Report on training of trainers on handling postharvest losses of watermelons and pineapples held on 3rd and 4th December 2020 at MOFA regional conference room, Kumasi, Ghana

Abstract

The Modernizing Agriculture in Ghana (MAG) Project 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 Ashanti region RELC in collaboration with the Council for Scientific and Industrial Research (CSIR)-Food Research Institute to train processors on reducing postharvest losses of some selected fruits (watermelon and pineapple). This was held at Ministry of Food and Agriculture conference room in the Ashanti Region from the 3rd to 4th December, 2020. A total of thirty- one (31) participants comprising mainly Agric extension officers. Twenty nine (2) participants were females and two (2) were males. The welcome address was given by Mrs Matilda Ayirebi Danseh, (Regional Agric Officer) who briefed participants the purpose of the training. She emphasized that, the adoption of appropriate post-harvest technologies will boost productivity and income within the agriculture sector. She encouraged participants the need to acquire knowledge and skills involved in fruits processing from the facilitators. The overall objective of the workshop was to train farmers on how to properly handle post-harvest losses of the mentioned fruits. Specifically, key concepts of postharvest management of fruits were defined, techniques involved in fruit juice processing were established and participants were encouraged to start fruit juice production. The topics covered were: Basics of food processing, Importance of Food Preservation, Processing of fruit juice, Food safety and Food packaging. Hands-on training and practical sessions were adapted to involve all participants of the workshop. The expectations of the participants and facilitators of the workshop include the following; understand basic principles of food processing, importance of food preservation, be equipped with techniques and principles of processing of fruits juice, understand and apply the basic principles of food safety and be equipped with techniques of food packaging. Mr. Papa Toah Akonor took the participants through the basics of food processing, food preservation, food safety and packaging. A presentation on Business development of fruit juices was done by Mr Thomas Najah shortly after the first presentation. The second day’s activity was chiefly centered on practical demonstration on fruits juice processing which was led by Winifred Arthur. Participants were given the opportunity to ask questions on all topics discussed and also to evaluate the whole training programme. These questions and concerns were duly addressed by facilitators and organizers respectively