A
three-day residential training programme on Manioc-based Value addition was
organized for officers and farmers in Northern Province at Cathy Rich
Food Processing Center in Embilipitiya recently by the Deputy Project
Director’s Office (NP) of the climate Smart Irrigated Agriculture Project.
Value-added
foods are increasingly beneficial in addressing food security, nutrition and
poverty. The term “value-added foods” includes crops or foods that have been
enhanced through a variety of improvements, including processing,
fortification, increased safety or nutrition, better packaging or extended
storage. The benefits of value-added foods include providing better nutrition;
greater income for producers; access to new markets; and new processes to
improve packaging and storage to reduce waste and ensure greater food safety.
Representing
the Northern province, 4 Agriculture Instructors, 3 Agriculture facilitators
and 16 small entrepreneurs including 10 female entrepreneurs participated in
this training. and the majority of entrepreneurs who attended were cassava chip
makers and bakery manufacturers.
Following
the bad economic recession in the country, most of the bakeries are collapsing
in Kilinochchi and Mullaitivu districts due to price escalation and scarcity of
wheat flour. Therefore, the main task of this training programme was not aiming
at replacing wheat flour completely or partially with manioc flour. but
introducing other manic-based value-added products like sago, biscuits and
cake. Value-added food production is cost-effective, can make easily and
has high nutritive value compared to wheat-based foods. All participants had
hands-on experience too.
The
key contents of the training are Post-harvest technology of Manioc,
Identification of Manioc processing equipment, Identification &
characteristics of raw materials, Packaging, Designing of a label with
participants as a group activity, Solutions for your packaging (technical) and
other relevant problems, Suitable packaging/material for your products, Contact
details for packaging equipment and packaging material, Usage of packaging
equipment with entrepreneurs, Preparation of Manioc flour, Manioc starch,
Manioc Cake, Manioc sago and Manioc Biscuit.
Story
by R. Sanjeepan (Institutional Development & Capacity Building Specialist),
NP, CSIAP