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AAITG trains vegetable growers on food technology to reduce post-harvest loss

Dec 2, 2014, 11:15 AM | Article By: Abdou Rahman Sallah

The food rights manager of Action Aid International The Gambia (AAITG) has underscored the commitment of his office to food rights campaign and empowerment of vegetable farmers on preservation and processing to reduce post-harvest loss and increase income.

Alhagie Wuri Jallow was speaking at 3-day training on vegetable processing and preservation to boost food security and reduce post-harvest loss on tomato and onion, at Njawara Agricultural Training Centre in North Bank region.

The training according to Action Aid food rights manager would enhance farmer’s technology to enable them qualitatively process and preserve tomato, watermelon and onion, which are highly perishable, to attain food security.

The products would have value chain addition, increase storage, commercialization and income, he said.

Mama Manneh, Director of Njawara Agricultural Training Centre, noted that building farmer’s capacity on technology would contribute food security and nutritional supplementation at household’s level.

He reminds farmers to be vigilant in sharing of best technology transfer practices to avoid post-harvest loss on perishable vegetables.

Habisatou Sarr, a trainer of Food Technology Services, hailed Action Aid International for the foresight of building capacity on cultivation of tomato, watermelon and onion to avoid post-harvest loss and increase income.

She said the training would expose participants to better techniques on improving hygiene on food preservation and promote the use of local products at households and at supermarkets.

She called on farmers to fully utilize their skills and knowledge on farm products, saying it would increase income and avoid post-harvest losses.

Twenty participants drawn from Upper River Region, Central River Region, North Bank and West Coast Region attended the training.

The participants thanked Action Aid for exposing them to innovative ideas of preserving and processing tomatoes, watermelons and onions to avoid post-harvest loss.