（英）Food Processing Industry Phase 2
The Egyptian International Center for Agriculture (EICA)
Achieving food security in its totality continues to be a challenge not only for the developing nations, but also for the developed world. The major challenge to food security in Africa is its underdeveloped agricultural sector, low fertility soils, environmental degradation, significant food crop loss both pre- and post- harvest. Ninety five percent of the food in Sub-Saharan Africa is grown under rain fed agriculture. There is an overall decline in farm input investment including fertilizers, seeds, and technology adoption.
Access to markets is the second huddle that smallholders have to overcome. The problem is many- fold: poor infrastructure and barriers in penetrating the market caused by their limited resource base and lack of information.
Therefore, the course on Food Processing Industry sounds to be very important considering overproduction of certain food crops especially the perishables. The newly emerging food processing and preservation technology related to horticultural crops, vegetables, and even fish and animal productions is becoming a necessity to be acquired through the mentioned course. Beside, new information on oil extraction, quality control, food safety, food composition, packaging and marketing are included the training program.
Understanding and applying the principles of food processing on scientific and practical base to improve the work performance and increase the food production needed for achieving food security and poverty alleviation
Giving the up to date knowledge and experience through lectures and practical training to increase the ability of producing good quality with less waste and compete in the local and international market.
1. Acquire new methodology and techniques in food processing
2. Increase the ability of adapting technology and technology transfer
3. Be aware of different problem analysis and how to be solved
4. Create the ability of establishing and promoting small scale business
5. Decrease the food gap by increasing the food production and processing by applying new technology in preservation.
6. Increasing the number of participants who join such training courses lead to improve the social and economical life for Africans.
Food processing (milk, meat, vegetables, legumes, cereals), Food preservation, Sensory evaluation, Post harvest and handling, Nutrition, Traceability, Microbiological risk assessment, Food Safety Management System, Food packaging materials, Labeling and bar code, Strengths, weaknesses, opportunities and threats (SWOT analysis), Environmental impact of food processing, Marketing, Situation analysis and Problem solving.
Practical part: It is represented in Study tours to different laboratories at Agricultural Research Center and Cairo University, also represented in field trips to visit small, medium and large scale factories in several governorates such as Alexandria, Damietta, Ismailia, Dakahlia, Gharbaia and Minya.
Laboratory Practice: Sensory Evaluation Laboratory, Egyptian Organization for Standardization and Quality, Olives oil and Soybean processing, Mushroom production, Laboratories of Microbiology, Human nutrition, Enzymes, Water Safety, Vitamins, Food Safety, Toxicology, General chemical analysis, Fats and Oils analysis.
- Practical Training by using row materials in small productive units at:
a) Food technology division
b) Dairy processing
Country Report Presentation
Japanese short term expert, 85% of the total cost of the training course and administrative services
Well equipped and prepared conference halls at EICA premises, counterparts, and 15% of the expenses
The Egyptian International Centre for Agriculture (EICA);
In 1965 the Center started its activity with participants from Africa, Asia, Latin America and East European countries and trained about 19000 participants till now. EICA has cooperation with both, Egyptian Fund for Technical Cooperation with Africa (EFTCA) and Japan International Cooperation Agency (JICA)
EICA began cooperation with JICA in 1987 with the course of Rice Cultivation Techniques. Regarding to the success of the mentioned course proved by the evaluation made by the participants that led JICA to keep funding such course for twenty successive years. In 2007 JICA started to fund a course on Food Processing Industry for three year agreement between the three parties EICA, JICA and EFTICA. From the above mentioned, therefore, EICA desire to re-introduce the course of Food Processing Industry for another three years.
1)Related aid activities by Japan (Name of related projects / cooperation activities implemented by Japan and explanation of relationship with the Project)
2)Related aid activities by other donors (Outline of projects / cooperation activities implemented by other donors and explanation of relationship with the Project)