Status and process analysis of koche, a traditional pastoral meat product in Kenya
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Date
2019Author
Werikhe, Grace
Kunyanga, Catherine N
Okoth, Michael W
Roba, Hassan G
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Meat is an important dietary component of the pastoral communities living in marginalized regions of Kenya.
Indigenous meat processing, in particular koche processing, plays a significant role in the economic and social life
of the Borana community. It contributes to animal-source protein as well as income generation as a livelihood
activity by the Borana community. However, traditional processors face a number of challenges hindering further
conventional development. The study was designed to assess the status and process analysis of koche, costs and
returns of koche production and constraints limiting koche processors. A cross-sectional survey was therefore carried
out in Isiolo and Marsabit towns to assess and analyse processing of koche product. Purposive sampling of all koche
processors was used to identify study cohorts. Qualitative data were collected using key informant interviews and
focus group discussions. Results revealed that all processors were women who largely relied on traditional
techniques, often with low competitiveness and poor efficiency. The major constraints facing processors were lack
of equipment to ease processing (100%), lack of credit facilities (100%), insufficient capital (90%) and high costs of
inputs (90%). The return to labour and variable costs were Kshs 12.1 (0.121 USD) and Kshs 0.92 (0.0092 USD),
respectively, while the marketing margin was estimated as 20.8%. Based on the findings on the gross margin and
analysis of returns, processing of koche product is a profitable business, thus a good investment opportunity.
However, there is a need to overcome the challenges to enable the expansion of koche processing for better
commercialization. Besides, addressing the challenges will help reduce post-production losses and remove market
barriers of the koche product. This will expand the market access of koche products and thereby increase incomes
of pastoral communities.
URI
https://profiles.uonbi.ac.ke/sites/default/files/mwokoth/files/7.3.6_werikhe_paper_2_pastoralism_journal.pdfhttp://erepository.uonbi.ac.ke/handle/11295/155642
Citation
Werikhe, Grace, et al. "Status and process analysis of koche, a traditional pastoral meat product in Kenya." Pastoralism 9.1 (2019): 1-7.Publisher
University of Nairobi
Rights
Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
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