The Agricultural Research Council (ARC) held a training event in Ha Masia on 26 February, equipping 122 local farmers with agro-processing skills to enhance product value, extend shelf life, and boost economic opportunities. The workshop introduced innovative agro-processing techniques aimed at reducing food waste and creating value-added products.
Farmers were taught methods for drying tropical and subtropical fruits, distilling essential oils, and processing crops such as moringa, sweet potatoes, and honey. These techniques not only extend the shelf life of perishable goods but also provide new opportunities for farmers to diversify their income. The drying methods demonstrated at the event could transform local fruit farming by enabling farmers to store and sell their produce beyond the harvest season.
Ms Sarha Thenga, who farms maize and previously grew chillies on her two-hectare plot, said they had also learned how to extend the shelf life of mangoes by drying them, similar to making biltong.
"We also learned that we can make our own yoghurt. The challenge is that we need assistance to buy machines, such as those for drying mangoes. We also lack essential equipment like a tractor and the necessary seeds," she said.
The event also demonstrated how farmers can turn raw materials into high-demand products, such as essential oils, soaps, and natural food items. Moringa, a long-standing staple in the region, can be processed into oil or powder for use in various health products. Likewise, sweet potatoes, another locally grown crop, can be processed into flour or snacks, expanding the range of value-added products farmers can sell.
Mr Madambi Muvhulawa, a macadamia and cattle farmer, said he was grateful for the workshop. "By learning how to dry fruits and distil oils, we can ensure that our products last longer and can be sold in distant markets. This opens up possibilities for selling our products year-round," he said.
Dr Elliosha Hajara, research team manager for plant improvement, stressed the importance of agro-processing in extending food shelf life. She noted that while a fresh mango spoils quickly, drying it preserves it for months, reducing waste and increasing sales for farmers.
"Today's event showcased agro-processing and revisited our efforts to introduce new ARC-developed mango varieties in this key growing region. We also discussed beekeeping, which is essential for honey production and crop pollination, particularly for macadamia nuts. Interestingly, honey's taste varies by location, with macadamia orchards producing the best I've ever had," she said.