Training course on post-harvest handling, processing, marketing and business-development of underutilised fruits (ber, jackfruit and tamarind) at CMES in Dhaka, Bangladesh 20 th 23 th June 2004 Travel report Elke Peiler (ICUC) July 2004 DFID Forestry Research Programme Project Project number: R8399
Table of contents Abbreviations...2 1. Background...3 2. Objectives of the visit...3 3. Activities...4 3.1. 19 th June 2004...4 3.2. 20 th June 2004...7 3.3. 21 st June 2004...7 3.4. 22 nd June 2004...8 3.5. 23 rd June 2004...8 4. Evaluation of the training course...9 4.1. Daily evaluation...9 4.2. Overall evaluation...10 5. Recommendations for future training courses...12 6. Suggestions for follow-up project activities...12 List of figures Figure 1: CISD Resource Centre at Sreepur...5 Figure 2: Processing facilities at the CISD Resource Centre in Sreepur...5 Figure 3: Jackfruit in syrup (left), tamarind chutney (middle) and diverse pickles (right) produced at CISD, Sreepur...6 Figure 4: ICUC and HRC visitors were invited to plant a grafted tamarind tree in the garden of CISD Resource Centre, Sreepur...6 Figure 5: Trainer demonstrating how to make tamarind chutney. Only a few participants were involved in the processing while others where watching the practical session....10 Figure 6: Results of overall evaluation of training course: How well did the training course meet the participants expectations?...10 Figure 7: Results of overall evaluation of the training course: How did the participants perceive the length of the training course?...11 Appendix Appendix 1: Timetable of visit to Bangladesh 18.06.04 24.06.04...14 Appendix 2: Programme of training course...15 Appendix 3: List of participants...19 Appendix 4: Results of evaluation of training course by participants...20 Abbreviations BARI CHETONA CISD CMES GUK HRC Bangladesh Agricultural Research Institute A women & child organisation, NGO Centre for Integrated Social Development, NGO Centre for Mass Education in Science, NGO Gana Unnayan Kendra, NGO Horticulture Research Centre 2
1. Background The utilisation of underutilised species in Asia is not very efficient due to a number of factors. These mainly include lack of information on appropriate technology for processing and on marketing. The DFID funded project Improved livelihoods through the development of small-scale fruit processing enterprises in Asia therefore tries to address these issues through training and access to information on improved processing, storing, packaging and marketing methods in five Asian countries (Bangladesh, India, Nepal, Sri Lanka and Vietnam). The objective is to improve the livelihoods of an initial 1875 beneficiaries by enabling them to enter a market economy through new commodity chains. Training being one major activity of the project, the International Centre for Underutilised Crops (ICUC) therefore organised the first training course for trainers in Bangladesh together with the local partner organisations HRC, CMES, CISD, CHETONA and GUK. This training course was organised at the CMES head office in Dhaka, from the 20 th to 23 rd June 2004. CMES was responsible for the organisation of the workshop. The detailed programme of the training course is shown in Appendix 2. The training course was designed to provide information on postharvest-handling, improved processing including hygiene during processing, packaging, marketing issues and business development. 22 field trainers (15 women and 7 men, selected from the community groups of each site) participated in the training course (see Appendix 3 for list of participants). These master trainers will then have to train at least 25 other members of the community involved in the project, so that at least 500 beneficiaries will be trained in Bangladesh by the end of the project. The sessions covered in the training course were based on the information provided by the technical manual on post-harvest handling, processing, marketing and business development of underutilised fruits. Five English versions were available, which were handed out - one to each partner organisation. In addition, translated processing flowcharts were available for consultation. The stakeholders in Bangladesh have identified the following fruit species as priority species in their country: Ber Ziziphus mauritiana Jackfruit Artocarpus heterophyllus Tamarind Tamarindus indica 2. Objectives of the visit The objectives of the visit to Bangladesh were: To carry out a training workshop for trainers on post-harvest handling, processing, marketing and business development of the three above mentioned underutilised fruit species. To visit at least one of the four Resource Centres in order to see if the facilities are suitable. To discuss various issues with partner organisations on site to guarantee the success of the project. 3
3. Activities The timetable of the trip to Bangladesh can be found in Appendix 1. 3.1. 19 th June 2004 a) Meeting at HRC A short meeting with Dr. Alam Bhuiyan, director of HRC, Dr. Azad, senior scientific officer of HRC, Mr. Alamgir, research scientist for post-harvest and processing of HRC and Dr. Kabir, research scientist for post-harvest and processing of HRC was arranged at the HRC office in Joydebpur, Gazipur. The following issues were discussed during that meeting: HRC was briefed in detail about the project and the organization of the training workshop. Timetable of the workshop and assistance from Mr. Kabir and Mr. Alamgir during the workshop in processing and translation were discussed. Certificates for the participants of the training workshop were signed by Dr. Alam. Dr. Azad was asked to hand over the project report before 23 rd June. He said that the report is completed, however, it still needs to be approved by Dr. Alam, who planned to leave for an official trip on the 20 th June. It was agreed that Dr. Azad would send the report as soon as possible after Dr. Alam s return. It was asked whether it would be possible to meet Dr. Islam, the Director General of BARI. Dr. Azad and Mr. Kabir agreed to arrange a meeting. Dr. Alam was asked if HRC had distributed money to the four NGOs (CMES, CISD, CHETONA and GUK) participating in the DFID funded project on small-scale fruit processing in Asia. Dr. Alam confirmed that money has been transferred according to Dr. Haq s instructions (email dated 4 th June 2004). A statement of allocation and distribution of funds was handed over to Elke Peiler. It was discussed that the remaining amount of 1,070 should be handed over to HRC and not to CMES as instructed by Dr. Haq. It was agreed to contact Dr. Haq by email to ask him for authorisation. Dr. Azad was asked about the status of the market research survey. I was informed that the market research had only been carried out in the area of Cox s Bazaar. The report Marketing and Market Research Study on Pickles of Underutilised Fruits at Cox s Bazaar was handed over two days later. The market research survey has not yet been carried out in the project areas around the resource centres, because of lack of funds. It was agreed to arrange a meeting with Mr. Shiblee, the marketing specialist of HRC to discuss the report and the market survey questionnaires. HRC confirmed to start as soon as possible with the market research survey in the four allocated areas. Dr. Azad was asked if he could pass a message to Mr. Amzad Hussein, the author of the jackfruit manual. ICUC has transferred 500 to Mr. Hussein and Dr. Haq would like to know if had received this amount. Mr. Hussein should also be informed that the manual is with the Editorial Board and ICUC will come back to him if there are any further questions. 4
b) Visit of CISD Resource Centre at Sreepur A visit to the Resource Centre of CISD at Sreepur (see Figure 1) was organised by Dr. Yesmin Sultana for Saturday afternoon. The participants of the visit were as follows: Dr. Yesmin Sultana (Director, CISD) Ms. Elke Peiler (ICUC) Dr. Sue Azam-Ali (ICUC) Dr. Azad (HRC) Dr. Kabir (HRC) Mr. Alamgir (HRC) Mr. Shiblee (HRC) Mr. Mohammad Ali (HRC) Figure 1: CISD Resource Centre at Sreepur After a very warm welcome ceremony organised by Dr. Yesmin and the staff of the resource centre the processing facilities (see Figure 2) were visited. The processing facilities are located on the roofed veranda of the resource centre and consists of several tables covered with washable polythene sheets and basic equipment for processing, such as plastic bowls, plastic drums, knives, spoons, boiling pans, measuring jars, heat sealer, etc. The cooking facilities are located in a separate area on the opposite side of the resource centre. Additional equipment will be purchased from the allocated project funds and a new cooking area outside the resource centre will be established. Figure 2: Processing facilities at the CISD Resource Centre in Sreepur Mr. Mohammad Ali, a technician of HRC explained several processing methods applied at the Resource Centre. The following products (see Figure 3) are already produced by the Centre in Sreepur and marketed through Dr. Yesmin: jackfruit in brine, jackfruit in syrup, jackfruit pickle, mixed vegetable pickle, garlic pickle, tamarind chutney, ber chutney. 5
Figure 3: Jackfruit in syrup (left), tamarind chutney (middle) and diverse pickles (right) produced at CISD, Sreepur After visiting the processing facilities all visitors were invited to plant a grafted tamarind tree in the garden of the Resource Centre. Figure 4: ICUC and HRC visitors were invited to plant a grafted tamarind tree in the garden of CISD Resource Centre, Sreepur c) Meeting at CMES, Dhaka A meeting was organised at the CMES head office in Dhaka on Saturday evening in order to visit the training facilities and to discuss the organisation of the training workshop. The following persons were present: Dr. Ibrahim (Director, CMES) Ms. Daisy (Project Coordinator, CMES) Ms. Ishrat (Programme Organiser, CMES) Ms. Elke Peiler (ICUC) Dr. Sue Azam-Ali (ICUC) Dr. Azad (HRC) Dr. Kabir (HRC) Mr. Alamgir (HRC) Mr. Shiblee (HRC) Dr. Ibrahim confirmed that all the participants of the training workshop had arrived and were accommodated close to the CMES office (see list of participants in Appendix 3). The resources 6
needed for the training course were checked and approved. It was agreed that the raw materials (jackfruits and tamarind pulp) needed for the practical training sessions in processing would be bought every morning according to the daily requirements. Dried ber has been organized before, since fresh ber was not available during the period of the training workshop. The programme of the training workshop was discussed again with all participants of the meeting and was approved by Dr. Ibrahim and the resource persons. 3.2. 20 th June 2004 Training course day 1 After welcoming the participants on behalf of Dr. Haq and ICUC, I was involved in the following sessions of the training course day 1 (see Appendix 2 for training course programme): Session 1: Finding out about each other Session 4: Why products fail and how they can be improved Session 6: Evaluation and feedback The content of the training sessions are covered in detail in the training workshop report (Azam-Ali, 2004). 3.3. 21 st June 2004 a) Training course day 2 I was responsible for the following training sessions of the training course day 2 (see Appendix 2 for training course programme): Session 2: The importance of doing a feasibility study part I: Market feasibility Session 3: How to carry out a market survey Session 6: Evaluation and feedback The content of the training sessions are covered in detail in the training workshop report (Azam-Ali, 2004). b) Meeting at BARI A meeting with Dr. Islam (General Director, BARI) was arranged in the afternoon at BARI head office in Joydebpur, Gazipur. Dr. Islam was briefed about the project and the purpose of the training workshop. He was informed that Dr. Haq was concerned about the delay in reporting by HRC. He agreed to push Dr. Alam and Dr. Azad to send the reports from now on in time. c) Meeting at HRC Dr. Azad was met in the HRC office in order to hand over the remaining project funds of 1,070. He pointed out that there might be difficulties in depositing the funds at the bank without any official letter. It was agreed that I inform Dr. Haq to send as soon as possible a letter to HRC explaining the origin and purpose of the funds. 7
3.4. 22 nd June 2004 a) Training course day 3 I was responsible for the following training sessions of the training course day 3 (see Appendix 2 for training course programme): Session 1: Group feed back and aims of the day Session 2: The importance of doing a feasibility study part II: Technical feasibility Session 3: The importance of doing a feasibility study part III: Financial feasibility Session 6: Marketing issues Session 7: Preparation of a business plan Session 9: Evaluation and feedback The content of the training sessions are covered in detail in the training workshop report (Azam-Ali, 2004). b) Discussion with Dr. Ibrahim at CMES Dr. Ibrahim was informed about the objectives and different activities of the resource centre. He was asked to start the training of the beneficiaries as soon as possible. Each of the 5 master trainers will have to train at least 25 community members, so that a total of 125 beneficiaries will be trained until the end of the project. He agreed to start the training as soon as the equipment for the resource centre is purchased and on site. The resource centre will start selecting the 125 beneficiaries and Dr. Ibrahim will send a list including their names by end of July. Dr. Ibrahim was also asked to find out the possibility and costs involved in sending the training manuals to the other project countries (Nepal, India and Sri Lanka). He found out that the manuals can be sent in packages of maximum 20 kg each. They have to be declared as gifts. The mail charges involved are as follows: To Nepal: 1,322 Taka/20 kg = 12.60/20 kg To India: similar to Nepal To Sri Lanka: 2,083 Taka/20 kg = 19.84/20 kg c) Discussion with Mr. Polash and Miss Eti at CMES A meeting with Mr. Polash (Computer Administrator, CMES) and Miss Eti (Programme Organiser, CMES) was arranged in order to discuss the printing and related costs of the posters and training manuals. Two CDs including all updated PDF files of the posters and the manuals were handed over. Miss Eti agreed to provide a new quotation for printing 500 and 1000 copies of the English version of the complete manual. The printing of posters and manuals could be completed by the end of July provided the order is confirmed by the end of June and a 50% advance payment is made. 3.5. 23 rd June 2004 a) Training course day 4 I was involved in the following training sessions of the training course day 4 (see Appendix 2 for training course programme): Session 1: Group feed back and aims of the day Session 2: Presentation of business plans Session 3: Legal aspects Session 5: Gross-profit calculation of a small-scale fruit processing enterprise and establishing processing facilities Session 6: Questions, feedback, evaluation, certificates, close 8
The content of the training sessions are covered in detail in the training workshop report (Azam-Ali, 2004). b) Discussion with Mr. Shiblee The Marketing and market research study on pickles of underutilised fruits at Cox s Bazaar was discussed with Mr. Shiblee. It was agreed that the studies to be carried out in the four areas around the resource centres need to cover the whole range of products in order to be able to identify the marketable products from the three fruit species ber, jackfruit and tamarind. It was decided to interview at least 20 retailers, 20 wholesalers, 20 processors and 20 consumers in each area. Mr. Shiblee pointed out that mainly the processors are very reluctant to give information about their business. Therefore questionnaires were again discussed in order to determine the questions of high importance and less importance. The latter could be skipped if the interviewees are unwilling to participate in the survey. c) Discussion with Mrs. Ambia Shafi Mrs. Ambia Shafi (Director, CHETONA) was informed about the objectives and different activities of the resource centre. She was asked to start the training of the beneficiaries as soon as possible. She agreed to start the selection of the 125 beneficiaries and she will send a list including their names as soon as possible. The training will start as soon as the equipment for the resource centre is purchased and on site. d) Meeting with Dr. Yesmin Sultana Dr. Yesmin Sultana was also informed about the objectives and activities of the resource centre and she was asked to send a list with the names of the 125 beneficiaries as soon as possible. e) Meeting with Mr. Sreekanta Sheel A meeting with Mr. Sheel (Agro-processing specialist, FAO) was organized at the Abakash Hotel. Mr. Sheel handed over three reports on processing of food crops and the development of small-scale fruit processing and preservation industries in Bangladesh. He appreciated our training workshop on fruit processing and business development and expressed his interest in further projects in this respect. 4. Evaluation of the training course The participants were asked to complete a short evaluation form at the end of each day and an overall form at the end of the training course. The scores are shown in Appendix 4. 4.1. Daily evaluation Since the processing room for the practical training sessions was rather small it was not possible to have the four groups working independently. The trainer was demonstrating how to prepare the first product and only a few participants were involved in the processing while the rest of the trainees watched and asked questions. After evaluation of day 1, it was found that one participant scored as average and one as poor. Overcrowding and not being able to participate in the actual processing might have been the reason for that. It was therefore decided to split the participants into two groups for the practical sessions of the next day and to carry out two identical sessions. The group not involved in the processing would carry out the consumer survey in the meantime and then the groups would swap over, so that both groups could do both exercises. 9
Figure 5: Trainer demonstrating how to make tamarind chutney. Only a few participants were involved in the processing while others where watching the practical session. 4.2. Overall evaluation a) Did the training course meet the participants expectations? In general, it can be summarised that the course was well received by the trainees. The overall evaluation of the workshop shows that the course met the participants expectations: 40% scored this question as very good and 60% scored as good. The course was adjusted daily according to the needs of the participants, but always trying to ensure to deliver the most important information. How well did the training course meet the participants' expectations? very good 40% good 60% Figure 6: Results of overall evaluation of training course: How well did the training course meet the participants expectations? b) Length of training course Most of the participants (55%) perceived the length of the training course as just right. The majority of the planned sessions could be covered, however, some had to be skipped because of lack of time, although the daily training was prolonged until 18:15. For this reason, it might have been better to have an additional day, however 35% perceived the course as too long. 10
Length of training course percent 60 50 40 30 20 10 0 too short just right too long Figure 7: Results of overall evaluation of the training course: How did the participants perceive the length of the training course? c) Location of training course and training facilities The training workshop went more or less smoothly and was well prepared by the responsible organiser CMES. 75% of the participants were more or less satisfied with the training facilities, however, 25% of the trainees perceived the facilities only as average. Also some of the remarks made by participants under other comments showed that especially the processing room was rather small to accommodate 22 trainees plus trainers. d) Practical sessions The practical sessions were scored as very good by 70% of the participants and as good by 6%. This result is supported by the evaluation of the open questions. 45% found the practical session preparation of jackfruit pickle, 30% the session preservation of jackfruit, and 20% all practical sessions most useful. The participants were very enthusiastic to learn the exact recipes and formulations for products and wanted to learn the preparation of as many products as possible. e) Balance between theory and practice The majority (80%) of the trainees thought that the balance between theoretical and practical sessions was kept. Only 20% of the participants evaluated the course as too theoretical with not enough practical training. f) Amount of information given each day The amount of information taught every day was perceived as just right by all the participants, although the days were quite long and everybody was tired at the end of each day. 11
5. Recommendations for future training courses a) Training manual A major problem of the training course was that the training manuals had not yet been printed and there were only five copies available that had been brought from Southampton. The participants would have liked to do more reading in the evenings to get additional information on the subjects that were covered during the workshop. The training course could have been improved a lot by providing a copy to each participant. b) Training facilities It should be ensured that for all future training workshops that the training facilities for the practical training in processing are big enough to accommodate without any problem 16-20 trainees plus two trainers. Since a few of the participants have criticised the danger of the pump stove used during the course, in future only types of stoves should be used that can guarantee the health and safety of the participants. c) Qualification of participants Future training courses could be improved if workshop participants have a similar level of education and qualification. This is difficult to guarantee since in each country trainees are sent from three or four different organisations and come from different areas. Therefore the partner organisations are asked to communicate with each other before choosing the trainees. 6. Suggestions for follow-up project activities a) Establishment of Resource Centres CHETONA, GUK, CMES and CISD will need further assistance for the establishment of the Resource Centres, especially in selecting the necessary equipment. b) Training of community members Trainees will definitely need further technical support when they start the training of the beneficiaries. This back-up support should be organised and supervised by HRC. Mr. Mohammad Ali who is working on a permanent basis for CISD from August 2004 would be the most appropriate resource person for that task since he has hands-on experience of processing jackfruit, ber and tamarind and is able to explain and demonstrate the preparation of the products very well. c) Training tools The training manual should be completely translated into Bengali since many of the workshop participants (and probably even more of the beneficiaries to be trained) have only a basic or no understanding of English. So far, only the processing flowcharts have been translated into Bengali. However, the information on marketing issues and business development is equally important and should therefore be translated as well into the local language of each project country to facilitate the training of the community members. 12
d) Exchange visits CISD is already successfully processing and marketing products from underutilised fruit species and Dr. Yesmin Sultana, director of CISD has lots of experience in business development, management and marketing. In this respect, it would be useful for other project groups to learn lessons and gain experience from her. Dr. Sultana should therefore definitely participate when exchange visits for lead community members are organised. 13
Appendix 1: Timetable of visit to Bangladesh 18.06.04 24.06.04 Date Hour Activity 18.06.04 14:30 Departure London Heathrow 19.06.04 05:30 Arrival Dhaka, transfer to Abakash Hotel 07:30 Meeting with Dr. Azad (Senior Scientific Officer, HRC) at Abakash Hotel 11:00 Meeting with Dr. Yesmin Sultana (Director, CISD) at Abakash and departure to HRC and Resource Centre of CISD in Sreepur 13:30 14:00 Meeting with Dr. Alam Bhuiyan (Director, HRC), Dr. Azad (Senior Scientific Officer, HRC), Mr. Alamgir (Research Scientist for postharvest and processing, HRC) and Dr. Kabir (Research Scientist for post-harvest and processing, HRC) at HRC in Joydebpur, Gazipur 14:30 16:00 Visit Resource Centre of CISD in Sreepur 18:00 Meeting at CMES with Dr. Ibrahim (Director, CMES), Ms. Daisy (Project Coordinator, CMES), Ms. Ishrat (Programme Organiser, CMES), Dr. Azad (Senior Scientific Officer, HRC), Mr. Alamgir (Research Scientist for post-harvest and processing, HRC) and Dr. Kabir (Research Scientist for post-harvest and processing, HRC) at CMES office in Dhaka 20.06.04 09:00 18:00 Training workshop day 1 21.06.04 09:00 18:00 Training workshop day 2 14:30 18:00 Visit of the Bangladesh Agricultural Research Institute (BARI) in Joydepur: - meeting with Dr. Islam (Director General, BARI) - meeting with Dr. Azad (Senior Scientific Officer, HRC) 22.06.04 09:00 18:00 Training workshop day 3 14:00 Meeting with Dr. Ibrahim (Director, CMES) at CMES office in Dhaka 16:00 Meeting with Mr. Polash (Computer Administrator, CMES) and Miss Eti (Programme Organiser, CMES) at CMES office in Dhaka 23.06.04 09:00 17:00 Training workshop day 4 11:30 Meeting with Mr. Shiblee (Marketing Specialist, HRC) at CMES office in Dhaka 12:00 Meeting with Mrs. Ambia Shafi (Director, CHETONA) at CMES office in Dhaka 17:30 Meeting with Dr. Yesmin Sultana (Director, CMES) at CMES office in Dhaka 21:30 Meeting with Dr. Yesmin Sultana (Director, CMES) and Mr. Sreekanta Sheel (Agro-processing Specialist, FAO) at the Abakash Hotel in Dhaka 24.06.04 08:00 Departure Dhaka Airport 14:00 Arrival London Heathrow 14
Appendix 2: Programme of training course Training for the trainers on post-harvest handling, fruit processing, marketing and business development Bangladesh: 20 th June to 23 th June 2004 Day 1: start 9:00 h Session 1: Group session Welcome Dr. Ibrahim (CMES) Welcome Dr. Azad (HRC) Welcome Ms. Elke Peiler (ICUC) Aims of the course (Sue Azam-Ali) Finding out about each other (Sue Azam-Ali and Elke Peiler) o What the trainers do o What fruits they are processing and the products they make o The problems they have with processing o What they would like to get out of the course o Share experiences o What products they would like to make etc. Tea break: 15 minutes Session 2: (Sue Azam-Ali) Overview of quality assurance and hygiene o Critical points of QA o Basics of hygiene Session 3: (Sue Azam-Ali) Post-harvest handling and storage Lunch: 13:30 14:30 h Session 4: (Elke Peiler) Talk about why products fail and how they can be improved o Presentation of products o Packaging o Labelling Tea break: 15 minutes Session 5: (Sue Azam-Ali, Mohammad Ali) Preparation of tamarind chutney including o Record keeping o Batch calculation o Emphasis on quality assurance throughout Session 6: Group review session (Sue Azam-Ali) Decide what product(s) will be made tomorrow Evaluation of day 1 End: 17:30 h 15
Day 2: start 9:00 h Session 1: Group session (Elke Peiler) Aims of the day Key learning points of day 1 (presentation by trainees) Session 2: (Elke Peiler) The importance of doing a feasibility study part I: Market feasibility o Exercise: Checklist of entrepreneurial characteristics Session 3: in groups (trainees split into groups of 4-5 people) (Elke Peiler) How to carry out a market survey o Exercise: Consumer survey Tea break: 15 minutes Session 4: in groups (trainees split into groups of 4-5 people) (Sue Azam-Ali, Mohammad Ali) Preparation of jackfruit in brine including o Record keeping o Batch calculation o Emphasis on quality assurance throughout Lunch: 13:30-14:30 h Session 5: (Sue Azam-Ali, Mohammad Ali) Preparation of jackfruit in syrup Preparation of jackfruit/mango jam including o Record keeping o Batch calculation o Emphasis on quality assurance throughout Session 6: Group review session (Sue Azam-Ali) Problems, questions Plan for day 3 Evaluation of day 2 End: 17:30 16
Day 3: start 9:00 h Session 1: Group session (Elke Peiler) Aims of the day Key learning points of day 2 (presentation by trainees) Session 2: (Sue Azam-Ali) Principles of jam making Session 3: (Elke Peiler) The importance of doing a feasibility study part II: Technical feasibility Tea break: 15 minutes Session 4: (Elke Peiler) The importance of doing a feasibility study part III: Financial feasibility How to prepare a business plan Session 5: (trainees split into groups of 4-5 people) (Sue Azam-Ali, Mohammad Ali) Preparation of jackfruit pickle including o Record keeping o Batch calculation o Emphasis on quality assurance throughout Lunch: 13:30 14:30 h Session 6: (Elke Peiler) Marketing issues Tea break: 15 minutes Session 7: in groups (Elke Peiler) Exercise: Preparation of a business plan Session 8: (Sue Azam-Ali, Mohammad Ali) Preparation of ber pickle I: Washing and soaking fruits o Record keeping o Batch calculation o Emphasis on quality assurance throughout Session 9: Group review session (Elke Peiler, Sue Azam-Ali) Questions, problems Plan for day 4 Distribution of evaluation forms: overall opinion Evaluation of day 3 End: 17:30 h 17
Day 4: start at 9:00 h Session 1: Group session (Elke Peiler. Sue Azam-Ali) Aims of the day Key learning points of day 3 (presentation by trainees) Session 2: Group session (Elke Peiler) Presentation of business plan by working groups Session 3: (Dr. Yesmin Sultana) Legal aspects Tea break: 15 minutes Session 4: (Sue Azam-Ali, Mohammad Ali) Preparation of ber pickle II o Record keeping o Batch calculation o Emphasis on quality assurance throughout Lunch: 13:30 14:30 h Session 5: (Elke Peiler, Mohammad Ali) Example: Gross-profit calculation of a small-scale fruit processing enterprise Establishing processing facilities Session 6: Group review session ( Questions (Elke Peiler, Sue Azam-Ali) Feedback (Elke Peiler, Sue Azam-Ali) Evaluation of the course (Elke Peile, Sue Azam-Ali) Certificates (Dr. Ibrahim) Close (Dr. Ibrahim, Dr. Azad, Elke Peiler) End: 16:30 h 18
Appendix 3: List of participants No. Name Designation Organisation 1 Ishrat Jahan Programme Organiser CMES 2 Md. Mozammel Haque Programme Organiser CMES 3 Md. Moslem Ali Programme Organiser CMES 4 Monira Akter Monitor Supervisor CMES 5 Md. Monir Hossain Unit Organiser CMES 6 Md. Jahangir Hossain Senior Teacher CMES 7 Miss Jushna Field worker CISD 8 Miss Firoza Begum Field worker CISD 9 Miss Talisma Field worker CISD 10 Ms. Sonia Field worker CISD 11 Ms. Masuda Akter Field worker CISD 12 Ms. Ambia Khatun Director CHETONA 13 Ms. Jesmin Begum Project Officer CHETONA 14 Sufia Khattun Nutritionist & Programme Coordinator CHETONA 15 Nasiruddin Field Supervisor CHETONA 16 Md. Anwar Hossen Field Supervisor CHETONA 17 Samchul Haque Programme Associate GUK 18 Mrs. Shamciara Happy Programme Associate GUK 19 Md. Golam Mehedi Programme Associate GUK 20 Md. Anowarul Haque Programme Associate GUK 21 Miss Anita Rani Development Associate GUK 22 Mohammad Ali Technician HRC 19
Appendix 4: Results of evaluation of training course by participants Day 1: Session Session title Evaluation No. participants % of total no. of participants 1 Sharing experiences and problems Very good 6 27.3 Good 16 72.7 Average 2 Overview quality assurance and hygiene Very good 6 27.3 Good 11 50.0 Average 5 22.7 3 Post-harvest handling and storage Very good 4 18.2 Good 15 68.2 Average 2 9.1 1 4.5 4 Why products fail Very good 7 31.8 Good 12 54.6 Average 3 13.6 5 Preparation of tamarind chutney Very good 9 41.0 Good 11 50.0 Average 1 4.5 1 4.5 Total number participants present day 1: 22 20
Day 2: Session Session title Evaluation No. participants % of total no. of participants 1 Key learning points of day 1 Very good 7 35.0 Good 12 60.0 Average 1 5.0 2 Market feasibility Very good 8 40.0 Good 10 50.0 Average 2 10.0 3 Market survey, Consumer survey Very good 9 45.0 Good 10 50.0 Average 1 5.0 4 Preparation of jackfruit in brine Very good 8 40.0 Good 11 55.0 Average 1 5.0 5 Preparation of jackfruit in syrup and jackfruit Very good 7 35.0 jam Good 13 65.0 Average Total number participants present day 2: 20 21
Day 3: Session Session title Evaluation No. participants % of total no. of participants 1 Key learning points of day 2 Very good 14 66.7 Good 7 33.3 Average 2 Principles of jam making Very good 9 42.9 Good 10 47.6 Average 2 9.5 3 Technical Feasibility Very good 9 42.9 Good 8 38.1 Average 4 19.0 4 Financial Feasibility Very good 8 38.1 Good 11 52.4 Average 2 9.5 5 Preparation of jackfruit pickle Very good 14 66.7 Good 7 33.3 Average 6 Marketing issues Very good 10 47.6 Good 11 52.4 Average 7 Preparation of business plan Very good 9 42.9 Good 7 33.3 Average 3 14.3 2 9.5 Total number participants present day 3: 21 22
Day 4: Session Session title Evaluation No. participants % of total no. of participants 1 Key learning points of day 3 Very good 11 50.0 Good 11 50.0 Average 2 Presentation of business plans Very good 9 40.9 Good 11 50.0 Average 2 9.1 3 Establishment of processing facilities Very good 8 36.4 Good 14 63.6 Average 4 Preparation of ber pickle Very good 18 81.8 Good 4 18.2 Average 5 Group review session Very good 11 50.0 Good 10 45.5 Average 1 4.5 Total number participants present day 4: 22 23
Overall opinion on training course: No. Question Evaluation No. participants 1 How well did the training course meet your expectations? 2 Length of training course Was the length of the training course: 3 Location of training course and training facilities Were the training facilities to your satisfaction? 4 Style of presentation Was the style of presentation: 5 Technical content Was the technical content of the course: 6 Practical sessions How useful were the practical sessions? 7 Theory sessions How useful were the theory sessions? 8 Balance Theory - Practice How was the balance between theory and practical sessions? 9 Was the amount of information given each day % of total no. of participants Very good 8 40.0 Good 12 60.0 Average Too short 2 10.0 Just right 11 55.0 Too long 7 35.0 Very good 5 25.0 Good 10 50.0 Average 5 25.0 Very good 5 25.0 Good 13 65.0 Average 2 10.0 Too technical 4 20.0 Right level 16 80.0 Not technical enough Very good 14 70.0 Good 6 30.0 Average Very good 5 25.0 Good 13 65.0 Average 2 10.0 Too much 4 20.0 theory and not enough practical training Good balance of theory and practice 16 80.0 Not enough theory Too much Just right 20 100.0 Too little 24
Results of open questions: 10 Which session(s) did you find most useful? 11 Which session(s) did you find least useful? 12 What other information (if any) would you have liked to receive? 13 Do you have any other suggestions for improvement of the training course? 14 Do you have any other comments? Preservation of jackfruit 6 30.0 Preparation of jackfruit pickle 9 45.0 All practical sessions 4 20.0 Market feasibility 1 5.0 How to carry out a market survey 2 10.0 Preparation of business plan 2 10.0 No answer 7 35.0 Theory sessions because handout 2 10.0 was not distributed Label design 1 5.0 Preparation of mixed jackfruit and 6 30.0 mango jam All sessions were useful 3 15.0 No answer 8 40.0 Processing of other fruit pickles (e.g. 2 10.0 mango) Processing of other fruit jams 1 5.0 Processing of juices 2 10.0 Processing of guava, lotkon and 1 5.0 kologam Processing of banana chips 1 5.0 More information of marketing of 1 5.0 products in Bangladesh Other contents in general 1 5.0 No answer 13 65.0 Duration of course should be longer 2 10.0 for more practical sessions Manual/handouts should be 3 15.0 distributed Manual/handouts should be prepared 1 5.0 in Bengali More follow-up training courses 3 15.0 should be organised for trainers for them to work more efficient and effective Participants of training 1 5.0 course should have the same qualification No answer 10 50.0 Preparation of more products 2 10.0 Duration of course should be longer 1 5.0 Stove in processing room is very 2 10.0 dangerous Training rooms for practical and 1 5.0 theoretical sessions are too small No other comments 2 10.0 No answer 12 60.0 Number of participants who handed in the overall evaluation form: 20 25