Module 8: Processing and preservation. Junior Farmer Field and Life School: Facilitator’s Guide.
| dc.creator | FAO, Rome (Italy). Social Protection Div. | |
| dc.date | 2023-04-27T11:54:13Z | |
| dc.date | 2023-04-27T11:54:13Z | |
| dc.date | 2011 | |
| dc.date | 2017-12-05T18:55:13.0000000Z | |
| dc.date.accessioned | 2026-06-27T20:32:35Z | |
| dc.description | In this module the concept of processing and preservation will be explored from different angles. The module ends the agricultural cycle in JFFLS and the discussions about the processes of life. Food Security forms the first topic, in which different issues discussed during previous modules will be complemented and new ones will be introduced, in order to give a complete perspective of food in life. Food processing and livestock products will also be discussed as this can assist in making food a vailable throughout the year to close the seasonal gap and fluctuations in availability of certain nutrients during different times of the year. Various recipes for crop and livestock related products are also introduced so that participants can try these out in the JFFLS setting before implementing them in their homes. The skills that are developed though planning and implementation of processing and preservation will also aim to strengthen participants’ entrepreneur skills. Thereby assisting i n developing economic empowerment, something that is very important for the prevention of risk factors among young people such as HIV and gender based violence or risky coming strategies such as transactional sex. The module contains sample exercises for each of the learning activities, plus a number of sample energizers and cultural activities that can be used to keep the participants engaged and reinforce their learning. The provided activities should serve as samples to be modifies and applie d as appropriate. The important thing is that all main building blocks of a typical JFFLS session are included in each learning session. | |
| dc.format | 44 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/av105e | |
| dc.identifier | http://www.fao.org/3/a-av105e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/197304 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Module 8: Processing and preservation. Junior Farmer Field and Life School: Facilitator’s Guide. | |
| dc.title | Module 8: Processing and preservation. Junior Farmer Field and Life School: Facilitator’s Guide. | |
| dc.type | Book (stand-alone) |