By Muhammad Amaan
The Food and Agriculture Organisation (FAO) has embarked on training 70 women on nutrition and fuel-saving techniques geared towards strengthening food security in three Northeast states.
The organisation’s Horticulture/Gardening Expert, Dr Emon Parmaina, disclosed this on Thursday at the close of three-day training workshop in Yola, Adamawa state.
Parmaina said that the participants included 30 women from Adamawa, and 40 from Borno and Yobe states, who would be trained in Maiduguri from September 29 to October 1.
The initiative is part of the Emergency Agriculture-Based Livelihoods Sustenance for Improved Food Security and Nutrition in the Northeast Nigeria.
The programme, funded by USAID’s Bureau for Humanitarian Assistance (BHA), targets, Borno, Adamawa, and Yobe, (BAY) states.
Parmaina said that the training was aimed at building the capacity of women representing various communities on best nutrition practices to promote adoption of more efficient cooking techniques within their communities.
“The programme aims to tackle critical challenges faced by women in conflict-affected regions, including poor nutrition, rising fuel costs, and limited access to energy resources.
“The impact of insurgency over a decade ago has led to displacement of households, food insecurity, and poor health conditions affecting mostly women and children, with some under-five children being malnourished.
“This training will enhance healthier eating habits, which consists of identifying and preparing locally nutritious foods for children, adults, and the elderly to help ensure long-term sustainability and well-being,” he said.
He said that the knowledge and skills acquired by the participants would be shared among women at their respective communities, thereby amplifying the impact of the training at various communities.
Mr Ibrahim Ishaka, Food System and Nutrition Specialist FAO, said that the organisation’s approach to nutrition was hinged on improving access to a healthy diet for better living.
According to him, agriculture is beyond just food production.
“Rather, it is a process which begins with the farmer, planting of crops, harvesting and adding value, through processing and marketing, to the consumers.
“The FAO approach to agriculture, therefore, encompasses the entire food value chain including waste management,” he said.
The nutrition expert further added that the training was aimed at communicating and infusing capacity into the communities to identify underutilised nutritious foods that are accessible, available, and affordable.
The FAO Energy Specialist, Dr Yakaka Maina, listed four strategic goals of the organisation as better production, better environment, better nutrition, and better life.
She said that in achieving a nutritious meal with food security, it was important to focus on food production, preservation, storage, and, the utilisation of energy to prepare healthy meals.
