Sat. Jun 15th, 2024

As an effort to improve access to healthy foods and safe, Yogyakarta Consumer Institute conducts training on processing and management of organic food products at 10-11 September 2015. The training was conducted in a group of women farmers who are located in the village of Wareng, Gunung Kidul District, Yogyakarta Special Province, Indonesia. Its aim was to provide understanding and skills on managing and developing alternatives to the processing of organic food. There was 30 women become participants who came from several groups of farmer and consumer groups.

On the first day presented about healthy food and safe and why we need to organize and prepare our own food and do not rely on food imports such as wheat flour, soybean, corn, and fruits. As an effort to reduce dependence on imported wheat flour and other products, it is necessary to cultivate local plants with a relatively high carbohydrate content such as arrowroot, yam, canna, etc. Those can be processed to become flour that can be used as a variety of processed foods. The first day training ended by practices on processing sorghum flour mixed with tuna fish to be processed into healthy nuggets.

The second day opened with making of canna flour, yam and cassava chips that could be oriented to be sold for raise their income. Activity continued with the planting onion organic crops with a narrow land or by using pots or polybags. Training was closed by practice to making cassava flour into dry noodles.

What could be noted from the 2 days training above are: 1. From ingredients of locally organic agricultural products, it can be made into a variety of processed foods that have a competitive advantage; 2. The women who followed the training felt that it was very useful because it could inspiring them on developing of local food products to increase their income.

By following this training, participants agree to make use of their local food ingredients to become various healthy foods. They will not continuing those activities individually but collectively by involving their group members. DSC08180DSC08300This activity is a part of Green Action Week and Sustainable Consumption Program, supported by Consumers International and Swedish Society for Nature Conservation.

By Cholis