By: Haruna Kuyateh
The Food Technology Service (FTS) under the Department of Agriculture has commenced a ten-day training program on food processing techniques for the youths and women of the North Bank Region.
The selected people for the training are 50 and grouped into two batches. Training which covers hygiene, sanitation, packaging and marketing is fully supported by the International Trade Center (ITC) EU funded project.
The ten-day training is currently underway at Njawara Agricultural Training Centre in North Bank Region.
Modou Lamin Jobe, acting Director of Food Technology Service FTS at the Department of Agriculture commended ITC for the strong partnership in building human resource development for women and youths on agro processing and preservation techniques.
He noted that 20 days training would help to promote value added chain, enable participants to develop entrepreneurship skills and control post-harvest losses.
Babucarr Bajinka, an official from NBR governor’s office said 20 days training on agro processing would complement government efforts in providing sustainable livelihood skills.
“The capacity development would help strengthen food production, processing and preservation to add value and address post-harvest loss,” he said.
John Mendy, principal agricultural officer NBR said the training will help to address processing of vegetables, fruits to promote value addition and post-harvest.
He disclosed that there are 85 functional gardens scheme to boost production while noted that COVID-19 has lot of impact on women especially marketing of garden produce.
Mama Manneh, director Njawara Agricultural Training Centre also commended FTS for training women and youths on agro food processing, noting that it add more value on agricultural products.
Malamin IL Bojang, chairman of Kerewan Area Council said building the capacity of women and youths would help to boost production and marketing of vegetables.
Chairman Bojang described the training as important in empowering women and youths, noting that the skills they will acquire on processing of tomatoes and other perishable vegetables can add more value and income.