Interns Explore the Art of Agro-Processing by Shenequa Williams

Day 16 – Today, 17th July, the Ministry of Agriculture Summer Internship Programme continued its exciting schedule of practical learning activities today with an engaging agro-processing session at the Ottos Comprehensive School. The session was facilitated by Ms. Nickey Barnard of Barnard’s Agro Enterprise, who guided the interns through the process of creating value-added products from locally grown fruits.

The interns were divided into four groups, with each team preparing a different variety of homemade jams. One group made mango jam, while the others created passion mango, papaya, and papaya mango jams. Throughout the activity, the interns learned the importance of proper food handling, preparation techniques, and the benefits of transforming fresh produce into marketable products.

Following the jam-making exercise, all of the interns came together to prepare a delicious batch of homemade granola using coconut, cranberries, and assorted nuts. The collaborative activity encouraged teamwork while showcasing another creative way to utilize local ingredients in value-added food production.

The hands-on agro-processing session provided the interns with valuable practical skills and a greater appreciation for the opportunities available within the agro-processing sector. It was an enjoyable and educational experience that highlighted the importance of innovation, entrepreneurship, and adding value to agricultural products.