Training course on post-harvest handling, processing, marketing and

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					        Training course on
post-harvest handling, processing,
             marketing
and business-development of under-
          utilised fruits
 (bael, jackfruit and sugarapple)
       at HORDI, Gannoruwa, Sri Lanka
             th    th
            9 – 12 August 2004




               Travel report

            Elke Peiler (ICUC)
               September 2004


   DFID Forestry Research Programme Project
            Project number: R8399
Table of contents
Abbreviations .......................................................................................................................................3
1. Background ..................................................................................................................................4
2. Objective of the visit ....................................................................................................................5
3. Activities ......................................................................................................................................6
  3.1.    08th August 2004 ..................................................................................................................6
  3.2.    09th August 2004 ..................................................................................................................6
     3.2.1.    Training course day 1...................................................................................................6
     3.2.2.    Other activities .............................................................................................................6
  3.3.    10th August 2004 ..................................................................................................................6
     3.3.1.    Training course day 2...................................................................................................6
  3.4.    11th August 2004 ..................................................................................................................8
     3.4.1.    Training course day 3...................................................................................................8
  3.5.    12th August 2004 ................................................................................................................10
     3.5.1.    Training course day 4.................................................................................................10
            th
  3.6.    13 August 2004 ................................................................................................................11
4. Evaluation of the training course ...............................................................................................11
5. Recommendations......................................................................................................................12
6. Suggestions for follow-up project activities ..............................................................................12


List of figures
Figure 1: Presentation of key learning points ......................................................................................6
Figure 2: Preparation of dehydrated jackfruit: peeling fruit (left), removing seeds from fruitlets
     (second left), cutting fruitlets into pieces (second right), jackfruit stripes spread on tray, ready
     for drying process (right) .............................................................................................................7
Figure 3: Preparation of mixed jackfruit-pineapple jam: removing core from jackfruit (left), passing
     pulp through muslin cloth (second left), boiling jam and measuring temperature (second right),
     filling jam into pre-sterilised glass jars (right).............................................................................7
Figure 4: Participants carrying out consumer survey in working groups ............................................8
Figure 5: Preparation of soursop RTS beverage: Cutting soursop fruits into pieces (left), passing
     pulp through muslin cloth (second left), filling bottles with beverage squash (second right) and
     filled and sealed bottles (right).....................................................................................................9
Figure 6: Dr. Ekanayake shows how to roll bael leather ...................................................................10

List of tables
Table 1: Location of resource centres and responsible partner organisation.......................................4

Appendix
Appendix 1: Timetable of visit to Sri Lanka 07.08.04 – 13.08.04.....................................................14
Appendix 2: Programme of training course.......................................................................................15
Appendix 3: List of participants.........................................................................................................19
Appendix 4: Results of evaluation of training course by participants ...............................................23




                                                                                                                                                    2
Abbreviations
ACUC            Asian Centre for Underutilised Crops
CARP            Sri Lanka Council for Research Policy
HORDI           Horticultural Research Development Institute
IPHT            Institute of Post-harvest Technology
ITI             Industrial Technology Institute
SEEDS           Sarvodaya Economic Enterprises development Services




                                                                      3
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 post-harvest, 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 organises training courses for trainers in the five above mentioned Asian
countries. The first three training courses were organised in Dhaka (Bangladesh) in June 2004, in
Lalitpur (Nepal) in July 2004 and in Bangalore (India) in August 2004. The fourth course has now
been carried out in Sri Lanka together with the local partner organisations HORDI, ITI and ACUC.
It was organised at the Horticultural Research and Development Institute (HORDI) in Gannoruwa,
from the 9th to 12th August 2004. The detailed programme of the training course is shown in
Appendix 2.
The stakeholders in Sri Lanka have identified the following fruit species as priority species in their
country:
    •   Bael – Aegle marmelos
    •   Jackfruit – Artocarpus heterophyllus Lam.
    •   Sugarapple – Annona squamosa
The partner organisations HORDI, SEEDS and IPHT are responsible for the establishment of three
resource centres (see Table 1). These resource centres will provide a base were people can access
information on:
    •   Post-harvest,
    •   Improved processing methods,
    •   Sanitation and hygiene during processing and packaging,
    •   Marketing, and
    •   Business development.


Table 1: Location of resource centres and responsible partner organisation
    Location of resource centre              Partner organisation
            Gannoruwa                              HORDI
               Galle                               SEEDS
           Anuradhapura                             IPHT


23 field trainers (selected from the community groups of each site) were chosen by the partner
organisation to participate 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 375 beneficiaries will be trained in Sri Lanka by the end of the project.
The training course was designed to provide information on the above mentioned subjects. 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. Some English versions of the training manual were available, which were handed out to the
                                                                                                    4
participants. In addition, translated processing flowcharts and copies of most of the transparencies
used during the training were available for consultation.

The following staff were involved in the actual training sessions and the translation between
English and Sinhala:
Dr. Susan Azam-Ali                          Sessions on quality assurance and hygiene, post-
                                            harvest handling and preparation of fruit pulp and jam
                                            and jelly (only present the first day of the workshop)
Ms. E. Peiler (ICUC)                        Sessions on marketing and business development
Dr. Shanthi Wilson (ITI)                    Session on post-harvest handling of jackfruit, beli and
                                            annona
Mrs. Damitha Rajapakse (ITI)                Session on basics on hygiene and preparation of bael
                                            jam and bael leather, drying technology and legal
                                            regulations on labelling
Ms. Ilmi Hewajulige (ITI)                   Sessions on quality assurance and post-harvest
                                            handling
Dr. Agnes Fernando (ITI)                    Sessions on processing technology
Dr. Malinee Abeysekere (ITI)                Session on minimal processing of jackfruit
Dr. Ekanayake (HORDI)                       Sessions on processing of juices and beverages, bael
                                            leather and legal aspects
Mr. Asanka (ACUC)                           Translation during all sessions held by Susan Azam-
                                            Ali and Elke Peiler


2. Objective of the visit
The objective of the visit to Sri Lanka was 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.




                                                                                                  5
3. Activities
The timetable of the trip to Sri Lanka can be found in Appendix 1.

   3.1. 08th August 2004
Meeting at HORDI Guesthouse in Gannoruwa
A meeting with Mr. Asanka (ACUC), Dr. Shanthi (ITI), Ms. Ilmi Hewajulige (ITI), Mrs. Damitha
Rajapakse (ITI), Mrs. Agnes Fernando (ITI), Dr. Malinee Abeysekere (ITI) was arranged in the
evening at the HORDI Guesthouse in Gannoruwa in order to discuss the programme of the training
workshop. Dr. Shanthi expressed her concern about who will be responsible for ensuring the
successful implementation of the next phase of the project including the establishment of the
Resource Centres and the training of the beneficiaries.


   3.2. 09th August 2004
        3.2.1. Training course day 1
After welcoming the participants on behalf of Dr. Haq and ICUC, I was only involved in the first
session “Finding out about each other” of the training course day 1 (see Appendix 2 for training
course programme). The content of the training sessions of day 1 are covered in detail in the
training workshop report (Azam-Ali, 2004).

       3.2.2. Other activities
The Media Unit of the Extension and Training Division of the Department of Agriculture in
Gannoruwa was visited and the Cyber-extension project financed by CARP was presented by the
responsible technician.


   3.3. 10th August 2004
       3.3.1. Training course day 2

                                Session 1:     Aims of the day
                                The aims and objectives of the day were explained to the trainees
                                for their approval.

                                Session 2:      Key learning points of day 2
                                The working groups were asked to prepare a short summary of the
                                key learning points of the previous day on flipchart paper. One
                                participant of each working group presented the key learning
                                points afterwards. This exercise was very helpful for both trainees
                                and trainers. It made the trainees think about the subjects that had
                                been presented and it helped the trainers to assess how well the
                                presented information had been understood.

                                Figure 1: Presentation of key learning points




                                                                                                  6
Session 3:      Theory on minimal processing of jackfruit and on processing of dehydrated
jackfruit
This was a theoretical session in which Dr. Abeysekere (ITI) explained the minimal processing of
jackfruit and the preparation of dehydrated jackfruit.

Session 4:    Legal regulations: labelling
This session was covered by Mrs. Damitha Rajapakse (ITI) who explained the legal requirements in
Sri Lanka regarding the labelling of fruit products.

Session 5:      Demonstration of minimal processing of jackfruit
In this practical session Dr. Abeysekere demonstrated the minimal processing of jackfruit. It was
focused on sanitation and hygiene and quality assurance throughout the processing process.

Session 6:     Processing of dehydrated jackfruit and mixed jackfruit-pineapple jam
This was a practical session in which the participants learnt how to produce mixed jackfruit-
pineapple jam and dehydrated jackfruit under supervision of Dr. Abeysekere and the rest of the ITI-
team. The trainees therefore split into five working groups. It was focused on sanitation and hygiene
and quality assurance throughout the processing process.




Figure 2: Preparation of dehydrated jackfruit: peeling fruit (left), removing seeds from fruitlets (second left),
cutting fruitlets into pieces (second right), jackfruit stripes spread on tray, ready for drying process (right)




Figure 3: Preparation of mixed jackfruit-pineapple jam: removing core from jackfruit (left), passing pulp
through muslin cloth (second left), boiling jam and measuring temperature (second right), filling jam into pre-
sterilised glass jars (right)




                                                                                                               7
Session 7:     Why products fail and how they can be improved
This session was a theoretical and interactive session looking at various factors playing a role in the
failure of products and how they can be made attractive to increase the sales. The participants
contributed with their ideas in a brainstorming session. The session covered the following aspects:
   •   Presentation of products
   •   Packaging
   •   Labelling

Session 8:      The importance of doing a feasibility study part I: Market feasibility
This session was a theoretical and interactive session covering the importance and role of a
feasibility study when establishing a new business. The different steps of the feasibility study were
explained and participants were taken through the first part of the feasibility study – the market
feasibility. The trainees were invited to contribute in a brainstorming session to collect advantages
and disadvantages of different outlets for fruit products.
The participants were asked to complete a checklist of entrepreneurial characteristics in order to
find out if they fulfilled the criteria of a “successful” businessman.

Session 9:    Label design
Participants were invited to produce their own label for one of the products they have produced
during the morning session.

Session 10: Evaluation of day 2
Participants were asked to complete the evaluation form of the second day. The scores are shown in
Appendix 4.


   3.4. 11th August 2004

       3.4.1. Training course day 3
Session 1: Aims of the day
The aims and objectives of the day were presented to the participants for their approval.

Session 2:  Key learning points of day 2
One member of each working group presented the key learning points from day 2.

Session 3:     How to carry out a market survey
Session 3 discussed the basic principles of how to
carry out a market survey in general and a consumer
survey in detail. Different possibilities of how to
design a consumer survey were shown and the
sampling techniques were explained. The trainees
were invited afterwards to design in working groups
their own consumer survey, which they then had to
carry out on another group. All groups were asked
afterwards to comment on the survey of the other
group.
                                                        Figure 4: Participants carrying out consumer
                                                        survey in working groups



                                                                                                     8
Session 4:     The importance of doing a feasibility study – part II: Technical Feasibility
This session guided the trainees through the different steps of a technical feasibility study with the
aid of a practical example for the production of tamarind pickle. All factors to be taken into
consideration in order to find out the technical feasibility of a business idea were presented.

Session 5:    The importance of doing a feasibility study – part II: Financial Feasibility
Session 5 covered all the steps of the financial feasibility explaining different terms and using
examples. Details of how to prepare a business plan were explained at the end of the session.

Session 6:     Marketing issues
This session included a brainstorming session asking the participants to reflect on the most
important issues that can affect marketing and the sale of products. The existing marketing channels
for fruit products were explained and ideas for improvement were presented. The session covered
the main aspects in order to be able to develop a successful marketing strategy.

Session 7:     Theory on processing of juice and beverages
This was a theoretical session in which Dr. Ekanayake (HORDI) first covered the basic principles
of juice and beverage making putting emphasis on record keeping, batch calculation, hygiene and
sanitation and quality assurance. Then he explained the different steps of how to prepare soursop
RTS beverage and bael cordial.

Session 8:      Preparation of soursop RTS beverage and bael cordial
In this practical session participants learnt how to produce soursop RTS beverage and bael cordial
under the supervision of Dr. Ekanayake (HORDI) and his assistants. The trainees split into 5
working groups. It was focused on sanitation and hygiene and quality assurance throughout the
processing process.




Figure 5: Preparation of soursop RTS beverage: Cutting soursop fruits into pieces (left), passing pulp through
muslin cloth (second left), filling bottles with beverage squash (second right) and filled and sealed bottles (right)


Session 9:     Preparation of a business plan
The trainees were asked to prepare their own business plan in four working groups, following the
different steps involved that had been explained in the previous sessions, on the importance of
doing a feasibility study.

Session 10: Evaluation of day 3
Participants were asked to complete the evaluation form of the third day. The scores are shown in
Appendix 4.




                                                                                                                   9
   3.5. 12th August 2004
       3.5.1. Training course day 4
Session 1: Aims of the day
The aims and objectives of the day were presented to the participants for their approval.

Session 2:     Presentation of business plans
The four business plans were presented by one member from each group. The other participants
were invited to give their comments after each presentation. They were particularly asked to check
if all important aspects were covered and to discuss if the business ideas presented would be
successful.

Session 3:     Establishment of processing facilities
This was a theoretical session that covered the basics of establishing food processing facilities.

Session 4:      Management and record keeping
In this session the importance of record keeping was stressed and the basic records were explained
that should be kept by entrepreneurs.

Session 5:    Legal aspects
This session was organised by Dr. Ekanayake (HORDI) who covered the following issues:
   •   Laws which need to be followed when starting a fruit processing enterprise
   •   Different forms of enterprises
   •   Procedures of registration small enterprises

                                            Session 6:      Theory on preparation of fruit leather
                                            In this session Dr. Ekanayake (HORDI) first explained
                                            the principles of fruit leather making putting emphasis on
                                            record keeping, batch calculation, hygiene and sanitation
                                            and quality assurance. After he explained the different
                                            steps of how to prepare bael fruit leather.

                                            Session 7:      Preparation of bael leather and finish
                                            off the products made on day 2
                                            Since Dr. Ekanayake was not very satisfied with the
                                            quality of the product that had been produced on day 1 of
                                            the training workshop the participants repeated the
                                            preparation of bael leather under his supervision.
                                            Afterwards the participants learnt how to pack bael fruit
                                            leather and dehydrated jackfruit.


                                            Figure 6: Dr. Ekanayake shows how to roll bael leather




                                                                                                     10
Session 8:     Questions, feedback, evaluation, certificates, close
All participants were invited to complete the evaluation form of the fourth day and the overall
evaluation of the training course. The scores of both evaluations are presented in Appendix 4.

After the closing speeches by Dr. Kudagamage (HORDI), Dr. Ekanayake (HORDI), Dr. Shanthi
(ITI) and myself, the participants were invited to give their personal feedback.


     3.6. 13th August 2004
Visit of the Post-harvest Technology Department at ITI
A visit to the Post-harvest Technology Department at ITI was organised by Dr. Shanthi.


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.

a)      Did the training course meet the participants’ expectations?
It can be summarised that the course was well received by the participants. The majority of the
sessions were of relevance to most of the participants. The overall evaluation of the course shows
that the workshop met the participants’ expectations: this question was scored by 8 trainees (38.1%)
as “very good”, 12 trainees (57.1%) scored as “good” and only 1 participant (4.8%) scored as
“average”.
The feedback discussion at the end of the workshop showed that the workshop has given answers to
most of the technical problems participants are facing in their fruit processing business. In
particular, the business development oriented approach of this training course was welcomed.
Trainees also appreciated the exchange of information with other workshop participants during the
workshop. It was very much welcomed that a list of all workshop participants including contact
addresses and telephone numbers was handed out, so that trainees will be able to stay in touch for
future exchange of information.

b)      Length of training course
None of the participant perceived the length of the training course as “too long”. 13 trainees
(61.9%) were satisfied with the length of the workshop and the other 8 participants (38.1%) would
have liked to stay longer. The four days of the training workshop were very intensive and all the
planned sessions could be covered. However, the content of some of the sessions had to be
shortened due to lack of time. One reason for that was the very time-consuming translation from
English into Sinhalese (and back).

c)      Location of training course
Only 1 participant (4.8%) was not particularly happy with the location of the training course. 5
trainees (23.8%) scored the location as “good” and 15 participants (71.4%) scored as “very good”.

d)      Training facilities
The training course went very smoothly and was well prepared by the responsible organiser
HORDI. The facilities for the practical sessions were excellent. The processing room provided five
separate work stations that were all equipped with the basic processing equipment. This was the
first training workshop, where it was possible to split the participants into five small working
                                                                                                 11
groups for the practical sessions, allowing all of them to participate in the actual preparation of the
fruit products. The training facilities were also very well perceived by the participants. 12 trainees
(57.1%) were very satisfied with the facilities and nine trainees (42.9%) perceived the facilities as
“good”.

e)     Technical content
Four participants (19.0%) perceived the training course as too technical, 16 trainees (76.2%) were
satisfied with the technical content of the sessions and one participant (4.8%) was of the opinion
that the training course was not technical enough. The result shows that the education level and the
interests of the participants were less varied than in previous training courses.

f)     Practical sessions
In the overall evaluation the practical sessions were scored as “very good” by nine participants
(42.9%), as “good” by ten (47.6%) and as “average” by two trainees (9.5%). 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. The practical sessions were very well organised by
HORDI and ITI resource persons. However, there was some criticism on the practical sessions held
by ITI staff. It was mentioned by some of the participants that the instructions given by different ITI
resource persons during the practical sessions were not always identical.

g)     Balance between theory and practice
The majority (81.0%) of the trainees felt that the balance between theoretical and practical sessions
was kept. Only 19.0% of the participants evaluated the course as “too theoretical with not enough
practical training.”

h)     Amount of information given each day
The amount of information taught every day was perceived as “just right” by the majority (81.0%)
of the participants, although the days were quite long and everybody was tired at the end of each
day.


5. Recommendations
Length of training course
Most of the workshop participants in Sri Lanka had only a basic understanding of English, so that
all sessions needed to be translated. This was very time-consuming and it might therefore have been
better to run the course over 5 days in order to be able to cover all sessions in detail.


6. Suggestions for follow-up project activities
a)     Establishment of Resource Centres
SEEDS and IPHT will need further assistance for the establishment of the Resource Centres,
especially in selecting the necessary equipment.

b)     Training of IPHT trainers
Only three participants from IPHT were present during the training course. However, IPHT is
responsible for the establishment of one resource centre in Anuradhapura and the training of 125


                                                                                                    12
beneficiaries. IPHT therefore will need special support by HORDI staff for the training of the two
absent trainers and the further training of the beneficiaries.

c)     Training of community members
It is likely that all “master trainers” will require further technical support when they start the
training of the beneficiaries. This back-up support should be provided by HORDI and ITI whose
staff has a lot of experience and technical knowledge in processing jackfruit, bael and sugarapple.
Because of logistical reasons, ITI should support SEEDS and HORDI should support IPHT and the
Resource Centre in Gannoruwa.

d)     Training tools
The training manual should be completely translated into Sinhalese 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
Sinhalese. 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.

e)     Exchange visits
Several workshop participants are already successfully processing and marketing products from
underutilised fruit species and have some 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 them. It should therefore be assured that these trainers can participate in exchange
visits for lead community members.




                                                                                                 13
Appendix 1: Timetable of visit to Sri Lanka 07.08.04 – 13.08.04

 Date         Hour         Activity
07.08.04      23:30        Arrival Colombo Airport and transfer to Goodwood Plaza Hotel
08.08.04      10:30        Transfer to Gannoruwa
              20:00        Meeting with Mr. Asanka (ACUC), Dr. Shanthi (ITI), Ms. Ilmi
                           Hewajulige (ITI), Mrs. Damitha Rajapakse (ITI), Mrs. Agnes Fernando
                           (ITI), Dr. Malinee Abeysekere (ITI) at the HORDI Guesthouse,
                           Gannoruwa
09.08.04   09:00 – 17:30   Training workshop day 1
               18:00       Visit of the Extension and Training Division, Media Unit, Cyber-
                           extension project
10.08.04   08:30 – 17:30   Training workshop day 2
11.08.04   08:30 – 17:30   Training workshop day 3
12.08.04   08:30 – 16:00   Training workshop day 4
               16:00       Transfer to Colombo
13.08.04       09:00       Visit of the Post-harvest Technology Department of ITI
               13:45       Departure Colombo Airport




                                                                                                 14
Appendix 2: Programme of training course

Training for the trainers on post-harvest handling, fruit processing, marketing and business
development
Sri Lanka: 9th to 12th August 2004

Day 1: start 9:00 h
Session 1: Group session
   • Welcome HORDI and ITI
   • Welcome on behalf of ICUC (Elke Peiler)
   • Aims of the course
   • Finding out about each other
           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:
   • Overview of quality assurance and hygiene (Susan Azam-Ali)
           o Critical points of QA (ITI)
           o Basics of hygiene (ITI)

Session 3:
   • Post-harvest handling and storage
           o Introduction (Susan Azam-Ali)
           o Post-harvest handling of jack, beli and soursop - ITI

Lunch: 12:30 – 13:30 h

Session 4:
   • Presentation of products: Fruit pulp, jam and jelly
           o Introduction (Susan Azam-Ali)
           o Record keeping (ITI)
           o Batch calculation (ITI)
           o Emphasis on quality assurance throughout (ITI)

Session 5:
   • Preparation of products: bael jam and bael leather (ITI)

Session 6:
   • Decide what product(s) will be made tomorrow
   • Evaluation of day 1

End: 17:30



                                                                                         15
Day 2: start 9:00 h

Session 1: Group session
   • Aims of the day
   • Key learning points of day 1 (presentation by trainees)

Session 2:
   • Theory on minimal processing of jackfruit and preparation of dehydrated jackfruit (ITI)

Tea break: 15 minutes

Session 3:
   • Legal regulations: labelling (ITI)

Session 4:
   • Practical session (ITI)
           o Demonstration of minimal processing of jackfruit
           o Preparation of jackfruit-pineapple jam
           o Preparation of dehydrated jackfruit

Lunch: 12:30 - 13:30 h

Session 5:
   • Talk about why products fail and how they can be improved (Elke Peiler)
           o Presentation of products
           o Packaging
           o Labelling

Session 6:
   • The importance of doing a feasibility study – part I: Market feasibility (Elke Peiler)
           o Exercise: Checklist of entrepreneurial characteristics

Session 7: in groups
   • Label design: design label for one product

Session 8: Group review session
   • Problems, questions
   • Plan for day 3
   • Evaluation of day 2

End: 17:30




                                                                                               16
Day 3: start 8:30h

Session 1: Group session
   • Aims of the day
   • Key learning points of day 2 (presentation by trainees)

Session 2: in groups
   • How to carry out a market survey (Elke Peiler)
           o Exercise: Consumer survey

Tea break: 15 minutes

Session 3:
   • The importance of doing a feasibility study – part II: Technical feasibility (Elke Peiler)

Session 4:
   • The importance of doing a feasibility study – part III: Financial feasibility (Elke Peiler)
   • How to prepare a business plan (Elke Peiler)

Session 5:
   • Marketing issues (Elke)

Lunch: 13:30 – 14:30 h

Session 6:
   • Theory on processing of juice, beverages (HORDI)

Session 7: (trainees split into groups of 4-5 people) (HORDI)
   • Preparation of soursop RTS beverage
           o Record keeping
           o Batch calculation
           o Emphasis on quality assurance throughout

Session 8: (trainees split into groups of 4-5 people) (HORDI)
   • Preparation of bael cordial
           o Record keeping
           o Batch calculation
           o Emphasis on quality assurance throughout

Session 9: in groups (homework)
   • Exercise: Preparation of a business plan

Session 10: Group review session
   • 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 8:30h

Session 1: Group session
   • Aims of the day

Session 2: Group session
   • Presentation of business plan by working groups

Tea break: 15 minutes

Session 3:
   • Establishing processing facilities (Elke Peiler)

Session 4:
   • Management (Elke Peiler)
   • Record keeping (Elke Peiler)

Session 5:
   • Legal aspects (HORDI)

Session 6:
   • Theory on how to prepare fruit leather (HORDI)

Session 7:
   • Preparation of bael leather (HORDI)

Lunch: 13:30 – 14:30 h

Session 8: Group review session
   • Questions
   • Feedback
   • Evaluation of the course
   • Certificates
   • Close

End: 16:00 h




                                                        18
Appendix 3: List of participants

Name                 Res:Cen;   Office Add.                            Private Add.                                      Contact
                                                                                                                         Details
                                                                                                         Tel; office     Tel; Private   E-mail
1.) V.W. Ajantha     SEEDS      Manager                                Maddumagewaththa,                 011-5558081-5   0914-381614    reds@slt.lk
Shantha Kumara                  Food Technology Center, SEEDS          Uluwetike,
                                (Gte.) Ltd., No.45 Rawatawatte         Galle.
                                Road, Moratuwa.


2.)           J.H.   SEEDS      -                                      2/9, Sri Sumedha          Road,   -               091-2246657    -
Karunarathne, 2/9,                                                     Galwadugoda, Galle
Sri Sumedha Road,
Galwadugoda, Galle


3.) D.S.Padmasiri    SEEDS      Senior      Enterprise  Promotion      202/2B,                           09122-42185     0777-907815    -
                                Officer/Galle, SEEDS (Gte.) Ltd.,      Richmendkanda Road,
                                1/292, Wakkwella Road, Galle.          Galle.



4.) J.S.Pathirana,   SEEDS      Enterprise Promotion Officer/Matara,   Enterprise         Promotion      041-22223907    0722-858290    -
                                SEEDS (Gte.) Ltd., No.12/63, Sri       Officer/Matara,
                                Dharmarama       Mawatha,      Fort,   SEEDS (Gte.) Ltd., No.12/63,
                                Matara.                                Sri Dharmarama Mawatha,
                                                                       Fort, Matara.


5.)        Ananda    SEEDS      SEEDS     (Gte.)    Ltd.,    1/292,    Allathanabaddegama, Elpitiya      091-2242185     -              -
Jayaweera,                      Wakkwella Road, Galle.

6.) G.G.D.Lalani     HORDI      Inservice Training Centre              No.87, Muruthawala,               047-2228266     033-2286794    -
                                Angunakolapellessa.                    Pasyala
7.)       Dhammika   HORDI      Horticultural Crop Research and        B-2 Niwasa, Kolongalla,           081-2388011-3   -              -
Sarathchandra                   Development Institute,                 Hiriwadunna, Kagalle.
Premasiri                       P.O.Box 11, Gannoruwa,
                                Peredeniya.
8.) D. Upali E. A.        HORDI   Sumiri Products                   Sumiri Products                  034-2224594    -             -
Senanayake                        Marandaghawala Watta              Marandaghawala Watta
                                  Nagoda Road                       Nagoda Road
                                  Kaluthara                         Kaluthara
9.) D.H.N.Roshantha       IPHT    -                                 99, Sembukattiya                 -              047-2288131   -
                                                                    Madampe(NWP)

10.) U. G. Sisira         HORDI   Swashakthi Kala Medura            -                                045-2248118    -             -
Vimalgunarathna                   Gallalla
                                  Rathnapura


11.) Mr. B. M. K. R.      HORDI   TIDY LANKA MARKETING              -                                -              0777-608354   -
Banneheka                         Jayaranjana Enterprises
                                  Madampe Road
                                  Kurudalpotha
                                  Kuliyapitiya

 12.)           A.S.K.    HORDI   -                                 124/1,Kandegedara                -              066-2231677   -
Jayaneththi                                                         Matale




13.)        A.G.G.                Horticultural Crop Research and
Kariyawasam               HORDI   Development Institute,            25,            Nawaillathanne,   081-2388011-   -             -
                                  P.O.Box 11, Gannoruwa,            Katugastota.                     13
                                  Peredeniya.

14.) L. G. A. Diwulla     HORDI                                     No. 10, Bogahalanda Estate       -              0722-573827   -
                                                                    Kaineka
                                                                    Kaikawala
                                                                    Matale
15.)                      HORDI   "Weerya Seva Sandaya"             -                                035-2266461    035-2265369   -
C. Illanganthilake                Jak Resources Centre
                                  Ambul Ambe Road
                                  Werellapana
                                  Rambukkana

16.)          Niroshini   HORDI   "Weerya Seva Sandaya"             Godagandeniya,                   035-2266461    -             -

                                                                                                                                      20
Gunawardhana                    Jak Resources Centre                    Rambukkana
                                Ambul Ambe Road
                                Werellapana
                                Rambukkana

17.)                    HORDI   Agricultural   Research           and   No. N -01                         066-2233699   -             -
W.M.P.B.Wijesinghe              Development Centre,                     Newtown, Siripura.
                                Aralaganwila.
18.)                    HORDI   Ruhunu Business Incubators              Dhanu Products                    041-2292990   -             -
Y. M. Somalatha                 Gamudawa, Karagoda,                     Pinnaduwa
                                Uyangoda                                Walaganduwa
                                Kamburupitiya.                          Galle

19.) L. H. A. Waruna    HORDI   Jayathuru Plantation,                   Madakotuwa (West)                               033-2267330
Lakmal Dananajaya               Madakottuwa(west),                      Walgammulla                                     077-3031373
                                Welgammulla,                            Veyangoda
                                Verangoda.


20.)      B.M.G.S.      HORDI   Deputy Agricultural Directors Office,   Pahalawatta,                      037-2223100   -             -
Basnayake                       Dambulla Road,                          Kanduwala,
                                Kurunegala.                             Ibbagamuwa

21.)                    HORDI   AI                                      AI                                034-2261107
N.G. Ramyalatha                 District Agriculture Training Centre    District Agriculture   Training
                                Kananvila                               Centre
                                Horana                                  Kananvila,Horana                                -             -

22.)   A.G.Shirani      HORDI   AI                                      C-23/2B                           081-2388754   035-2264097   -
Gunasekara                      Agro     Enterprise     Development     Ashoka Vidyala Mawatha,
                                Information Service,                    Kiriwallapitiya,
                                No 1092                                 Rambukkana
                                Kandy Road,
                                Peradeniya.
23.) R.M.Nawaratna      IPHT    -                                       2770-iii piyawara,                -             025-2220257   -
Banda                                                                   Anuradhapura
24.) A.A. Thilakasiri   IPHT    -                                       Kaluwila South,                   -                           -
                                                                        Polambayagama,                                  0788-757640
                                                                        Hidogama,
                                                                        Anuradhapura.


                                                                                                                                          21
25.) W.H.Thilak P.   Agriculture   -                  No-24              -   .35-2230944   -
Nawaratna            School                           Waldeniya Road,
                     Student/                         Kegalle
                     HORDI
26.) S.Kumudini      University    FRIS, Gannoruwa,   St. Jude Street,   -   0776577643
                     Research      Peradeniya.        Pesalai,
                     Student/                         Manner
                     HORDI




                                                                                               22
Appendix 4: Results of evaluation of training course by participants

Day 1:
                                                                                              % of total no. of
Session                      Session title                    Evaluation   No. participants
                                                                                               participants
    1       Sharing experiences and problems                 Very good            5                 22.7
                                                             Good                 9                 40.9
                                                             Average              7                 31.8
                                                             Poor                 1                  4.5
                                                             Very poor
    2       Overview quality assurance and hygiene           Very good            7                 31.8
                                                             Good                15                 68.2
                                                             Average
                                                             Poor
                                                             Very poor
    3       Post-harvest handling and storage                Very good            4                 18.2
                                                             Good                11                 50.0
                                                             Average              7                 31.8
                                                             Poor
                                                             Very poor
    4       Principles of the preparation of puree and jam   Very good            6                 27.3
                                                             Good                10                 45.5
                                                             Average              5                 22.7
                                                             Poor                 1                  4.5
                                                             Very poor
    5       Grading and sorting of fruits                    Very good            3                 13.6
                                                             Good                 8                 36.4
                                                             Average              8                 36.4
                                                             Poor                 3                 13.6
                                                             Very poor
    6       Preparation of bael products                     Very good            9                 40.9
                                                             Good                11                 50.0
                                                             Average              2                  9.1
                                                             Poor
                                                             Very poor

Total number participants present day 1: 22
Day 2:
                                                                                                 % of total no. of
 Session                         Session title                   Evaluation   No. participants
                                                                                                  participants
    1       Presentation of key learning points of day 1        Very good           14                 60.9
                                                                Good                6                  26.1
                                                                Average             3                  13.0
                                                                Poor
                                                                Very poor
    2       Theory on minimal processing                        Very good            4                 17.4
                                                                Good                16                 69.6
                                                                Average              3                 13.0
                                                                Poor
                                                                Very poor
    3       Legal regulations - labelling                       Very good            3                 13.0
                                                                Good                14                 60.9
                                                                Average              5                 21.7
                                                                Poor                 1                  4.3
                                                                Very poor
    4       Practical session: Preparation of dried jackfruit   Very good            9                 39.1
                                                                Good                10                 43.5
                                                                Average              4                 17.4
                                                                Poor
                                                                Very poor
    5       Why do products fail?                               Very good            7                 30.4
                                                                Good                 9                 39.1
                                                                Average              5                 21.7
                                                                Poor                 2                  8.7
                                                                Very poor
    6       Market feasibility                                  Very good           11                 47.8
                                                                Good                8                  34.8
                                                                Average             4                  17.4
                                                                Poor
                                                                Very poor

Total number participants present day 2:23




                                                                                                               24
Day 3:
                                                                                      % of total no. of
Session                        Session title          Evaluation   No. participants
                                                                                       participants
    1       Key learning points of day 2              Very good          10                 43.5
                                                      Good               13                 56.5
                                                      Average
                                                      Poor
                                                      Very poor
    2       Consumer survey                           Very good          10                 43.5
                                                      Good               11                 47.8
                                                      Average             2                  8.7
                                                      Poor
                                                      Very poor
    3       Technical Feasibility                     Very good           9                 39.1
                                                      Good               12                 52.2
                                                      Average             2                  8.7
                                                      Poor
                                                      Very poor
    4       Financial Feasibility                     Very good           7                 30.4
                                                      Good               13                 56.5
                                                      Average             3                 13.0
                                                      Poor
                                                      Very poor
    5       Marketing issues                          Very good          11                 47.8
                                                      Good               9                  39.1
                                                      Average            3                  13.0
                                                      Poor
                                                      Very poor
    6       Theory on processing of beverages         Very good          18                 78.3
                                                      Good               5                  21.7
                                                      Average
                                                      Poor
                                                      Very poor
    7       Preparation of annona beverage and bael   Very good          19                 82.6
            cordial                                   Good               4                  17.4
                                                      Average
                                                      Poor
                                                      Very poor
Total number participants present day 3: 23




                                                                                                    25
Day 4:
                                                                                     % of total no. of
Session                       Session title          Evaluation   No. participants
                                                                                      participants
    1       Presentation of business plans           Very good           9                 42.9
                                                     Good                8                 38.1
                                                     Average             4                 19.0
                                                     Poor
                                                     Very poor
    2       Establishing of processing facilities    Very good          11                 52.4
                                                     Good               10                 47.6
                                                     Average
                                                     Poor
                                                     Very poor
    3       Management and record keeping            Very good          11                 52.4
                                                     Good               10                 47.6
                                                     Average
                                                     Poor
                                                     Very poor
    4       Theory of preparation of fruit leather   Very good          17                 81.0
                                                     Good               4                  19.0
                                                     Average
                                                     Poor
                                                     Very poor
    5       Legal aspects                            Very good          11                 52.4
                                                     Good               8                  38.1
                                                     Average            2                   9.5
                                                     Poor
                                                     Very poor
    6       Preparation of bael fruit bars           Very good          11                 52.4
                                                     Good               9                  42.9
                                                     Average            1                   4.8
                                                     Poor
                                                     Very poor
    7       Group review and feedback                Very good          10                 47.6
                                                     Good               11                 52.4
                                                     Average
                                                     Poor
                                                     Very poor
Total number participants present day 4: 21




                                                                                                   26
Overall opinion on training course:

                                                                                                   % of total no. of
  No.                         Question                          Evaluation      No. participants
                                                                                                    participants
   1      How well did the training course meet your           Very good               8                 38.1
          expectations?                                        Good                   12                 57.1
                                                               Average                 1                  4.8
                                                               Poor
                                                               Very poor
   2      Length of training course                            Too short              8                  38.1
          Was the length of the training course:               Just right             13                 61.9
                                                               Too long
   3      Location of training course                          Very good              15                 71.4
          Was the location of the training course to your      Good                   5                  23.8
          satisfaction?                                        Average                1                   4.8
                                                               Poor
                                                               Very poor
   4      Training facilities                                  Very good              12                 57.1
          Were the training facilities to your satisfaction?   Good                   9                  42.9
                                                               Average
                                                               Poor
                                                               Very poor
   5      Style of presentation                                Very good               9                 42.9
          Was the style of presentation:                       Good                   10                 47.6
                                                               Average                 2                  9.5
                                                               Poor
                                                               Very poor
   6      Technical content                                    Too technical           4                 19.0
          Was the technical content of the course:             Right level            16                 76.2
                                                               Not technical          1                  4.8
                                                               enough
   7      Practical sessions                                   Very good               9                 42.9
          How useful were the practical sessions?              Good                   10                 47.6
                                                               Average                 2                  9.5
                                                               Poor
                                                               Very poor
   8      Theory sessions                                      Very good               8                 38.1
          How useful were the theory sessions?                 Good                   11                 52.4
                                                               Average                 2                  9.5
                                                               Poor
                                                               Very poor
   9      Balance Theory - Practice                            Too much                4                 19.0
          How was the balance between theory and               theory and not
          practical sessions?                                  enough
                                                               practical
                                                               training
                                                               Good balance           17                 81.0
                                                               of theory and
                                                               practice
                                                               Not enough
                                                               theory
   10     Was the amount of information given each             Too much                4                 19.0
          day                                                  Just right             17                 81.0
                                                               Too little




                                                                                                                 27
Results of open questions:
   11        Which session(s) did        All sessions were very useful        2     9.5
             you find most useful?       Practical sessions                   2     9.5
                                         Marketing issues                     4    19.0
                                         Technical knowledge in general       1     4.8
    12       Which session(s) did        Preparation of beli jam              1     4.8
             you find least useful?      Preparation of beli cordial          1     4.8
                                         Market research                      1     4.8
                                         ITI presentations and practical      1    4.8
                                         sessions
                                         Selection and grading of fruits,     1    4.8
                                         because there was no practical
                                         session
    13       What other information      More information on post-harvest     1    4.8
             (if any) would you have     technology for UCs
             liked to receive?           More information on marketing        1    4.8
                                         factors
                                         More information on preparation of   1    4.8
                                         jam
                                         More information of preparation of   1    4.8
                                         cordial
    14       Do you have any other       More time for practical classes      3    14.3
             suggestions for             Organisation of practical classes    1    4.8
             improvement of the          should be better
             training course?            Course should be extended by 1 day    1    4.8
    15       Do you have any other       Repetition of this workshop          2    9.5
             comments?                   Special thanks to HORDI and ICUC     2    9.5
                                         staff

Number of participants who handed in the overall evaluation form: 21




                                                                                          28