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This protocol is designed to support farmers to improve the quality of their bananas in the field and the postharvest practices in a bid to facilitate access to better prices and niche markets. The protocol is organized into three sections: Section 1 Good Agricultural Practices (GAP); Section 2: ...


Kikulwe, EnochAjambo, SusanTushabe, H.Baligeya, E.Nalunga, AshaNowakunda, K.Batte, MichaelGibert, OlivierMayanja, S.Naziri, D.[Cooking banana marketing protocol (Runyankole).]Cooking banana marketing protocol (Runyankole).

This protocol is designed to support farmers to improve the quality of their bananas in the field and the postharvest practices in a bid to facilitate access to better prices and niche markets. The protocol is organized into three sections: Section 1 Good Agricultural Practices (GAP); Section 2: ...


Kikulwe, EnochAjambo, SusanTushabe, H.Baligeya, E.Nalunga, AshaNowakunda, K.Batte, MichaelGibert, OlivierMayanja, S.Naziri, D.[Cooking banana marketing protocol (Luganda).]Cooking banana marketing protocol (Luganda).

Nowakunda, K.[Technical Report: Storage temperatures for shelf-life extension of different cooking banana presentation forms]Technical Report: Storage temperatures for shelf-life extension of different cooking banana presentation forms

Nalunga, AshaKikulwe, EnochNowakunda, K.Ajambo, SusanNaziri, D.[Technical report: Structure of the cooking banana value chain in Uganda and opportunities for value addition and postharvest losses reduction]Technical report: Structure of the cooking banana value chain in Uganda and opportunities for value addition and postharvest losses reduction

Nalunga, AshaKikulwe, EnochAjambo, SusanNowakunda, K.Naziri, D.[Stay visual inspection or go weighing? Insights from a value chain analysis for cooking banana in Uganda.]Stay visual inspection or go weighing? Insights from a value chain analysis for cooking banana in Uganda.

This report presents results of RTB-ENDURE sub-output 1.3; ‘Determining appropriate harvest time for the cooking bananas with intrinsic long shelf-life using physical, chemical and sensory attributes’ of the cooking banana business case’s Output 1, entitled “Increased access of farmers to cooking...


Nowakunda, K.Gibert, OlivierBugaud, C.Kikulwe, Enoch[Technical report: Optimization of the harvest stage for reducing cooking banana postharvest losses: a multi-criteria approach targeting matooke end-product.]Technical report: Optimization of the harvest stage for reducing cooking banana postharvest losses: a multi-criteria approach targeting matooke end-product.

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