Report on training of processors and agric extension officers on handling postharvest losses of watermelons, mangoes and pineapples held on 11th and 12th May 2021, at MOFA, Shai Osudoku District Assembly, Accra, 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 Greater Accra region RELC in collaboration with the Council for Scientific and Industrial Research (CSIR)-Food Research Institute to train processors and agric extension officers on reducing postharvest losses of some selected fruits (watermelons, mangoes and pineapples). This was held at the Ministry of Food and Agriculture, Shai OsuDoku district in the Greater Accra Region from the 11th to 12th May, 2021. A total of thirty three (33) participants comprising mainly processors and Agric extension officers were involved. Twenty two (22) participants were males representing 66.7% and eleven (11) were females representing 33.3%. The welcome address was given by Mr. Jonathan Nartey who educated participants on the commitment of Ministry of Food and Agriculture (MOFA) and Council for Scientific and Industrial Research (CSIR) in improving productivity and income through the adoption of appropriate post-harvest technologies within the agriculture sector. He therefore encouraged participants the need to acquire knowledge and skills involved in fruits juice processing. The overall aim of the workshop was to train processors and agric extension officers on how to properly handle post-harvest losses of the mentioned fruits. The specific objectives includes; key concepts of postharvest management of fruits, techniques involved in fruits juice processing and to train processors to acquire knowledge and skills in fruits juice processing . The topics covered were: Basics of food processing, Importance of Food Preservation, Processing of fruits 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 fruits juice was done by Mr Thomas Najah shortly after the first presentation. The second day’s activity was chiefly centred on practical demonstration on fruits juice processing which was led by Ms. 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