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Indeed, orange juice, although a symbol of vitality, is often spoiled by bitterness, the result of poor control of processing methods. Without adequate equipment and knowledge of quality standards, small juice manufacturing units struggle to make a place in the local market, and even more at the international level However, hope is not lost. The Beninclusive project, led by Swisscontact, decided to redefine the issues by offering innovative training dedicated to orange processing.
Under the guidance of engineer Makosso Allavo, expert in Food and Nutrition Science and Technology, dozens of processors from central Benin were able to acquire new skills. This training was not just a mere apprenticeship, but a real revolution in their practices. They learned key concepts such as standardization, quality management, the 5 M(Manpower, Material, Method, Milieu, Matter), and cross contamination prevention. These are essential to ensure that the beninese orange juice is of high quality and meets standards.
Beyond the technical aspect, the training also removed psychological and material barriers, allowing local producers to look to the future.
Carole Midahuen, from the Association pour le Maintien de l'Agriculture Paysanne / Asssociation for Resilent Small Farming (AMAP) Benin, highlights the importance of pasteurisation to preserve the nutritional qualities of the product, while insisting on choosing the right variety, such as "Pineapple", to get a naturally sweet juice.
Testimonies such as that of Émilienne Lassou, Director of the PIVENA, an establishment specialized in agri-food processing, show that this training has changed the game: ʺBefore, our orange juice was often bitter, which displeased our customers. Through training, we learned to produce a sweet and natural juice by eliminating the flavedo, main responsible for citrus bitterness. Our sales have increased significantly. ʺ
Armed with new skills, these women are no longer content to suffer the vagaries of artisanal processing, they are now the main actors. Emilienne, like many others, dreams of new horizons:
Diversification of orange products is a key element for these processors and training has guided them in this direction. Ideas are flying: dried orange, jams, syrups, liquor... Benin could soon see the birth of a real industry of derivatives of orange. Diversification is essential for the growth of the food and beverage industry. By focusing on the orange, processors can enter a market that is still under-exploited, both locally and internationally,” says trainer Makosso.
This transformation of the Benin agri-food sector could well initiate a new growth dynamic, rooted in innovation and process control. With the support of partners and access to modern equipment, orange could quickly become the emblem of a local economic revolution.
However, the challenges remain significant. Access to appropriate equipment and financing remains a major constraint for many producers. For Emilienne and her colleagues, the prospects are clear:
Orange processing in Benin, through this training, goes beyond the simple improvement of agricultural practices. It is a symbol of economic renewal, the emancipation of local actors and a future where Benin can spread its know-how beyond its borders. It is now high time the authorities give these entrepreneurs the means to achieve their objectives.
This project is part of the Swisscontact development programme, co-financed by the Swiss Agency for Development and Cooperation (SDC), Federal Department of Foreign Affairs (FDFA).