Mr. Geert Van den Berg, Expert in Food and Beverage Processing from PUM Netherlands, conducted a two-day Training for Trainers (ToT) workshop on food processing.
The training was held on September 24 and 25, 2025, at the Bir Muktijudda A.K.M Mofijur Rahman Auditorium of the YPSA-HRDC in Sitakund and was organized by the YPSA-OLR Unit. Participants included local entrepreneurs and YPSA trainers.
Training Focus and Preparatory Visit
Prior to the workshop, Mr. Van den Berg spent three days visiting various activities of the Rural Microenterprise Transformation Project (RMTP) in Sitakund. The subsequent training was specifically designed to address obstacles and identify areas for improvement in processing techniques used by the local entrepreneurs, based on his field observations.
Key Topics Covered
Mr. Geert Van den Berg covered several critical topics to enhance the quality and preservation of local products:
Hygiene and Food Safety: Discussing food hazards and the essential importance of maintaining hygiene during production.
Yoghurt Production: Detailed instruction on the process of making yoghurt, emphasizing the importance of temperature and pH control.
Cheese Making: The process of cheese making and practical preservation techniques.
Pickling and Preservation: Techniques for pickling and various preservation methods.
Antioxidants and Citric Acid: The uses and importance of adding these ingredients in food preservation.
Fruit Juice Preparation: Focusing on balancing acid and sugar, determining the correct pH level, and the overall juice-making process.
Drying Fruits: Techniques for long-term fruit preservation for both commercial and personal use.
Closing Ceremony
The training concluded with a closing ceremony presided over by Mr. Newaz Mahmood, Assistant Director of the YPSA Economic Development Department. He encouraged all participants (MES) to immediately apply the knowledge gained to develop and elevate their businesses to the next level.
