Stages of Transformation in Food Processing and Marketing: Results of an Initial Inventory of Processed Food Products in Dar es Salaam, Arusha and Mwanza

Claire Ijumba, Jason Snyder, David Tschirley () and Thomas Reardon

No 259800, Feed the Future Innovation Lab for Food Security Policy Research Briefs from Michigan State University, Department of Agricultural, Food, and Resource Economics, Feed the Future Innovation Lab for Food Security (FSP)

Abstract: Tanzania Policy Research Brief #2 (PRB#2) presented the results of multiple key informant interviews and an inventory of selected processed food products in Dar es Salaam, including maize flour products (excluding wheat), blended and other flour products, packaged rice, selected dairy, fruit juices, and poultry. The key findings were (1) the structure of food retail is changing rapidly, with many small‐ and large format supermarkets moving in, and (2) local and regional food manufacturing appears to be very competitive with imports from outside the region, and are characterized by (a) the rise of a few successful medium and large size firms producing highly processed products, and (b) a surge of many micro and small firms producing branded but largely undifferentiated maize meal, and somewhat more differentiated blended and other meals.

Keywords: Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; International Development (search for similar items in EconPapers)
Pages: 8
Date: 2015-09-09
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Citations: View citations in EconPapers (8)

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Persistent link: https://EconPapers.repec.org/RePEc:ags:miffpb:259800

DOI: 10.22004/ag.econ.259800

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