Fortified flour-based seaweeds and orphan crops for improved health and livelihoods in Kenya. (Seeding the Future Global Food System Challenge, Institute of Food Technology (IFT), USA)
The goal of this project is to improve the nutrition and livelihoods of Kenyans by developing seaweed-amaranth-finger millet-fortified, nutrient-enriched, wheat-reduced and ready-to-eat bakery products acceptable to millions of consumers irrespective of their socio-economic status. The project’s specific objectives are: (1) characterize post-harvest handling and processing of seaweed, amaranth and finger millet; (2) profile the nutraceutical value of seaweed, amaranth and finger millet, (3) produce seaweed, amaranth and finger millet-fortified bakery products; (5) promote consumers’ awareness and networking of stakeholders for products commercialization
Development of Milkfish (Chanos chanos) and Kimarawali (Stolephorus delecatulus) Solar Drying-Cooling Technology
The project designed to introduce a technology package for 100 % off-grid solar powered cooling and drying to improve quantity, quality and value of Milkfish and Kimarawali. This is to be achieved by developing a model solar powered hybrid cooling-drying system, establishing fish handling and processing centres at the coast, developing a quality system and recommended good production practises for fish handling and to produce longer shelf-life milkfish in Coast and Inland Market
Commercialize mariculture of tilapia (Oreochromis niloticus) and rabbitfish (Siganus argenteus) in Kibokoni, Mwazaro and Kijiweni in Kilifi and Kwale Counties
The objectives of the project are to (1.) To mobilise and build the capacity of fishers and Beach Management Units to adopt cage and pond culture of fish for increased production and productivity: (2) To link fishers to markets for reliable access and economic benefits from fisheries. (3) Develop a system to enable fishers and BMUs of Mwazaro, Kibokoni and Kijiweni to have increased access to and use of fish production inputs; (4) Organise fishermen and entrepreneurs in Kwale and Kilifi to have access to and derive services from financial institutions for business development. (5) Build the capacity and support fishers and BMUs to adopt and demonstrate skills on new cage and pond mariculture technologies for business development along the fish value chain.
Developing the Microbial Biotechnology Industry from Kenya’s Soda Lakes in Line with the Nagoya Protocol
The Project aims to promote the utilization of microbial genetic resources within the protected Kenyan soda lakes for research, development and commercialization of industrial enzymes and bio‐pesticides for improved resource management and livelihoods in compliance with the Nagoya Protocol on Access and Benefit Sharing.
Adaptation and Promotion of Refractance Window Drying Technology for Production of High Quality Bio-products
The refractance window drying (RWD) technology is a patented dehydration method for development of high value products. This technology has not been adopted in developing economies yet, therefore through this project, KIRDI with other partners will spearhead production and optimization of RWD in East Africa.
The collaborative project is designed to commercialize ecofriendly products from banana stem wastes. Pulp from banana pseudo stem wastes is utilized to make ecofriendly products such as sanitary pads and packaging materials. Design, procurement, fabrication and testing of banana stem decorticator, pulper, defibrator, bio digester and sanitary pad making unit activities were assigned to KIRDI.
Green and Circular innovation for Kenyan Companies (GECKO) Project- Funded by the Strategic Sector Cooperation on Green Growth
The project was undertaken through a partnership of 5 Institutions namely, The Technical University of Denmark (DTU), KIRDI, KU, UON, Ruaraka Business Community (RUBICOM). The project aims to assess the Industrial symbiosis (IS) potential of the Ruaraka Industrial Cluster (34 companies).
Innovative approaches to value-addition and commercialization of climate-smart crops for enhanced food security and nutrition in Africa and beyond)
The project aims at seeking solutions on how to increase the use of climate-smart food crops (CSFC) in baked products to provide nutritionally-rich food that meets consumer needs while favouring local economies.