37 Agro-processors trained in food safety under JSIF /RADA programme

Through funding from the JSIF implemented, Rural Economic Development Initiative (REDI) Project, 37 persons from selected communities, in 8 parishes were yesterday (December 2, 2015) certified under the JSIF/RADA Food Safety and Product Development Training Programme. Under the programme, participants were given training in Hazard Analysis Critical Control Point (HACCP); Good Manufacturing Practices; Record keeping, and General Business Management, all geared towards building the technical capacity of the participants and essentially equip them with the necessary tools, to position their products for sale within the local tourism industry and ultimately the international market.The JSIF /RADA Food Safety and Product Development Training Programme is part of the Government of Jamaica and World Bank Funded, REDI programme, which is being implemented by the JSIF. Projects implemented under REDI, are essentially geared towards enhancing market access for micro and small rural producers. The project will also see the JSIF constructing agro processing facilities on lands controlled by RADA, in each of the targeted parishes.  Giving the main address at the event, Mr. Dwight Ricketts, JSIF’s Senior Manager for Field Operations, highlighted the benefits of this programme, to aid in the Government of Jamaica’s continued thrust to endorse Agro-processing as a viable approach to sustainable development.According to Mr. Ricketts,  “in addition to the eight Agro-processing Incubators, which were constructed island wide; in partnership with the Rural Agricultural Development Authority (RADA), it is anticipated that the training received by the participants, will  enhance their capacity as stakeholders, to provide the necessary training and support to additional community groups, which will be using the facilities.”Also speaking at the event, Mr. Lenworth Fulton, CEO, of RADA, added that the training received by the participants, is “critical to Jamaica’s overall efforts to ensure food safety for its citizens.”The participants in the programme were from selected communities in 8 parishes, to include St. James, Hanover, St. Elizabeth, St. Catherine, St Mary, Trelawny and Westmoreland.  The wide assortment of products including syrups, jams, jellies, preserves, pepper sauces and other food items produced by the participants, were all prepared from indigenous Jamaican crops; giving impetus to the Government of Jamaica’s efforts, to placing the country well on its way to a food-secure economy.