BANANA (MUSA SPP.) PROCESSING BUSINESSES: SUPPORT ENVIRONMENT AND ROLE IN POVERTY REDUCTION IN RURAL TANZANIA

This study identified the strengths and weaknesses of small banana (Musa spp.) processing businesses and their potential for poverty reduction in rural Tanzania. A workshop was organized that mapped and characterized the banana processing businesses, service providers and the general banana processing sector in Tanzania. Common banana products in the study areas are banana juice and local brew. Other banana by-products include hard alcohol (‘gongo’), wine, dried bananas, flour, breads and biscuits. In general, processing of bananas was observed to be very limited. It is estimated that 80% of bananas produced are cooking bananas, 10% beer bananas, 8% dessert bananas and 2% plantains. Processed bananas account for 5% of sales, while fresh bananas for 95%. Banana processing businesses are limited to locally made and locally consumed products. Tanzania policies favor postharvest and value adding technologies for many products, including banana products. Specific cultivars of bananas are needed for certain products. Different banana types produce different qualities of products. The price of bananas depends on the type of bananas, i.e., cooking bananas fetch higher prices than beer bananas. Banana processing businesses are mainly focused on soft and hard drinks with little confectioneries. Service providers in banana processing are limited. Banana processing still needs a lot of development for banana producers in Tanzania.