Browsing by Author "MGONJA, J, T"

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Evaluation of traceability systems in fish supply chains: A case study of Tanzania
(Pakistan Society of Food Scientists and Technologists, 2012) MGONJA, J, T; KUSSAGA, J, B.
The European General Food Law, EC 178/2002 requires each stage in the supply chain to have access in its upstream and downstream trading partners. The regulation seeks to ensure that at each stage of food production, processing and movement through the supply chain steps are taken to maintain safety of the products intended for human consumption, at its highest quality. While the literature recognises the importance of food processing companies to have efficient traceability systems, there has been shortage of actual involvement of researchers in assessing the actual execution and performance of traceability systems in food processing companies, especially in developing countries. Using a qualitative approach, this study evaluates the performance of traceability systems in Tanzanian context using a case study of four fish processing companies. It explores how fish processing companies under given contextual situations (e.g. product complexity, production process complexity, supply chain complexity and organisation complexity) design and execute their traceability systems. The findings showed that despite high degree of complexity of contextual situations, all companies used paper based traceability system with minimum computer applications. Paper based traceability system is associated with several limitations, and may lead to poor performance given higher level of complexities of contextual situations.
FACTORS MODERATING AND MEDIATING VISITORS’ PERCEPTIONS ABOUT LOCAL FOODS IN TANZANIA
(Cognizant, LLC., 2016) MGONJA, J, T; BACKMAN, K, F.; BACKMAN, S, J; MOORE, D, D.; HALLO, J, C
Although Tanzania is well known for the quality of its natural and cultural resources, its food tourism linkages has largely remained unknown and unexplored. In recent years, the use of local foods in tourism has grown considerably and has become one of the most dynamic and creative segments of the tourism industry in the world. Most studies on food tourism networks have focused on the economic, environmental, and sociocultural impacts, while relatively little research has examined factors moderating and mediating international visitors’ perceptions on local foods in destinations they visit. The study population consisted of international tourists departing from Kilimanjaro International Airport (n = 520, response rate = 88.8%). Data were analyzed using general linear model (GLM) univariate from SPSS software and confirmatory factor analysis (CFA). The results demonstrated that knowledge on sustainability mediate the relationships between visitors’ education and total perception about local foods in Tanzania. Further results illustrated that gender of the respondents moderate the relationship between individuals’ income and their total perception about local foods in Tanzania. This research not only highlights some key factors regarding perception of local foods but may also help explore how existing policy options should be polished to encourage food tourism linkages.
A review of ecotourism in Tanzania: magnitude, challenges, and prospects for sustainability
(Routledge, 2015-12-18) MGONJA, J, T; SIRIMA, A; MKUMBO, P, J
In the recent past, the concept of ecotourism has been promoted in Tanzania as an alternative, low-impact form of tourism that supports conservation of natural resources, preserves local culture, and provides economic benefits to the communities. Existing evidence shows that Tanzania has not utilised most of its ecotourism potential. The actual amount of ecotourism activity in the country is highly localised and relatively minimal due to the following factors: accessibility problems in some protected areas, inadequate infrastructure, and insufficient marketing and promotion. There is a need for regulatory authorities to articulate clear policies, regulations, and guidelines that delineate strategies on how to implement ecotourism activities in most parts of Tanzania. Such strategies should describe how to increase accessibility of ecotourism benefits to local communities, increase local community participation, and elucidate better mechanisms of sharing revenues generated from ecotourism. Given the abundance and diversity of natural and cultural resources in Tanzania, there is still room for growth, particularly in the southern, eastern, and western tourism circuits.
A structural model to assess international visitors' perceptions about local foods in Tanzania
(Routledge, 2016) MGONJA, J, T; BACKMAN, K, F; BACKMAN, S, J.; MOORE, D, D; HALLO, J, C.
Interest in the use of local food in tourism and hospitality is growing in both industry and academic circles. Most research on local food has focused on its potential to enhance local community development, while relatively little research has examined the way tourists perceive local foods in developing countries. This study applies image theory to evaluate perceptions of international tourists regarding local foods in Tanzania. Data were collected between June and August, 2014 using a survey method. The study population consisted of 520 international tourists departing from Kilimanjaro International Airport. Data were analyzed using structural equation modeling (SEM) with EQS 6.2. The results demonstrated that cognitive/perceptual and affective evaluations are two interdependent psychological constructs which, taken together, play a key role in understanding individuals’ overall perception about local foods. The cognitive/perceptual evaluations formed by individuals as a result of accumulated knowledge and beliefs about local foods influence the way individuals perceive local foods. Likewise, the affective evaluations (feelings) about local foods significantly influenced individuals’ overall perceptions about local foods. The results also show that many hotels where tourists stayed did not provide sufficient varieties of, or information about, local foods. Recommendations arising from the research relating to food policy and regulation are presented.
What Makes the Community in CBT?
(Routledge, 2015) MGONJA, J, T; SIRIMA, A
This case study draws upon findings from an investigation of the planning, structure and implementation of CBTs in a number of selected areas in Tanzania. In-depth semi structured interviews were conducted in 2012 with two CBT groups (one in the north and one in the central area) and pioneers who initiated the process of establishing a number of CBT initiatives in Tanzania. The research confirmed the lack of clarity over the term ‘community’ in the definition of the Tanzanian CBT model