DEMONSTRATION UNITS CONCEPT PAPER · CONCEPT PAPER October 2011 REPUBLIC OF RWANDA Single Project...

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Micro, Small and Medium Enterprise Development Programme

DEMONSTRATION UNITS

CONCEPT PAPER

October 2011

REPUBLIC OF RWANDA

Single Project Implementation Unit (SPIU) For Private Sector Development and Business Climate Projects.

MINISTRY OF TRADE AND INDUSTRY

PO.BOX 73 KIGALI

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CONTENT ….….….….….….….….….….….….….….….….….….….….….….………. 2

I. BACKGOUND….….….….….….….….….….….….….….….….….….….….….….… 3

II.TECHNOLOGIES….….….….….….….….….….….….….….….….….….….….….… 7

III. SETTING UP DEMONSTRATION UNITS (DUs) ….….….….….….….….….…. 16

III. 1. Infrastructures ….….….….….….….….….….….….….….….….….….…. 16

III.2. Equipment for the DUs….….….….….….….….….….….….….….….….… 16

III.3. Training ….….….….….….….….….….….….….….….….….….….….…. 18

III.4. Action plans and Business plans ….….….….….….….….….….….….…. 19

III.5. Demonstration ….….….….….….….….….….….….….….….….….….… 19

III.6. Cost for setting up demonstration units ….….….….….….….….….….…. 20

III.7. Cost demonstration sessions ….….….….….….….….….….….….….…. 23

IV.ANNEXES….….….….….….….….….….….….….….….….….….….….….….… 25

Annexe 1: Schedule of planned activities ….….….….….….….….….….….…. 25

Annexe 2 : Reception area for tubers (URUGANGAZI and CATM) ….….….… 35

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I.BACKGROUND

The mid-term evaluation study carried out in 2008 has pointed out priority values chain to

focus on by the PPPMER. Among those are cassava, fruits and honey. The methodology

adopted by the PPPMER II is to set up Demonstration Units (DU) in these three sectors, from

where technologies will be disseminated in the rural area. Ten DUs have to be set up: 5 for

cassava, one for fruits and 4 for honey.

The demonstration units are model units showing a clear difference with the traditional

production technologies, though with simple equipment, where others will learn best

production practices , quality management and value addition . To encourage replication of this

model it should be established as close to the people as possible. Some demonstration

units scattered in the cassava production zone would more impact than a single

unit where cassava SME would be trained. The 10 targeted cooperatives are chosen not only

because they are in the PPPMER II zone but also because they are the most dynamic in

both cassava business.

These DUs will be get simple but performing equipment to produce in good conditions the

final product complying with the Rwanda Bureau of Standards (RBS). The final product

will be packed in suitable packaging in accordance with national regulations on the

environment. The choice of equipment must take into account the conditions in rural areas. For

example, manual equipment, easy to duplicate locally, hand operated. Simple

operations adapted to rural conditions, will be conducted following written procedures

explained to operators through trainings. The technical data (measurements, observations,

etc.) collected during operations will be recorded and kept for inspection for a specific time to

facilitate traceability. All necessary measures will be taken to meet the RBS standards. The

simplicity and advantages of the system can radiate into DU neighboring areas by creating

jobs and increasing farmers’ incomes. In the same time this will increase the shelflife

of cassava products, facilitate the transport and create business opportunities.

Finally, the cooperative will be integrated into the sector by negotiating supply contracts with

cassava producers downstream, and flour traders. Will be targeted in this operation the

chips and flour sellers in urban centers, supermarkets, and exporters.

CASSAVA

Cassava is an important crop for developing countries in general and Rwanda in particular.

Traditionally it has been produced as a food security commodity in most parts of Rwanda

because of its resistance to drought and poor soils. It is processed in

households using traditional techniques that vary from place to place.

Cassava is mostly produced in the South (40.5%) and East provinces (22.2%). On most rural

markets, cassava is sold fresh or in dried chips to middlemen who sell to processors in city

and shopping centers. Most cassava economic activities are organized in the districts of

Nyanza, Ruhango and Muhanga which are the main centers for production, processing and

marketing. The demand of cassava flour is increasing every year. The flour is also exported to

the DRC and Europe, providing an opportunity to increase production despite some constraints.

The cassava was selected among priority crops in South and East provinces and are

currently grown on a large scale. Cassava processing into flour offers a good opportunity to

start rural industrialization.

The main constraints encountered in the cassava value chain are:

The sensitivity to disease;

The lack of appropriate technology for small scale processing cassava;

Lack of good marketing system.

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FRUITS

The cultivation of passion fruit is found almost everywhere in Rwanda but especially in the

East, West and North provinces. This culture was a large growth since the beginning of this

decade and has shown a great capacity to increase farmers' incomes in rural areas.

Unfortunately the cultures have been decimated by the Passionfruit woodiness virus that hit

especially the Northern Province.

Northern Province produced a significant amount of passionfruits. Higher production is found

mainly in the districts of Gakenke, Rulindo and Gicumbi. The PPPMER II commissioned a

feasibility study of fruit processing in the North province from June to August 2008.

Gakenke district is by far the largest producer.

The promotion of an improved production faces a problem of supply of certified seeds.

Indeed one way to fight against the passionfruit woodiness virus is to use healthy seeds.

The passion fruit is one of the priority crops of the district because it is comfortable with high

altitudes. The market is available as processing initiatives exist:

URWIBUTSO Enterprise at Nyirangarama.

In Gakenke center two small processing units exist: the COVAFGA and Tantum

Ergo Restaurant.

The district has more than 70 cooperatives but only the COVAFGA deals with fruit

processing with rather rudimentary means. Some private individuals have also invested fruit

processing.

The quantity of fruits processed remains small because processes are manual. And yet the raw

materials are abundant in the district: URWIBUTSO Enterprise, INYANGE Industry and

private Ugandans get raw material supply in Gakenke.

The COVAFGA was identified as one of the most active cooperative in the fruit processing in

the North Province.

Founded in February 2007 it has now 26 members including 19 women. The legal status was

acquired on 28/11/2007.

The weakness of the cooperative are:

Lack of equipment that slows production;

Problem of packaging supply;

Low level of quality.

The potential threats are :

The possible outbreak of passion fruit woodiness virus or other diseases.

Large companies like Inyange or Urwibutso which can sign contracts with growers and

cut supplies to the cooperative.

HONEY

Beekeeping has been carried out across many generations in Rwanda. It plays a critical role in

the livelihoods of the rural communities in five native dynamics; one, it is an income

generating activity; two, medicinal value of honey and other hive products is invaluable; three,

it supports agricultural activities through facilitating critical processes for example cross

pollination and improves crop and seed yield; four, it contributes immensely to forests

conservation efforts and five, it facilitates healthy linkages between biodiversity (insects and

plants) towards sustainable livelihoods.

It is also a low-investment and low-input business enterprise that directly generates economic

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gains for the participating members and integrates well with agriculture that forms the main

economic activity for communities living in the rural areas. Its advantages are numerous also

bearing in mind that it can be practiced by men, women, and youth and it is a crucial avenue

towards poverty reduction and enhancing the quality of life. The sub-sector harbors a great

potential for increasing incomes and supportive sustainable development, especially

considering the varied players and activities along the broader chain.

Despite the above and numerous other probable advantages that can be realized from

beekeeping, the sub-sector remains largely underdeveloped. This is because beekeeping is still

carried as an indigenous activity mostly passed down through generations. As such most

beekeeping farmers have not fully appreciated its potential and value as a commercial

enterprise capable of generating income.

There are many marketing opportunities. The honey market comprises of three main nodes:

The local market ( friends, neighbors and surrounding villages);

Local and external bulking agents (middlemen, traditional liquor brewers, traders,

nongovernmental organizations);

Farmer based co-operative societies. This is the most popular direct market as it offers

better prices as compared to the local and external bulking agents.

The main market for the bulked honey in Rwanda is the capital city Kigali with some of it

finding its way back to the larger towns. In Kigali honey is used by food processing, liquor and

pharmaceutical companies. Honey is also refined further and packed into containers for sale to

domestic consumers as table honey.

The bulking agents and farmer based co-operatives in turn market and sell the honey to

processing companies and retail stores for example Nakumatt and Simba in Kigali. Other main

consumers of honey include honey, liquor brewing entities and pharmaceutical companies.

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The beekeeping Value Chain Map

Source: The Institute of Community and Organizational Development (CODIT).

Beekeeping/Honey Value Chain Financing Study Report, May 2009, SNV, IFAD.

The PPPMER will set up 4 beekeeping DUs:

UNICOAPIGI (Rutsiro);

CAR (Gicumbi);

UNICOOPAV (Burera);

KOPAKI (Kirehe)

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II. TECHNOLOGIES

The need for technological improvement is obvious for the 3 priority value chains. However,

the truth is that the processes are still using the traditional technology with, as a result, high

risks to the health of consumers.

CASSAVA PROCESSING

The following pictures illustrate the traditional technology of cassava dried chips commonly

used by farmers in Rwanda.

To improve the current situation, an integrated action of all the stakeholders of the

rural development is needed. To support cooperative initiatives that had started

cassava processing, the MINICOM has funded the construction of processing facilities.

The MINICOM contribution was limited to the construction of basic infrastructures: building

including fermentation tanks. However, to be operational these units must acquire equipment,

working capital, and training.

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The profiles of these cooperatives are summarized in the following table:

Cooperative Location Members Activity Surface covered by

cassava

URUGANGAZI Nyanza/

Muyira

117 Cassava production

and flour processing

600 ha

CATM Gisagara/

Mamba



200 ha

NYEGANYEGA Huye

Rusatira



KOPEBUGA Bugesera/

Gashora


and flour processing,

seeds marketing

50 ha

KIAI Gatsibo

Rugarama



100 ha

All of these cooperatives have almost the same structure: an elected committee including

a president, vice president, treasurer / accountant and a secretary. The supreme body is the

General Assembly. All cooperatives are ready to welcome new members who accept to pay

the shares and all other forms of contributions already paid by other members.

Unit operations to set up are shown in the following diagram:

Processing flow chart

1. Harvest

2. Transport

3. Washing

4. Reception

5. Storage

6. Peeling

7 .Rinsing

8. Cutting 14. Grating

9. Retting 15. Retting

10. Drying 16. Pressing

11. Milling 17. Seaving/granulation

12. Packaging 18 .Roasting

13. Storage 19. Packaging

20. Storage

FLOUR GARI

The description of manufacturing processes and the required equipment at each step are shown

in the following table:

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Tableau 1 : Description of unit operations

Unit Operations Description Equipment

1. Transport The tubers are transported to

the processing plant immediately

after harvest

Baskets or bags,

2. Reception The tubers are inspected and

weighed outside the main processing

building. This requires the

construction of a covered hangar with

a weighing and washing area.

Balance 0-200kg.

3. Washing The tubers should be washed before

being admitted to the raw material

storage

Brushes.

4. Peeling Tubers are manually peeled Knives

5 .Washing Peeled tubers are washed with clean

water

Washing tank

6. Slicing Peeled and washed tubers are

sliced anddefibrated if they are

intended to give the flour. In the case

of gari are shredded.

Slicers

Graters

7. Retting Sliced tubers are bagged and

soaked in the retting tanks for a

period of 2 to 3 days

4 retting tanks in cement

coated with porcelain tails.

8. Drying Slices of fermented tubers are

arranged in a single layer on trays of

a dryer and left to dry to a moisture

content below 10%

The proposed improved solar

dryer is presented in

Appendix . It is preferable

that the PPPMER build a

model of the dryer for

each cooperative. The coopera

tive would build the rest of

the dryers in this model.

9. Milling The dried slices or chips are ground

into flour using a hammer mill.

Diesel driven Hammer

mill. Placed in a shed outside

the building.

10. Packaging The products are packed in paper

bags lined with wax: 1kg, 5kg,

25kg et50kg. The bags

are manually labeled and put

into cartons.

Balance 9-10 kg

Table and chairs, labels,

cartons.

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FRUITS

The pulp extraction technology as done by small rural cooperatives is simple. This simplicity

explains why many people venture into this business with very simple means which leads to a final

product of poor quality.

Fruits are washed, halved with clean knives; the pulp and seeds are removed using a spoon, and the

seeds are separated using a manual strainer. The pulp is filtered through a cloth, and

then pasteurized by boiling in a saucepan. While boiling sugar syrup, preservatives

(sorbate or benzoate, sodium metabisulfite) and an acidifying agent (citric acid) are added.

It is better to fill the bottles when the pulp is still hot to prevent microbial

contamination. Unfortunately the plastic bottles used cannot resist the high temperature. That is

why the pulp is allowed to cool before filling in the bottle. The product is then protected only by

the high sugar concentration, the acidity and preservatives used. Glass bottles are the best but they

are expensive. It is this sweet product whose regulatory name is "nectar" that is sold on the

market. It must be diluted before consumption this nectar to bring the sugar concentration to its

natural value in the passion fruit juice.

The wastes are also used: the rind contains up to 5-6% protein and could be used as

adjuvant for poultry feed and cattle. They can also be ensiled and fed to cattle.

The seeds yield up to 23% oil similar to sunflower oil and therefore it is good for cooking. The

passion fruit oil is known as one of the best massage and bath oils sold very expensive on world

markets. The seeds are sun dried and then pressed to extract the oil.

At the industrial level these manual operations are mechanized. The fruits are introduced into the

system which wash them, separate the pulp from the skin and seeds, filter and pasteurize the

juice. The pulp can then be transformed into several commercial products: juice, nectar,

juice concentrate.

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Oil Residue

Pulping

Maracuja

Washing

Sorting/inspection

Slicing

Centrifugal separation

Seeds+pulp Rinds

Pulp

Press

Seeds

Filtration

Residue Juice

Further

processing

Concentrated

juice

Evaporator

Labelling

Filling

Nectar

Pasteurization

Syrup

addition

Refrigeration

+storage

Maracuja Processing Diagram

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Description of unit operations

Unit operation Description Equipment

Fruits reception and

storage

Fruits are transported in bags to collection centers where they are sold per

kg or per pieces. They are weighed and stored on aerated shelves

Scale,

Wooden shelves

Washing

Fruits are washed with clean water. In small and micro rural enterprises it

is preferable that the washing be done manually to avoid the cost

of additional equipment

Metallic containers

Slicing

On the scale of small and micro enterprises fruit slicing is done

manually with a sharp knife and cutting board.

Stainless steel table, knives, plastic

cuttingboads

Centrifugal Separation The rinds are removed by centrifugal separation. Centrifugal separator

Pulping This operation aims at separating the seeds from the pulp through

the pulper. Some small rural businesses use a kitchen strainer or presses

manually the mixture through a piece of cloth. This step, along with

the slicing are bottlenecks in the passionfruit juice extraction.

Electric juice pulper

Filtration Small press filters, electrically operated are suitable for micro and

small scale rural enterprises exist.

Press filter, with a food grade

Pasteurization Usually pasteurization in small rural enterprises is done by boiling the

product. However, it was shown that severe heating destroys the

nutritional quality of juice by destruction of vitamins in

particular. Pasteurization is best conducted in an industrial

pasteurizer where the residence time of the product (at a

temperature below 100 ° C) and cooling are accurate enough to

minimize the quality deterioration.

Vat pasteurizer, 100L par batch. Model

PPG/100 de PAL ENGINEERS

(17/18, Gravity Industrial Estate,

Chakudia Mahadev Road,

Rakhial,Ahmedabad - 380023, Gujarat,

India) ou equivalent.

Cooling When the juice is not packaged right away it is cooled and stored in this

state. Micro and small rural businesses that have problems with the

package can extract the pulp, and store it refrigerated. The refrigeration

equipment is the same as that currently used for milk collection centers in

Rwanda.

Sirop and additives

Addition

The preparation of fruit nectars is an imitation of concentrated

juice. Given the difficulties of packing heat in plastic

containers juices are added to sugar syrup, heated, with added

Mixing tank thermally insulated

Analytic Balance.

Refractometer (0-32°Brix)

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preservatives, cooled and packaged cold. Refractometer (30-80° Brix)

PH-meter

Filling/closure The filling is done by means of a filling machine that minimizes contact

with the outside air. Plastic bottles are more convenient and less

expensive.

Manual bottle filler

Labelling The labeling is done manually by applying glue on the labels and

putting them on the packaging. Here regulatory information (lot

numbers, expiration dates) are inserted

Dater, stamp

And shipment The bottles are stored in a cool place, preferably away from the

light, before being sold.

Wooden shelves

Oil extraction Passion fruit seeds are sun dried. When a sufficient quantity is

collected oil is extracted, filtered and packed in plastic bottles.

Oil press

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HONEY

The technology here consists not only in routine beekeeping practices, hives care, honey

harvesting, honey extraction, honey packaging but also in derived business like candle making.

Beekeeping Value Chain Functions and Actors:

The technology used can be defined following the functions and actors of the beekeeping value

chain which ranges from production, handling, processing, and distribution to the end markets.

1. Bottom tier actors and functions

i. Inputs supply:

Modern hives (KTBH and the langstroth) vs traditional hives

ii. Production:

Beekeeping practices

iii. Farm level semi-processing:

Double cooking pan or self-drip.

Spoons to squeeze honey from combs

iv. Primary Transportation:

Packing the raw honey in plastic containers for those with traditional /KTBH or carrying the

entire super chamber for farmers using the langstroth. The most common form of

transportation is bicycle.

v. Primary Collection, Bulking & Semi-Processing:

Local retailers and commercial bulking agents (middlemen). CAR, KOPAKI, UNICOAPIGI

and UNICOOPAV are popular honey collectors. These actors buy honey – either in crude or

semi-processed form from beekeeping entrepreneurs as well and collect from their apiaries,

package it in graduated plastic containers. At this stage it is filtered, packaged and sold.

vi. Secondary Transportation:

Secondary transportation forms the link between the collection points, honey refining and

packaging centers (Honey Processing Companies) and /or the end markets which comprises of

domestic consumers based in Kigali and large towns.

2. Middle Tier Functions and Actors:

vii. Secondary Bulking, Refining and Packaging:

Operators who purchase honey from farmers as well as from co-operatives. .

viii. Distribution:

This is the wholesale /retail level within the value chain and it comprises large retail stores for

example Nakumatt and Simba.

3. Top Tier Functions and Actors:

Certification: Rwanda Bureau of Standards (RBS)

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Source: Revised CODEX Standard for Honey

x. End Markets:

The end market mostly comprises the eventual consumers of honey.

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III. SETTING UP DEMONSTRATION UNITS (DUs)

As part of its support for the cassava sector, the project PPPMER II must get involved much in

the dissemination of appropriate technology in rural areas, the access to finance and the

marketing of products. The cooperatives are to become demonstration units (DUs) and models

for other cooperatives or individuals wishing to engage in the same business. The PPPMER II

will provide appropriate equipment and training.

III.1. Infrastructures

CASSAVA DUs

Except KIAI all buildings for cassava units were given by the MINICOM. The building

construction was completed, but almost all retting tanks were defective and the roof of

NYEGANYEGA was blown away by the storm. The MINICOM has started the repair of

retting tanks.

For KIAI the building was given by the RSSP but it did not include retting tanks. Two retting

tanks were then included in the support package of the PPPMER II.

FRUIT DU: COVAFGA

The building already exists, given by URUGAGA IMBARAGA and shared with COAFGA

(Cooperative of fruits growers in Gakenke district).

HONEY DUs

Infrastructure for honey DUs consist in building used as collection center, and honey extraction

and packaging, and a shelter for hives.

III.2. Equipment for the DUs

CASSAVA DUs

Each of the 5 cassava DUs will receive the following equipment:

Materials for installation of solar tent dryers: Plastic tent, metallic trellis, wood timbers,

cement, nails, metallic mesh.

2 manual cassava chippers

One hammer mill with a diesel engine.

Installation of 10 solar tent dryers (10m x 2.60m): the PPPMER will pay the installation

labor.

The beneficiaries will contribute:

Site preparation;

Wood trucks for construction;

Stones and sand.

Two DUs (CATM and URUGANGAZI) have received additional support from the RSSP

consisting in a covered shed used for receiving, peeling and washing tubers.

For KIAI the PPPMER has given an additional support to build 2 retting tanks.

FRUIT DU: COVAFGA

COVAFGA will get the following equipment:

2 cooking kettles

1 refractometer;

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1 bottle sealing machine (crowner);

1 vinometer

1 electric centrifugal separator;

1 filter press with pump;

1 electric pasteurizer tank;

1 juice handling tank (250L, insulated)

1 food grade pump with inlet and outlet plastic hoses

2 daters

2 small oil extractors.

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HONEY DUs:(UNICOAPIGI, UNICOOPAV, CAR, KOPAKI)

The 4 beekeeping DUs will receive the following equipment :

MATERIAL Qty KOPAKI CAR UNICOAPIGI UNICOPAV

1 Drums soaker 2 1 1

2 Pouring buckets 3 1 1 1

3 Jerrycans 20L 6 1 1

4 Refractometer 3 1 1 1

5 Mixer 3 1 1 1

6 Skimmer 4 1 1 1 1

7 Candle machine 4 1 1 1 1

8 Waffle hand synthetic 3 1 1 1

9 Brushes for bees 4 1 1 1 1

10 Radial extractors 2 1 1

11 Sauce pans 8 2 2 2 2

12 Candle molds 90 22 22 23 23

13 Twist-off capsules 13048 3262 3262 3262 3262

14 Water tank 1 1

15 Encapsulators 3 1 1 1

16 Stainless spoon for honey 4 1 1 1 1

17 Carrier bars for bees 10 4 4 4 4

OTHER MATERIALS

1

Bee smoker with galvanic

protection 2 1 1

2 Uncapping folk 1 1

3 Overalls without gloves 1 1

4 Gloves (pair) 1 1

5 Hives 12 12

III.3. Training

After the DUs have received the equipment they will be trained in commodity processing. The

initial training will deal with the technical aspect of respective commodities processing, the

basic concepts of hygiene and sanitation in food processing, concepts of standards and quality,

good manufacturing practices, and the basic management. The subsequent training would

include the production of packaged cassava products. A training session will last 5 days except

for beekeeping where it will take one month. The project will pay the cost up to 90% whereas

beneficiaries will pay 10%.

A training manual in Kinyarwanda will be distributed to all participants.

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The tentative1 schedule for training is given below:

Demonstration

Units

Planed training

CATM

Mamba-Gisagara

7-11/11/2011

KIAI

Rugarama Gatsibo

14-18/11/2011

NYEGANYEGA

Rusatira-Huye

9-13/01/2012

URUGANGAZI

Muyira Nyanza

16-20/01/2012

KOPEBUGA

Gashora Bugesera

13-17/02/2012

COVAFGA

Gakenke-Gakenke

23-27/01/2012

UNICOAPIGI

Rutsiro

November-

December 2011

UNICOOPAV

Burera

January 2012

CAR

Rushaki-Gicumbi

February 2012

KOPAKI

Kirehe

March 2012

III.4. Action plans and Business plans

After training the demonstration units must be strengthened by helping them to start full

production and to write up action plans and business plans. Their expansion will be considered

through the FIT/FAC funds and bank loans.

III.5. Demonstration

People close to the DUs and interested by the processing will be identified in collaboration

with local authorities. The criteria for selection will be:

The financial, managerial and technical capacity;

Interest in commodity processing and willing to participate in the training cost.

Demonstration sessions will be regularly organized using the premises of the DUs. One

demonstration session will take 5 days for cassava and fruits and one month for honey. Ten to

20 persons will be trained in one session. As beekeeping trainings take too long, trained

members of DUs will conduct subsequent demonstrations. A training manual in Kinyarwanda

will be given to each participant.

Beneficiaries will participate up to 10% in the costs.

Trainees will be assisted for bank loans application and to replicate the model of the DU:

equipment, organization, management.

1 The schedule can change if the supply of equipment is delayed, the water is not installed or if the roof of

Nyeganyega is not repaired.

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III.6. Cost for setting up demonstration units

CASSAVA DUs

CATM URUGANGAZI NYEGANYEGA KIAI KOPEBUGA

PPPMER participation (RWf)

Equipment 14,682,000 14,682,000 14,682,000 14,682,000 14,682,000

Dryer

construction

materials

3, 826,000 3,166,250 4,650,000 5, 942,000 4,882,750

Dryer

construction

2, 242,000 2, 134,000 2, 510,000 2,119,276 2, 998,000

Training

(transportation,

meals, training

supplies, DSA

for trainer)

351,0002 351,000 351,000 351,000 351,000

Total

participation

15,033,000 18,199,250 19,683,000 17,152,276 19,915,750

% participation 92.3 89.5 99.8 84.7 88.0

Cooperative participation(RWf)

Stones 450,000 800,000 ?3 750,000 320,000

Sand 550,000 750,000 ? 500,000 720,000

Gravel 120,000 ?

Wood stems 180,000 200,000 ? 1,750,000 320,000

Site

preparation

20,000 200,000 ? 55,000 980,000

Nails (cover

sheets)

24,000 ?

Cleaning ? 120,000

Water 9,000 ? 80,000

Guard shed

construction

? 135,000

Participation

to training cost

39,000 39,000 39,000 39,000 39,000

Total

participation 1,248,000 2,133,000 39,000 3,094,000 2,714,000

% participation 7.7 10.5 0.2 15.3 12.0

TOTAL

(RWf) 16,281,000 20,332,250 19,722,000 20,246,276 22,629,750

2 AWPB total cost by session is Rwf 390,000. Beneficiaries will pay 10% while the project will pay 90% of the

cost 3 Not yet known

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FRUITDU : COVAFGA

PPPMER

participation(RWf)

Qty Unit Cost Tot Cost

Equipment

Cooking kettles 2 2,575,940 5,151,880

Refractometer 1 138,000 138,000

Bottle sealing

machine

1 450,000 450,000

Vinometer 1 54,000 54,000

Electric centrifugal

separator

1 1,183,540 1,183,540

Filter press 1 2,513,400 2,513,400

Electric pasteurizer 1 3,481,000 3,481,000

Juice handling tank 1 2,088,600 2,088,600

Juice pump 1 650,000 650,000

2 Dater 2 52,000 104,000

2 Oil extractors 2 100,000 200,000

Training 390,0004

TOTAL (RWf) 16,404,420

4 COVAFGA: 10% or Rwf 39,000. PPPMER: 90% 0r Rwf 351,000.

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BEEKEEPING DUs

MATERIAL Qty

KO

PA

KI

CA

R

UN

ICO

AP

IGI

UN

ICO

PA

V

Un

it C

ost

Tota

l

1 Drums soaker 2 1 1 310,000 620,000

2 Pouring buckets 3 1 1 1 35,000 105,000

3 Jerrycans 20L 6 1 1 5,000 30,000

4 Refractometer 3 1 1 1 120,000 360,000

5 Mixer 3 1 1 1 800,000 2,400,000

6 Skimmer 4 1 1 1 1 450,000 1,800,000

7 Candle machine 4 1 1 1 1 940,000 3,760,000

8

Waffle hand

synthetic 3 1 1 1 450,000 1,350,000

9 Brushes for bees 4 1 1 1 1 15,000 60,000

10 Radial extractors 2 1 1 899,000 1,798,000

11 Source pans 8 2 2 2 2 350,000 2,800,000

12 Candle molds 90 22 22 23 23 10,000 900,000

13 Twist-off capsules 13048 3262 3262 3262 3262 60 782,880

14 Water tank 1 1 860,000 860,000

15 Encapsulators 3 1 1 1 450,000 1,350,000

16

Stainless spoon for

honey 4 1 1 1 1 80,000 320,000

17 Carrier bars for bees 10 4 4 4 4 2,500 25,000

OTHER

MATERIALS

1

Bee smoker with

galvanic protection 2 1 1 50,000 100,000

2 Uncapping folk 1 1 12,000 12,000

3

Overall without

gloves 1 1 64,000 64,000

4 Gloves (pair) 1 1 8,000 8,000

5 Hives 12 12 216,000 2,592,000

Total 22,096,880

Training

1,560,0005

5 AWPB gives 390,000Frw for training in each DU, that is Rwf 390,000x4=Rwf 1,560,000 for 4 beekeeping DUs.

Beneficiaries will participate for 20% in the costs.

23

III.7. Cost demonstration sessions

CASSAVA DUs

Designation Qty UC TC

Cassava : 1000kg per sessionx3 sessionsx4DUs 12,000 kg 300 3,600,000

Sugar: 1 bag per session x 3 sessions x 4 DUs 12 bags 40,000 480,000

Packaging: Rwf60,000per session x 3 sessions X4

DUs

720,000

Labels: Rwf10,000per session x 3 sessions X 4DUs 120,000

Electricity :Rwf10,000per session x 3 sessions X 4

DUs

120,000

Water : lump sum of Rwf10,000 per session x 3

sessions x 4DUs

120,000

Flipchart: 2 per session x 3 sessions x 4DUs 24 10,000 240,000

Markers: 10 per session x 3 sessions x 4DUs 120 500 60,000

Note books: 20 per session x 3 sessions x 4DUs 240 100 24,000

Writing material: 20 pens per session x 3 sessions x

4DUs

240 500 120,000

Meals for participant; Rwf1,500/pers x20 pers x 5

days x 3 sessionx 4DUs

1,800,000

Transport: Rwf1000/pers x 20pers x 3 sessionsx

4DUs

240,000

Record books : 1 per DU x 4DUs 4 1,500 6,000

Soap: 4 per session x 3 sessions x 4DUs 48 500 24,000

Training syllabi: 20 per session x 3 sessions x 4DUs 240 3,000 720,000

Total 8,394,000

24

FRUIT DU: COVAFGA


Cassava : 500kg per session x3 sessions 1,500 kg 50 375,000

Diesel: 20L per session x 3 sessions 60L 1,100 330,000

Water : lump sum of Rwf5,000 per x 3 sessions 15,000 75,000

Flipchart: 2 per session x 3 sessions 6 10,000 300,000

Markers: 10 per session x 3 sessions 30 500 75,000

Note books: 20 per session x 3 sessions 60 100 30,000

Writing material: 20 pens sessionx 3 sessions 60 500 150,000


days x 3 session

450,000

Transport: Rwf1000/pers x 20pers x5days x 3

sessions

300,000

Record books : 1 per session x 3sessions 3 1,500 4,500

Soap: 4 per session x3 sessions 12 500 6,000

Training syllabi : 20 per session x 3 sessions 60 3,000 180,000

Total 2,275,500

HONEY DUs


Flipcharts: 2 per DU x 4DUs x 3 sessions 24 10,000 240,000

Markers: 10 per DU x 4DUs x 3 sessions 120 500 60,000

Note books: 20 per DU x 4DUs x 3 sessions 240 100 24,000

Writing material: 20 pens per DU x 4DU x 3

sessions

240 500 120,000


days x 4DUs x 3 session

7,920,000

Transport: Rwf1000/pers x 20pers x 22days x4DUs

x 3 sessions

5,280,000

Record book : 1 per DU or 4 in total 4 1,500 6,000

Soap: 15 per DU X 4DUs x3 sessions 180 500 90,000

Training syllabi : 20 per DU x 4 DUs x 3 sessions 240 3,000 720,000

Total 14,460,000

25

IV. ANNEXES

Annexe 1: Schedule of planned activities6

CATM

Activities and

sub activities

2011 2012 2013

Expected outcomes M J J A S O N D J F M A M J J A S O N D J F M A M J

Installation solar

dryer Solar dryer installed

Training

operators

Operators trained for one

week

Production trial Production follow-up

Census of

interested

Coops/individuals

to be trained

10-20 Coops/individuals

to be trained are

identified

Organization of

demonstration

sessions


are trained

Writing/updating

business plan

The business plan for the

cooperative is available

Writing action

plan

The action plan for the


Assistance in loan

access

Needs are identified and

loan application is

submitted

6 The schedule may change due to delayed equipment supply or delayed installation of water for URUGANGAZI and KOPEBUGA

26

KIAI

Activities and sub

activities

2011 2012 2013


Installation solar

dryer Solar dryer installed

Training operators


week


Census of interested

Coops/individuals

to be trained

10-20 Coops/individuals to

be trained are identified

Organization of

demonstration

sessions


are trained

Writing/updating

business plan



Writing action plan



Assistance in loan

access


loan application is

submitted

27

NYEGANYEGA

Activities and sub

activities

2011 2012 2013


Installation solar dryer Solar dryer installed

Training operators


week



Coops/individuals to be

trained



Organization of

demonstration sessions


are trained

Writing/updating

business plan



Writing action plan



Assistance in loan

access


loan application is

submitted

28

URUGANGAZI

Activities and sub

activities

2011 2012 2013


Installation solar dryer Solar dryer installed

Training operators


week




trained



Organization of


10-20 Coops/individuals are

trained

Writing/updating

business plan



Writing action plan



Assistance in loan

access

Needs are identified and loan

application is submitted

29

COPEBUGA

Activities and sub

activities

2011 2012 2013


Installation solar dryer The dryer is installed

Training operators Operators are trained




trained

10-20 Coops/individuals to be

trained are identified

Organization of



trained

Writing/updating

business plan



Writing action plan



Assistance in loan

access



30

COVAFGA

Activities and sub

activities

2011 2012 2013


Installation Equipment The equipment is installed




Coops/individuals to

be trained



Organization of



trained

Writing/updating

business plan



Writing action plan



Assistance in loan

access



31

UNICOAPIGI

Activities and sub

activities

2011 2012 2013





trained



Organization of



trained

Writing/updating

business plan



Assistance in loan

access



32

CAR

Activities and sub

activities

2011 2012 2013




Coops/individuals to

be trained


to be trained are

identified

Organization of

demonstration

sessions


are trained

Writing/updating

business plan



Assistance in loan

access


loan application is

submitted

33

UNICOOPAV

Activities and sub

activities

2011 2012 2013





trained



Organization of



trained

Writing/updating business

plan



Assistance in loan access



KOPAKI

Activities and sub activities

2011 2012 2013





Coops/individuals to be trained



Organization of demonstration

sessions


trained

Writing/updating business plan



Assistance in loan access



34

Annexe 2 : Reception area for tubers (URUGANGAZI and CATM)

Annexe 7 : Improved solar dryer

Technical data of the dryer:

Wooden frame (20cm x 20cm) mounted on a cement floor to avoid dust.

Covered with black translucent film on one side and a transparent film on the other side. The films used are UV resistant. They cover the frame to a height of 20cm from the soil to

prevent dust and allow fresh air entry from the bottom.

The drying tray is made up of a galvanized trellis above which is a plastic mesh that prevents

contact of between cassava mash and the metal. The wire of the trellis has a thickness of 3-

5mm and a mesh of 4 -10 cm².

The top of the dryer has a chimney (20cm high) for exhausting moist air from the dryer. A

piece of plastic film is used to close the chimney in case of bad weather.

One demonstration unit has 21 drying compartments. A compartment has the following dimensions:

4m

Washing

bac

Washing

bac

Weigh

area

4m

Fresh tubers

Washed tubers

10cm

2.60m

10m

20 cm

20cm

1.20m

0.60m

1.00m

Opaque plastic sheet

Translucent plastic sheet

Chemney Drying tray

Corridor

Wooden frame

35

Width : 2m60

2m

2m 1.5m

2m60

1m 1m 60cm

1m

1m

20cm

20cm

1.5cm

DEMONSTRATION UNITS CONCEPT PAPER · CONCEPT PAPER October 2011 REPUBLIC OF RWANDA Single Project...

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