The Training Package

This training package aims at providing women entrepreneurs with the managerial and technical skills needed to establish and operate a small-scale enterprise within the food-processing sector. It comprises a trainer's manual which provides the trainers with guidelines for the recruitment and selection of participants, a proposal for a follow-up scheme, session guides and handouts for a student's workbook. The session guides for the technology skills training provide general guidelines only on how to use the technology manuals. These technology manuals are presented in an appendix to the training manual itself and consist of detailed technical information. Prior to utilizing the manuals in a course, they should be supplemented with a list of equipment available in the country and an overview of suppliers.

At this stage technology manuals have been developed for eleven different food processing technologies, namely dried food, vegetable oil extraction, fruits and vegetable products, cereal products, products from pulses, products from roots crops, nut products, meat products, fish products, dairy products and beverages.*)

*) Three of the technology manuals were developed by the Intermediate Technology Development Group while eight were developed by food technologists who participated in a Training of Trainers Workshop organized in Zambia in 1989. The names of the authors are listed at the end of the appendix to the training materials.