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TRAINING: ORANGE-FLESHED SWEETPOTATO PROCESSING AND PRODUCT DEVELOPMENT
April 22, 2019 - April 26, 2019$650
Kwame Nkrumah University of Science and Technology (KNUST) in partnership with CSIR-Crops Research Institute and the International Potato Centre (CIP) is offering an intensive 5-day course on “Orange flesh sweetpotato processing and product development”, taking place from 22nd to 26th April, 2019. This course has been derived from the “Everything you need to know about sweetpotato” course, developed by CIP and implemented by KNUST in collaboration with CSIR-Crops Research Institute for 3 years.
The training course dubbed “OFSP Processing and Product Development” will be offered at the International Centre for Innovative Learning (ICIL)-KNUST, Ghana from 8:00am to 5:00pm. Its sole aim is to consolidate other efforts in promoting OFSP, thus building capacity of national implementing agencies in Ghana and the West African region to drive uptake of OFSP.
Instructors knowledgeable on all aspects of sweetpotato processing and product development, including marketing and entrepreneurship will serve as resource persons. Using hands-on approach, they will provide trainees with all knowledge required in the storage and marketing of OFSP roots, processing and development of new products from OFSP roots and leaves and many more.
A maximum of 30 participants will be accepted to foster a conducive learning environment. This course seeks the participation of individuals interested in business opportunities in OFSP production, organizations committed to nutrition-sensitive agriculture and rural development, etc. The fee for this 5-day intensive course is US$ 650 for International participants and GH¢ 1700 for Ghanaian participants. It covers the training, lunch and health snacks during training, course materials and souvenirs. Groups of 3 or more participants attending the training qualify for a discount.
Participants who successfully complete the course will be awarded a certificate of participation.
Interested persons are invited to submit their form by 5th April, 2019. Women are particularly encouraged to apply.
The specific topics that will be covered include:
- Origin and importance of sweetpotato
- Postharvest management and Processing of Orange fleshed Sweetpotato
- Nutrition and Orange fleshed Sweetpotato
- Entrepreneurship, marketing and value chain of Orange fleshed Sweetpotato
- Innovative cooking with Orange fleshed Sweetpotato
- 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:
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