INYIGISHO KU IYONGERAGACIRO KU NANASI

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Inanasi (Ananas comosus) ni urubuto rwera ahegereye koma y’ isi uko ikirere cyaba giteye kose rukoreshwa mu gutunganya urusobe runini rw’ ibicuruzwa bisubiza imbaraga mu mubiri nk’ umutobe, ibikatsi, ibiminjirwa, maseduwane n’ amavuta. Ikoranabuhanga ryo gutunganya ryatumye ugutunganya ibisigazwa by’ inanasi mo ibicuruzwa nk’ imivinyo, ibiryo by’ amatungi, vinegere n’ ibindi bishoboka. Inanasi ifata hafi imyaka ibiri nyuma yo kuyitera kugirango igire imbuto zeze bijyanye n’ ikirere cy’ aho ihinzwe.

Inanasi ni isoko nziza y’ intungamubiri nka vitamini C, vitamini A na Beta-karotene, vitamini B1 na 6 na Manganeze. Ikize kandi ku tugozi two mu biribwa kandi ikagira karori nke, ibinure bike, Sodiyumu n’ amavuta ya Kolesiteroli bike. Izi ntungamubiri zigira uruhare rukomeye mu mubiri, nk’ urugero, vitamini C ibungabunga ubusugire bw’ imiyoboro y’ amaraso, uruhu, ingingo n’ amagufa. Vitamini A igira umumaro mu kureba, yongerera ubushobozi urwungano rw’ ubwirinzi kandi ikarinda umubiri ibinyabutabire bitera kanseri. Inanasi ni isoko nziza ya Bromelain, umusemburo uvanwa mu bisigazwa by’ inanasi ugakoreshwa ku isoko ry’ imiti no koroshya inyama (Seguí Gil & Fito Maupoey, 2018).

Ikoranabuhanga ry’ iyongeragaciro rikoreshwa mu gutunganya urusobe rw’ ibikomoka ku nanasi bibashisha abahinzi kunguka isoko ryagutse ry’ iki gihingwa kiri mu cyiciro cy’ imboga, n’ imbuto. Iri koranabuhanga rifasha mu kugabanya bya bihombo bikomeye bya nyuma yo gusarura, kandi ibicuruzwa byongerewe agaciro bitanga inyungu iruse iy’ urubuto rubisi, kandi bikaramba igihe kiruseho. Ukongerera agaciro inanasi bitanga imirimo kandi bikoroshya ipakira n’ ubwikorezi.

Ikoranabuhanga ryo gutunganya inanasi ryose risaba ko habaho ingamba z’ umutekano w’ ibiribwa kugirango hakorwe ibicuruzwa bifite ubuziranenge bwifuzwa mu micururize y’ inanasi.

 

 

 

Ishusho 1 Inanasi: https://businessdiary.com.ph/2291/value-added-products-from-pineapple/

3.1 Kurobanura no gushyira mu byiciro

Inanasi zitoranywa cyangwa zirobanurwa hakoreshejwe intoki hakurikijwe ibigenderwaho by’ ubuziranenge byemeranyijweho n’ abanyamigabane bari muri ubwo bucuruzi. Ni ibisanzwe bikorwa gushyira inanasi mu byiciro hashingiwe ku bwoko, uburemere, ishusho, ubukure n’ ibindi bigenderwaho. Ibiciro bigirwaho ingaruka cyane cyane n’ ubwoko n’ ingano y’ urubuto. Ubu buryo burahindagurika cyane kandi bushobora guhinduka bijyanye n’ isoko cyangwa agace. Ni ingenzi rero gushyira ugushyira mu byiciro kwa nyako n’ ibipimo ngenderwaho mu mirimo ikorerwa ku nanasi cyane cyane izigiye koherezwa mu mahanga. Igipimo mpuzamahanga cya Codex ku nanasi (Codex stan. 182 – 1993) gitanga imwe mu mirongo ngenderwaho y’ ibipimo ku nanasi.

3.2 Gusukura

Gusukura inanasi bibamo amabwiriza yihariye yo gusukura. Imirimo yo gusukura ishobora gukorwa n’intoki cyangwa n’ imashini. Koza hakoreshejwe imashini birimo intambwe zikurikira:

  1. Kata uruti ahegereye indiba
  2. Kata isunzu ku burebure bwa cm10
  3. Inka inanasi mu ruvange rwica udukoko
  4. Sukura ukuba inyuma neza ukoresheje uburoso

 

Gusukura inanasi hakoreshejwe intoki bikorwa intambwe ku ntambwe mu buryo bukurikira:

  1. CSukura inanasi uyikuraho umwanda, ivumbi n’ibyonnyi ukoresheje uburosobworohereye.
  2. Sukura ukoresheje amazi meza n’ umuti wica udukoko
  3. Ongera woze urubuto ukoresheje andi mazi
  4. Hanaguza akenda koroshye ukuraho amazi y’ umurengera
  5. Umutsa urubuto mu muyaga ku bushyuhe busanzwe
  6. Genzura ubuziranenge bukenewe

Inanasi zasukuwe zigomba gupakirwa mu makarito ya pulasitiki asukuye kandi zikabikwa uko bikwiriye. Ikiranga cy’ ingenzi kuri uru rwego ni uko amakarito agomba kugira udutobore dufite ishusho y’ uburebure bwongerewe mu mpande zose kugirango umwuka ubashe gutambuka, kuko byemerera ubushyuhe bw’ urubuto gusohoka vuba. Uko gupakira kandi gufasha mu kongera igurishwa ry’ urubuto kubera uko ruba rwagaragajwe, hamwe n’ ukugaragaza ibirimo n’ inkomoko.

 Gukoresha uburyo bukwiye bwo gupakira ku rubuto bigira aka kamaro:

a)       kwirinda ko rwatakaza impumuro

b)       kurinda urubuto kugira ikindi cyanga n’ impumuro mbi

c)       Gutuma urubuto rubikika igihe gihagije

d)       kururinda ukwiyongera cyangwa igabanyuka ry’ ubuhehere mu rubuto

e)       kurinda igicuruzwa iyangirika no

f)        Gutanga aho gucapa amakuru akenewe ku gicuruzwa.

 Uburyo bwiza bwo gupakira ni ugushyira urubuto ruhagaze ku ndiba y’ ikarito ikozwe mu bice bibiri by’ akabaho k’ indodo zikomoka ku bihingwa ifite imbaraga ntarengwa z’ iturika za kg 19.96/cm2 maze ugashyira ibizitandukanya hagati y’ imbuto mu kuzirinda ko zikubanaho n’ ukugendagenda. Imyenge y’ umwuka hejuru no hasi irakenewe yiyongera ku yo mu mpande, cyane cyane aho ugutwara mu nyanja ibicuruzwa ku bwinshi bikoreshwa. Aho agarafe zakoreshejwe mu ikorwa ry’ amakarito, bigomba ubwitonzi kugirango agarafe zibe zifunze neza mu kwirinda ko zakwangiza imbuto. Ku makarito amwe n’ amwe, ibi ntibishoboka bityo imbuto zishyirwamo zitambitse mu byerekezo bitandukanye; aho ibika bibiri by’ imbuto bipakirwa, igika cy’ urupapuro kirakenewe hagati y’ ibyo bika: inshuro 6 – 1.75kg z’ urubuto, inshuro 12- 1,25kg z’ urubuto, inshuro 12- 1kg z’ urubuto n’ inshuro 20- 0.75kg z’ urubuto.

 

3.2 Ikurwaho ry’ ibice bitaribwa

Ibice bitaribwa bigomba gukurwaho neza kugirango urubuto rusigare rugaragarira umuguzi neza. Koresha intambwe zikurikira mu gukuraho ibice bitaribwa.

  1. Kata ibice byo hejuru no hasi ukoresheje icyuma gityaye
  2. Shyira inanasi ihagaze ku ndiba yayo ku kibaho cyo gukatirwaho
  3. Fata umutwe maze utonore uhereye ku gice cyo hejuru uganisha hasi
  4. Kuramo “amaso” y’ inanasi ukoresheje icyuma gikata

3.3 Gutandukanya cyangwa kugabanya ingano                                                   

Kugabanya ingano y’inanasi bikorwa nyuma yo gukuraho ibice bitaribwa. Ukeneye gukata inanasi ukurikije ingano abaguzi bashaka n’ ishusho cyangwa ibindi byihariye n’ ibipimo by’ itunganya. Ushobora gukora ibi ukata inanasi utambitse ukayikatamo utuziga maze ugakata ak’ imbere ukora utuziga. Nanone kandi, ushobora no gukata inanasi mu buhagarike mo uduce twa kane, ugakuraho ak’ imbere maze buri gice ukagikata mu butambike mo ingano zifuzwa.

3.4 Ukubika n’ ubwikorezi

Inanasi zisaba ubushyuhe bwihariye, ubuhehere n’ imiterere y’ imitemberere y’ umwuka. Imiterere y’ umutemberere y’ umwuka isabwa: ikigero cy’ihinduranya ry’ umwuka inshuro 40-60 ku isaha, hari uburyo umwuka mushya ukomeza kwinjiramo, kugirango imyuka ituruka ku gushya kw’ inanasi ihore isohoka kandi CO2 ihore iri ku kigero cyo hasi. Ukwangirika gushobora kubaho gutewe no kuba umwuka udahagije (ibyago yo kubora) no kuba ari mwinshi bikabije (kuma, gutakaza ibiro). Mu gihe cyo guhunika, indwara zishobora gufata urubuto rubisi. Inanasi zihiye cyangwa zikomeretse zibasirwa n’ ukubora guturutse ku gahumyo. Inanasi mbisi nayo yibasirwa n’ ukubora kw’ imbuto guterwa na ‘Ceratocytis paradoxa’. Uruhu rw’ urubuto rujwenga amazi rugatandukana maze utugirangingo tururi munsi tukoroha, tukajwenga amazi kandi tugatakaza ibara. Izi ndwara zombi zarwanywa hakoranywe ubwitonzi mu kwirinda kwangiza inanasi zitsikamirwa cyangwa ziturwa hasi. Mu kurwanya ukubora k’ umukara, kwibiza impera y’ uruti rufashe urubuto mu bice 500 ufatiye kuri miriyoni bya benomyl ako kanya nyuma yo gukata bizayirwanya ku kigero gito.

Ubwikorezi: imenyekanisha n’ ikwirakwiza ry’ inanasi mbisi bisanzwe bisobanuye kwimura igicuruzwa. Imbuto zifatwa, haba n’ intoki cyangwa n’ imashini, inshuro nyinshi guhera ku isarura no mu mirimo y’ itunganya mbere y’ uko umuguzi azigura akanazitunganyiriza kuribwa.

Mu bwikorezi bw’ imbere mu gihugu ikoreshwa ry’ ibinyabiziga byo mu muhanda ritanga amahirwe y’ ibanze arimo kuzitwara neza, ukuboneka, kutagorana bituma kujyana ibicuruzwa inzu ku yindi bishoboka, n’ igiciro cy’ ubwikorezi kidakabije. Ikoreshwa ry’ ubwikorezi bwo mu muhanda ku musaruro mubisi riri kwiyongera kandi rifite amahirwe yo gukomeza kwiyongera mu bihugu hirya no hino ku isi. Umusaruro ushobora gutwarwa hakoreshejwe imodoka za pikapu, amakamyo afunze, amakamyo afunguye cyangwa ibinyabiziga bikonjesha.

4.0 Amahame n’ uburyo bw’ iyongeragaciro

Iyongeragaciro ribamo ugutunganya inanasi zigisarurwa kugera ku bikomoka ku nanasi bishobora gucuruzwa kurushaho. Ribamo buri ntambwe mu itunganya inoza ibisabwa n’ umuguzi kandi ikavamo igicuruzwa gifite agaciro kisumbuyeho.

Umumaro w’ iyongeragaciro ku nanasi urimo:

  • Kongera igihe umusaruro umara uhunitswe utarabora
  • Kongera imicururizwe y’ igicuruzwa
  • Rituma igicuruzwa gifatika neza, urugero: mu gupakira n’ ubwikorezi
  • Ryongera ibyinjizwa bivuye mu bicuruzwa binyuze mu kongera igiciro cya buri gicuruzwa kimwe gicurujwe.
  • Rifasha utunganya gukora igicuruzwa gihuje n’ icyanga n’ umwihariko umuguzi ashaka
  • Igabanya ikiguzi cy’ itunganya rikoresha umutungo kamere uri hafi.

 

4.1 Preservation and methods that can be utilized Kubungabunga n’ uburyo bwakoreshwa

Kuzirinda kwangirika birimo imirimo itandukanye yongera igihe ibicuruzwa bimara bitarangirika kandi bikarinda ibiranga ubuziranenge bw’ ibicuruzwa nk’ ibara, imiterere, icyanga n’ intungamubiri (Rodrigues & Fernandes, 2012). Uburyo rusange bwo kubungabunga burimo gukonjesha, kubika ahakonje hari ikirere cyahinduwe, gukoresha imiti, imiterere yihariye y’ ububiko, uburyo buteye imbere bwo gupakira, gufunga mu bikombe, gukonjesha cyane, gukoresha imirasire no kumisha. Gushyiraho urusobe rw’ ibikomoka ku nanasi ni uburyo bwiza bwo kongera ikoreshwa mu masoko y’ ingenzi ku isi. Bityo, inanasi ubu ngubu iribwa ari umutobe udafunguye, ifunze mu bikombe, igisarurwa, yumishijwe na/cyangwa yongerewemo isukari, yashyizwe mu mikeba uduce duce. Amahirwe ahari y’ iyongeragaciro mu nganda no mu bucuruzi rishoboka ku nanasi arimo kubyaza umusaruro itunganywa ry’ umutsima w’ inanasi, ibisigwa bikomoka ku nanasi, kokuteyi z’ imbuto, uduce tw’ inanasi twumishijwe, umutobe, wino y’ inanasi, yawurute yongerewemo uburyohe bwa nekitari, amasosi y’ imbuto na ice cream y’ inanasi.

4.1 Intego zo kurinda kwangirika

  • Kongera igihe bimara bitarabora no gutuma ibicuruzwa bihora biboneka ku isoko mu mwaka wose.
  • Kuzigama igihe hagabanywa igihe bitwara mu gutegura amafunguro
  • Gutuma imbuto zibo mu bihe runaka zihora ziboneka umwaka wose
  • Gutuma ibiciro by’ ibyo biribwa bidahindagurika ku isoko
  • Kuzamura ireme ry’ ubuzima bw’ abaturage binyuze mu gutuma imbuto ziboneka umwaka wose.

4.2 Uburyo bwo kurinda imbuto kwangirika

Umunyu usanzwe ni uburyo bumaze igihe bwo kurinda ibiribwa. Ibindi binyabutabire byifashishwa kurinda ibiribwa kwangirika birimo amasukari na za aside. Ibirinda ibiribwa bikora mu buryo bwinshi. Ibirinda kwangirika ibiribwa bitandukanye biba biberanye n’ ibiribwa bitandukanye. Tugiye kureba uburyo bumwe bwo kubungabunga buberanye n’ imbuto

  1. Kubungabunga hakoreshejwe isukari

Imbuto, ibiryohera n’ amavuta byabungabungwa hakoreshejwe isukari. Mbere yo kongeramo isukari, urubuto rugomba kubizwa ku bushyuhe bwifuzwa, kandi ingano y’ isukari ikoreshwa igengwa n’ ubwoko bw’ urubuto n’ igicuruzwa cyifuzwa.

  1. Kubungabunga hakoreshejwe aside benzoyike na benzowate

Aside benzoyike ikoreshwa cyane cyane mu nganda. Benzowate ya Sodiyumu igira pH ya 2.5-4.0, kandi iberanye no kongera aside mu mafunguro afite pH irenzeho. Bimwe mu bigenga ingano ya benzowate ikoreshwa birimo nk’ ikigero cya za mikorobe mu biribwa n’ ubushyuhe. Imitobe ikonje ikoresha benzowate nkeya kurushaho.

  1.  Kubungabunga hakoreshejwe diyogiside ya sulfure

Diyogiside ya Sulfure ikoreshwa mbere na nyuma yo kuvanamo amazi mu kwirinda ikura ry’ utunyabuzima duto tutifuzwa mu gihe cyo gutunganya imitobe n’ imivinyu. Ku mboga, yongerwamo nyuma yo kweza na mbere yo gukuramo amazi ari uruvange rwa metabisulfite ya Sodiyumu. Iki kinyabutabire kigira akamaro kanini mu kurwanya amagi y’ uduhumyo na za bagiteri ariko kakaba gato mu kubirinda uduhumyo. Mu guharanira kurushaho kugera ku ntego, ihuzwa na benzowate ya Sodiyumu mu kurinda uduhumyo mu mitobe n’ ibifitanye isano nayo. Ikoreshwa rya diyogiside ya sulfure mu mboga rifasha mu kongera igihe zimara zitarabora ririnda impinduka zitifuzwa mu gihe cyo kuvanamo amazi no guhunika. Ririnda impinduka zitera guhinduka ikigina mu mbuto zumishijwe.

  1. Gukoresha aside

Gukoresha aside bigira umumaro ku biribwa bifite pH irengeje 4.5. Aside nka asetike, sitirike na lakitike zongerwa mu biribwa mu rwego rwo kugabanya pH no gutuma ibyo biribwa bibasha kurindwa hakoreshejwe ubushyuhe.

  1. Gupakira gusukuye

Gupakira gusukuye gukoresha ubushyuhe bwo hejuru, igihe gito ihame rya pasterizasiyo. Ibiribwa binyuzwa mu gikoresho cyabugenewe igihe kizwi, ubushyuhe n’ ikigero cyo gutemba bitunganywa bikanapakirwa mu bipakirwamo bitarangwamo / bidashobora kororokeramo za mikorobi. (Tola & Ramaswamy, 2012).

  1. Kuyungurura ku rwego rwo hejuru

The extracted juice is passed through a ceramic membrane with micropores in sterile conditions. Microfiltration render product stability prevents fruit discolouration during storage and prevents fruit discolouration during storage ("Processing," 2020).

Umutobe wakamuwe unyuzwa mu gikozwe muri ceramic gifite utwenge duto cyane tutabonwa n’ amaso ku buryo busukuye cyane. Kuyungurura ku rwego rwo hejuru bituma igicuruzwa kidahindagurika bikanarinda urubuto gutakaza ibara mu gihe cyo guhunika.

5.0 Ikoranabuhanga ry’ iyongeragaciro ku nanasi

Ikoranabuhanga ry’ iyongeragaciro rituma habaho amoko atandukanye y’ ibicuruzwa by’ ibiribwa. Ikoranabuhanga ryinshi rikoreshwa bishingiye ku bintu byinshi nk’ ubwoko bw’ ibikoreshwa by’ ibanze, ibicuruzwa bigiye gukorwa n’ igiciro cy’ iryo koranabuhanga.

5.1 Ikoranabuhanga ryo gutunganya imbuto      

Ikibazo cy’ ingenzi abahinzi bahura nacyo ni ibihombo bikomeye nyuma yo gusarura bitewe n’ ukuba imbuto n’ imboga bisanzwe byangirika vuba. Gutunganya imbuto ni kimwe mu bikorwa by’ ingenzi cyane bishingiye ku buhinzi bituma hahoraho igemurwa ry’ ibiribwa byuzuye, bitekanye, byujuje intungamubiri kandi byemewe ku baguzi. Byongera igihe imbuto n’ ibicuruzwa byangirika bimara bitarabora kandi bityo, bikarinda ibihombo bya nyuma yo gusarura. Ugutunganya kandi gufasha igihugu kohereza ku isoko mpuzamahanga ibicuruzwa byarangije gutunganywa aho kuba umusaruro mubisi maze kikinjiza aruseho mu kohereza ibyo bicuruzwa. Binafasha kandi ishyirwaho ry’ ibicuruzwa bishya byongerewe agaciro mu gihugu.

Ishusho 2 uruhererekane rwo gutunganya umutobe w’ inanasi

Kuzakira, kuzoza, gukuramo umutobe, guknjesha, gushyushya ugahita ukonjesha, gukonjesha kuri -18oC, gupakira, kubika kuri -20oC

5.1.1 Guhitamo ikoranabuhanga ryo gutunganya umusaruro

Amahitamo y’ ikoranabuhanga agomba gukorwaho ubushakashatsi kugirango haboneke ikoranabuhanga ryo gutunganya riboneye, ibikoresho byakorewe aho hafi n’ uburyo bwiza bw’ imikorere. Hakenewe guhuza ibintu bitandukanye birimo imbaraga z’ umurimo, umutungo uhari, imari n’ ikwirakwizwa ry’ inyungu. Ikoranabuhanga rikoreshwa rigomba kuba ryujuje ibi bikurikira:

  1. Ikoreshwa ry’ ibikoreshwa by’ ibanze bihari n’ itunganya rya hafi ry’ igikoresho cyose cyangwa igice cyacyo mu kuzamura ibyinjizwa n’ abahinzi
  2. Ikoreshwa ry’ umutungo kamere uboneka hafi aho nk’ imirasire y’ izuba
  3. Igabanywa ry’ ibitumizwa mu gihugu maze uzamure ibyoherezwa hanze.
  4. Gutuma ibicuruzwa biboneka hongerwa ibicuruzwa byatunganyijwe haba ku masoko y’ imbere mu gihugu cyangwa ayo hanze yacyo.

5.1.2 Tekiniki zo gutunganya imbuto

Uburyo butandukanye zishobora gukoreshwa mu gutunganya imbuto, ariko uburyo bukoreshwa bushingira ku birimo ubwoko bw’ ibikoreshwa by’ ibanze, igicuruzwa gitunganyijwe kifuzwa n’ imari ihari. Uburyo bw’ ibanze bwo gutunganya imbuto burimo gukonjesha, kuvanamo amazi, gufunga mu mikeba no kweza (Clark, 2014).

  1. Gukonjesha

Gukonjesha bigabanya ubushyuhe bw’ igicuruzwa munsi y’ ubushyuhe buhindura ibisukika mo ibifatika. Ubu bushyuhe bwo hasi bugabanya ibikorerwa mu mazi, bukagabanya imikurire ya za mikorobe kandi bikagabanya imikorere y’ imisemburo itera impinduka zitifuzwa mu mbuto. (Rodrigues & Fernandes, 2012) Gushyushya bikorwa mbere yo gukonjesha ku mbuto nyinshi mu kugabanya ingano ya za mikorobi no kugabanya umuvuduko w’ imikorere y’ imisemburo.

  1. Kumisha

Kuvanamo amasi ni uburyo bukomeye bwo kubungabunga imbuto bugamije kugabanya ibikorerwa mu mazi byongera imikurire ya za mikorobe n’ imikorere itifuzwa y’ imisemburo. Ingero z’ uburyo bwo gukuramo amazi ni izuba no kumisha ku zuba, kumisha hakoreshejwe imirasire ya infrared, kumisha muri firigo no kumisha mu buvumo. Imbogamizi y’ ibanze mu kubanamo amazi ni ugutakaza ubuziranenge bw’ ibicuruzwa bitewe n’ ihinduka ry’ icyanga n’ ibara. Kumisha muri firigo nibwo buryo buruta ubundi bwo kuvanamo amazi bubungabunga ubuziranenge bw’ igicuruzwa. Ibi biterwa n’ ikoranabuhanga rikoreshwa mu kumishiriza muri frigo. Bikora mu buryo bwo kuvanamo amazi binyuze mu guhindura ibifatika mo umwuka mu bushyuhe buke n’ imbaraga zitsindagira nkeya. Amazi ari mu gicuruzwa ahindurwa urubura ruhita ruhindurwa umwuka rutabanje guhinduka igisukika. Ubu buryo bubungabunga ubuziranenge bw’ igicuruzwa, ni ukuvuga; ibara n’ icyanga. Ibicuruzwa by’ inanasi byumishijwe bizaba byakuwemo amenshi mu mazi yabyo yigenga. Ubusanzwe, uduce tw’ inanasi mbisi dutegurirwa kugira ishusho irushijeho guhura mbere yo kumisha kugirango byoroshye kudukoraho. Ubuhehere busigara buri hafi ya 5%, kandi ibi bituma urubuto rwumishijwe ruramba igihe kirekire rupfa gupakirwa neza kandi guhunika bigakorerwa ahasukuye.

  1. Gufunga mu bikombe

Gufunga mu bikombe ni uburyo bwo kubungabunga ibiribwa bukoresha ubushyuhe. Uyu murimo ugizwe no kuzuza imikeba imbuto no kuyifungisha imipfundikizo. Nyuma yo gufunga, hakurikiraho kuvuna mu kongera umutekano w’ ibiribwa. Kuvuna bikorwa hakoreshwa ubushyuhe butose n’ imbaraga zitsindagira aho bavunira kugirango ubushyuhe bwice udukoko na za mikorobe mu gipakiwemo no mu biribwa hagamijwe umutekano w’ ibiribwa.

  1. Kweza

Kweza ni uburyo bwo gutunganya hakoreshejwe ubushyuhe aho imbuto zishyushywa ku bushyuhe bwa dogere selisiyusi 85-95 mu minota mike ikurikirwa no gukonjesha byihuse. Kweza bigamije kubuza imisemburo gukora kuirango idateza impinduka zitifuzwa mu buziranenge bw’ igicuruzwa nko guhinduka ikigina. Izindi ntego zo kweza ni ukugabanya umuzigo wa za mikorobe, kuvanamo imyuka y’ inyuma y’ utunyangingo, kugabanya uguhumeka no koroshya igicuruzwa.

5.2 Ibicuruzwa bikomoka ku nanasi byongerewe agaciro

Ugutunganya inanasi bifasha mu gukora ibicuruzwa byongerewe agaciro binyuranye. Ibyiciro by’ ibanze by’ ibicuruzwa bikomoka ku mbuto bitunganyijwe birimo:

  • Ibicuruzwa bikomoka ku mbuto byatunganyijwe ku kigero gito nk’ imbuto zakaswe mbisi, ibicuruzwa bihiye bikomoka ku mbuto nka sideri, umuvinyo na vinegere.
  •  Ibicuruzwa bimenyerewe byatunganyijwe hakoreshejwe ubushyuhe nka maseduwane, amavuta, umutobe n’ ibinyobwa bidasembuye
  • Ibicuruzwa bishyashya bitatunganyijwe hakoreshejwe ubushyuhe nk’ umutobe n’ ibinyobwa bidasembuwe.
  1. Inanasi itunganyijwe ku kigero gito/urubuto rwakaswe ari rubisi

Imbuto z’ inanasi zatunganyijwe ku kigero gito ziba zateguwe igice kandi ziboneka zimeze nk’ izitoshye kugirango ziribwe uko zifuzwa (Yildiz & Wiley, 2017). Intambwe zigize itegurwa ry’ urubuto rw’ inanasi rwakaswe rubisi zirimo:

  1. Koza urubuto rw’ inanasi
  2. Gutonora
  3. Gukata/gukatamo uduce
  4. Kwinika, guteraho imiti, cyangwa gufureba ( ku bushake)
  5. Gukuramo amazi amazi nyuma yo kwinika
  6. Gupakira
  7. Gukonjesha muri firigo (niba bikenewe gusa)
  1. Umutobe w’ inanasi, umubiri n’ ibifashe

Umutobe w’ inanasi ukamurwa hakandwa ibice by’ inanasi, gusya no gukanda ibigize urubuto no gutandukanya neza ibidasukika. Umutobe ushobora kuba mu buryo bw’ ibinyobwa by’ urubuto, nekitari, imitobe ikarishye n’ umutobe usukuye neza (McLellan R., 2020). Hakoreshejwe ibyongerwa mu biribwa ku kigero cyihariye (KMS

umubiri: iki ni igicuruzwa kiboneka mu itunganya ry’ ibanze ry’ umubiri w’ inanasi watonowe iyo ukanzwe. Umubiri ushobora kubungabungwa hakoreshejwe ubushyuhe, kongeramo ibinyabutabire bibungabunga no kuwitaho neza haba mu mapaki mato cyangwa mu mapaki mbumbe hagamijwe ugutunganya mu nganda n’ ikorwa ry’ ibicuruzwa nk’ imvange za ayisi kirimu, amavuta, maseduwane, za Soda n’ ibindi.

Umubiri upakiye wakonjeshejwe: iki gicuruzwa gukomoka ku nanasi gitunganywa hifashishijwe ubushyuhe ku mubiri hakurwamo byibura 50% by’ amazi yari arimo. Ugukarishya no gukonjesha birakorwa mu kurinda umubiri by’ igihe kiruseho. Uwo mubiri ukarishye ntuhindagurika hatongewemo ibinyabutabira igihe cyose ubitse ari urubura. Mu kuwusubiranya hongerwamo amazi yari yakuwemo, umubiri ugomba kugira ubuziranenge nk’ ubw’ umubiri w’ umwimerere.

Umubiri usukuye: umubiri w’ inanasi usukurwa hakoreshwa ubushyuhe ugapakirwa mu buryo buwurinda za mikorobe ariko nta binyabutabire byongerwamo maze ukaramba igihe kirekire. Hari ibikoresho byifshishwa muri iyi mirimo kandi bifatwa ko biri ku ruhembe rw’ ikoranabuhanga.

Umutobe udafunguye wakonjeshejwe: iki gicuruzwa cy’ umutobe w’ inanasi gitegurwa hakoreshwa ubushyuhe ku mutobe w’ inanasi mu kugabanyamo amazi. Uburyo bwo kubungabunga busa n’ ubwagaragajwe ku mubiri ukarishye aho nta binyabutabira bikoreshwa.

 

Ishusho 3  igishushanyp cyerekana uruhererekane rwo gutunganya umutobe w’ inanasi

 

Umutobe mushya w’ inanasi

 

ishusho 4 umutobe ugikorwa w’ inanasi:https://www.istockphoto.com/photo/freshly-squeezed-tropical-fruit-juice-with-pineapple-gm470745596-62336082?utm_source=pixabay&utm_medium=affiliate&utm_campaign=SRP_image_noresults&referrer_url=https%3A//pixabay.com/images/search/pinapple%2520juice/&utm_term=pinapple%20juice

 

  1. Inanasi yumishijwe

Inanasi zumishijwe

Inanasi mbisi irumishwa ngo havanwemo amazi ikagezwa ku buhehere hafi ya 5%. Ubuhehere buke bufatanyijwe no guhunika neza byongera igihe inanasi imara itarangirika.

 

 

Yamu, amavuta na marmalade by’ inanasi

Yamu  zigizwe n’ urubuto rwuzuye, harimo n’ umubiri. Umubiri w’ urubuto ushobora guhindurwa maseduwane hongewemo ikinyabutabire cya pekitine. Umutobe uhindurwa amavuta iyo ushyizwe mu isukari yihariye na cya kinyabutabire cya pekitine bikarishye. Amavuta y’ inanasi ikorwa hagamijwe gukora amavuta asa neza, ayaga akuwe mu mutobe w’ inanasi.

Marmalade imeze nk’ amavuta afashe ikorwa mu mutobe w’ inanasi n’ ibishishwa by’ imbuto zo mu muryango w’ indimu bitogoshejwe mu mazi n’ isukari. Itegurwa ry’ ibi bicuruzwa rigomba gukoranwa isuku, kandi hagakurikizwa ibyihariye ku mikoreshereze y’ ibinyabutabire byongerwa mu biribwa.

 Gukora yamu y’ inanasi

Figure 5 Yamu y’ inanasi mu mikeba mbere yo gushyirwa ku isoko

Mu gukora iyi yamu, biza kg1 y’ umubiri w’ urubuto ruhishije kandi rukomeye rwatonowe muri ml100 z’ amazi, g3 za aside sitirike na g 10 za pectim. Ongeramo g750 z’ isukari maze uteke kugeza bifashe. Ubikuraho nyuma yo gusuzuma n’ urupapuro. Reka ibyabijijwe bimanuke nyuma yo guteka biva kuri rushe, bizamanuka bimeze nk’ urupapuro. Yipakire ishyushye mu macupa y’ ibirahuri asukuye kandi yumye.

 

 Amavuta afashe y’ inanasi

Ishusho 6 amavuta y’ inanasi

 amavuta ni uburyo bumwe bwo kubungabunga imbuto, ni ibijya kuba ibifatika bitegurwa havangwa ibice 45 by’ urubuto n’ ibice 55 by’ isukari. Uru ruvange ruratekwa kugeza ibifatika bya nyuma bigeze kuri 65 kugera kuri 68%. Bisukwa bigishyushye kugirango birusheho guhama. Ubusanzwe, amavuta ategurwa mu mutobe w’ imbuto maze igicuruzwa kimeze nk’ amavuta kikaboneka; gishobora kuba cyangwa ntikibe gifite ibice by’ urubuto. Ugukomera kw’ imiterere kwa nyuma guterwa bw’ ikibigira amavuta nka pectin yongerwamo mu busharire bugenzuwe n’ ibifatika kugirango igicuruzwa kigire imiterere myiza.

Mu guharanira ko igicuruzwa kiramba igihe nyacyo ku bushyuhe bw’ akazuyazi, ibibungabunga bishobora kongerwamo. Ibi binyabutabire bikunda gukoreshwa mu kugenzura imikurire y’ uduhumyo; ariko iyo icupa rifunguwe, eigomba kubikwa rikonjeshejwe muri firigo.

 

 Marimalade y’ inanasi:

Ishusho 7 Urugero rwa marimalade y’ inanasi.

ubu ni uburyo bwo kubungabunga imbuto bukoresha ingano zimwe z’ urubuto n’ isukari, bigatekwa kugeza ibifatika bingana n’ ibyo mu mavuta. Biba byenda kuba ibifatika ntibibe amavuta nk’ amavuta. Ibigenderwaho mu kubungabunga no kongera ukuramba ni bimwe n’ ibyo ku mavuta.

Ibyongerwa mu biribwa bikomoka ku nanasi:

 Ishusho 8 ikoreshwa ry’ inanasi nk’ ibyuzuza imigati

ibice by’ inanasi bivanze n’ amavuta y’ abotsa imigati bishobora gukoreshwa ahaboneka ibiribwa byihuse, serivisi z’ ibigo n’ ugutunganya ku rwego rwagutse rw’ ibicuruzwa by’ imigati. kudahindagurika kw’ ibicuruzwa guterwa n’ isuku y’ imirimo yo gutunganya n’ ugufanana na za GMP. Iki gicuruzwa gikomoka ku nanasi gishobora gupakirwa mu mpago za pulasitiki, ibibikwamo bya pulasitiki cyangwa ibitebo by’ ibyuma. Niba nta binyabutabire byongerwemo, ibyuzuza bigomba kubikwa bikonjeshejwe munsi ya 4oC.Bishobora kutaramba igihe kirekire kuko biba bifite intungamubiri n’ amazi menshi.

 

 Vinegere:

Ishusho 9 Vinegere yakozwe mu bisigazwa by’ inanansi

vinegere itegurwa hatarwa imvange za alukolu zikomoka ku isukari cyangwa ibirimo isukari yo mu bihingwa (8-20% by’ isukari ishobora gutarwa). Ibi bikorwa hifashishijwe ibyakuwe mu bikoreshwa by’ ibanze. Ibishishwa n’ ibindi bisigazwa ku nanasi bitakoreshejwe mu gutunganya bishobora gukoreshwa nk’ ibikoreshwa by’ ibanze mu gutegura vinegere y’ umwimerere bityo ibasigazwa bigakoreshwa neza. Vinegere igomba gushyushywa igahita ikonjeshwa ikimara gutegurwa no gushyirwa mu macupa. Iba ifite ireme ku bushyuhe bw’ akazuyazi.

 

Isosi y’ inanasi/kecapu

ishusho 10 isosi/kecapu y’ inanasi

 Igikoma cy’ inanasi hafi kg 1 by’ umubiri wakanzwe birimo g 20 z’ isukari kuri 1/3 cy’ ingano y’ umwimerere, gushyiramo agahago k’ ibirungo kareremba karimo g 50 z’ ibitunguru byakaswe, g 5 za tungurusumu na g 50 za tangawizi, g 10 z’ ibirungo byahinduwe ifu na g 5 z’ urusenda rutukura. Kanda agahago k’ ibirungo rimwe na rimwe maze ugakande bwanyuma kugirango uvanemo ibirungo byinshi bishoboka. Ongeramo g 15 z’ umunyu na g 40 z’ isukari zisigaye maze uteke kugeza byose bifashe. Ongeramo ml 450 za vinegere maze wongere uteke. Ongeramo kandi uvange ibinyabutabire birinda kwangirika nyuma yo kubishongesha mu ngano nto y’ amazi ishoboka. Bishyushye bibire maze ubipakire bigishyushye.

 

Amavuta y’ inanasi

Mix 1 kg grated pulp of fully mature peeled but somewhat raw fruits with ripe pineapple pulp (1 kg), 2.5 litre water 10 g citric acid and 2 g of pectin. Boil for 30 min, cool and allow to settle for 2 hours. Separate the supernatant (upper layer) and filter. Test for pectin quality. Formation of single clot with small quantity of ethyl alcohol added to test samples indicates high pectin content. Concentrate further if necessary to obtain single clot. Cook gently the extract with equal quantity of sugar to obtain the end point indicated by the formation of sheet. Pack hot. Cover with a layer of melted wax and close the lid.

Vanga kg 1 y’ umubiri waharagaswe w’ urubuto rukuze rwatonowe ariko rukiri umwimerere hamwe n’ umubiri w’ inanasi ihiye (kg1), litiro 2.5 z’ amazi g 10 za aside sitirike na g 2 za pegitine. Biza mu minota 30, ukonjeshe maze utereke amasaha 2. Tandukanya igikoko maze uyungurure. Suzuma ubuziranenge bwa pegitine. Iyo mu gusuzuma habonetse akabumbe n’ iyo kaba kamwe igihe hongewemo ka alukolo etilike gake bigaragaza ko pegitine irimo ari nyinshi. Fatisha  birenzeho niba bikenewe kugirango ugire ikibumbe kimwe. Teka byoroheje kugirango ukuremo ingano bihwanye y’ isukari mu guharanira kugera ku mpera igaragazwa n’ ikorwa ry’ igikoko. Yapakire agishyushye. Twikiriza amavuta yashongeshejwe maze ufunge umupfundikizo.

Ibirinda ibiribwa kwangirika bikurwa mu nanasi na za bombo

Kata uduce dufite ishusho y’ urukiramende (cm 4 x 1) cyangwa indinganire z’ ingano nziza tw’ imbuto zeze neza zihiye zogeje zatonowe nyuma yo gukuramo utubuto. Shyira muri 1.5% by’ amazi y’ indimu amasaha 3-4. Mena ayo mazi maze woze inshuro 3-4 mu mazi meza. Vangira g 400 z’ isukari muri ml 600 z’ amazi ashyushye maze uyungurure. Biza uduce mu ruvange rw’ isukari maze ubitereke ijoro ryose. Umunsi ukurikiyeho usuke rwa ruvange rw’ isukari, uzamure ikigero cyarwo cya Brix kuri 50. Ongeramo uduce tw’ imbuto, ubibirize maze wongere ubitereke. Subiramo ibi buri munsi, kugera bigize oBrix 70-75. Bitereke icyumweru. Suka rwa ruvange, ushyire twa duce mu macupa yumye maze udutwikirize uruvange rw’ isukari rukimara gutegurwa rwa oBx7. Mu gutegura bombo, zamura ikigero cya Brix kuri o75, maze ubitereke icyumweru. Suka maze wumishe uduce mu gicucu. Ibiza uduce mu mazi ari kubira kugirango uvaneho isukari yadufasheho. Suka, wumishe maze upakire.

Tofi y’ inanasi

Kg 1 y’ umubiri bifashe wayunguruwe kuri 1/3 cy’ ubunini maze uteke wongeyemo isukari (g 600), gilikoze (g 100) n’ ibinure byongerewemo Idorojeni (g 100) kugeza agace k’ ibivuyemo gashyizwe mu mazi gakoze ikibumbe gikomeye. Kora umutsima ukomeye wa g 100 z’ ifu y’ amata mu mazi make ashoboka maze uvange na bimwe biri kubira. Sanza ibyatetswe bigire umubyimba wa cm1-2 ku ma tereyi /ss yasizwe ibinure/amavuta. Ongeramo ibirungo kuri iki cyiciro, niba bikenewe. Bireke bihore. Kata maze ufunge mu rupapuro rufungwamo amavuta y’ inka.

  1. Ibirungo

Imbuto z’ umwimerere zihindurwa ibirungo hongerwamo umunyu n’ ifu y’ urusenda maze hakongerwamo amavuta ashushye y’ ibinure byayagijwe mu kurinda gusharira no kongera igihe bizamara bitarangirika. Ibirungo bitose bishobora gushyirwamo umunyu bigakurwamo amazi bigahinduka ibirungo byahita bikoreshwa maze bigapakiranwa n’ urusenda, umunyu n’ ifu y’ ibirungo. Ibiminjirwa byumishijwe bishobora kongera guhindurwa ibiminjirwa bitose bishyizwe mu mazi ijoro ryose.

Ishusho 11  inzira yo gutegura ibirungo bikoze mu nanasi

 

 

  1. Umushonge w’ inanasi

Umutobe w’ inanasi ukorwa hahuzwa umutobe w’ inanasi n’ isukari, aside ya sitirike, ibinyabutabire bibungabunga (metabisulfite ya Potasiyumu cyangwa benzowate ya Sodiyumu), amazi, umubavu n’ amabara mu ngano zikenewe. Umutobe ukamurwa mu nanasi ikimara gutonorwa nyuma yaho imvange zavuzwe zikongerwamo mu gukora umutobe. Mu kuwunywa, umutobe w’ inanasi ugomba kuvangwa n’ ibice 2-3 by’ amazi.

Ishusho 12 intambwe zo gutegura umushonge w’ inanasi  

 

 

6.0 Umusogongero ku guharanira ubuziranenge bw’ igicuruzwa

Ku nanasi, ubuziranenge buri gihe buhuzwa n’ ukugaragara neza cyane, gutoha , icyanga, ibara n’ impumuro, byiyongera ku kuba nta bikomere cyangwa uburwayi. Urutonde rukurikira rugaragaza ibiranga ubuziranenge ku nanasi.

  • guhuza ingano n’ ishusho
  • Ugukomera
  • Kutarangwaho ububore n’ ibikomere
  • Kutarangwaho gutwikwa n’ izuba, imyenge, ibikomere, ukwangirika mo imbere, ibizinga by’ ikigina mo imbere, kwangirika kw’ ikiribwa no kwangizwa n’ udusimba
  • Ibyo hejuru (amababi y’ isunzu: ibara ry’ icyatsi kibisi, uburebure buringaniye no kugororoka
  • Ikigereranyo cy’ ibifatika byivanga n’ amazi= 11-18%; ubusharire bwakorerwa ubutabire (cyane cyane aside ya sitirike) =0.5-1.6%; na aside ya absorubike =mg20-65/g100 z’ uburemere bubisi, bijyanye n’ ubwoko n’ ikigero cyo gushya.

6.1 Umutekano w’ ibiribwa n’ ibipimo by’ ubuziranenge bikoreshwa

Abagira uruhare mu mitunganyirize y’ inanasi bose harimo n’ abaguzi bagomba kugira uruhare mu kuzamura umutekano w’ ibiribwa. Umutekano w’ ibiribwa ushyigikirwa mu ruhererekane ngenagaciro rwose hakurikiranwa imirongo migari y’ aho kurwanya ibyago no kubisuzuma (HACCP), imitunganyirize myiza (GMPs) n’ imikorere isukuye.

HACCP igomba gushyirwa mu bikorwa kuri buri cyiciro cy’ imirimo y’ itunganya mu kumenya ibyahumanya bishoboka mu mirirmo y’ itunganya. Ibi bifasha kurwanya iyaduka ry’ ibyago ryose mu bicuruzwa by’ ibiribwa. Hari amahame arindi ya HACCP, nk’ uko agaragara ku rutonde rukurikira.

  1. Kora isuzuma ry’ ibihumanya: ibihumanya n’ ibyago bijyanye nabyo biragaragazwa kurii buri cyiciro cy’ itunganya. Ingamba zihamye zo kubirwanya zihita zishyirwaho mu kwirinda ibihumanya.
  2. Menya ahantu ho kwitabwaho cyane (CCPs): Kumenya ahantu ho kwitabwaho cyane ni intambwe mu kurwanya ibihumanya aho kugomba gushyirwa mu bikorwa mu kwirinda cyangwa kugabanya ibihumanya ku kigero cyemewe.
  3. Menya imbibi ntarengwa za buri CCP: imbibi ntarengwa zo kurwanya zishyirwaho mu gutandukanya ibigenderwaho mu kurwanya byemewe n’ ibitemewe.
  4. Shyiraho uburyo bwo kugenzura: uburyo bwo kugenzura bugaragaza niba CCP iri mu mbibi ntarengwa.
  5. Shyiraho ibikorwa byo gukemura ikibazo igihe ubugenzuzi kuri CCP bugaragaje ugutandukira imbibi ntarengwa zashyizweho.
  6. Shyira mu bikorwa uburyo bwo kubika amakuru.
  7. Shyiraho inyandiko zirebana n’ inzira zose n’ amakuru ahari bijyanye n’ aya mahame n’ ishyirwa mu bikorwa ryayo.

 

Zimwe mu ngamba zigamije umutekano w’ ibiribwa zishobora gufatwa mu mitunganyirize y’ inanasi zirimo izi zikurikira:

  1. Guhorana isuku mu gukora ku biribwa, kubihunika n’ ubwikorezi.
  2. Kugenzura irwanywa ry’ ibyonnyi mu kurwanya uguterwa n’ ibyonnyi no guhumana kw’ ibiribwa.
  3. Imicungire myiza y’ imyanda ijyanye n’ amabwiriza y’ umutekano w’ ibiribwa.
  4. Guhora wita ku bikoresho mu kwirinda uguhumanywa kw’ ibiribwa mu gihe cy’ itunganywa.
  5. Abakora ku biribwa bagomba guhorana isuku yabo ubwabo mu guhuza n’ imirongo migari y’ umutekano w’ ibiribwa.
  6. Korohereza isuku y’ ahakorerwa mu kwirinda ihumanywa ry’ ibiribwa ryaturuka ku bihumanya nk’ ibinyabutabire byakoresherejwe gusukura no kurwanya ibyonnyi ahatunganyirizwa.
  7. Kugira ahatunganyirizwa hatekanye, ni ukuvuga, hazira ihumanywa n’ibindi bishobora guhumanya ibiribwa.
  8. Guhugura neza abakozi ku bijyanye n’ umutekano w’ ibiribwa
  9. Gira ibikorwaremezo by’ imitunganyirize bikwiriye n’ ishusho ya nyayo byoroshya kubungabunga mu buryo bworoshye n’ isuku.

6.1.1 Ibipimo by’ ubuziranenge ku nanasi

Ubucuruzi bw’ inanasi bugengwa n’ amwe mu mabwiriza yemewe n’ impande ziyafitemo uruhare. Iganda zitunganya inanasi zifite amabwiriza y’ ubuziranenge mu mitunganyirize yazo. Imitunganyirize myiza ituma ibicuruzwa bihora bitunganywa bikanagenzurirwa kubahiriza ibipimo by’ ubuziranenge. Ibipimo by’ ubuziranenge bya Codex  ku nanasi bigaragaza ubuziranenge ihereye ku bisabwa by’ ingenzi bitagomba kubura no gushyira mu byiciro (FAO., 2007).

Mu bisabwa by’ ibanze, inanasi igomba kuba:

  • Yuzuye, ifite cyangwa idafite isunzu.
  • Ikomeye, imbuto zaboze cyangwa zangiritse ku buryo bwatuma zitaribwa zivanwamo.
  • Isukuye, mu bigaragara itarangwaho umwanda uwo ariwo wose
  • Mu bigaragara itarangwaho ukwangizwa n’ ibyonnyi
  • Mu bigaragara itarangwaho ibyonnyi byakwangiza ishusho rusange y’ urubuto
  • Itarangwaho ubuhehere bw’ inyuma budasanzwe, ukuyemo ibyakwitabwaho bikurikira kuyivana mu bubiko bukonje- itarangwaho impumuro n’ icyanga bidasanzwe
  • Igaragara ko itoshye, harimo isunzu, niba rihari, rigomba kutarangwaho amababi yapfuye cyangwa ayumye
  • Itarangwaho iyangirika ryaterwa n’ ubushyuhe buke cyangwa bwinshi
  • Itarangwaho uguhinduka ikigina mo imbere
  • Itarangwaho inenge zigaragaza

 

 

6.2 Iby’ ibanze biranga ibipimo by’ ubuziranenge

A standard is an appropriate specification scheme developed for a product to define elements such as the standard quality of products and production procedures, such as picking, storage, delivery, supply and transportation. It offers uniform language for describing the quality and condition of commodities in the marketplace.

Igipimo cy’ ubuziranenge ni ikigereranyo gikwiye cyihariye gishyirirwaho igicuruzwa mu kugaragaza ibintu nk’ ubuziranenge busabwa ku bicuruzwa n’ imirimo y’ imitunganyirize, nko gusoroma, guhunika, kugemura n’ ubwikorezi. Gitanga imvugo idahindagurika ikoreshwa mu kugaragaza ubuziranenge n’ imiterere y’ ibicuruzwa mu isoko.

Igipimo cy’ ubuziranenge ku biribwa gishyirirwaho kuzuza ibisabwa n’ abaguzi n’ imiryango ibigenga. Iby’ ibanze biranga ibipimo by’ ubuziranenge birimo ibi bikurikira:

  • Kugaragaza ibiranga igicuruzwa bisabwa nk’ igipimo ntarengwa cy’ ibisigazwa.
  • Guhuza n’ ibindi bisabwa by’ ibanze bihuye.
  • Kugaragaza imirongo ngenderwaho yo gukora imirimo
  • Kiboneka kandi gikoreshwa ku byiciro byose by’ itunganya.
  • Kugaragaza ibisabwa uburyo bw’ imicungire nk’ inyandiko zisabwa

6.3 Akamaro k’ ibipimo by’ ubuziranenge

  1. Gutuma hakorwa ibicuruzwa bifite ubuziranenge buhanitse.
  2. Gutuma habaho imikorere ijyanye n’ amabwiriza ariho
  3. Gufasha mu kuzuza ibipimo byashyizweho n’ ibisabwa n’ amategeko
  4. Gufasha mu kubahiriza umutekano w’ ibiribwa no kurinda ubuzima
  5. Agabanya umutwaro w’ ukwinubirwa ibibazo by’ ubuzima ibiribwa bishobora gutera

7.0 Gukurikirana igicuruzwa  

Gukurikirana igicuruzwa ni ngombwa mu gusobanukirwa imigendere y’ igicuruzwa mu byiciro byagaragajwe byo guhinga, gutunganya no gukwirakwiza (International Trade Centre, 2020). Gukurikirana ni ingenzi mu bikikije ibiribwa kubera uruhare rwabyo mu kurwanya guhumana kw’ ibiribwa, gutanga amakuru yizewe y’ igicuruzwa no kuzamura ikigero cyo kuba igicuruzwa ari umwimerere. Ugukurikirana igicuruzwa ku buryo bunoze gukoreshwa mu gushyiraho ibigaragaza ko hubahirijwe umutekano n’ ubuziranenge w’ ibiribwa kandi ku buryo bishobora gusuzumwa.  Bufasha kandi kunoza imicungire y’ ibiza no gukemura vuba ibibazo byihutirwa.

7.1 Ibigize uburyo bw’ ikurikirana

Ibintu bitatu by’ ibanze bigize uburyo bwo gukurikirana ni ibi bikurikira (The World Bank Group, 2019).

  1. Kumenya/kumenyekanisha igicuruzwa
  2. Amakuru akenewe mu gukurikirana imigendere y’ igicuruzwa mu ruhererekane rw’ igemura.
  3. Gushyiraho ihuriro hagati y’ igicuruzwa n’ ibigize uruhererekane rw’ igemura.

 

8.0 Imicungire n’ imikoreshereze y’ ibikoresho

Ibikoresho bikoreshwa mu gutunganya inanasi birimo nk’ ikizamura imbuto, ikirobanura imbuto, uburoso n’ imashini isukura, imashini itonora n’ ikama n’ imashini ikora umubiri. Ibi bikoresho bikenera kwitabwaho mu buryo buhoraho kugirango habeho imikorere inoze, umutekano w’ ibiribwa n’ imikorere yo ku rwego rwo hejuru. Uburyo bwo kwita kuri ibyo bikoresho burimo uburinda, ubutegenya n’ ubukosora ikibazo ("Types of maintenance: Main strategies and alternatives," 2020).

1.Imashini zitonora inanasi

Imashini zitonora inanasi ziboneka mu mashusho atandukanye zigamije gukoreshwa mu rugo no ku mpamvu z’ ubucuruzi. Zikoreshwa mu gutandukanya ibice bitaribwa n’ urubuto rw’ inanasi.

Ishusho 13 Imashini itonora inanasi yakoreshwa mu nganda nto n’ iziciriritse

 

Ishusho 14  Imashini itonora inanasi: http://www.tsdesigns.org/pineapple-equipment/

8.1 Ibungabunga ririnda

Preventive maintenance involves the equipment/processor care and servicing to maintain optimum operations through regular inspections and observations to detect and correct defaults before the occurrence of a total breakdown. It aims to extend the equipment/processor’s life by predicting failures and is meant to promote safety and improve production. Preventive maintenance guarantees reliable and efficient performance of the equipment/processor and improves operation.

The seven basic preventive maintenance milestones include testing, servicing, calibration, inspection, adjustment, alignment and installation.

Uburyo burinda burimo ukwita ku bikoresho n’ imirimo igamije kubigumisha mu mikorere yifuzwa binyuze mu bugenzuzi buhoraho n’ ukwitegereza kugirango hatahurwe kandi hakosorwe ikibazo mbere y’ uko habaho ukwangirika kuzuye. Bugamije kongera ukuramba kw’ igikoresho hateganywa ugupfa kandi bugambiriye kuzamura umutekano w’ibikoresho kandi binoza imikorere.

Ingingo z’ ingenzi z’ uburyo bwo kubungabunga burinda zirimo gusuzuma, gusana, kuringaniza, kugenzura, guhuza, gushyira ku murongo no gushyira mu mwanya.

8.2 Ibungabunga riteganya

Imirimo y’ ibingabunga riteganya ibamo kugaragaza imikorere y’ igikoresho ngo hagaragazwe igihe kwitabwaho bizakenererwa. Bizwi kandi nk’ ukubungabunga gushingiye ku kibazo kandi bikorwa mu buryo bwo gukurikirana imikorere n’ imiterere y’ igikoresho mu gihe cy’ imikorere isanzwe mu rwego rwo kugabanya ibyago by’ ugupfa kw’ igikoresho. Imirimo ishingiye ku kibazo iteganya ibyago byo gupfa kw’ igikoresho mu bihe runaka, bishingiye ku bintu bimwe na bimwe bikurikiwe no kurinda uko gupfa binyuze mu mu mirimo yo kubungabunga yateguwe mu buryo buhoraho n’ ikemura ikibazo. Hagomba kubago ikurikirana rihoraho ry’ ibikoresho n’ imirimo y’ itunganya. Amakuru afatwa mu bihe bitandukanye ku mivuduko yitonderwa kandi hahindurwa aho inkingi zireba. Akamaro k’ ukubungabunga guteganya ni ukwemera ko habaho uguteganya kwa nyako kw’ imirimo ikemura ikibazo kandi bikarinda ugupfa gutunguranye kw’ ibikoresho.

8.3 ibungabunga rikemura ibibazo

Imirimo y’ ibingabunga rikemura ibibazo ibamo gusana no gusubiranya ibikoresho byananiwe gukora. Iyi mirimo ikorwa hamenywa hakanakosorwa ubupfu kugirango igikoresho gisubizwe mu mikorere isanzwe. Ni ingenzi mu gusana igikoresho gusubiza igikoresho mu mikorere isanzwe kandi hakitabwa ku mirimo ishobora kuba ijyanye n’ umutekano cyangwa igira ingaruka ku mikorere.

Intambwe zigize imirimo ikemura ikibazo zirimo:

  1. Kwemeza ubupfu bwatahuwe
  2. Igikoresho kemejwe ko yapfuye gitegurirwa gusanwa maze hagakorwa raporo y’ ubupfu.
  3. Kugaragaza aho igice cyapfuye giherereye kandi no kugaragaza neza igice cyapfuye
  4. Gukuramo igice cyapfuye ngo gisanwe cyangwa kijugunywe. Niba kijugunywe, igice gishyashya kirakirwa ngo gishyirwe mu mwanya.
  5. Nyuma yo gusana, ongera uteranye, wongere ushyire ku murongo kandi uringanize igikoresho maze wongere ugikoreshe.

9.0 Umwanzuro

Pineapples are staple fruits that provide multiple benefits beyond basic nutrition. Post-harvest losses contribute to a lot of qualitative and quantitative pineapple loss. Therefore, post-harvest management, including processing and preservation technologies, are being utilized to help in reducing the losses. Pineapple processing is achieved through techniques such as freezing, blanching, canning and dehydration. Quality control is key in the entire pineapple industry. Pineapple quality control standards are utilized to promote the production of quality pineapples.

The practice of pineapple value addition plays a crucial role in the country's economy by reducing the huge post-harvest losses, promoting employment and expanding the market share of horticultural commodities. Multiple value-added pineapple products are available as a result of the dynamic pineapple processing. Pineapple value addition needs to be highly embraced to reap the associated benefits. Most importantly, food safety measures need to be incorporated into the entire value chain by all the players in the pineapple industry. Part of food safety measures includes product traceability and equipment/processor maintenance that also works to promote effective production.

Inanasi ni ibiribwa shingiro bitanga inyungu nyishi zirenze kuribwa ari umwimerere. Ibihombo bya nyuma yo gusarura bigira uruhare mu bihombo byinshi mu buziranenge n’ ingano. Bityo, imicungire ya nyuma yo gusarura, harimo ikoranabuhanga ryo gutunganya no kubungabunga, ikoreshwa ngo ifashe mu kugabanya ibyo bihombo. Gutunganya inanasi bigerwaho binyuze mu buryo nko gukonjesha muri frigo, kweza, gufunga mu bikombe/imikeba no kumisha. Kugenzura ubuziranenge ni ingenzi mu mirimo yose ijyana n’ inanasi. Amabwiriza agamije kugenzura ubuziranenge bw’ inanasi arakoreshwa mu kuzamura itunganywa ry’ inanasi zujuje ubuziranenge. Imirimo yo kongerera inanasi agaciro igira uruhare rukomeye mu bukungu bw’ igihugu, igabanya bya bihombo binini bya nyuma yo gusarura, guhanga imirimo no kwagura isoko ry’ ibicuruzwa by’ imboga n’ imbuto. Ibicuruzwa byinshi bikomoka ku nanasi byongerewe agaciro biraboneka bikomotse ku mitunganyirize inyuranye y’ inanasi. Kongerera inanasi agaciro bigomba gushyirwa mu ruhererekane ngenagaciro rwose n’ abagira uruhare mu mirimo ifitanye isano n’ inanasi bose. Igice cy’ ingamba z’ umutekano w’ ibiribwa kirimo ugukurikirana igicuruzwa no kwita ku bikoresho nabyo bigamije kugera ku musaruro ushimishije.

 

10.0References

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