Mers in cassava offee projects

gramme and taking into consideration the limited resources that we have in terms of commodities going into these areas; the 60 percent wheat flour mixed with the 40 percent cassava flour is one of the main products that will go to these schools feeding programmes and even the army and police can take advantage of this programme.”

He added that based on what he has seen in Kwebana, farmers are equipped to deal with this and as such he sees the project yielding success particularly since it will have the backing of NAREI.

Similarly, SIPA’s Consultant, Carlos Alberto De Medeiros, expressed confidence that both projects will succeed since it has the necessary climate, the work force and government’s commitment, which are all critical to its success.

Garrido-Lowe, who is responsible for the introduction of these projects reiterated that the intention is to ensure that these planned initiatives are economically viable since they will be value added products.

“The hinterland has great prospects in agriculture and tourism and our people are willing to work to raise their standard of living and they are not afraid to try new things. The Pakaraimas Flavours Sun-dried Tomato Ketchup is testimony to that fact; our people are hardworking and when they make up their minds to do something for their benefit, they can deliver for themselves and others. All they need is the financial support which Government has already committed to, for both the cassava flour and the ground coffee production, the technical assistance in the farms and, of course, training in the value-added process. My job really is to put things together and to motivate them, and believe in them… so I get easy job,” she said.