EMPOWERING SUNYANI’S WOMEN AND YOUTH THROUGH CASHEW APPLE PROCESSING

By CUG NEWS MEDIA


In an inspiring move to harness the potential of cashew farming, the Bono Regional Minister, Hon. Justina Owusu-Banahene, has spearheaded a transformative training program aimed at empowering the youth and women of the region. The three-day training session, held from April 3rd to 5th at Sheilas Hotel in Fiapre, was organized in collaboration with GIZ-MOVE, a German technical cooperation focused on market-oriented value chains for jobs and growth within the ECOWAS region.

The program, which brought together 150 participants from various districts within the region, was facilitated by experts from the Ministry of Food and Agriculture's Women in Agriculture Development (WIAD) and Directorate of Crop Services (DCS). The training focused on equipping participants with knowledge on good agricultural practices, proper harvesting techniques for ripe cashew apples, and innovative ways to utilize cashew apples in local cuisine.

Cashew, a major tree crop in the Bono Region, is often valued for its nuts, while the apples are left to waste. However, this training sought to shift this perspective by highlighting the nutritional and economic benefits of cashew apples, which make up 90 percent of the fruit’s total weight and are rich in essential vitamins such as Vitamin C and iron.

Throughout the training, participants were introduced to a variety of recipes utilizing cashew apples, including omelette, yam balls, sandwiches, kebabs, juices, popsicles, and even chicken light soup. A public tasting event was held on the final day, showcasing not only these recipes but also innovative creations developed by the participants themselves, such as cashew apple shito, chips, powder, and pizza.

The training also touched on the misconception that consuming cashew apples with milk poses health risks. Experts clarified that while mixing cashew apple juice with milk may cause coagulation, it is not harmful. However, individuals with allergies or sensitivities to cashew products should exercise caution.

In addition to culinary training, the program emphasized the importance of good agricultural practices in cashew farming. It was observed that many local farms do not adhere to recommended planting distances and pruning techniques, which can affect crop yield and quality. The facilitators urged the participants to adopt these practices and also provided guidance on proper harvesting and handling of cashew apples to maximize their potential.

A key outcome of the training was the formation of an association dedicated to championing the utilization of cashew apples in the district. This association aims to continue the momentum generated by the program, with plans to replicate and upscale the project in other cashew-growing areas. Step-down trainings are also planned for other youth and women groups to spread the knowledge gained during the session.

The program concluded with a strong recommendation for the inclusion of cashew apple recipes in the school feeding programs and secondary school menus. By educating school matrons and heads of institutions on the nutritional benefits and preparation methods of cashew apples, the initiative hopes to foster greater appreciation and use of this valuable, yet often overlooked, part of the cashew fruit.

By Adam Siaka
Catholic Unversity Radio
Wisdom 101.1

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