Smoothie anyone?
– Future agro-processors create value-added products
DPI, Guyana, Friday, August 10, 2018
At the Guyana School of Agriculture’s graduation for this year’s batch of agro-processors, there were a number of items on display from wine to sauces and even smoothies.
The training programme, which lasted for four days, included both theory and practice in agro-processing with 77 young adults from all ten regions participating.
The Department of Public Information (DPI) spoke to a few of the graduates. Shawn Williams, a producer of a fruit wine, shared with DPI his product which is made from pine, lime, ginger and mangoes and is said to be very strong. Shawn said that this training has taught him more about the preservation method and with the information that he has gained, he is now able to launch out and learn more about agro-processing.
Lynton Luck also shared with DPI his wonderful pine-sop which is made from pine, soursop, ginger and lime. Lynton explained that the programme has educated him on ways in which he can preserve various fruits and vegetables and methods he can use to improve the taste and use bruised fruits and vegetables.
Among the other trainees was Shereen Peter. Her item on display was a green mango sauce made mainly from mango, pepper and garlic. On display also was a barbeque sauce made from pepper, mango and molasses. The barbeque sauce can be used as a dip to eat local chips such as plantain or cassava and for the seasoning of meat. Shereen will now be going back into her community to enlighten others about what she has learned.
The Guyana School of Agriculture (GSA) recently added an agro-processing course to its curriculum. Classes in Agriculture, Forestry, Fisheries, Animal Health and Veterinary Public Health are also available.
By: Teresa Newton
Image: Jameel Mohammed