BY SPECIAL CORRESPONDENT
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Menards International Resources Limited in collaboration with the National Board Technology Incubation Center, Federal Ministry of Innovation, Science and Technology (NBTI) has successfully trained women and youth of Akpugo in Nkanu West Local Government on upgrading of Indigenous technologies for organic food processing and preservation.
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The three day training programme, which started from December 5-7, 2024 at Akpugo High School was initiated to address the pressing need for sustainable organic food processing and preservation using indigenous technologies.
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It was also organized to equip women and youth in the community with the skills and knowledge necessary to enhance food security, foster entrepreneurship, and preserve cultural heritage by modernizing traditional food processing methods.
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The Deputy Director/ Center Manager, Technology Incubation Center, Enugu , Mrs. Thelma Nwabueze while delivering a speech on behalf of the Director General/CEO National Board for Technology Incubation (NBTI), Dr. Mrs Uchenna Chukwu, welcomed all participants and emphasized the importance of the training in improving livelihoods, promoting sustainable practices, and creating economic opportunities.
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She further highlighted the commitment of the NBTI to fostering innovation and entrepreneurship at the grassroots level, particularly in rural communities.
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The objectives of the training was to build participants’ capacity to upgrade indigenous food processing and preservation techniques, to introduce modern, simple tools and practices that complement traditional methods and to encourage economic independence through the establishment of small-scale organic food enterprises.
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Participants were introduced to traditional methods for processing Bambara nuts (Okpa), fruits, vegetables, and grains, focusing on their benefits and limitations.
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During the training, experts/resource persons demonstrated how to integrate simple modern tools, such as solar dryers and grinders, to enhance efficiency, hygiene, and productivity while maintaining the organic integrity of products.
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The day two of the training witnessed practical demonstrations on organic food processing and techniques where participants engaged in hands-on sessions, including processing Bambara nut into flour, Solar drying of fruits and vegetables and Fermentation techniques for producing organic condiments.
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Three was also practical demonstrations that showcased preservation approaches such as Sun and solar drying techniques. Natural fermentation for pickles and condiments.and use of natural preservatives like salt, spices, and oils.
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Participants at the day 3 of the training practiced the demonstrated techniques under supervision, receiving feedback and guidance from facilitators.
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The entrepreneurship and business development sessions covered value addition, branding, packaging, and marketing to help participants commercialize their processed organic products.
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The Participants also acquired practical skills in upgrading indigenous food processing and preservation methods and gained valuable knowledge on avoiding harmful chemicals and maintaining the organic quality of their products.
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Also, the Participants were equipped with business management knowledge, enabling them to create and sustain small-scale organic food enterprises.
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The training preserved traditional practices while adapting them to meet modern demands, ensuring relevance and sustainability.
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Participants were empowered to establish organic food businesses, contributing to household incomes and overall community development.
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The training programme successfully empowered women and youth in Akpugo, Nkanu West, by equipping them with the skills and knowledge to sustainably process and preserve organic food.
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At the end of the training, stipends were provided to 50 participants to support their transportation costs and encourage continued participation in future initiatives.
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The collaboration between Menards International Resource Limited and NBTI was hailed as a significant step toward empowering women and youth in Akpugo and promoting local innovation by the participants.
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