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https://csirspace.foodresearchgh.site/handle/123456789/1467Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kongor, J. E. | - |
| dc.contributor.author | Oduro-Yeboah, C. | - |
| dc.contributor.author | Nketia, S. | - |
| dc.contributor.author | Padi, A. | - |
| dc.date.accessioned | 2021-10-28T09:42:22Z | - |
| dc.date.available | 2021-10-28T09:42:22Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1467 | - |
| dc.description.abstract | The objective of this training workshop was to develop the entrepreneurial and business capacity of farmers, processors and other cassava and OFSP value chain actors in the Volta Region on the production of OFSP flour and the utilization of HQCF and OFSP flour in fortification of bakery and pastry products. Promoting the utilization of HQCF and OFSP will foster household food and nutrition diversification contribute to generating additional household income. The various topics centered on the production and utilization of OFSP flour, business prospect and marketing of OFSP products | en |
| dc.language.iso | en | en |
| dc.publisher | CSIR-Food Research Institute, Accra | en |
| dc.subject | Training | en |
| dc.subject | Ghana | en |
| dc.subject | Cassava | en |
| dc.subject | Sweet potato | en |
| dc.subject | Food processors | en |
| dc.subject | Orange fleshed | en |
| dc.title | Consultancy training report on business opportunities on one of CSIR technologies utilization of cassava and orange fleshed sweet potato for processors and other value chain actors in Volta region, Ministry of Food and Agriculture Office, Ho | en |
| dc.type | Other | en |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Consultancy_Training_Report_Business_Opportunities_CSIR_Technologies_Utilization_Cassava_Orange_FleshedSweetpotato.pdf Restricted Access | 3.17 MB | Adobe PDF | View/Open Request a copy |
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