Food Security: Agency Trains Agric. Extension Workers In Kaduna

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The Kaduna Agricultural Development Agency (KADA) has trained its extension workers on modern food preservation to curb food waste in the state.

Abubakar Bayero, General Manager of the agency, made this known on Thursday, at the Training of Trainers (TOT) on Good Agricultural Practices and modern drying and storage techniques of vegetables in Kaduna.

According to him, the training is to strengthen the capacity of agricultural extension workers for adequate dissemination of environmentally friendly technology.

Represented by Aliyu Umar, Director, Agricultural Extension Services KADA, Bayero said the agency is mandated to provide the expertise that is needed to improve food security by training farmers.

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He said the training would ensure that perishable foods were being stored and preserved through the best agricultural practices.

“We produce a lot of food but we lose most due to poor preservation practices.

“It is sad how food and vegetables are being dried under the sun for preservation exposing them to all kinds of impurities and diseases that affect our health.

“We want to see changes from the traditional way to technology in preserving perishable food items for more food sufficiency in the state.”

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He said that four Subject Matter Specialists (SMS) would be trained from Maigana, Lere, Birnin Gwari and Samaru Kataf zones who would also train Extention Agents in all Local Government Areas of the state.

In his remark, Umar Bambale, project Manager, Kaduna State Emergency Nutrition Action Plan (KADENAP), said the training was timely as the state is ranked the highest in child malnutrition.

“The state has the highest number of food wastage leading to child malnutrition due to poor storage and preservation by farmers,” he said.

One of the participants, Jamilatu Babaji, SMS Lere zone KADA, said that the zone was faced with lots of food wastage costing farmers lots of money.

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“But with the new knowledge gained, I will ensure that the knowledge is impacted in them for better preservation.”

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