The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs. Quality changes associated with drying of fruit products include physical, sensory, nutritional, and microbiological. Drying gives rise to low or moderate glycemic index (GI) products with high calorie, vitamin and mineral contents. This review examines the nutritional benefits of dried fruits, protective compounds present in dried fruits, GI, overview of some fruit drying methods and effects of drying operations on the quality properties such as shrinkage, porosity, texture, color, rehydration, effective moisture diffusivity, nutritional, sensory, microbiological and shelf stability of fruits.

Dptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANDVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R 2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min. drying time were found optimum for product quality at a desirability of 0.91 for Luvhele; while 127.67 W, 12 min. with a desirability of 0.86 was predicted for Mabonde. The result of this study could be used as a standard for microwave processing of Luvhele and Mabonde banana varieties.Keywords: banana; Luvhele; Mabonde; microwave; drying; response surface methodology; colour; hardness; models; optimization.Practical Application: Drying refers to the removal of moisture from a material with the primary aim of reducing microbial activity and product deterioration. Drying of agricultural products offer other advantages such as reduced packaging, handling, storage and transportation costs. Microwave drying has advantages of high drying rates, high energy efficiency, better product quality and efficient space utilization. Response surface methodology has important application in the design, development and formulation of new products, as well as in the improvement of existing product design.

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Sub-Saharan Africa lost its status as a net exporter of agricultural products in the early 1980s when prices for raw commodities fell and local production stagnated. Since then, agricultural imports have grown faster than agricultural exports. In order to get to the bottom of this critical issue, UNIDO in partnership with the AU, IFAD, AfDB, FAO, and UNECA, developed the African Agribusiness and Agro-Industries Development Initiative (3ADI). The major objective of the 3ADI is to increase private sector investment flows going into the agriculture sector in Africa by mobilizing resources for agribusiness and agro-industrial development from the domestic, regional or international financial systems. This formed the basis of research with the objective of assessing the value addition chain for some vital agricultural commodities in the 3ADI focus countries. UNIDO is developing several action plans in a few African countries -one of them is Tanzania. In the case of Tanzania, the findings show the potential in cashew nuts. The paper's main goal is to propose a plan or set of steps leading to the improvement of added value generation in the area of agricultural trade in Tanzania. The paper is focused on one commodity Cashew-nuts. Tanzania boosts high volumes of local supply of this commodity, which is the key prerequisite for the value addition chain through local processing. The results from the analysis prove significant economic losses related to the current structure of Tanzanian trade in cashew nuts. The main problem of the current cashew nut trade activities is the very low added value of exported cashew nuts. The paper analyses the structure of value added activities related to the cashew nut trade and proposes a plan for increasing the share of processed cashew nuts at a much higher unit price in comparison to raw cashew nuts. The simulated development in the cashew sector in Tanzania to the year 2030 is based on two expectations a 5% increase of evaluation of particular steps and a 5% growth of processed cashew nuts export volume resulting in significant growth of export incomes and provides an important material stimulating discussion related to the importance of the transformation of the export structure from unprocessed raw products to processed -finalized products.

This article deals with official development assistance (oda) in Central asia and with relation of the oda to the Millennium development Goals. We look at present development in the sphere of poverty reduction and also at dependence between oda and GdP growth in a selected country -Kyrgyzstan. oda per capita and several other indicators are highest in Kyrgyzstan and Tajikistan. The time series using poverty ratio indicators for Kyrgyzstan shows that between 2004 and 2011 there was a decline in the percentage of population under the poverty line. The trend generated using analogous time series for Kazakhstan and Tajikistan is similar. However, the internal situation in the region of interest is unstable. The dependence between oda and GdP growth apparently does not exist in the region of interest. Further aid would be appropriate to focus on development projects' themes already successfully conducted in selected areas and selected social groups.