Student project tackles post-harvest losses, wins big award

When she grew up, Claudine Kamanzi’s parents practised traditional farming, as more than 70% of Rwandans still do. However, poor post-harvest methods result in a staggering amount of perishable produce going to waste. The government and partners invested in raising awareness about improved farming methods and provided seeds, but that did not solve the problem.

Kamanzi grew up wondering what could be done to reduce the post-harvest losses, especially of the most perishable products like vegetables. She studied science at university because she “wanted to use science to give back to the community by trying to modernise agriculture which has remained traditional for years”.

During her academic journey at the Rwanda Institute for Conservation Agriculture (RICA), Kamanzi and four other students started thinking about a project that could change the narrative. The team was motivated by grim official statistics. Approximately 60% of produce from smallholder farmers in Rwanda is lost before it reaches the market because it is not stored properly. “It’s heartbreaking to see farmers work tirelessly, only to have their hard work go to waste due to a lack of proper storage solutions,” she said.

From linear to circular economic model

So Kamanzi and her team started working. They not only came up with a solution, but they also won the Wege Prize in June 2024. The competition, organised by the Kendall College of Art and Design of Ferris State University in Big Rapids, Michigan, in the United States, invites student teams from around the globe to collaborate on solutions to what it refers to as ‘wicked problems’.

“Each team must leverage its transdisciplinary makeup to collaboratively design and propose a product, service, system, or other solution to a wicked problem of their choosing that can help us transition from a linear economic model to a circular economic model,” according to the competition website.

Kamanzi’s team members are Thadee Ubayeho, also from RICA, Olive Imanibirimo and Gilbert Niyonkuru from the University of Rwanda, and Providence Uwera from the Institute of Applied Sciences, or INES Ruhengeri.

Their innovative project deals with a critical concern: The staggering post-harvest losses of tomatoes, a crop that is vital to the country’s economy and food security. The project, aptly named FruiFresh, aims to tackle these losses by creating evaporative and energy-saving charcoal cooling facilities crafted from locally sourced materials.

Proper storage sorely needed

“Our project is aligned with Sustainable Development Goal 2, which seeks to ensure zero hunger,” Kamanzi explained, her eyes sparkling with enthusiasm. She emphasised the need for a storage solution, particularly in rural areas where electricity is scarce and appliances such as refrigerators are expensive.

“We realised that many farmers cannot afford refrigeration and, even if they could, electricity isn’t always available. Our charcoal cooler can keep tomatoes fresh for up to two weeks without requiring any electricity,” she explained.

“We wanted to make sure our solution was accessible and affordable,” Kamanzi said. “Farmers should not have to worry about their produce going bad before they can sell it.”

The design of the charcoal cooler is both simple and effective. Using a combination of charcoal and water, the cooler maintains a stable temperature (of about 10°C) that can prolong the shelf life of perishable crops significantly. It is made from leftover charcoal, timber, bricks and water, which are locally available.

Team tackled research challenges

To develop their project, the team conducted extensive research and surveys to understand the challenges farmers face in storage and transportation. “We needed to know the extent of the problem,” Kamanzi explained. “We spoke with farmers, visited markets and gathered data to inform our design. It was crucial to have a solution that was grounded in reality,” she added.

As they progressed with their project, the team faced various challenges, including the planning of bringing their idea to life. “We started by identifying Rutsiro district, as it is near the market,” Kamanzi said. “This location allows farmers to store their horticultural products conveniently. We wanted to ensure that our solution would be as practical as possible.”

The cooler is designed to store three tons of produce, providing farmers with a significant amount of storage. “Our test proved that our charcoal cooler could keep tomatoes fresh for two weeks, which is enough time for clients to sell them,” she said, adding that the team targets tomato farmers, retailers and cooperatives.

The cooler was evaluated in one of the markets in the Rutsiro district, Western Province. The team plans to charge farmers per kilogram for storage but, for now, they are offering demonstrations to display the effectiveness of their cooler.

FruiFresh II on its way

Kamanzi said she is excited about the second prototype, which is in its final stages of development. “We’ve worked hard to create a structure that meets the needs of the farmers. We’ve tested a movable facility, and it worked well. Now, we want to build a permanent structure that can store three tons of tomatoes effectively.”

In addition to the technical aspects of their project, Kamanzi and her team also focused on community engagement. “We want to create a supportive environment for farmers,” she said. “By allowing them to bring their harvest to our facility for storage, we can help them sell their produce without fear of spoilage.”

Kamanzi is grateful for the support and guidance provided by the team members’ universities. “Our universities played a crucial role in helping us shape our project,” she said. “They provided us with advice and constructive feedback that helped strengthen our approach.”

Despite the challenges of coordinating a diverse team – two members are still at university while others are fresh graduates – Kamanzi emphasised the importance of collaboration. “We had to meet both physically and online to meet deadlines,” she explained.

Team diversity improved results

“This global competition requires that students come together from various backgrounds, and that diversity enhances our project. The team’s ability to blend their skills and experiences has been a key factor in their success,” she noted.

As they prepare to launch their project, Kamanzi remains hopeful about the potential impact on local farming communities. “We are young farmers who want to contribute to zero hunger by ensuring that no harvest is lost in the process,” she said with determination.

“Our goal is to empower farmers to maximise their profits and minimise waste. Every harvest counts.”

Kamanzi’s vision reflects a broader commitment to sustainable agriculture and food security. “It’s not just about reducing waste; it’s about creating a system that supports our farmers and strengthens our communities. If we can help farmers keep their produce fresh and sell it at the market, we’re contributing to a healthier, more sustainable food system.”

More farmers should benefit

As they move forward, Kamanzi envisions expanding their services to other parts, helping even more farmers benefit from their innovative solution. “We believe that, if we can prove the effectiveness of our project here, we can replicate it in other areas facing similar challenges,” she said confidently. “The sky is the limit for what we can achieve together.”

Kamanzi and her team are determined to make a lasting impact on Rwanda’s agricultural landscape. “We hope we can create a future where no farmer has to worry about losing their hard-earned harvest. We are committed to building a more resilient and sustainable agricultural system for everyone,” she remarked.

According to Dr Olivier Kamana, the permanent secretary in Rwanda’s Ministry of Agriculture and Animal Resources, the students’ project is one of several initiatives in place to cut down post-harvest losses in the country. “It’s a good one and can help reduce losses farmers incur due to lack of proper storage of tomato produce,” he said.