Farmers enhance skills in packaging, labelling, marketing of livestock products |16 June 2017

A group of farmers recently followed a training to improve their skills in packaging, labelling and also to boost their ability to market their livestock products and other farm produce.

The training was aimed at building the farmers’ capacity to ensure their survival, boost food security as well as make local produce and products more attractive to consumers.

It was made possible thanks to the collaboration between the Seychelles Agricultural Agency (SAA) and the Guy Morel Institute and it was funded under the Competitive Local Innovations for Small Scale Agriculture (Clissa) project.

SAA extension officers and other personnel also attended the training which had two components ‒ theory and practical.

Some private businesses, namely the ISPC, Haffner Butchery and Lain Camille Butchery, also contributed to the training by allowing the farmers to visit their companies and businesses.

For two days, the delegates followed the theoretical part of the training while on the third day they   visited the three above-mentioned businesses.

At ISPC, they got the chance to visit a kitchen where pre-cooking of products like ham and packaging in different forms are done, and at the Haffner Butchery they saw the transformation of meat into different kinds of products like salami. They also watched the packing and labelling process.

At Lain Camille Butchery, the delegates observed certain livestock parts being transformed into some local products like black pudding and pork cracklings before these were packed and labelled.

During the whole training the delegates also shared ideas, experiences as well as asked questions, sought clarifications and guidance on how to start or improve their own business.