Tropical regions have abundant natural resources, particularly fruits such as mangoes and bananas.
The Caribbean, with its rich agricultural potential, has the opportunity to leverage these resources to drive economic growth and community development. One effective way to maximise the value of these fruits is through simple yet innovative food processing techniques that add value to raw produce. This training programme aims to equip participants with the essential knowledge and skills to process mangoes and bananas into higher-quality food products using accessible and cost-effective methods.
Drawing from Indonesia’s expertise in tropical fruit processing — where mangoes are transformed into dried mangoes and mango jelly and bananas into smoked bananas and banana chips — this training will introduce participants to various techniques that can be adopted in the Caribbean region.
Participants will learn the complete food product development process, including raw material selection, processing techniques, quality control, packaging, and waste management strategies for mango and banana waste. Additionally, the programme will cover fundamental business planning aspects to ensure the sustainability and profitability of these ventures. This training will be conducted online, providing a flexible and comprehensive learning experience that empowers individuals and communities to harness their local resources and create economic opportunities.
The programme is designed for 14 countries in the Caribbean region, namely Bahamas, Barbados, Belize, Cuba, Grenada, Guyana, Haiti, Jamaica, Dominican Republic, St Kitts and Nevis, St Lucia, St Vincent and The Grenadines, Suriname, and Trinidad and Tobago.
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