Small and Medium Entrepreneurs (SMEs) in the dairy and sunflower oil processing industry in Tanzania, are now set to challenge competition from the neigbouring countries.
Several SMEs expressed their readiness when they attended a five-day training organised by Small and Medium Enterprises Competitiveness Facility (SCF) in collaboration with Sokoine University of Agriculture- Department of Agricultural Economics and Agribusiness (SUA – DAEA) under the auspices of (Sokoine University of Agriculture – Bureau of Agricultural Consultancies and Advisory Services (SUA-BACAS), held here at the weekend.
According to Kalali’s Women Dairy Cooperative Society Limited chairperson, Nancy Manasseh, dairy products from Kenya have flooded markets in Kilimanjaro Region and posed a big challenge to local dairy producers.
“Now that we have been trained on how to improve on our products in the whole value addition chain, we are sure that we are going to meet the required standards…we will be able to supply our local and even the regional market with products of nationally and internationally acceptable standards,” Manasseh said.
Jeremiah Theogene, Director General, Yesha Dairy Processing Industry (YDPI), concurred with other trainees that the training had equipped them with business management skills that will help them to operate competitively.
SCF’s Business Manager Michael Bulemo mentioned that the training has managed to meet its target, to equip participants with, financial management skills, marketing, inventory management, cost structure, working capital planning, supply chain alignment, and quality and safety standards issues.
Bulemo said it is time Tanzanian entrepreneurs tried as much as possible to improve the quality of their products if they want to favourably compete in the East African common market.
SCF is also working closely with SMEs to help them build their internal capacity for both domestic and international competitiveness. Though such trainings, we try to help them to improve their company’s internal management competency, strengthen sourcing and distribution channels and also introduce the basics of quality and food safety standards requirements by niche domestic and international markets.