States of transformation in food processing and marketing : Results of an initial inventory of processed food products in Dar es Salaam, Arusha and Mwanza

September 9, 2015 - Author: , , ,

Ijumba, C., Snyder, J., Tschirley, D., & Reardon, T. (2015). Stages of transformation in food processing and marketing: Results of an initial inventory of processed food products in Dar es Salaam, Arusha and Mwanza (No. 1878-2017-2144).

Abstract

Tanzania Policy Research Brief #2 (PRB#2) presented the results of multiple key informant interviews and an inventory of selected processed food products in Dar es Salaam, including maize flour products (excluding wheat), blended and other flour products, packaged rice, selected dairy, fruit juices, and poultry. The key findings were (1) the structure of food retail is changing rapidly, with many small‐ and large format supermarkets moving in, and (2) local and regional food manufacturing appears to be very competitive with imports from outside the region, and are characterized by (a) the rise of a few successful medium and large size firms producing highly processed products, and (b) a surge of many micro and small firms producing branded but largely undifferentiated maize meal, and somewhat more differentiated blended and other meals.

Tags: fsg peer reviewed publications, fsp peer reviewed publications


Authors

Claire Ijumba

Claire Ijumba
claire.ijumba@gmail.com

Jason Snyder

Jason Snyder
snyde138@msu.edu

David Tschirley

David Tschirley
tschirle@msu.edu

Thomas Reardon

Thomas Reardon
reardon@msu.edu


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Food Security Group

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