PROCESSING OF AGRICULTURAL PRODUCTS

The processing workshop transforms raw agricultural products into finished goods. Its objective is to maximize the value of animal, plant, and fish products. The aim is not only to add value to the inputs, but to prolong their life as well.

The processing workshop is a place for training all farmers, but the focus resides more particularly with women. The workshop compliments the cycle of training given to student farmers in that they can rapidly master the necessary techniques that avoid the loss of their products and increase their value.

At Songhai, processing represents the second link in the production chain with the practice of traditional and semi-industrial techniques. The food-processing unit has two departments:

1. The agricultural processing department using products of plant origin. This department supplies a variety of products: soymilk, yogurt, biscuits, jams, cakes, fruit juices, and syrups (bissap, ginger, tamarine, cocktail, mango, etc.). It also supplies sandwich bread, birthday cakes, canned tomatoes, and other catered products.

2. The butcher shop specializes in techniques of butchering and smoking of animal products, specifically meats and fish. Numerous products from the farm can be processed and commercialized, such as the following: quails, grasscutters (African giant bushrat), chickens, ducks, turkeys, fish etc.

All the products are processed without the use of any additional chemical products or preservatives.