INTRODUCTION

The Training was organized and scheduled for market women and the youth on Thursday, 21st December, 2023 at Community 12, Tema.

PARTICIPANTS

Market women and the youth were present for this training. A total number of twenty (20) people participated in this training.

RESOURCE PERSON

Ms. Sussie Adwoa Asamoah, the WIAD Desk Officer was the resource person for the training.

THE OBJECTIVE

The objective of the training was to educate participants on processing and the use of orange flesh sweet potatoes to improve nutrition and generate income.

ü  To explain the importance and nutritional value of orange flesh sweet potatoes and

ü  To educate them on how to process them to generate income.

 

JUSTIFICATION

Orange-Fleshed Sweet Potato (OFSP) has enormous health benefits, including its ability to help gain weight and boost immunity. It also helps ease digestion and treats bronchitis, arthritis and stomach ulcers. It is mainly used as baby foods due to its properties as an All-In-One food benefit.

• Great source of Vitamin A and hence helps prevent Vitamin A deficiency

• Helps improve digestion

 • Treatment of inflammation

 • Boosts immune system

 • Helps treat bronchitis

 • Reduces arthritis pain

 • Treats stomach ulcers

 • Helps prevent dehydration

 • Helps control diabetes

  As part of the Department’s priority to inform and educate them on the orange flesh sweet potatoes about its nutritional and health benefits. They were educated on various ways of which orange flesh sweet potatoes can be used to prepare different types of food such as buff loaf, potato kaklo, baby food and potato fufu. It can also be processed into drink.

They were taking through the preparing of the potato kaklo, which was done practically. The training was successful and participatory. This was done to ensure that they learn the skill to be able to process and prepare them on their own and sell them to generate income.

The orange flesh sweet potato plant was introduced to them and they were educated on how to cultivate them as well. This was done to ensure that the metropolis and the country as a whole gets to know more about orange fresh sweet potato.

IMPACT OF THE TRAINING

The training was very interactive. Food items that were exhibited and used were, carrots, green pepper, spring onions, oil, milk, flour, and salt. The resource person took them through the demonstration. The final product was shared and consumed by all the participants to show proof of how tasty and nutritious orange flesh sweet potato is.

CONCLUSION

The training ended successfully and all participants present were willing to adopt the good measures and practices taught going forward in their various line of duties.