Sana'a - Saba:
A 20-day training course started in Sanaa, targeting 182 trainees of school activities specialists in the Capital Sana'a and Sana'a Governorate.
The course aims to enhance the capabilities of participants in food manufacturing using local products, such as pickles, nannies, juices, and pastries, and providing local alternatives that reduce the dependence on the importer.
During the opening, the head of the Projects Development Authority, Ahmed Al-Kibsi, stressed the importance of benefiting from the agricultural surplus in developing local food products that support national food security, regarding the authority's readiness to qualify for the posts.
The Secretary-General of the Agricultural Cooperative Federation, Muhammad Al-Qahoum, praised the role of these courses in achieving the maximum benefit from agricultural products.
The training program includes lectures and practical applications on food manufacturing conditions, product mobilization, and equipment such as ketchup, concentrated juices, and sauce.
The director of school activities, Labib al-Sirraji, pointed to the Ministry's keenness to generalize food manufacturing experiences in educational institutions, in order to enhance the role of the educational sector in supporting local production and sustainable development.
A 20-day training course started in Sanaa, targeting 182 trainees of school activities specialists in the Capital Sana'a and Sana'a Governorate.
The course aims to enhance the capabilities of participants in food manufacturing using local products, such as pickles, nannies, juices, and pastries, and providing local alternatives that reduce the dependence on the importer.
During the opening, the head of the Projects Development Authority, Ahmed Al-Kibsi, stressed the importance of benefiting from the agricultural surplus in developing local food products that support national food security, regarding the authority's readiness to qualify for the posts.
The Secretary-General of the Agricultural Cooperative Federation, Muhammad Al-Qahoum, praised the role of these courses in achieving the maximum benefit from agricultural products.
The training program includes lectures and practical applications on food manufacturing conditions, product mobilization, and equipment such as ketchup, concentrated juices, and sauce.
The director of school activities, Labib al-Sirraji, pointed to the Ministry's keenness to generalize food manufacturing experiences in educational institutions, in order to enhance the role of the educational sector in supporting local production and sustainable development.