4 Days Training of Trainers on Food Processing, Preservation


By: Nyima Drammeh

A four-day training of trainers on food processing and preservation has ended on Friday 4th September 2020 at Mansakonko, Lower River Region, (LRR). Forty participants were drawn from Mothers clubs and Bakers in six Agricultural regions of the country that took part in the training. The training was organised by United Purpose in partnership with Food Technology Service, Department of Agriculture and Food Processors.

The training is funded by the European Union through the project titled ‘’Balu Tim Maring Ngo’’(BTM)aims to enhance the knowledge of participants in the processing and preservation of different dishes made out of rich Vitamin Orange Flesh sweet potato, the bio-fortified pearl Millet for improved nutrition and health.

It is expected that the training would cement ties between the Mother clubs and Bakers in the country, while creating awareness on appropriate cooking methods and food safety tips to preserve the micro-nutrients in foods for optimal health and nutrition.

The outreach programme was facilitated by the Director of monitoring and evaluation, Mariama Jatta of the ‘BTM’ project and Food Technology Service Department of Agriculture. Ms Jatta took participants on the ‘Nutritional benefits of pearl Millet and its health benefits for both adult and children’, while the project Director, Mr. Ousman Jammeh lectured participants through the importance of Orange flesh sweet potato (OFSP) in combating micro-nutrient deficiency and preventing health complications such as anemia, promoting growth in children and prevention of constipation etc.

Mr. Lamin Drammeh, Principal Food Technology Officer (FTS) presented good hygienic practices as well as the importance of labeling and packaging of processed foods.



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