SOCIO-DEMOGRAPHIC CHARACTERISTICS OF VENDORS AND MANUFACTURING PRACTICES OF FRESH UNPASTEURIZED FRUIT AND VEGETABLE JUICES IN KAMPALA, UGANDA

Fresh juices as beverages are valued because they offer numerous health benefits to consumers. However, the manufacturing methods used in their preparation produce a great variation in terms of product quality. The aim of this study was to examine fresh juice production practices and determine the socio-demographic characteristics of vendors involved in the juice business in Kampala. A structured questionnaire was used to examine the practices of ninety juice vendors using the interview method. Findings from the study indicate that different blends of fresh juice were made with passion fruit as the main type of a single beverage. Poor manufacturing practices used in extraction of the juices were statistically significant (p<0.05). Women (74%) with low level of education dominated the production and vending of juices. Statistically significant (p <0.05) vending practices were observed for the following manufacturing practices namely; fruit vegetable and juice storage; sanitation of equipment, transportation of fresh produce and level of education within the food establishments. Great need in the use of good manufacturing practices by all juice vendors should be promoted and encouraged by the government and all concerned regulatory bodies in Kampala.