A section of participants at the learning event - @FAOGhana/Mark Kwame Offei

Learning event on nutrition-sensitive food systems and value chains 

Agrifood Small and Medium-sized Enterprises SMEs working in the post-production segments in Ghana–including input suppliers and service providers, manufacturers, aggregators, distributors, and retailers– contribute significantly to food security, and play an important role in the development of nutrition-sensitive value chains. SMEs are indeed key in shaping the environment in which food is accessed and sold as they can contribute to increasing the accessibility of nutritious and healthy food to consumers, as well as to generate job and income opportunities. However, they face many challenges related to ensuring food safety and quality, accessing new technologies and succeeding in marketing, business management and finance.

Against this backdrop, FAO with the support of the Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan is implementing the project “Strengthening capacities for nutrition-sensitive food systems through multi-stakeholder approach” intending to increase the capacity of SMEs and professionals working with SMEs in the agri-food sector to promote nutrition-sensitive food systems and healthy diets.

FAO in collaboration with the Association of Ghana Industries (AGI) under this project, designed an intensive coaching and mentorship programme to improve their knowledge and capacities of selected agrifood SMEs working in the post-production segments in Ghana–including input suppliers and service providers, manufacturers, aggregators, distributors, and retailers so they can contribute more efficiently to the delivery of healthy diets and improved nutrition while playing important role in the development of nutrition-sensitive value chains.

A learning event was organized as the final stage of the coaching and mentorship programme. The learning event brought together all mentees, trainers, mentors, and key stakeholders to discuss the outcomes of the programme, and collect best practices and lessons learned in the spirit of improving coordination towards the achievement of sustainable healthy diets.

“There are several interventions that could help SMEs grow profitably but, most importantly, produce foods that are nutrition-sensitive: accessing capital to procure adequate raw material is key and must be considered in interventions of this kind. However, successful certification of such SMEs would also mean putting food safety, quality, and nutrition first”-̶ said Johnson Opoku-Boateng, Director of Business Development Services at AGI.

 “I am grateful to the organizers of this programme as it has enabled me to better manage my finances and keep records. I have learned how to better anticipate my monthly income, keep records of raw materials purchased and track all my sales’ returns.” Said Ms Adelaide Oteng, the General Manager of Adele’s Food, one of the SMEs involved in the coaching and mentoring activities.