[ La transformation-conservation de la tomate produite dans les groupements de Bugorhe et Irhambi-Katana, Kabare, Bukavu, Sud-Kivu, RDC ]
Volume 36, Issue 1, April 2022, Pages 132–141
Kizungu Mulangane Emmanuel1, Nzigire Buhendwa Rosine2, Zagabe Mulueoderhwa Olivier3, Maheshe Amani Venant4, Cikuru Kizungu Marine5, Basima Kizungu Olivier6, Habiragi Donatient Malugire7, and Kigabi Save Muller8
1 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
2 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
3 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
4 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
5 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
6 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
7 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
8 Université de la paix, RD Congo
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study is carried out in the Bugorhe and Irhambi-Katana Kabare South Kivu group in the DRC. Our sample is determined using the Lunch Formulation. Data collection is done by observing the survey questionnaire and the group interview.The difficulties with the transformation identified are ignorance of the transformation techniques, the under-information of farmers, neglect to transform.The solutions to these difficulties are: training-information of beneficiaries in processing technique, targeting more motivated actors, capacity building and current practice of this processing-conservation. The identified forms of processing are: freezing, drying and bagging of drying pulp simple, tomato juice fresh tomato pulp, tomato puree; drying and bagging of severed seeds.
Author Keywords: Processing, conservation, tomato, Bugorhe, Irhambi-Katana.
Volume 36, Issue 1, April 2022, Pages 132–141
Kizungu Mulangane Emmanuel1, Nzigire Buhendwa Rosine2, Zagabe Mulueoderhwa Olivier3, Maheshe Amani Venant4, Cikuru Kizungu Marine5, Basima Kizungu Olivier6, Habiragi Donatient Malugire7, and Kigabi Save Muller8
1 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
2 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
3 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
4 Centre de Recherche Agro-alimentaire Extension de Lwiro au Sud-Kivu (CRAA-LWIRO), RD Congo
5 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
6 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
7 Centre de Recherche en Sciences Naturelles de Lwiro au Sud-Kivu, RD Congo
8 Université de la paix, RD Congo
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study is carried out in the Bugorhe and Irhambi-Katana Kabare South Kivu group in the DRC. Our sample is determined using the Lunch Formulation. Data collection is done by observing the survey questionnaire and the group interview.The difficulties with the transformation identified are ignorance of the transformation techniques, the under-information of farmers, neglect to transform.The solutions to these difficulties are: training-information of beneficiaries in processing technique, targeting more motivated actors, capacity building and current practice of this processing-conservation. The identified forms of processing are: freezing, drying and bagging of drying pulp simple, tomato juice fresh tomato pulp, tomato puree; drying and bagging of severed seeds.
Author Keywords: Processing, conservation, tomato, Bugorhe, Irhambi-Katana.
How to Cite this Article
Kizungu Mulangane Emmanuel, Nzigire Buhendwa Rosine, Zagabe Mulueoderhwa Olivier, Maheshe Amani Venant, Cikuru Kizungu Marine, Basima Kizungu Olivier, Habiragi Donatient Malugire, and Kigabi Save Muller, “The transformation-conservation of the tomato produced in the groups of Bugorhe and Irhambi-Katana, Kabare, Bukavu, South Kivu, DRC,” International Journal of Innovation and Applied Studies, vol. 36, no. 1, pp. 132–141, April 2022.
