In an effort to address the problem of small scale to medium scale processing and market development of cassava in selected Caribbean States, the Food and Agriculture Organization (FAO) is implementing the Technical Cooperation Project, entitled: Processing and Market Development for Cassava, in Barbados and other Caribbean countries.
The project aims to enhance public and private collaboration in addressing the challenges and risks faced by smaller and disadvantaged participants in food and agriculture.
As part of the activities, The University of the West Indies (UWI), St. Augustine Campus, Trinidad and Tobago, has been contracted to undertake actions in support of the project activities, and Barbados has been identified as one of the beneficiary countries.
As a result, the Ministry of Agriculture, Food, Fisheries and Water Resource Management (MAFFW), the FAO and The UWI have scheduled a half-day national workshop on Cassava Processing on Tuesday, July, 5, in the MAFFW’s conference room, Graeme Hall, Christ Church, at 8:30 a.m.
The objective of the workshop is to facilitate dialogue among national cassava processors for the development of regional best practice guidelines (food safety and handling) for processing cassava into cassava flour and grated cassava.
UWI facilitators from the departments of Microbiology, Food Production and Food Science and Technology, and Chemical Engineering, will deliver presentations during the workshop.