OFSP Processing and Product Development

Kwame Nkrumah University of Science and Technology (KNUST) in partnership with CSIR-Crops Research Institute and the International Potato Center (CIP) is offering an intensive 5-day Training-of-Trainers course on “Orange fleshed sweetpotato processing and product development”, taking place from 22^nd to 26^th of January, 2018. This course has been derived from the course: “Everything you need to know about sweetpotato”, developed and implemented by KNUST in collaboration with the International Potato Center and CSIR-Crops Research Institute for 2 years. The course has been designed to provide participants with the skills and knowledge to train others.

The training course dubbed “OFSP Processing and Product Development” will be offered at KNUST, Ghana. Its sole aim is to consolidate other efforts in promoting OFSP, thus building capacity of national implementing agencies in Ghana and the West African region to drive uptake of OFSP. Instructors knowledgeable on all aspects of sweetpotato processing and product development, including marketing and entrepreneurship will serve as resource people, using a hands-on approach to provide educators and trainers with the skills and knowledge in training others on OFSP processing and product development.

A maximum of 30 participants will be accepted to foster a conducive learning environment. This Training-of-Trainers (ToT) course seeks participants from organizations committed to incorporating nutritious crops into their programs. The fee for this 5-day intensive course is US$ 800 for International participants and GH¢ 2000 for Ghanaian participants. It covers the training, lunch and health snacks during training, course materials and some souvenirs. Participants who successfully complete the course will be awarded a certificate of participation.

Interested persons are invited to submit their form by 15th December, 2017. Women are particularly encouraged to apply. 

Click here to apply now

The specific topics that will be covered include:

1. Origin and importance of sweetpotato
2. Postharvest management and Processing of Orange fleshed Sweetpotato
3. Nutrition and Orange fleshed Sweetpotato
4. Entrepreneurship, marketing and value chain of Orange fleshed Sweetpotato
5. Innovative cooking with Orange fleshed Sweetpotato
6. Various practical cooking sessions including; making nutritious baby foods, snacks and beverages from Orange fleshed sweetpotato roots and leaves

Please contact the following for more information or if you have any concerns:

ofsptot@gmail.com, knust_totcourse4ofsp@outlook.com, ibok.oduro@gmail.com, e.carey@cgiar.org