Intensive short course on post-harvest food loss and waste reduction

On the 3rd to 5th May 2021 the University of Nairobi Postharvest Research team, drawn from the Departments of Plant Science and Crop Protection and Food Science Nutrition and Technology hosted a three-day intensive short course: Postharvest food loss and waste reduction: towards sustainable food systems.

The short course is one of the capacity-building activities under the Project: Capacity-building in food security for Africa (CaBFoodS-Africa). The CaBFoodS-Africa Project is a collaborative initiative between the University of Pretoria (Lead); the University of Nairobi, the University of Ghana and other private sector actors in the food sector under the African Universities Research Alliance (ARUA) Center of Excellence in Sustainable Food Systems (ARUA-SFS), hosted by the University of Pretoria. The training was to increase knowledge and awareness of post-harvest food loss and waste, and hence contribute to the capacity-building required to address the problem. 

The course was organized and coordinated by Prof. Jane Ambuko, a Postharvest Specialist from the Department of Plant Science and Technology who is also the University of Nairobi PI, CabsFoods-Africa Project. During course organization, Prof. Ambuko was supported by Dr George Abong, a Food Scientist from the Department of Food Science, Nutrition and Technology; graduate students Duke Gekonge, PhD Food Science and Emmanuel Amwoka, MSc Horticulture; Mr Paul Ongaro, a Senior Technologist in Food Science, and Mr Kyle Poorman, a communication expert from the Consortium for Innovations in Postharvest Loss and Food Waste Reduction, which is hosted by Iowa State University, United States of America.

The opening session of the training was attended by the Principal, College of Agriculture and Veterinary Sciences, Prof. Rose Nyikal; the Dean, Faculty of Agriculture, Prof. Moses Nyangito and the Chairpersons of the Departments involved in the training: Prof. James Muthomi (Department of Plant Science and Crop Protection) and Dr George Abong’ (Department of Food Science Nutrition and Technology). The Director of the ARUA Center of Excellence in Sustainable Food Systems (ARUA-SFS), Prof. Lindiwe Sibanda, spoke of the opportunity to sensitize participants about ARUA-SFS – its strategic vision, priorities, the theory of change and programmes.

It is noteworthy that the training initially targeted only three facilitators and 20 trainees from Africa, but attracted 13 facilitators and 70 trainees. This was made possible as the course was offered on-line because of Covid-related movement restrictions. The 13 facilitators are global experts in post-harvest management from around the world, including officers from the Food and Agriculture Organization of the United Nations (FAO), universities and other training institutions. The 70 food supply chain practitioners were drawn from public and private institutions and organizations. They included researchers/academia, county agricultural officers, extension officers, traders, private sector actors, processors, farmers, development partners, non-governmental organizations, community-based organizations among others representing nine African countries and three countries outside of Africa. 

Training took place in three sessions over three days: 

• A session on virtual theory covered 13 modules delivered by experts in post-harvest management. 
• During the virtual practical session participants watched pre-recorded practical sessions in wet and dry processing of fruits and vegetables (at the Food Processing Hub); processing of diary products including fresh and fermented milk, plain yoghurt, mango fruit enriched yoghurt and cheese and processing of meat products (mainly sausages). The session was complemented with presentations that provided an overview of the recorded practical. After watching the video, participants took part in a lively question and answer session. You can watch the recorded practical session here.
• A hands-on practical session on the above topics has been limited to 20 participants from Kenya. This session will be rescheduled at a time when Covid-related restrictions have eased. 

At the end of the virtual sessions, the participants expressed their appreciation of the training, which they found well organized and informative. The County Officers present said they would like to have similar training for officers and food supply chain practitioners in their counties. It was suggested the course could be offered regularly, to create awareness of the problem of post-harvest food loss and waste and the available solutions to address the problem.