Students produce wines, waffles, flours & other products in 13-week agro-processing course

From left: Some of the participants in the course (left) and some wines produced (right).

By Admin. Updated 5:05 p.m., Saturday, July 20, 2024, Atlantic Standard Time (GMT-4).

Eighteen (18) students have successfully completed a Barrouallie Technical Institute 13-week Agroprocessing Training programme in which they produced several products.

A press release from the organisers described the programme as “a groundbreaking initiative to bolster local agroprocessing skills”

“The Barrouallie Technical Institute has successfully concluded a comprehensive 13-week training program in NVQ Level 2 Agroprocessing and Food Safety. Spearheaded by Michker N. Edwards, a lecturer at the SVGCC Division of Technical and Vocational Education, this National Vocational Qualification (NVQ) program attracted participants from diverse backgrounds, all eager to enhance their expertise in the rapidly growing field of agroprocessing,” the release stated.

“The training, conducted twice a week, covered 10 CVQ Level 2 standards and encompassed nine detailed modules. These modules covered a broad spectrum of topics, including fundamental principles of agro-processing, hygiene, and sanitation, Hazard Analysis Critical Control Point (HACCP), food safety, food preservation methods, and principles of food microbiology and shelf life. Each session was designed to combine theoretical knowledge with practical, hands-on experience, ensuring that participants could immediately apply what they learned,” the release stated.

The organisers said one of the highlights of the course was the utilization of sweet cassava donated recently by the Ministry of Agriculture. Participants created a variety of cassava-based products, including cassava pone, cassava granola, cassava chips, bam bam, starch, buns, sweetened farine, and waffle mix. They also produced composite flours from plantain and sweet potato, creating dry mixes such as cassava-plantain flour waffle mixes and plantain flour chocolate mixes.

“Additionally, practical sessions included the production of various agro-processed products such as wine, cheese, sorrel liqueur, and an expanded range of pepper sauces featuring flavors like passionfruit, pineapple, and mango. The course also included the creation of chocolate bonbons with tropical fillings like passionfruit and sorrel,” the release stated.

The organisers said participants also focused on creating convenient frozen mixes such as ducuna, sweet potato pudding, and cassava pone mixes. These ready-to-use products cater to the hectic lifestyles of modern families, allowing them to enjoy traditional foods by simply defrosting and baking.

“This initiative also encourages gastronomic tourism, utilizing produce grown in farming communities and providing it to both locals and tourists. By promoting the unique flavors and culinary traditions of St. Vincent and the Grenadines, the program aims to enhance the local food scene and attract food enthusiasts from around the world,” the release stated.

“Participants were introduced to the complexities of packaging and labeling processed foods, ensuring that they understand the importance of proper branding and compliance with legal requirements. The culmination of the course saw participants showcasing their creations in a mini-exhibition, receiving feedback through sensory evaluations, and celebrating their newly acquired skills,” the release stated.

“This initiative is part of broader efforts to enhance local food processing capabilities, promote food safety, and add value to agricultural products in St. Vincent and the Grenadines. The successful completion of this course marks a significant milestone in the journey towards achieving greater food security and economic development in the region,” the organisers further stated in the release.