The University of Nairobi through the visited and trained Masii Horticultural farmers group in Masii on key requirements of product development and value addition of mangoes and other fruits and vegetables. The training focused on the hygienic handling and practices required during processing, actual processing of fruits and vegetables into consumable products such as pulp, nectar, dried crisps and leather as well as storage of processed products.

In conjunction with AFRICIAT and Heifer International, the DFSNT through Dr George Abong’ took part in training of community Based Organizations in Homabay and Migori Counties. The Training was held at the IEBC hall in Homabay county and the main aim was to train trainers who would use the community network in changing behaviours to embrace production and consumption of chicken meat and eggs.  Essential nutrition actions, diversification of diets that will have adequate food groups while utilizing locally available foods were key messages.

In conjunction with Kenya Bureau of Standards (KEBS) and SUSTALDE Fundacion (Spain), the University of Nairobi through Hortigreen Project led by the Department of Food Science, Nutrition and Technology and Wangari Maathai Institute trained horticultural MSMEs and business intermediaries on sustainable and efficient use of key natural resources (water and electricity) as well as waste management.