Team: Farmer-to-Farmer | Commitment: Volunteer | Location: Mozambique

Vegetable and Fruit Processing

The John Ogonowski and Doug Bereuter Farmer-to-Farmer (F2F) Program is authorized by the U.S. Farm Bill and managed by the United States Agency for International Development (USAID). F2F works to generate rapid, sustained economic growth in the agricultural sector through short-term technical assistance provided by U.S. volunteers and supported by highly trained local staff. A secondary goal of F2F is to increase the American public’s understanding of international development issues and programs, and international understanding of the United States and U.S. development programs.

CNFA is implementing F2F in the Southern Africa region, working in Malawi, Mozambique, and Angola. We rely on the expertise of U.S. volunteers from diverse backgrounds to respond to the needs of hosts. These hosts can be farms, processors, cooperatives, farmer associations, or other agricultural enterprises; they vary in size and commodity focus. Each volunteer assignment has distinct objective that are determined by the needs of the host organization.

Issue Description

  • Improved knowledge of post-harvest handling and value addition for vegetables.
  • Increased understanding of equipment necessary for processing/packaging of vegetables.
  • Increase in members’ profits due to higher quality/quantity of produce available for sale.

Desired Impacts

  • Improved management techniques.
  • Improved ability to track finances, inventory, farm products, and other key aspects of association.
  • Increased awareness of individual roles of association members.

Desired Qualifications of Volunteer

  • Experienced in post-harvest handling and loss prevention.
  • Expert in vegetable processing/packing for smallholder farmers.
  • Willingness to work for a week or more in rural Mozambique.
  • Must be citizen or permanent resident of the U.S.

These trips are volunteer-based, but all trip-related expenses are covered by CNFA, and typically last between two and three weeks.