Thirty women from cooperative societies in seven prefectures of Togo have completed a four-day training on transforming yellow maize into couscous and packaging it. The training, which took place from October 27 to 30 in Adeta, was organized by the Plateau Regional Chamber of Agriculture with financial support from the National Fund for Apprenticeship, Training, and Professional Development (FNAFPP). The program aimed to equip the women with skills to add value to agricultural products.
The training covered various aspects of yellow maize transformation, including the selection and choice of maize, vannage, hand sorting, washing, decortication, milling, and kneading. The women also learned techniques for rolling, sieving, pre-cooking, grinding, drying, conservation, and packaging. These skills are expected to enable the trainees to produce high-quality couscous that meets consumer needs and market requirements.
The initiative is part of the government's efforts to promote the valorization of local agricultural products through transformation. The president of the Plateau Regional Chamber of Agriculture, Koussodou Kofi, expressed gratitude to President Faure Gnassingbé for his policy of promoting the transformation of local agricultural products to maximize their benefits.
The training was provided by the Agro-Pastoral Center for Enterprise Promotion (CAPE). According to Bomboma Nam, the regional head of FNAFPP, the transformation of yellow maize into couscous presents an opportunity for the women to create added value and improve their incomes. He encouraged the trainees to apply the skills acquired during the training in their respective cooperatives.
The trainees acquired practical knowledge and skills that will enable them to start producing couscous from yellow maize. The training is expected to have a positive impact on the lives of the women and their communities. The Plateau Regional Chamber of Agriculture and FNAFPP are committed to supporting the women in their new endeavors.
The closing ceremony of the training was attended by officials from the Plateau Regional Chamber of Agriculture and FNAFPP. The women were urged to maintain high standards of quality, hygiene, and innovation in their production processes. With the new skills acquired, the trainees are expected to contribute to the growth of the local economy.
Key points
- The training aimed to enhance the skills of women in transforming yellow maize into couscous and packaging it.
- The initiative is part of the government's efforts to promote the valorization of local agricultural products through transformation.
- The training covered various aspects of yellow maize transformation, including selection, vannage, and packaging techniques.
