.5 - 2.7%) for fiber. Whereas carbohydrates recorded (81.7 - 86.7%), energy (338 – 463 kcal) and vitamin C (26 - 59%). The microbial analysis showed no detection of salmonella sp., E.coli and coliform. While (0 - 11×10 cfu/g) of total viable bacterial count and (0.0 - 8 ×10 cfu/g) yeast and mold count were detected in the dried samples after three months of storage period. Sensory evaluation and product market surveying showed that high quality and acceptable dried mango products in form of mango cereal flakes, mango slices and mango leather can be processed by the local residents of West Darfur state at their home. The study revealed that cabinet drier gives good quality dried mangoes ; but still sun and hot grill drying methods can be used to process a marketable product. From the overall evaluation of the three processed products ; it was found that mango cereal flakes is the best preferable product followed by mango slices and then mango leather. Mango drying technology was found to be a good practice learned by local people to absorb post-harvest losses, to reduce transportation cost by more than 70%, in addition it prolongs durability and storability of mango fruit. Cottage processing of mango will create jobs especially for women and contribute significantly to improve farmer’s family welfare. So the researcher recommends repetition of the study in other areas of the state with more participants


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Page publiée le 10 février 2023