Kakooza Emmanuel was among the top 25 innovators in the East Africa Postharvest Technology Competition 2017.
Technology: Fruit Synergy and Vacuum Technology
The technology involves using the synergy between a vacuum in which no micro-organism can survive, short shelf life fruits and long shelf life fruits to increase the shelf life and taste, flavor color and nutritional value of fruit juice. It addresses postharvest losses, storage and transportation challenges.
Impact : Produced in 2010, it has been field tested for 6 years amongst 200 customers. It can be used to produce 200 units of juice products per hour. This output is considered when using small household machines. The output can be improved by improving the capacity of machinery used. For example, 1000 units per hour can be achieved.