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Sustain’s Volunteers – Expertise In Food Technology Can Reduce Malnutrition And Poverty(1994)
For many years, SUSTAIN organized short-term activities in response to requests for assistance from developing countries. These requests came from local businesses, organizations, universities and educational institutions, USAID missions and other international donors, host country governments, and others. SUSTAIN staff carefully evaluated each request in consultation with expert volunteers to determine the nature of the problem and the most appropriate type of assistance. Assistance was offered in many forms, including technical consultations, technical assistance, assessments, workshops, and other activities to best address the needs in the field.
Guatemala (November 1994). Hazard Analysis Critical Control Points Training
Two SUSTAIN volunteers conducted a workshop on the importance, principles, and implementation of Hazard Analysis Critical Control Point (HACCP) as a means of reducing food-borne illness and disease and improving product quality. This activity was a follow-up to a talk given on HACCP by a SUSTAIN volunteer at Guatemala's Second National Congress, and was carried out in conjunction with the Guatemalan Association of Food Technologists (AGTA) and INCAP (Institute of Nutrition of Central America and Panama). The workshop team also visited several Guatemalan food processing companies and provided technical assistance on the microbiological safety and quality of foods.El Salvador (September 1994). Organic Coffee Processing II Technical Assistance
A SUSTAIN volunteer provided technical assistance to a coffee cooperative producing an organic line of coffee, known as Pipil. This was the second in a series of three technical assistance visits to the UCRAPROBEX cooperative. Assistance was provided in roasting, grinding, packaging, equipment installation, and quality control.Zambia (September 1994). Essential Oils, Flavors, Spices, & Natural Ingredients
USAID/AFR organized this workshop and requested the participation of SUSTAIN volunteers, who presented information on preservation, packaging, marketing strategies, international quality specifications, small business development, and value-added products.Guatemala (August 1994). Marketing Training
Two SUSTAIN volunteers conducted a workshop on the fundamentals of marketing and advertising on a small budget for food plant managers and marketers in the Central American food industry. Seminar attendees were taken through a "soup-to-nuts" agenda, including how to evaluate TV, print and radio creative advertising, marketing on a small budget, why new products fail, and how to increase sales.Honduras (July 1994). Food Safety & Quality Control Training
In collaboration with the Northern Honduras Chamber of Commerce, two SUSTAIN volunteers conducted a workshop on good manufacturing practices, basic plant sanitation, and quality control for technical managers of food plants in Honduras. The team also provided technical assistance during site visits to four food processing sites. The training was offered in collaboration with the Northern Honduras Chamber of Commerce.Guatemala (July 1994). Fruits & Vegetables Processing Training
In collaboration with INCAP (Institute of Nutrition of Central America and Panama), a SUSTAIN volunteer conducted a workshop on fruit and vegetable processing, including preservation techniques for maximum nutrient retention, quality control, and canning regulations. Plant managers, supervisors, and technicians from the Central American food industry were in attendance.Indonesia (July 1994). Flour Milling & Fortification Assessment
A SUSTAIN volunteer provided technical assistance to a small company in plant design and milling for high-protein, low-ash bread flour. The volunteer was later hired by the company to manage and oversee the construction and start-up of the facility.Guatemala (April 1994). Guatemalan Association of Food Technologists (AGTA) Congress
Four SUSTAIN volunteers and the executive director participated in a conference organized by the Guatemalan Association of Food Technologists, and gave presentations on global food market trends, pesticide residue and export regulations, Hazard Analysis Critical Control Points (HACCP), and total quality management.Guatemala (April 1994). Sensory Evaluation Techniques III Training
In collaboration with INCAP a SUSTAIN volunteer conducted the third in a series of three workshops for food professionals in Central America on the use of sensory evaluation techniques in product development and quality control.Guatemala (February 1994). Bakery Short Course
As part of a training program for bakers on functional properties of bakery ingredients and their effects on finished products, a SUSTAIN volunteer conducted sessions on preventative equipment maintenance and sanitation.Burkina Faso (January 1994). Potato Storage II Technical Assistance
A SUSTAIN volunteer offered technical assistance to a potato growers' cooperative in the design and construction of a potato storage facility and evaluated options for dehydration or refrigeration of potato crops to avoid food spoilage. This was the second of a planned series of technical assistance visits. However, no additional follow-up work could be undertaken because the USAID mission closed out of Burkina Faso shortly after this activity's completion.