The Rwanda Agriculture Board (RAB) has launched a project to improve banana juice processing in the country.
The new process reduces costs and time by combining pasteurisation and mixing as well as maintaining nutrients in the end-product.
Jean Bosco Shingiro, the researcher in charge of RAB’s post-harvest programme, confirms that the new process will increase shelf life from a few days – achieved by traditional methods – to over three months. The project was supported by Association for Strengthening Agriculture Research in Eastern and Central Africa at a cost of $50,000. – The New Times