Very lively traniing participants in their uniforms in front of the Cao Thang High School (vocational training center)
Trainers from Ha Noi and Chiang Mai
Lecture sessions usually in the morning time
Covering food hygiene, food presevation and processing, marketing, small enterprise management, etc. etc.
Taking about the food hygiene - wash your hand before processing!
Another food processing trainer from Ha Noi
Participants also have to speak up
and share their opinions with others
A group work to bring out their knowledge, experiences, and problems they are facing
Everyone took part in the group work
The participants also built their network
Very good learners
Planning to present their ideas
and speak up in front of the others
about the strength, weaknesses, opportunities, and threats...
and get response from others
The result of the group work is also shared among all
Only one male participant in the training!
Handout files were given to these key trainers at different levels (provincial, district, and commune)
Afternoon session usually involves food processing practices in a practice room
Food processing trainer from Chiang Mai
explaining about the practice in the afternoon
Measuring the raw material
cut it into pieces
with use of globes
prepared pineapples
uniforms, masks, and caps are "musts" to keep food hygiene
discussion with the trainer
Processing of mangos for the mango preserve
Carefully measuring the amount of chemicals
Blending materials
and check suger/salt content in the product to ensure good taste and shelf life
bottling fruit juice
and closing bottles with a crown tapper
Sterilization by boiling
Fruit juice bottles are ready
also the mango preserve
Satisfied participant with her product
Banana - one of the common products in Hue
Bananas are cut into slices
and then dried
and fried
Banana chips - with a good local market
IMOLA staffs assisting the training
Another common local product - taro potatos
and sweet potatos, especially famous in the northern lagoon region
Potatos cut into slices to produce potato chips
and dried
Another product - rice crackers
A solar dryer - drying things only wth the sun light
A solar dryer under the sun
Inside of the solar dryer
to dry chips and crackers before frying
Dried chips being fried
well done!
Chips and crackers are favorites of all locals!
Weighing the chips for packing
and sealing with a plastic sealer
A packed and sealed potato chips
Participants developed preliminary labels for marketing
Some have done a very good job in designing
or coloring
Potato chips ready for the market
Training continues even on the rainy and flooding day
Participants were willing to come over to the venue despite the difficulties
to work together on food processing
Fish products are especially important for lagoon communities
Fish cut into pieces, mixed with seasonings
and filled in a plastic bags for fermentation
After fermentation (see the gases filled inside the bag!)
Another fermented fish products with steamed rice
Some fish was processed into dry fish flakes, which can last for months
A smoking cabinet, desined locally with a workman
fish were seasoned and hanged inside the smoking cabinet
Fish pieces ready to be smoked
Smoking process is powered completely with local items with charcoal stove
Fish stripes successfully smoked with a beautiful brownish color!
A variety of processed food stuff from the training
Each trainers can choose the most appropriate materials and processing methods for respective commune
and no use of MSG, of course!
Small marketing excercise was also done during the training course with involvement of real customers
Taro balls ready for the customers
Potato chips with price tags
First customer in our shop!
The place was soon packed with the customers
Participants also learned how to run and maintain a small enterprises through practice and group works
Now, participants are ready to be trainers in their respective places!
