As part of concerted efforts at addressing the challenges facing global demand for safe food, the Food Processing and Value Addition Programme of Centre of Excellence in Agricultural Development and Sustainable Environment (CEADESE) has organised a Five-Day Training Workshop on Food Processing.

Speaking at the Workshop, the Director of CEADESE, Professor Okanlawon Onagbesan said that food industries are facing the challenges of
shifting their mode of operation from supply-oriented to demand-oriented processing activities, which would lead to substantial value addition to raw agricultural products.


According to Professor Onagbesan, who was represented by the Communication Officer of CEADESE, Professor Olusegun Folorunso, the Training was aimed at making participants competent food processors and value addition experts because there was need to improve the capacity of processors in the specialized areas of Food Processing and Storage Technology in the sub-region of West Africa

He added that the Food processing aspect would deal with value addition to agricultural materials that are compatible with the needs of the sub-region while the Storage Technology aspect would focus on application of current and adaptable storage techniques, to ensure product availability all year round.

The Director further stated that the Training would cover Industrial processing of dairy products, fundamentals of meat processing, production, among others.

In his Keynote Address, the Workshop Co-ordinator, Professor Lateef Sanni noted that his expectation was that at the end of the training, those who do not know much about food processing would have learnt a lot, adding that not every food can be taken in their natural form, hence, the reasons for processing in order to make it safe for
human consumption

Professor Sanni who was represented by the Deputy Dean, Student Affairs, Professor Taofik Shittu added that the programme is an endowment from the World Bank, which gives the opportunity to trained personnel to become experts in handling numerous agricultural products. He described Value Addition as taking the products from wildlife to the shelf, saying that when products are processed, more durable output which cannot perish fast is achieved.