By Chukwuka Ugokwe :
No Fewer than 150 Farmers and stakeholders have been trained by the state government on how to preserve their agricultural produce using safe methods, just as it embarked on an inspection tour of some agro allied establishments.
The two day training held at the Agricultural Development Programme (ADP) Hall, Ministry of Agriculture,was organised by the Produce Department.
Declaring the training tagged”Proper Handling, Storage, Preservation and Grading of Agricultural Produce” open, the State Commissioner for Agriculture, Dr Forster Ihejiofor, described it as apt especially now that government has prioritised food security.
“This is a very important capacity building session, helping the farmers to make their livelihood resilient because when your produce can be preserved, then your livelihood is also preserved.”
He enjoined the participants to put their new knowledge to good use and also step down the training to other farmers in their respective communities.
“We want to make sure produce are good enough for consumption and help those who are involved in value chain activities. So, I enjoin us to open up and soak every bit of information.”
In a remark, the Permanent Secretary in the Ministry, Mrs Ifeyinwa Uzoka, called on the participants to disseminate information about the Neem leaves potentials and adopt the technique of turning it into produce preservatives.
She noted that it was important for all stakeholders to collaborate through trainings and sensitisation campaigns to address issues.
Conducting practical sessions, a Resource Person, Dr Obigwe Chukwuma, demonstrated the use of organic matter, Neem leaves, oil and cake among others as natural preservatives, fertilizers and pesticides.
“Information on the utilisation of plant extracts such as those of neem oil, neem cake, neem seed kernel and neem leaf should be made available for the farmers and other grain keepers for safe and economic preservation.”
Dr Chukwuma, the Chief Executive Officer, Royal Neem Ltd, explained that preserving produce in a natural way results in healthier humans and reduces the need for chemical interventions.
He, then, affirmed that the organic method of preservation was a much more sustainable process.
Speaking during an inspection tour of some establishments, the Acting Director of Produce Department, Mrs Uzoamaka Emeagwali, said that the event was staged to sensitive farmers on safe methods of preserving agricultural produce.
She lamented that poor storage methods, adulteration and unhygienic ways produce were being handled by processors and marketers in the state necessitated the training programme.
Mrs Emeagwali, noted that prevalent unwholesome practices was raising concerns among stakeholders about the attendant health risks, expressing commitment to sustain the exercise.
She affirmed that government was playing its role to sensitize the people as well as stakeholders on the best practices to handle and process agricultural produce.
Establishments inspected by the team include, Belga Nig Ltd, Palm Fruit and Kernel Processing, Abagana,Tony silver Industry Ltd, Palm Kernel Crushing Mill, Umuokpu and Wisdom Pack Rice, Agu Awka.
On arrival at Tonysilver Ltd, the Managing Director, Engr Sylvester Ofodile, who was on ground to receive the team explained the stages of production in processing palm kernel.
Mr Louis Ime Kalu, a Resource Person and Director of Produce, Abia State Ministry of Trade, Commerce and Industry, demonstrated how to determine the quality and free fatty acid of the palm kernels.
According to him, the higher the free fatty acid, the higher the cholesterol in the oil. So, that is what we are trying to ascertain.
*Chukwuka is of the Ministry of Information, Anambra State