DAR ES SALAAM: RISING fuel prices have increased cooking banana (plantain) transport costs to Dar es Salaam, squeezing traders’ margins and threatening to push up consumer prices. Transporting a truckload now costs 3m/-, up from 2.8m/- last month, a 7.1 per cent increase.
Daima Wajibika Director, Geofrey Kimeme whose company operates at Mabibo Market told the Daily News yesterday that fuel prices, produce supply, truck demand and return cargo availability determine transport charges.
“We depend on two types of cargo, agricultural produce, such as plantain, and shop goods, including flour, steel bars and other merchandise,” he said.
Mr Kimeme explained that transport costs also depend on whether lorries could secure return loads.
High demand for lorries during periods of abundant farm produce could push charges higher, while excess trucks competing for limited cargo strengthened customers’ bargaining power.
According to the Energy and Water Utilities Regulatory Authority (EWURA), petrol prices rose to 4,057/- per litre on October 7 from 3,796/- in September, while diesel increased to 4,086/- from 3,877/-.
Mr Kimeme said traders pooled plantains and shared truck space according to their consignments. Most supplies at Mabibo Market came from Mbeya Region, with smaller quantities from Kilimanjaro and Morogoro.
Transport charges per bunch have increased to 8,000/- from 7,500/-.
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A lorry carrying 19 to 20 tonnes can transport about 450 bunches, while up to 12 lorries arrive daily during peak supply periods.
He said a wholesale price range from 10,000/- to 35,000/- per bunch, depending on variety, size and quality.
Despite steady demand, Mr Kimeme said spoilage during periods of abundant supply and limited access to international markets continued to constrain traders’ profits.
One of Mabibo Market customer, Anitha Samweli who runs a small restaurant in Kigogo said plantains remained popular because of their versatility.
She said they were used to prepare soup and ‘mtori’, a traditional banana-based dish, and could also be roasted or fried.
“I usually visit the market every three days and buy five to six bunches, most of which I use for cooking and most for making mtori,” she said.