Fruit Processing Technical Transfer: Commercial Dehydration for Fruit-Based Value-Added Products

A specialized technical training focused on the preparation, pre-treatment, dehydration techniques, and packaging of various fruits (e.g., pineapple, mango, banana). It emphasizes flavor retention and creating marketable fruit snacks. Impact: It significantly reduces spoilage losses during harvest season and creates high-margin fruit processing ventures with products suitable for export or specialized health retail.