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Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania
Universal Journal of Food Science and Technology
| Vol 2, Issue 1
Table 2. Characteristicsof the small-scale processing units
| Variable | Respondents/categories | Frequency | Percent (%) |
| Location (Streets) | Magomeni | 2 | 6.7 |
| Mabawa | 7 | 23.3 | |
| Azimio | 4 | 13.3 | |
| Swahili | 2 | 6.7 | |
| Msikiti | 2 | 6.7 | |
| Makorora Kati | 3 | 10.0 | |
| Msambweni | 5 | 16.7 | |
| Central | 4 | 13.3 | |
| Kwaminchi | 1 | 3.3 | |
| Company registration | No | 30 | 100.0 |
| Food manufacturing license | Yes | 22 | 73.3 |
| No | 8 | 26.7 | |
| Number of employees | < 10 | 21 | 70.0 |
| 10 – 49 | 9 | 30.0 | |
| > 50 | 0 | 0.0 | |
| Company inspection | Yes | 22 | 73.3 |
| No | 8 | 26.7 | |
| Inspection frequency (in years) | Twice | 7 | 23.3 |
| Three times | 11 | 36.7 | |
| > three times | 4 | 13.3 | |
| Production frequency per week | 7 days | 3 | 10.0 |
| 6 days | 6 | 20.0 | |
| 3 days | 21 | 70.0 | |
| Quantity produced per day (in bags) | 0 – 30 | 21 | 70.0 |
| 31 – 100 | 9 | 30.0 |
Key: <: less than; >: greater than; Source: (Author survey, 2023).