Stick to safety standards to enjoy huge opportunities in European Union market

Many Kenyan farmers must be hearing the word Smap (Standards Market Access Programme) for the first time. Why should they care about it?

Smap is all about the farmers and how they can access the EU market. Since 2013, Kenyan producers have had difficulties accessing the EU market due to various challenges that include chemical residue. Smap is working to eliminate such bottlenecks to ensure as many Kenyan farmers as possible access the EU market.

The project is financed under the 10th European Development Fund and has four implementing agencies namely Kenya Plant Health Inspectorate Services, Department of Veterinary Services, Unido and the Kenya Bureau of Standards.

We have trained members of the Fresh Produce Exporters Association of Kenya and Aquacultural Association of Kenya. Plans are underway to train associations in the dairy, meat and apiculture.

What opportunities are there for the Kenyan farmers in the EU market?

Ninety per cent of EU imports from Kenya are agro-based. If Kenyan producers show commitment to observing safety, hygiene and quality, they will definitely export a variety of crops. Food quality is not an option for those farmers; it is an objective to achieve.

What can small-scale farmers do to sell their produce to the EU?

They should join hands and produce as groups or associations. This way, they can be able to sustain the market by ensuring steady supply. They will be able to produce in bulk even if they own just small pieces of land.  Besides, even if a farmer’s crop fails, there is an alternative to supply from the other. It will also be easier to source for market as a group as opposed to individually.  Export market requires processing, that is value addition, and it is easier and cheaper done on large-scale, as opposed to as an individual. It is also a good idea to focus on producing quality for the local market as well because I believe there are still many opportunities locally.

What are the key things farmers must work on to sell to the EU?

Many farmers want, or dream of venturing into the export market, but are barely informed on technical measures applied by importing partner countries. In addition to mandatory official regulations, exporters of horticultural products also indicate difficulties complying with voluntary standards, that is, the Global Agricultural Practices.

All these issues cause a lot of rejects especially in the EU and everyone in the chain should be aware and cautious. They include maximum levels of chemical residues left on the produce after usage of pesticides, or pests and diseases, or respect of hygiene conditions during the processing stage, the way we package our produce and the language we use in labelling are all cause for rejections. 

Producers, for example, must ensure there are no heavy metals in fish products and no excessive chemical residues detected in meat products. Pesticides like fruit flies are a no for fruits and vegetables.

These safety measures are important not only for venturing in export markets, but also to ensure healthy and quality food in Kenya. Farmers should work closely with institutions such as Kebs, Kephis and DVS to learn better how to comply with these technical requirements for both export and domestic trade.

What do you think ails the Kenyan farmer, the challenges we face aside?

Kenya is an advanced country but Kenyans are so disconnected from the reality of agribusiness. Most of them produce only for their own need, yet if they take advantage of opportunities they have, they can produce much more for business. There is a lot of potential if production and marketing is done in a proper way. After all, Kenya is blessed with fertile soils and good weather, favourable for agricultural production.

What are the particular products that Smap is focusing on?

• Fruits and vegetables, milk and milk products, meat and meat products and fish and fishery products (mainly from aquaculture).

• What does the EU looks out for, in terms of chemical residues in fruits, vegetables and other produce? Any specifics

• Fruits and vegetables: Pesticides residues limits, microbiological standards, traceability requirements, hygiene requirements, controls on additives, plant material quarantine, pest risks analysis, fumigation requirements, quality grades, general labelling requirements, nutritional labelling, packaging standards, organic codes and certification.

• Fish and fish products: Microbiological, and foreign matter standards, factory hygiene standards, restriction on antibiotics use in aquaculture, quality grades labelling requirements, packing standards.

• Meat and meat products: Veterinary drug residue limits, microbiological standards, drug traceability, quality grade, labelling requirements, packaging standards, hygiene standards; Honey: Hydroxymethylfurfural levels, codes for organic practices and certification.

What do you advise a farmer who is concluding reading this interview?

Take advantage of opportunities such as trainings organised by Smap and other organisations to increase knowledge and competencies on how to tackle successfully all these requirements.

Become aware that quality is an objective and not an option for both local and international market. Get organised in groups to be able to ensure volumes and consistency in production.