BRIInG

In the pursuit of its mission, UGBS Nest has witnessed remarkable success through the implementation of the 'Bridging the Research Innovation-Industry Assimilation Gap through Technology Capacity Building in Rural Ghana' (BRIInG) project: under a bigger umbrella of RISA Fund.

Overview of the Training Program

This is the Research and Innovation Systems in Africa (RISA) funded project titled “Bridging the Research Innovation-Industry Assimilation Gap through Technology Capacity Building in Rural Ghana Project”. This training is being done by the University of Ghana Business School Innovation and Incubation Hub (UGBS Nest) in partnership with the Dairy Research Improvement and Innovation Consortium (DRIInC). The project seeks to build the capacities of rural small enterprises by training them on process enhancement innovations from the existing research and innovation knowledge available at DRIInC at the University of Ghana.
In building the capacities of local entrepreneurs, we seek to prioritize learnings towards empowering disability-owned businesses and under-represented groups of society. By delivering the project through our existing research and technology transfer infrastructure, the project widens the scope of the number of small enterprises that are likely to assimilate knowledge and innovations emanating from research communities in Africa.
The overall objective of the project is to improve the technology assimilation capacity of rural enterprises through capacity-building training across six (6) regions in Ghana. The project also aims at documenting learnings from these capacity-building approaches through building an ecosystem of hub partners and rural enterprises which continually creates the synergistic research-industry innovation assimilation loop that makes an impact beyond this project.

Background

The innovations in food processing manuals are training manuals developed by the Research Innovation Systems in Africa (RISA) in simple terms for the average person to understand and practice. This manual was developed by faculty members from the Dairy Research, Improvement, and Innovation Consortium (DRIInC) in collaboration with the University of Ghana Business School Nest (UGBS Nest).
The training program is designed to bridge the knowledge and skills gap between traders,farmers, and small-scale food processors. Innovative processing training has been developed for dairy, egg, tomatoes, fruits, fish, and palm fruit. This training manual is designed to give step-by-step innovative ways to process these foods and scale up.

Target Benefitiaries

This training targets local entrepreneurs, disability-owned businesses, and under-represented groups of society. This will help educate them on proper food handling methods to prevent food contamination as well as processing equipment to increase productivity and save time.

Partners

The Dairy Research Improvement and Innovation Consortium (DRIInC)

The Dairy Research Improvement and Innovation Consortium is made up of researchers and experts from various departments and centers within the College of Basic and Applied Sciences (CBAS) of the University of Ghana. DRIInC primarily conducts research into holistic dairy production and processing in Ghana. Due to demand in the food industry, DRIInC has extended its training and research activities to cover other food and agro-processing sectors. With an increasing demand for quality food products in the country, DRIInC aims to improve the nutritional value, quality, and safety of foods through research and training of farmers and handlers of food products.

BRIInG Stories

Takoradi

In a bid to enhance food production capabilities in rural Ghana, the University of Ghana
Business School Innovation and Incubation Hub (UGBS Nest), in collaboration with the
Dairy Research Improvement and Innovation Consortium (DRIInC), successfully trained
eighteen (18) entrepreneurs in yoghurt production. This initiative was part of the Research
and Innovation Systems in Africa (RISA) funded project, titled “Bridging the Research
Innovation-Industry Assimilation Gap through Technology Capacity Building in Rural Ghana
Project.”
The five-day training programme, conducted in Takoradi, was designed to build the
capacities of rural small enterprises by imparting knowledge on process enhancement
innovations derived from existing research at DRIInC.
The training focused on producing fresh yoghurt from powdered milk, emphasising critical
steps in yoghurt processing to ensure quality. Participants were also introduced to product
development and innovations in dairy processing. With the rising demand for quality food
products in Ghana, this project aims to address the knowledge and skills gap among traders,
farmers, and small-scale food processors. The training covered various aspects, from yoghurt
processing to packaging and pricing, highlighting the nutritional value, quality, and safety of
foods through comprehensive research and training.
Moreover, the programme specifically targeted local entrepreneurs, disability-owned
businesses, and under-represented groups in society. The goal was to educate them on proper
food handling methods to prevent contamination and introduce them to processing equipment
that increases productivity and saves time.
The trained entrepreneurs have already begun to implement the knowledge and skills
acquired from the training effectively. This initiative is expected to not only boost local
yoghurt production but also enhance food safety standards and entrepreneurial capabilities in
rural Ghana.

Atimpoku

The comprehensive training programme on fresh fish preservation methods equipped
eighteen (18) participants with valuable skills and knowledge. The training, held in
collaboration with the University of Ghana Business School Innovation and Incubation Hub
(UGBS Nest), Dairy Research Improvement and Innovation Consortium (DRIInC), and
funded by the Research and Innovation Systems in Africa (RISA), covered a range of topics.
Participants learned about food processing and its benefits, food composition, weight and
measurement, record and price keeping, safety and hygiene, and the causes of fish spoilage.
They also gained insight into new preservation methods, including dehydration, heating,
degutting, and refrigeration.

Additionally, the training covered the types of bacteria found on fish, how to prevent bacterial
growth and best practices for handling fish at landing sites. Hands-on trials, observations, and
assessment sessions reinforced the learning experience. The training also included product
development processes, aiming to bridge the research-innovation-industry assimilation gap in
rural Ghana.
The training empowered participants to improve fish preservation practices, enhance food
safety, and promote sustainable livelihoods in the fisheries industry.

Cape Coast

Fourteen (14) entrepreneurs in Cape Coast successfully completed a specialised training
programme in fruit processing innovation to boost the local economy and enhance food
processing techniques. This initiative, funded by the Research and Innovation Systems in

Africa (RISA), is part of a broader project titled “Bridging the Research Innovation-Industry
Assimilation Gap through Technology Capacity Building in Rural Ghana Project.”
The programme, organised in collaboration with the University of Ghana Business School
Nest (UGBS Nest), featured a developed manual on fruit processing. This manual, crafted by
Dairy Research and Improvement department faculty members, provided a comprehensive
guide for the participants.
In five days, the trainees were involved in practical sessions that imparted fundamental
knowledge of food processing innovations and safety. They were equipped with advanced
techniques in fruit processing and received hands-on guidance through the essentials of
product development.
An integral part of the training was understanding the Ghana Food and Drug Authority’s
requirements for fruit and fruit products, ensuring the entrepreneurs are well-prepared to meet
regulatory standards. This training not only aims to enhance the skills of local entrepreneurs
but also ensure sustainable economic growth and improve the quality of locally produced
fruit products.

Techiman

Training on Tomato Processing and Preservation happened at Techiman where eighteen (18)
entrepreneurs were trained in innovation in tomato processing and preservation. The training
aimed to enhance the technology assimilation capacity of rural enterprises through targeted
capacity-building. The training also provided participants with fundamental knowledge of the
principles underlying tomato puree and tomato paste processing.
Additionally, entrepreneurs acquired skills in processing and packaging tomato puree and
paste, adding to the importance of product development. The overall objective of the project
was to encourage a system of hub partners and rural enterprises, thereby creating a research-
industry innovation loop with a lasting impact beyond the project.
By documenting the learnings from these capacity-building approaches, the project sought to
continually improve technology adoption among rural enterprises.

Kade

Eighteen rural entrepreneurs in Kade received specialised training in effective palm oil
production and preservation through a comprehensive programme organised by the
University of Ghana Business School Innovation and Incubation Hub (UGBS Nest). This
initiative, a collaboration with the Dairy Research Improvement and Innovation Consortium
(DRIInC), is part of the Research and Innovation Systems in Africa (RISA) funded project
titled “Bridging the Research Innovation-Industry Assimilation Gap through Technology
Capacity Building in Rural Ghana Project.”
The training programme aimed to equip local entrepreneurs with the skills and knowledge
necessary for successful palm oil production. Participants engaged in practical sessions on
moisture content determination in palm oil and best management practices for preservation.
These sessions were designed to enhance the quality and shelf-life of palm oil produced in
the region.
So far, the training has shown positive results, with participants effectively utilising their
newfound skills in their operations. Continuous monitoring indicates that the entrepreneurs
are implementing the best practices learned, leading to improved production outcomes.