Agroprocessing and Value Addition!

In order to impart practical skills and capacities in methods of value addition and agro processing Participatory ecological land use management (PELUM) association organized a 3 day training workshop for member organizations and farmers.
Necofa was represented by a programme coordinator, one female farmer from Lare pumpkin presidia and an intern with the organization Heva Brunelle from Canada.
With many farmers at community level, agricultural production has substantially improved. Even where production is low, there is a need to extend the storage of certain foods and thus lengthen the shelf life when the foods are in season in order to prevent wastage due to excess production. The legendary case of vegetables is a good example where they continue selling at throw-away farm gate prices during the wet season and are unavailable during their drier months.
The organizers found it necessary for community group trainers to acquire the skills and knowledge of diverse methods of food preservation, value addition and agro processing that is practical and possible at household level.
The participants were engaged in practical cooking lessons of typical food products like sweet potatoes chapati and vegetables, pumpkin chapati and mandazi, fried arrow roots, yoghurt, making of fruit juices and soya bean meat and milk .
At the end of the workshop, the participants had realized how they can engage their communities to improve their livelihoods, by moving a step further in getting ready for agribusiness and value chain engagements.

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One response to this post.

  1. Hallo,
    I have just seen the report on agro-processing and value addition of agricultural products. I am currently a PHD student in Foods Nutrition and Dietetics at Kenyatta University. I woud ike to link up with you people in workshops and meetings. Please contact me through this postal address -P.O Box 4974-01002, Thika. Mobile-0722671727. Gladys Gitau.

    Reply

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