The founding Director of KFP, Njoki Wainaina, has been experimenting with the production of dried food products since 1998. The experiments focus on the testing of the technologies used to dry food, including the assessment of their economic viability; the marketability of products and; in seeking partners for the extension of these technologies.

For the last ten years KFP has experimented with the use of the solar dryers for the preservation and value adding to food products including dried fruits and vegetables in Kenya and Malawi. Food processing is one of the ways of maximising the use of resources available to households, and particularly minimising wastage during peak harvesting seasons.

In the last three years, KFP has embarked on large scale fruit and vegetable drying and is in the process of entering the export market. KFP seeks to share its experience and build partnerships with organisations, groups and individuals in order to jointly explore and benefit from the opportunities available in the domestic and export market for dried fruits and vegetables. This plan is based on a partnership between KFP and several research and development agencies specifically to explore the possibilities of adding value to fruits and vegetables, through skill development, value addition, product development and marketing of the products.

To date, KFP has recruited and trained 10 workers and has produced approximately 1,500 kg of dried fruits and vegetables including mangoes, pineapple, bananas, pumpkin (leaves) and tomatoes. We have also developed new products, including composite flour, tomato powder, vegetable powders and kachumbari.