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|Title:||Report on training of trainers on handling postharvest losses of selected fruits in season (watermelon and mangoes) held on 16th and 17th July at Nasco hotel, Koforidua, Ghana|
|Authors:||Baffour Gyasi, L. C.|
Akonor, P. T.
|Publisher:||Council for Scientific and Industrial Research, Food Research Institute|
|Abstract:||The Modernizing Agriculture in Ghana (MAG) Project 2019 is geared towards impact measurement and capacity building across the districts and regions of Ghana. As part of the project, a workshop was organized by the Directorate of Agricultural Extension Services (DAES) of Ministry of Food and Agriculture (MoFA) in collaboration with the Council for Scientific and Industrial Research (CSIR)-Food Research Institute on training of trainers on reducing postharvest losses of some selected fruits (watermelon and mangoes) in season. The workshop was done to explore the adoption of new technologies within the agriculture sector on handling postharvest management of some fruits in Ghana. This was held at Nasco Hotel in Koforidua, Eastern Region on the 16th to 17th July, 2019. A total of twenty four (24) participants comprising mainly extension officers and some selected lead farmers were drawn from Women in Agricultural Development (WIAD) and DAES of the Ministry of Food and Agriculture (MOFA). Fifteen (15) participants were males and nine (9) were females. Twenty (20) of the participants were Agriculture extension officers from DAES from MOFA and the remaining four (4) from WIAD. The overall objective of the workshop was to train field officers on how to properly handle postharvest losses of some selected fruits in season. Specifically, key concepts of postharvest management of fruits were defined, techniques involve in fruit juice processing were established and participants were equipped to transfer acquired skills and knowledge to farmers. The workshop provided participants the experience and tools for effective management of postharvest losses of some selected fruits in Ghana. Hands-on training and practical sessions were adapted to involve all participants of the workshop. Topics including Basics of food processing, Importance of Food Preservation, Processing of fruit juice, Food safety, Food packaging, and Drying of Fruits (mangoes) were extensively discussed|
|Appears in Collections:||Food Research Institute|
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