The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) in conjunction with Purdue University and support from Rockefeller Foundation conducted a training on key requirements for value addition of mangoes and other fruits and vegetables.

In conjunction with Ministry of Agriculture, Livestock and Fisheries and private practitioners, the National committee held a workshop with an aim of developing standards to facilitate trade in indigenous chicken that form majority of the poultry production in Kenya. As part of the National technical committee, Dr. Abong chaired a group that worked on code of practice for production, transport, and point of use for indigenous chicken. A draft standard for indigenous chicken was developed as well.

On January 9, 2021, the Pilot plant and processing hub received visitors keen in collaborative research and investment in processing of fresh fruits and vegetables in sustainable manner. Led by the director, centre for advancement, the team discussed key avenues of collaboration and involvement as the team forges ahead with enhancement of profitable ventures of fruits value addition and preservation.