Food Preservation Enterprise: Commercializing Dehydrated and Dried Food Products

A practical workshop on the science and technology of food dehydration for preservation, covering various techniques, equipment requirements, and the development of dried food products (fruits, vegetables, spices) for commercial sale. Impact: It solves the problem of post-harvest loss for local farmers and creates a new line of shelf-stable, nutritious products, leading to the creation of food processing micro-enterprises.