Human-centered design in the development of innovative technology for the food processing medium, small and micro enterprises (MSMEs) in Uganda

Abstract

Taking account of end-user perspectives is crucial in the design and development process to ensure successful technology adoption considering the evolving customer demands. This study utilized the user-centric Human Center Design (HCD) framework to re-develop food processing equipment, specifically pulpers and pasteurizers, previously developed by the Department of Agricultural and Biosystems Engineering (DABE) of Makerere University. The study implemented several interventions to augment the adoption of processing equipment among MSME agro-processors in Uganda. This included development of modified pasteurizers (biomass and electrical) and pulpers, development of user manuals, and training of processors on the use of equipment. All interventions were designed with a focus on the needs and preferences of the end users. This study demonstrates how HCD can be used to develop food processing equipment that addresses the dynamic needs of micro, small, and medium-scale agro-processors in form of production capacity and cost of ownership. The study findings can influence large-scale research and policy toward the production and adoption of user-centric food processing equipment, which in turn can provide agro-processors with increased livelihoods and reduce the major challenge of post-harvest losses.