3 research outputs found
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks
No full textTamarillo (Solanum betaceum L.), also known as “tree tomato”, is a subtropical plant native of the Andean regions, also found in Southern Europe and Africa. These fruits are of great interest in some regions of the world as they can also be processed into juice or wine and contain functional compounds such as phenolic molecules, vitamins, minerals, and carotenoids. The objective of this study was to characterize, through sensory and instrumental analyses, two tamarillo fruit drinks produced in Kenya, named TJ and BTJ (the latter a variant of the first one through enrichment with mulberry leaf extract), formulated without added sugars and two common Italian juices (a red fruit juice and an orange juice), these last used for a comparison. The sensory analysis (Flash Profile) identified 23 distinctive sensory descriptors. TJ was characterized by bitter, herbal, and moldy notes, while BTJ exhibited turbidity, exotic fruit aroma, and balsamic notes. The volatile profile (SPME-GC-MS) revealed the presence of terpenic compounds, namely, limonene, linalool, and terpinen-4-ol. Furthermore, image analysis (IRIS electronic eye) identified the specific red tones of the tamarillo fruit drinks. The combined analysis of sensory and instrumental data (Multiple Factor Analysis) highlighted relationships between specific volatile molecules and olfactory descriptors, as well as registered red tones and visual descriptors. This work provides elements for the characterization of tamarillo fruit drinks, useful for improving their formulation, acceptability and enhancing their commercial potential at a global level, or considering specific needs of sugar reduction and dietary food fortification
Consumer awareness, practices and purchasing behavior towards green consumerism in Kenya
No full textSustainable consumption and production are related to maximizing natural resource use while minimizing waste generation to reduce the environment\u27s negative impacts. There has been limited research on consumer approaches to Kenya\u27s environmental concerns, and their consumption behaviours remain unknown. This study sought to assess the Kenyan consumers\u27 knowledge of green products, their sustainable practices (SCP), and eco-labels influence on their purchasing decisions. A semi-structured questionnaire was administered to 205 participants randomly selected in five constituencies within Nairobi County. The consumer\u27s educational level significantly (p<0.01) correlated with the knowledge of sustainable consumption and production (39%) as compared to 61% who are not aware of SCP practices. However, SCP knowledge was not significantly different (p=0.76) among the male and female respondents. The prices (86.3%) and product quality (79.5%) were the most considered during purchase than only 40% of the consumers who preferred environmentally friendly products during purchase. Even though only 27% agreed that eco-labelling plays a key role when purchasing products, most (70%) of the respondents would buy green products if green credentials were emphasized. The respondents\u27 trust levels on eco-labels were not significantly different among male and female respondents (c2 = 5.89, p=0.47) and regardless of the educational levels (c2 = 5.51, p=0.99), However, the high costs (69.8%), lack of adequate information (44.4%), and unavailability (39.5%) were the primary constraints to buying green products. While environmental activists were found to be the most important (66.1%) sources of information, increased awareness (98%), environmental education (90.7%), and provision of monetary incentives (78%) would help promote sustainable consumption and production. In conclusion, there is a need for creating more awareness on the consumption and production of green horticultural food products to sensitize the public on sustainable environmental practices among Kenyan consumers to promote green consumerism
Current practices concerning the environmental management systems among horticultural processing MSMES in Kenya
No full textThe horticultural industry in Kenya is a key income earner with intensive utilization of natural resources in water, energy, and production of enormous quantities of agricultural wastes that negatively affect the environment. Despite the increased horticultural production and processing, the current practices in sustainable horticultural processing by the Micro, Small, and Medium Enterprises (MSMEs) concerning efficient use of resources and potential impact on the environment are yet to be established. This study involved a baseline survey in establishing the practices and trends in horticultural processing by MSMEs in Kenya. The digital Open data kit (ODK) platform was used to collect descriptive data from processors (n=122) across 19 counties of Kenya. Results indicated that most of the processors (57.8%) were small-scale enterprises while the micro and medium enterprises were 26.5% and 15.7%, respectively. The processed products include dried fruits and vegetables (64.7%) and frozen products (11.8%). To ensure efficient marketing, processors give out free samples (78.4%) regardless of the processor capacity (c2= 6.17, p=0.046), carry out product delivery (60.8%), and offer products on credit to clients (21.6%). There was no association between the type of enterprise and standard certifications (c2= 5.6, p=0.061), with most (59.8%) of the organizations lacking local and international certifications. Only 39.4% had certifications from the Kenya Bureau of Standards, although a weak correlation (r=0.225, p=0.023) between the certified firms and auditing was reported. Over 55% of the respondents did not know of ISO 14001 environmental management standards. Awareness of sustainable consumption and production was deficient, and only 24.5% agreed that there is strictness in the implementation of environmental legal requirements and regulations. In conclusion, the survey shows that environmental awareness scored poorly (29.5%) and, therefore, a need to conduct training on the importance of environmental sustainability during processing.
