By Zoila Palma: On February 12, 2026, 15 small-scale processors from across the Toledo district participated in an agro-processing training session at the Toledo Agriculture Department.
The training is aimed at strengthening local capacity in value-added food production.
The training was facilitated by the Agro-Processing Unit of Central Farm and focused on practical demonstrations of cassava bread, tomato jam, pickled habanero peppers, and pepper sauce.
Participants received hands-on guidance on processing techniques, food handling, and the effective use of locally produced crops.
This initiative by the Ministry of Agriculture aims to encourage processors to make use of surplus agricultural produce in the district, transforming excess crops into marketable products that can generate additional income.
It also emphasized the importance of food security, improved nutrition, and the health benefits associated with locally processed foods.
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