A report on training in fruit juice processing for micro and small scale food companies

Abstract

The training workshop was organized in 2 modules, which involved theory and practical. The theory module was essentially to orient them and introduce them to the basics of food processing, food safety and good manufacturing practices. This session was made interactive and participatory, with ample time being allowed for questions, comments and general discussions. This approach is key in linking and relating indigenous knowledge in food processing to proven scientific and professional food processing technologies.