Suva, Fiji – The Ministry of Agriculture, in collaboration with the Markets for Change (M4C) Project, continues its efforts in enhancing the economic opportunities and social well-being of rural communities in the province of Tailevu Tailevu, through value-added skill development.

Last week, forty market vendor farmers from the province, attended the first series of comprehensive training sessions organized at the Koronivia Research Station. The trainings are part of a broader initiative to empower women market vendors and farmers by equipping them with essential skills to add value to their agricultural produce.

The training sessions included topics such as:

1. Product Development within Value Addition: Participants learn how to develop new products from their existing agricultural produce, exploring local and export market opportunities. The focus is on creating high-quality, marketable products that can attract better prices and new customers.
2. Value Addition Value Chain: The need to address gaps in processing, packaging, and marketing, helped the market vendors increase the value of their produce. Participants gained hands-on experience in using techniques and technologies to improve their products' shelf life and appeal.
3. Infrastructure Development: The trainings highlight the importance of proper infrastructure to support effective value chains. This includes knowledge on building and maintaining storage facilities, efficient transportation methods, and accessing markets.

Throughout the four-day training, the following sessions was covered by the Ministry of Agriculture, Koronivia Research Unit:

1. Information Session:
   o   The session began with an overview of food processing techniques for alternative wheat flour made from breadfruit, plantain, and root crops.
   o   Discussions covered the importance of food product compliance, including hygiene, safety standards, and packaging.
   o   Participants were introduced to the services provided by the Koronivia Research Station, such as soil health assessments and soil testing.
2. Practical Food Processing Session:
   o    Participants were guided through the steps of processing breadfruit and plantain into flour: Peeling, Slicing, Drying and Milling 
   o    Each participant took turns using the processing machines to gain hands-on experience.
3. Cooking Demonstration:
   o    A cooking demonstration was held using the breadfruit and plantain flour.
   o    Common household recipes were prepared using an 80/20 flour ratio (80% alternative flour and 20% wheat flour).
   o    Discussions with the Koronivia research team were held on testing combinations of root crops to develop a complete wheat substitute.
4. Cooperative Awareness:
   o    A model for cooperative development has been discussed with the participants to address issues and challenges for access to markets. The model includes two types of cooperatives (i) Primary Cooperatives: Village-level cooperatives focused on farming and the (ii) Secondary Cooperatives: District-level cooperatives dedicated to processing and marketing.