About 150 farmers and stakeholders have been trained by Anambra State Government on how to preserve agricultural produce, using safe methods, as part of efforts to ensure food security.
The Anambra State Government also embarked on inspection tour of some agro allied establishments after the two-day training tagged, “Proper Handling, Storage, Preservation and Grading of Agricultural Produce”,
Forster Ihejiofor, Commissioner for Agriculture, while declaring the programme open, described it as apt especially as Government had made food security a priority.
“This is a very important capacity building session, helping the farmers to make livelihood resilient because when produce is preserved, livelihood is also preserved”, he said.
He enjoined the participants to utilize the garnered knowledge at the training for good use as well as step down and transfer the training and knowledge gained to other farmers in their respective communities.
“We want to make sure farm 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 in every bit of information”, he added.
Ifeyinwa Uzoka, Permanent Secretary in the Ministry, stressed the need for the stakeholders to collaborate through trainings and sensitisation campaigns to address issues.
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Obigwe Chukwum, while conducting practical sessions, 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,” he said.
Okey Chukwuma, Chief Executive Officer, Royal Neem Limited, explained that preserving produce in a natural way, results in healthier humans and reduces the need for chemical interventions.
He, therefore, noted that the organic method of preservation was a much more sustainable process.
Uzoamaka Emeagwa, Acting Director of Produce Department while speaking
during an inspection tour of some establishments, 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 of produce were being handled by processors and marketers necessitated the training programme.
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