INYIGISHO ZO KONGERA AGACIRO N’ UBUZIRANENGE BW’ URUSENDA

Iriburiro

3.1 Amakuru yabanje

Urusenda ni urubuto rw’ igihingwa cyitwa Capsicum annuum na  Capsicum frutecens rwo mu bwoko bwa  capsicum mu muryango Solanaceae ubarizwamo inyanya n’ ibirayi. Capsicum rikomoka ku ijambo ry’ ikigiriki ‘Kapsimo’ bisobanura ‘kudwinga’. Kuva aho ruturuka muri Amerika y’ epfo n’ iyo hagati, rugenda rurushaho kumenyekana ku isi hose kuberako rworoshye guhinga, akenshi rugira icyanga gikaze n’ ishusho ikurura abantu. Hari amazina rusange arenga 200 akoreshwa kuri iki kirungo. Akunze gukoreshwa ni nyiragasenda, pilipili, kamurari, puwavuro  ndetse n’ urusenda rwa noheri (umutako) urusenda ruzwi nka kimwe mu birungo bikoreshwa ku isi hose, bisobanura umwanya warwo mu bucuruzi..

Urusenda ni kimwe mu birungo bihingwa muri  Afurica. Ikoreshwa mu gikoni mu buryo butandukanye rwaba ari urusenda rw’ icyatsi kibisi, urusenda rutukura rwumye ari rwose cyangwa ifu yarwo. Urusenda rurimo  vitamine C nyinshi, karotene nke, vitamin B1, vitamin B2, potasiyumu, manyesiyumu, n’ ubutare bwa feri (Alam, 2020). Urusenda ruzwiho kugira ibyiza byinshi ku buzima bwacu harimo kurwanya kwangirika kw’ ingirangingo (antioxidant), kugabanya ingaruka za lipoproteyine ziteremereye (kolesterole mbi) kugabanya no gushyira ku kigero gikwiye isukari yo mu maraso, gufasha mu kugabanya ibiro no kongera ubudahangarwa bw’ umubiri. Mu Rwanda, urusenda ni igihingwa cyitaweho n’ inzego zo hejuru, abahinzi baciriritse baterwa inkunga n’ abaguzi babo (abarujyana mu mahanga cyangwa barutunganya mu nganda). Uturere tumwe tw’ igihugu twza urusenda rwinshi turimo: Kamonyi, Gisagara, Muhanga, Nyaruguru, Nyanza, Ruhango, Huye and Nyamagabe, ibi bigatanga icyizere cyo guhuriza hamwe ibikorwa. Amoko amwe y’ urusenda ntasaba ubumenyi buhambaye mu kuyahinga (Feed the future, 2018).

Mu Rwanda hahingwa amoko y’ urusenda akurikira: Ijisho ry’ inyoni  (the Rwandan bird eye), urusenda rutukura, urusenda rusa n’ icunga rihishije n’ urusend rw’ umuhondo.  Urusenda ni isoko y’ imibereho ku muhinzi n’ abandi bakora muri urwo ruhererekane ngenagaciro. URwanda rwohereza mu mahanga toni 21 z’ urusenda ku mwaka ariko ziracyakenewe kongerwa binyuze mu kugabanya itakara ry’ umusaruro nyuma yo gusarurwa. Bimwe mu bitera kwangirika k’ umusaruro harimo: kutitondera gupakira no kuzitwara byongera gukomereka no kwangirika vuba. Izindi mbogamizi ni ibura ry’ ubuhunikiro bukonjesha byakoreshwa mu guhunika urusenda rw’ icyatsikibisi. Gushyira urusenda ku gipimo ngenderwaho cy’ ubushyuhe cy’ ubushyuhe bwo hanze mu gihe cy’ amasaha 24 nyuma yo gusarura bituma rutakaza 13% by’ uburemere. Byoneye kandi, hejuru y’ izi mbogamizi, hariho inganda nke cyane zitunganya umusaruro w’ urusenda no kurwongerera agaciro. 

 

 

4. Amahame n’ uburyo bwo kongera agaciro

4.1 Imirimo ibanziriza gutunganya  umusaruro w’ urusenda

Imbanzirizagutunganywa harimo; gusukura, gukuraho ibce bitaribwa, kwanika, kuringaniza cyangwa kugabanya umubyimba.  

ishusho4.1: urusenda rutukura n’ urw’ icyatsi kibisi rwasaruwe

Isoko: (Sowbhagya, 2019)

4.2 Gusarura

Gutunganya umusaruro ubundi ntibirimo gusarura ariko gusarura ni kimwe mu bigira ingaruka ku buziranennge bw’ iicuruzwa.  Uburyo bukwiye bwo gusarura ni bimwe mu by’ ingenzi bigenga mu kubona igicuruzwa cya nyuma cyujuje ubuziranenge bwo hejuru. Urusenda rwo gutunganyirizwa mu ruganda rugomba gusarurwa rweze igihe rutangiye guhindura ibara ruba umutuku. 

4.3 Gusukura

Urusend rugomba gusukurwa mbere yo gutunganywa. Intambwe ya mbere ni ugukuraho umukungugu n’ imyanda ukoresheje kugosora. Utumashini duto turaboneka dusukura urusenda ariko ikiguzi cyatwo kiri hejuru. Nyuma yo kugosora, urusenda rukenera kozwa mu mazi meza. Iyo ari urusenda rwinshi, ni ngombwa kubaka icyogerezo gito. Ibi bishobora gukorwa muri beto. Ariko amazi agomba guhindurwa kenshi kugirango wirinde ko amazi ubwayo yakwanduza urusenda. Amazi akwiye kunyobwa niyo agomba gukoreshwa. Ni ngombwa kwirinda gutotesha urusenda kuko rushobora kunywa amazi no kuyagumana bigatuma bifata igihe kurwanika.

4.4 Gukuraho ibice bitaribwa

Uruti n’ ibibabi bikurwaho hakoreshejwe icyuma gikata. Imisogwe yakoeretse n’ iyangiritse kugirango hirindwe ko uruhumbu ruzamo ndetse rugafatwa n’ indwara ziterwa n’ uduhumyo. 

4.5 Kwanika

Iki ni igikorwa cy’ ingenzi kurusha ibindi mu rugendo rwo gutunganya urusenda. Iyo urusenda rutumye neza cyangwa iyo rufashe igihe kirekire mbere yo kuma, zizafatwa n’ uruhumbu no kubora. Guhitamo ubwanikiro biterwa n’ ikirere  igihe cy’ isarura n’ icyo urusenda ruteganyirijwe gukoreshwa ku bwa nyuma. Urusenda rwo gukoresha mu rugo, kwanika ku zuba nibwo buryo buhitwamo kandi buhendutse. Niba hariho ubwanikiro bukoresha imirasire y’ izuba bwaba bwiza kurushaho kuko bwumisha vuba cyane kandi bugatanga urusenda rwumye rufite ubuziranenge bwo hejuru. Ingano ya mazi mu rusenda rwumye igomba kuba 10% bw’ uburemere bubisi.

4.6 Gushyira mu byiciro

Rimwe na rimwe, urusenda rwumye rukenera gushyirwa mu byiciro kugirango rubone igiciro cya mbere ku bicuruzwa byujuje ubuziranenge bipfunyitse neza. Urusenda rushyirwa hakurikijwe ibara n’ ingano– uko ibara ritukuye rirushaho kuba ryiza. Gushyira mu byiciro bikorwa hatoranywa urusenda hakoreshejwe intoki.

4.7 Kuringaniza cyangwa kugabanya umubyimba (Gusya)

Urusenda rwumye rushobora kugurishwa uko rwakabaye rwose cyangwa rugasebwamo ifu. Gusya ni bumwe mu buryo bwo kurwongerera agaciro. Insyo zikoreshwa hari izikoreshwa amaboko n’ izikoreshwa n’ imashini.

 

 

1.     Ikoranabuhanga mu kongera agaciro

Ibikomoka ku rusenda byongerewe agaciro birimo urusenda rwumye, ifu y’ urusenda, isosi y’ urusenda, urusenda rushyizwe mu bikombe, n’ umutsima w’ urusenda.

5.1 Kwanika urusenda (gukuramo amzi)

Urusenda rubanza kozwa mu mazi menshi mu mazi atemba hanyuma zikezwa mu mazi ashyushye kuri 93°C amazi arurengeye cyangwa mu mazi arimo 2%  bya sodium chloride (NaCl) mu gihe cy’ iminota 4 cyangwa umunota 1-2  mu mazi ashyushye. Kwezwa bikorwa kugirango habungwabungwe ibara ry’ urubuto. Urusenda rwumye hakoreshejwe imirasire y’ izuba cyangwa kwanika ku zuba kugeza ku kigero cya 5% by’ amazi asigaramo byongera igihe rumara rukiri ruhunitse (Glodjinon et al., 2019). Igihe hakreshejwe ifuru, kumisha bikorwa kuri 120℃ (Owusu-Kwarteng, Kori and Akabanda, 2017).

Ishusho 5.2: kwanika hakoreshejwe imirasire y’ izuba

 

Ishusho 5.1: kwanika urusenda ku zuba

 

5.2 Kwinika urusenda

Gutara ni uburyo bwahereye kuva kera, ni uburyo bwo kubuza ibiribwa guswanyaguzwa n’ utumikorobi duto. Mu biribwa bitazwe, hakoreshwa umunyu kugirango haboneke ireme ryfuzwa, kugabanya kororoka kwa za mikorobi, no kugirango ibiribwa bigire ubusharire bwifuzwa (Sultana, Iqbal and Islam, 2014).

Uburyo bwo kwinika;

1. Oza urusenda cyane mu mazi meza.
2. Kuraho ibice bitaribwa n’ ibindi bice bidakenewe ndetse n’ imisogwe yangiritse
3. Shyira urusenda mu mazi arimo umunyu ku gipimo ngenderwaho cya 10% mu cyumweru cya mbere ukongeramo umunyuho  1% kugeza kuri 16% kugeza igikorwa cyo gutara kirangiye (Sultana, Iqbal and Islam, 2014)
4.  

 inika muri vinegere (acetic acid)

Kwinika birinda urusenda amezi menshi kuko urwunyunyu n’ ubusharire bw’ urusenda bibangamira kororoka kwa za mikorobi.

5.3 Gushyira mu bikombe

Gushyira mu bikombe nabwo ni uburyo bwo kurinda ibiribwa kwangirika aho ibiribwa bishyirwa ku bushyuhe bifungiwe mu kintu birimo gifunze ku buryo kidahitisha umwuka bikica mikorobi zatuma bibora. Kugirango ibi bigerweho urusenda  

1. Zinikwa mu mazi ashyushye kuri  93℃ mu gihe cy’ iminota 4
2. Hashyirwamo 0.2 % sodium metabisulphite kugirango zidataza ibara
3. Zipfunyikwa  mu bikoresho (ibikombe/ cans) bifnze birumanije rwose bigashyushywa
4. Kubikwa ahantu hafutse humutse

Ishusho 5.3: urusenda rwinitse

 

5.4 Gukonjesha urusenda

Kubika urusenda kuri 4℃ muri firigo byongerera urusenda igihe rumara ari ruzima ho iminsi 20 (Sanatombi and Rajkumari, 2020).

5.5 Gukora ifu y’ urusenda

Gukora ifu y’ urusenda bikurikiza intambwe zikurikira zigaragazwa n’ ishusho 5.4

1. Urusenda rurozwa neza mu mazi asukuye
2. Ibice bitifuzwa byose bikurwamo harimo imbuto n’ uruti.
3. Kwanika bikorwa ku zuba cyangwa mu ifuru kuri 120℃ ku gipimo ngenderwaho cy’ amazi cya 5%.
4. Urusenda rusebwa hakoreshejwe imashini rugakurwamo agafu kanoze.
5. Hasuzumwa ko nta burozi bwa Aflatoxin  burimo butarengeje 10 kuri miliyari burimo (ppb)
6. Ifu ipfunyikwa mu bikoresho biyibika neza

Ishusho 5.4 : inzira inyurwamo mu gukora ifu y’ urusenda

Isoko: (Ozturkoglu-Budak, 2017)

 

5.6 Isosi y’ urusenda

Isosi y’ urusenda itavangiye ikorwa mu buryo bukurikira (Figure 5.5) bwakuwe muri (Liong, Hamid and Ibrahim, 2016)

1. Gusukura urusenda rwumye urutandukanya n’ ibindi bitari urusenda
2. Gutogosa ku bushyuhe buringaniye kugeza igihe ruba rworoshye
3. Gukuramo amazi
4. Gusya urusenda kugeza igihe haboneka umutsima woroshye hakoreshejwe akamashini gashya
5. Vanga umutsima n’ ibindi bintu (isukari, umunyu, amazi, amido, ibirinda ibiribwa kwangirika)
6. Teka iyo mvange kuri  82-88℃ hanyuma ukagabanya ubushyuhe ariko ntukureho
7. Suka iyo sosi itetse mu gikoresho kiyibika kugirango ishyirwe mu macupa igishyushye
8. Gucurika amacupa yuzuye kugirango ukuremo umwuka
9. Shyira ibirango ku icupa ubundi ubike ahabugenewe

 

Ishusho 5.5: inzira yo gutunganya isosi y’ urusenda

isoko: (Liong, Hamid and Ibrahim, 2016)

 

5.7 Gukora umutsima w’ urusenda

Umutsima w’ urusenda ushobora gukorwa muri ubu buryo bukomoka kuri (Sharoba, 2014)

• Oza urusenda urusataguremo udupande dufite ingano yegereye 15 mm x 15 mm ukoresheje icyuma gikata.
• Udupande dushyirwa mu mazi ashyushye kuri  95°C mu gihe cy’ iminota 5.
• Kwanika urusenda ukoresheje imirasire y’ izuba . ahangaha udupande tw urusenda dushyirwa ku mitambiko y’ icyo banikiramo umwuka ushyushye ukanyuramo (icyitonderwa: urusenda rugisarurwa rushobora gukoreshwa)
• Gusya urusenda rwumye mo agafu kanoze neza
• Gukora igikoma hakoreshejwe ifu y’ urusenda. Gukoresha ipanu kugirango ufatishe igikoma ushyushya ku muriro uringaniye ariko udahindagurika kueza igihe imvange izagera ku bushyuhe buri hagati ya 75 na 80°C, kandi yageze ku ngano y’ ibikomeye byose  (total soluble solids) ya 25%±1.
• Ongeramo 3% by’ umunyu.
• Suka mu ijajyi y’ ikirahure bigishyushye, ufunge umufuniko ushyushye (pasteurization) kuri 85-90 °C fmu gihe cy’ iminota 15.

 

ishusho 5.6: umutsima w’ urusenda

isoko: https://pickledplum.com/wp-content/uploads/2020/07/gochujang-4OPTM.jpg; https://cdn.shopify.com/s/files/1/1850/3367/products/GOCHUJANG_large.jpg?v=1580848131

 

 

6. Iriburiro ku kubungabunga ubuziranenge          

6.1 Ukudahumana kw’ ibiribwa n’ ibipimo ngenderwaho bikoreshwa

Ukudahumana kw’ ibiribwa ni icyemezo ko ibiribwa nta ngaruka mbi byagira ku buzima bw’ ubiriye igihe byatwawe kandi bigategurwa uko biteganyijwe gukoreshwa. Ukudahumana kw’ ibiribwa kurimo imirimo ibikorwaho nko kubitegura, kubipfunyika, kubika no kubitwara.

 

6.2 ubwoko bw’ ibipimo ngenderwaho byo kudahuana kw’ ibiribwa

Ibipimo ngenderwaho byo kudahumana kw’ ibiribwa bishobora kuba mu bwoko butandukanye :

• Ibipimo ngenderwaho by’ imibare bisobanura ibiranga ibicuruzwa bisabwa nk’ igipimo ngenderwaho ntarengwa cy’ ibindi bintu by’ ubundi bwoko cyangwa igipimo ngenderwaho ntarengwa by’ ibisigazwa ( harimo n’ uburyo bwo gufata ishantiyo, n’ ipimwa rigomba gukoreshwa mu gupima ikikiranga runaka)
• Ibipimo ngenderwaho by’ imikorere bisobanuro uburyo ibiribwa byakagombye gukorwa harimo imihigo y’ imikorere ishobora kugenzurwa ishobora kuba imibare
• Ibipimo ngenderwaho by’ imikorere bisobanura ibsabwa mu buryo bw’ imicungire nko kubika inyandiko

 

6.3 Ibipimo ngenderwaho mpuzamahanga by’ ukudahumana kw’ ibiribwa

• Umuryango mpuzamahanga w’ ubucuruzi (World Trade Organization, WTO) -  WTO itanga amabwiriza agenga ubucuruzi buhuza abantu benshi kandi ukaba ihuriro ryo gukemura impaka no kumvikana ku mabwiriza mashya. Kuberako ibipimo ngenderwaho ari ngombwa kugirango ubucuruzi bugende neza,  amsezerano ya WTO ashishikariza cyane za guverinoma guhuza ibyo zisaba zishingiye ku bipimo ngenderwaho mpuzamahanga (CODEX Alimentarius, 1997; FAO, 2017)
• HACCP- (hazard analysis and Critical Control Point: gusuzuma ibihumanya n’ igipimo ngenderwaho ntarengwa). Akenshi , HACCP ni igipimo ngenderwaho cy’ imikorere cyigizwe n’ itsinda ry’ imbere mu kigo rishyiraho ibipimo ngenderwaho ntarengwa mu nzira yose y’ imikorere (Vieira, 2006) hagamijwe kwirinda ibihumanya mu biribwa
• Imigenzo myiza y’ imikorere y’ ibiribwa (Good manufacturing practices, GMP) – ni urwego rugenzurako ibicuruzwa bikorwa kandi bigenzurwa ubutitsa hakurikijwe ibipimo ngenderwaho by’ ubuziranenge. Rwashyiriweho kugirango hagabanywe ku kigero cyo hasi gishoboka ikintu cyose gishobora guhumanya ubuzima kidashobora kuvanamwo binyuze mu buryo bwo gupima icyarangije gukorwa.
• Imigenzo myiza y’ isuku (Good Hygienic practices,GHP)- harimo iby’ ibanze byose by’ isuku n’ isukura ku batunganya ibiribwa nka za hoteli na resitora  kugirango ibiribwa bibe bizira guhumana kandi bikwiye kuribwa n’ abantu ntibigire ingaruka ku buzima bwabo. Ni umusingi usabwa mbere yo gutangira gukora ibindi bikorwa birebana no kwita ku biribwa nka GMP, HACCP and ISO 22000.
• Ibipimo ngenderwaho bya ISO -  ni ibipimo ngenderwaho mpuzamahanga  byashyizweho na umuryango mpuzamahanga w’ ibipimo ngenderwahoby’ ubuziranenge  (International Standards Organization, ISO) bishyiraho ibisabwa kugirango ukore igicuruzwa, ucunge neza inzira binyuramo, gutanga serivisi cyangwa kugeza ibintu ku baguzi ndetse n’ ibindi bikorwa byinshi by’ uburyo butandukanye..

6.4 Iby’ ibanze biranga igipimo ngenderwaho cy’ ubuziranenge

• Kidateye urujijo, gishobora gushyirwa mu bikorwa, cyumvikana (kigufi, koroshye , kirasa ku ngingo)
• Gitanga uburinzi bw’ ubuzima ku rwego rwo hejuru
• Gifite ibisobanuro byumvikana kugirango hongerwe kutanyuranya ndetse n’ umutekano mu mategeko
• Kigomba gushingira ku buziranenge bwo hejuru,  mu mucyo kandi kigenga mu gutanga inama zirimo ubumenyi hashingiwe ku isuzuma ry’ ibyago no kumenyekanisha ibyago;
• Kigomba kuba kita ku burenganzira by’ umuguzi ku kugira amakuru mazima kandi yuzuye;
• Gitanga umurongo wo gukurikirana ibiribwa no gusubira inyuma igihe habaye ibibazo
• Kirimo inshingano zo kugenzurako ibiribwa bizira ingaruka ku buzima bw’ abantu kandi bigaragara neza aribyo gusa bishyirwa ku isoko;
• Igipimo ngenderwaho cy’ ubuziranenge kandi kigomba kwita ku byo igihugu gisabwa mu rwego mpuzamahanga cyane cyane ku birebana n’ ubucuruzi.

7.      Akamaro k’ ibipimo ngenderwaho by’ ubuziranenge

·         Kugumisha ibiribwa bishobora kugira ingaruka mbi ku buzima ku kigero gikwiye cy’ ubushyuhe – kugirango hirindwe kororoka kwa za bagiteri zica, ibiribwa bibikwa ku bushyuhe buri hagati ya 5℃ na 60℃

·         Guteka cyangwa ubundi buryo bwo gutegura amafunguro  atangiza ubuzima – kugena ibipimo by’ ubushyuhe byihariye bituma guteka bikorwa uko bikwiye

·          Kurinda ibiribwa kwandura – amabwiriza atuma ibiribwa bitarangwamo imyanda

·         Gushyingura ibiribwa - ibiribwa byagarutse bishyingurwa uko bikwiye

·         Gukurikirana aho ibiribwa byaturutse – bituma habikwa amakuru yo gukurikirana aho ibiribwa byaturutse

Isoko: (Swami, 2013)

 

 

7. Gukurikirana igicuruzwa

Gukurikirana bivuze ubushobozi bwo kumenya aho igicuruzwa cyaturutse no gugikurikira inzira zose gicamo byaba ibiribwa, ibiryo by’ amatungo, inyamaswa ziriwa, cyangwa ikintu cyose giteganirijwe kuribwa, cyangwa kizakoreshwa muri ibi bicuruzwa mu ntambwe zose zo gukorwa kwabyo, gutunganywa no gukwirakwizwa.”

Gukurikirana ni  “ubushobozi bwo guhorana ikizere cyo kumenya ibiribwa ku ntambwe itandukanye z’ uruhererekane rwo gukora ikiribwa kuva mu murima kugeza ku mudandaza  ” (CODEX, 2002). Ikurikirana ry’ igicuruzwa ni urufunguzo rwo gutuma hashyirwaho ibipimo by’ ubuziranenge bw’ ibiribwa. Gukurikirana bikozwe neza kandi bidahenze bigomba kugaragaza ahantu hihariye, aho ibibazo byavukiye (Savov and Kouzmanov, 2014).

Ikurikirana ry’ imbere mu kigo- gukurikirana hagati y’ ibyakiriwe (ibikoresho by’ ibanze) n’ ibyagurishijwe (ibyavuyemo) k’ urwego rwita ku biribwa

Gusubira inyuma intambwe imwe – ubushobozi bwo kumenya uwazanye ibyakiriwe niba inzira y’ ibikoresho by’ ibanze n’ inzira y’ ubucuruzi bitandukanye, tuzakurikirana inzira y’ igikoresho cy’ ibanze , twite intambwe inyuma ‘’utugezaho ibikoresho by’ ibanze’’.

Intambwe imwe imbere – ubushobozi bwo kumenya umuguzi wa buri kimwe cyagurishijwe, igihe inzira y’ ibyacurujwe n’ ibyaguzwe zidahuye, tuzakurikira inzira y’ ibikoresho twite uza intambwe imwe imbere’’umuguzi’’

Gukurikirana uruhererekane - Gukurikirana uruhererekane rw’ ikiribwa rwose

7.1 ibigize urusobe rw’ ikurikirana

Urusobe rw’ ikurikirana –urutonde rw’ ibikorwa bikurikiranwa hakoreshejwe ‘’kumenya’’, ihuriro’’, ‘’gufata amakuru’’, ‘’gukusanya no kubika amakuru’’, no ‘’kugenzura ukuri’’ (Food Marketing Research and Information Center (FMRIC), 2008)

7.1.1Uburyo bwo kugena  ibigize  igicuruzwa gikurikiranwa

Igihe cyo guhitamo uburyo bwo kugena ibigize ikurikiranwa ry’ igicuruzwa, tugomba guhitamo ubwoko bwa kodi iranga iranga igicuruzwa n’ imiterere yayo. Amahitamo yakzwe hakurikijwe ibikigize n’ ubudasa bwa kodi, no guhuzaikirango n’ ibigize igicuruzwa gikurikiranwa (Olsen and Borit, 2018).

7.1.2 Uburyo bwo gutanga amakuru ku mpinduka zakozwe

Igihe ubwoko bw’ ikirango bwamaze gutoranywa kandi kikaba cyahujwe n’ ibigize igicuruzwa, hagomba gutangwa amakuru ku byabaye ku gicuruzwa uko kigenda kimuka mu ruhererekane rwo kugeza ku muguzi.  Akenshi, ibiribwa binyura mu nzira ndende kandi igoranye kugirango bigere ku muguzi wa nyuma kandi ibigize igicuruzwa si ngombwa ko biramba. Akenshi biratandukanywa cyangwa bigahuzwa n’ ibindi. Uko gutandukanywa no guhuzwa n’ ibindi nibyo byitwa guhindurwa, ubushobzi bwo gutanga amakuru ku ruhererekane rw’ ihindagurika ni kimwe mu bikorwa by’ ingenzi by’ ibigize ikurikirana ry’ igicuruzwa. (Dillon & Derrick, 2004; Olsen & Aschan, 2010).

7.1.3 Uburyo bwo kwandika ibiranga ibigize igicuruzwa

Iyo twamaze guhitamo ubwoko bw’ ikirango dukoresha, tuba tubonye uburyo bwo guhuza ikirango n’ ibigize igicuruzwa, dufite ubushobozi bwo gufata ibyihariye bihuye n’ ibigize igicuruzwa turi gukoraho, no guhuza ibyo bihariye n’ ibiranga ibigize igicuruzwa (Olsen and Borit, 2018).

 

 

8. Kubungabunga ibikoresho n’ imikorere yabyo 

8.1 Ibungabunga rikumira

Kwita ku gikoresho mu rwego rwo kukirinda kwangirika bishobora gusobanurwa mu buryo bukurikira: ibikorwa bikorwa mu gihe runaka – cyangwa imashini ikora igihe giteganyijwe ishobora gutahura, guhagarika cyangwa kubuza kwangirika kw’ igice mu bigize igikoresho hagamijwe kuyigumana cyangwa kongera igihe izakoreshwa binyuze mu kuyirinda kwangirika ku kigero cyemewe.

Inyungu  

• Guhenduka mu bintu byinshi bisaba igishoro kinini.
• Kuba byoroshye bifasha igihe gihrho cyo kwitabwaho gishobora guhuzwa n’ ibishoboka
• Kongerera ibigize igikoresho igihe cyo kubaho bikora neza.
• Bigabanya ingu
• Kugabanya gupfa kw’ igikoresho cyangwa uburyo bwo gukoramo
•  Ugereranyije wunguka  12% kugera kuri  18% igereranyije no kwita ku gikoresho ari uko gipfuye  

 

Ingaruka

• Kwangirika bikomeye biba bigishoboka.
• Abakozi/akazi kenshi.
• Hazamo kwita ku mikorere no kwita ku gikoresho n’ igihe bidakenewe.
• Birashoboka ko habaho impanuka yatera kwangirika mu gihe bita ku gikoresho bidakenewe.

8.2 Ibungabunga riteganya

Ibungabunga riteganya rishobora gusobanurwa uku bikurikira : gupima bitahura ko hari kwangirika kuri kubaho bityo bigafasha kugabnya imihangayiko ya buri munsi cyangwa kuyirwanya mbere y’ uko habaho kwangirika gukabije. Ibivamo bigaragaza ubushobozi bwo gukora none no mu gihe kizaza. (Sullivan et al., 2002).

inyungu

• Kungerera igikoresho igihe kizamara gikora neza.
• Gufasha guteganya ibikorwa byo gukosora/ gusana ibidakora neza.
• Kugabanya incuro igkoresho gipfamo.
• Kugabanya ikiguzi cy’ ibice bisimbura ibindi n’ imirimo yo kubikora
• Ubwiza buhebuje bw’ umusaruro.
• Umutekano w’ abakozi n’ aho bakorera uriyongera.
• Byongerera umukozi akanyamuneza .
• Kurengera ingufu.
• Kunguka  8% kugeza 12% by’ ikiguzi ugereranyije no gufata neza ibikoresho byo guteganya.

 

Ingaruka

• Kongera umutungo ugenda ku gusuzuma ibikoresho.
• Kongera umutungo ugenda ku guhugura abakozi.
• Ubushobozi bwo kuzigama ntibugaragarira abacunga umutungo.

8.3 Ibungabunga rikosora

Ibungabunga rikosora ni ibikorwa bikorwa. Ni ibungabunga rikorwa nyuma yo kubona no gusuzuma ikibazo. Ni ibunganuga rigaragazwa no kugenzura uko igikoresho kimeze cyangwa cyamaze kwangirika. Ibungabunga rikosora nka kimwe mu bigize ibungabunga rikumira ryita ku bikorwa biteganyijwe bituma imashini n’ uburyo bw’ imikorere biguma ku kigero cyiza gishoboka cy’ imikorere. Intego nyamukuru y’ ibungabunga rikosora ni uko gusana bikorwa uko bikwiye kandi bwuzuye ku bibazo byose bigaragara igihe cyose bibaye ngombwa. Ikindi ni uko uko gusana bikorwa n’ abakozi babifitemo ubuhanga kandi kugahamywa mbere y’ uko imashini isubizwa mu kazi (Otieno, 2016)

Intege nke z’ ingenzi ni uko nta guteganya igihe imashini izapfira n’ ibungabungwa ntitishobora guteganywa. Niba igice cy’ mashini kidakora, kandi ibice byo gusimbuza bidahari habaho ubukererwe hagati yo kubitumiza no kubizana bigatuma umusaruro wari witezwe utinda kugerwaho. 

 

 

9. Umwanzuro

Umusaruro w’ urusenda ni mwinshi mu Rwanda. Ariko kwangirika k’ umusaruro ni kunini kuberako ibikorwa byo kurwongerera agaciro ari bike. Intego y’ aya mahugurwa ni uguha abahinzi , inganda nto n’ izicirirtse n’ abandi batunganya umusaruro ubumenyi bwo kurinda umusaruro kwangirika, kuwongerra agaciro n’ uburyo bwo kuwurinda guhumana kugirango umusaruro n’ icuruzwa by’ urusenda byiyongere.

 

10. Amashakiro

Alam, D. M. M. (2020) ‘Value Chain Analysis of High Value Crop: Farm to Market’, International Supply Chain Technology Journal, 6(5). doi: 10.20545/isctj.v06.i05.02.

CODEX Alimentarius (1997) ‘Codex Alimentarius : food quality and safety standards for international trade’, 16(2), pp. 313–321.

FAO (2017) Trade and food standards.

Feed the future (2018) Post harvest assessment of green chillies in Rwanda.

Food Marketing Research and Information Center (FMRIC) (2008) Handbook for Introduction of Food Traceability Systems.

Liong, C. Y., Hamid, S. H. A. and Ibrahim, I. M. (2016) ‘Improving the performance of chili sauce manufacturing process using simulation approach’, AIP Conference Proceedings, 1750(June 2016). doi: 10.1063/1.4954562.

M. Glodjinon, N. et al. (2019) ‘The technical production, storage and conservation routes of chilli peppers (Capsicum spp.) produced in Benin and constraints impeding the development of the sector.’, Journal of Animal & Plant Sciences, 42.3(3), pp. 7279–7295. doi: 10.35759/janmplsci.v42-3.1.

Maurine, O. (2016) ‘CORRECTIVE MAINTENANCE PRACTICES AND OPERATIONAL’, (November).

Olsen, P. and Borit, M. (2018) ‘SC’, Trends in Food Science & Technology. Elsevier Ltd. doi: 10.1016/j.tifs.2018.05.004.

Owusu-Kwarteng, J., Kori, F. K. K. and Akabanda, F. (2017) ‘Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)’, International Journal of Food Science, 2017. doi: 10.1155/2017/4656814.

Ozturkoglu-Budak, S. (2017) ‘A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper’, Food Science and Technology, 37, pp. 24–29. doi: 10.1590/1678-457X.30316.

Sanatombi, K. and Rajkumari, S. (2020) ‘Effect of Processing on Quality of Pepper: A Review’, Food Reviews International. Taylor & Francis, 36(6), pp. 626–643. doi: 10.1080/87559129.2019.1669161.

Savov, A. V and Kouzmanov, G. B. (2014) ‘Food Quality and Safety Standards at a Glance’, 2818(2009). doi: 10.2478/V10133-009-0012-8.

Sharoba, A. (2014) ‘PRODUCING AND EVALUATION OF RED PEPPER PASTE AS NEW FOOD’, (January 2009).

Sowbhagya, H. B. (2019) ‘Value-added processing of by-products from spice industry’, Food Quality and Safety, 3(2), pp. 73–80. doi: 10.1093/fqsafe/fyy029.

Sullivan, G. P. and Pugh, R.Melendez, A. P.Hunt, W. D. (2002) Operations & Maintenance.

Sultana, S., Iqbal, A. and Islam, M. N. (2014) ‘Preservation of carrot, green chilli and brinjal by fermentation and pickling’, International Food Research Journal, 21(6), pp. 2405–2412.

Swami, C. (2013) ‘FACULTY OF BIOSCIENCE ENGINEERING Importance of food safety and quality standards at various levels in the tomato supply chain of South Africa’, pp. 1–78.

Vieira, L. M. (2006) ‘The Role of Food Standards in International Trade : Assessing the Brazilian Beef Chain’, (September 2005), pp. 17–30.