Report on training of processors on handling postharvest losses of watermelons, pineapples and oranges held on 19th and 20th November 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, pineapple and Oranges). This was held at the Ministry of Food and Agriculture conference hall in the Ashanti Region from the 19th to 20th November, 2020. A total of forty- one (41) participants comprising mainly processors and WIAD officers were involved. Twenty two (22) participants were males and nineteen (19) were females. The welcome address was given by Rev. John Manu, Regional Director of Agriculture Ashanti region, who re-enforced 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 briefed participants about the health benefits of fruits consumption. In explaining further, he mentioned that fruits contains antioxidants and phytochemicals that fight against cancer. Therefore he urged participants the need to acquire knowledge and skills involved in fruits processing from the facilitators. The overall objective of the workshop was to train processors on how to properly handle postharvest losses of the mentioned fruits. Specifically, key concepts of postharvest management of fruits were defined, techniques involved in fruits juice processing were established and participants were encouraged to start fruits juice production. 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 fruit juices was done by Mr Thomas Najah shortly after the first presentation. The second day’s activity was chiefly centred on practical demonstration on fruit 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