ASSESSMENT OF THE PACKAGING AND THE LABELING
Packaging and labeling were assessed so as to know, to which
extend they were able to attract consumers , and if those last ones were
satisfied by them.
The following table, shows the mean score obtained.
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Attributes
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N. of panelists
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Mean score
|
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Packaging & labeling
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15
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4.2
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Table 4.3.4 : results of consumer acceptability
check for packaging and labeling
The mean score obtained of 
showed that the packaging and the labeling were accepted and judged to be
satisfactory. However this remains a challenging subject since the plastic
bags used are not allowed to be used as packaging material in Rwanda.
4.4. LABORATORY ANALYSIS
The results of laboratory analysis indicated that the
flavoured dry vegetable soup developed contained an average value of 4.98%
moisture content over 95.02% total solid matter. It also showed that it
contained 13.06% crude protein, 3.17% lipids, 8.44% ash & minerals, 1.66%
vitamin C, and 68.69% total soluble sugars. The vitamin C content of the
product reduced significantly, ( only 1.66% ). This may be linked to the
drying operation which exposed vegetables to a relatively high temperature (
60°C ) for a long period of time.
4.5. PRICE OF THE PRODUCT
The price of the flavoured dry vegetable soup developed was
calculated as follows:
?Calculation of Cost of production: -
Ingredients 6295 Frw
- Transport 4000 Frw
- Energy 4000 Frw
- Labor 6000 Frw
- Tools and machinery 5000 Frw
TOTAL 25 295
Frw
?Reasonable benefit margin of 15% =  =
3794.25 Frw
?Total revenue must be of 25295 Frw +
3764.25 Frw = 29089.25 Frw
Since 18 packets were produced, it was deduced that the price
of one packet of flavoured dry vegetable soup would be 1616.069 Frw.
This price is relatively high, and the product may not be
affordable by local people. This high price may be the result of lack of
drying facilities near Kigali city, high cost of energy used for drying, and
possibly the fact that only small amount of vegetables was used leading to an
underutilization of the capacities available.
Chapter Five : CONCLUSIONS AND
RECOMMENDATIONS
5.2. CONCLUSIONS
From the work done during this research, it has been
concluded that, drying is one of the efficient methods of processing and
preserving vegetables that can be used to save a great part of the production
that is lost annually because of poor post harvest handling. It can be done
anywhere and anytime, and even non educated people, if they are well trained,
can do it.
Dried vegetables are easily stored without the need of freezer
and / or refrigerators. So, they can be used further after they have been
harvested, and they can be transported easily to be sold in other parts.
Value was added to dried vegetables, by mixing different
ingredients in well defined proportions, and developing a well appreciated
flavoured vegetable soup. The cooking method of the flavoured dry vegetable
soup developed was established as follows:
- Put 1 ltr (3 small metal tea cups) of water
in a cooking pan
- Add the content of the package
- Add about 10 ml (3 soup spoons) of cooking
oil
- Add little salt to fit your taste
- Boil for 15 - 20 minutes
- Keep stirring while boiling
- Serve hot
The flavoured vegetable soup developed has a good nutritional
value, and good sensory attributes since there was no significant difference (
p = 0.05 ), between acceptability of sensory attributes of the developed
soup.
5.2. RECOMMENDATIONS
Investors should be informed about the opportunity of adding
value to the production of vegetables and should be encouraged to invest in
that sector of agriculture which is a potential way of making money and
diversifying the export products.
Farmers should be encouraged and trained on the way of
increasing their production of vegetables without fear of loosing their
efforts, since the production will be now processed.
Further researches should be carried out on the storage
stability of this product, as well as on the packaging possibility or
influence of different packaging materials on its quality so as to solve the
problem of packaging material.
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