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Title: Report on business development training workshop for beneficiaries on mango production and processing held on 19th and 20th July, 2022 at MOFA Regional Conference hall, Savanna region, Damango
Authors: Arthur, W.
Akonor, P. T.
Oduro-Yeboah, C.
Keywords: Mango;Production;Processing;Ghana
Issue Date: 2022
Publisher: CSIR-Food Research Institute
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 Council for Scientific and Industrial Research (Head office) in collaboration with Food Research Institute to train farmers and agric extension officers on reducing postharvest losses of mango and watermelon as this is a major fruits cultivated in the Savannah region. This was held at the regional conference hall of Ministry of Food and Agriculture from the 19th to 20th July, 2022. The participants comprised mainly farmers and Agric extension officers. The welcome address for day one (1) workshop was delivered by Dr. Samuel Mahama and Prof. Joe Manu Aduening. They briefed participants about the purpose of gathering and urged them to acquire knowledge and skills involved in production, harvesting and value addition of fruits from the facilitators as this will aid in curbing postharvest losses of mango and watermelon as well as increasing their income. The overall objective of the workshop was to train farmers and processors on the best practices during the production of mango and watermelon, how to properly handle post-harvest losses of the mentioned fruits, agribusiness aspect of mango production as well as identification of business along the value chain. Specifically, key concepts of postharvest management of fruits were defined, techniques involved in fruits juice and drying processing were established and participants were encouraged to start fruits drying or juice processing. The topics covered on mango processing were: varieties of mango for juice processing or drying, Basic operations in mango drying or juice processing, steps in mango drying or juice processing, safety and quality. 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 includes the following; understand basic principles of mango and watermelon production, best techniques to prevent postharvest losses, equipped with techniques and principles of processing of fruits juice or drying, and understand and apply the basic principles of food safety. Dr Mohammed Muntari (CSIR-SARI) took the participants through production and basic requirement of mango and watermelon. A presentation on Business development of mango and watermelon was delivered by Dr Mohammed Razak (CSIR-SARI) shortly after the first presentation. Ms. Winifred Arthur gave the final presentation on day one. Her presentation mainly focused on basic operations in mango drying or juice processing. The second day began with a recap of day one activities. This was followed with a 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
Appears in Collections:Food Research Institute

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