ThA 4
Added-Value
processes & systems
Objectives
Delaware State University worked with the GreenFin Company to convert current mobile meat
processing course into an online training course).
-The DSU team reintroduced the DSU commercial kitchen with a group of six farmers.
-The worked with an evaluator to make sure impacts captured for the project.
- Information about the MMPL was presented to 34 producers and four agents at the Delaware Ag Week.
Leadership Team Members
TEAM LEADER: John Clendaniel
Delaware State University jclendaniel@desu.edu 302.857.6425
1890 LGU
Delaware State University
Tuskegee University
LiU
West Virginia State University
CSU
Investigator
John Clendaniel
Raymon Shange
Touria Eaton
Annette Erickson
Morakinyo Kuti
1890 Administrator
Cherese Winstead
Conrad Bonsi
Majed El-Dweik
Ami Smith
Morakinyo Kuti
Activities and Results
Value Added Technologies and Systems (ThA4)
This section highlights the key activities undertaken and the results achieved in the implementation of Value Added Technologies and Systems (ThA4) at Delaware State University. The focus was on transforming the existing mobile meat processing course into an online training program in collaboration with the GreenFin Company. The following activities and outcomes were accomplished:
Activities:
-
Conversion of Mobile Meat Processing Course: Delaware State University partnered with the GreenFin Company to successfully convert the traditional mobile meat processing course into an engaging and accessible online training program. This initiative aimed to leverage technology for improved knowledge dissemination.
-
Reintroduction of DSU Commercial Kitchen: As part of the project, the DSU team reintroduced the DSU commercial kitchen, which became a practical learning space for a group of six farmers. These farmers were able to receive hands-on training and experience in value-added technologies applied to meat processing.
-
Collaboration with Evaluator: To ensure the project's impact was thoroughly assessed, the DSU team worked closely with an evaluator. This collaboration helped in effectively measuring and capturing the outcomes and benefits of the online training course.
Results:
Expanded Reach through Online Training: By converting the mobile meat processing course into an online format, the project successfully expanded its reach beyond the physical constraints of traditional classroom settings. The online training course allowed for a broader audience to access and benefit from the valuable content.
Skill Development for Farmers: The reintroduction of the DSU commercial kitchen and the training provided to the group of six farmers contributed to significant skill development in the area of value-added technologies and systems related to meat processing. This equipped the farmers with modern techniques to enhance their meat processing practices.
Knowledge Dissemination: The presentation of information about the Mobile Meat Processing Course to 34 producers and four agents during the Delaware Ag Week led to increased awareness about the training program. This dissemination of knowledge attracted potential participants, fostering interest in the online course.
Value Added Technologies and Systems (ThA4)
Tuskegee University used a “Train the Trainer” approach was used to transfer Best Management
Practices (BMPs), novel technologies and results to agricultural professionals, agents, and SFRL leaders within
value-added, post-harvest and organic systems. Partners were Patagonia, Microsoft, NCATU, SolarUP LLC, City of
Montgomery, Alabama Power and EATSouth. Activities in process or completed are listed below:
● Held a solar installation training for young professionals in the AL Black Belt
● Submitted a $4M proposal with NCATU on behalf of the CFSRPES for EDA’s Good Job Challenge for
workforce development in Agrifood Systems.
● Submitted and Awarded a cooperative agreement with USDA-NRCS on behalf of CFSRPES for Climate
Smart/Regenerative Agriculture training in the Southeast
● Working with Alabama Department of Agriculture and Industries and the Deep South Food Alliance on a
project that procures produce from Small and Limited Resource Farmers for delivery to local food banks.
● Executed the Carver Integrative Sustainability Center’s Summer Experience to increase student
experiential learning for Sustainable Food Systems.
● Hosted the virtual #EARTH2TU seminar series. The virtual platform hosting five sessions and 112
participants. Topics included the Regenerative Agriculture for Black and Brown Communities,
regenerative opportunities for small farmers and corporate industry, Regenerative Fashion, Water
Resource Management and Security, African Americans and Heir Property.
● Conducted trials on postharvest bruising on sweetpotatoes for development of good handling practices.
● Developed a low cost, collapsible, and movable produce and poultry wash station.
● Constructed 5 Zero Energy Cooling Chambers (ZECCs) in 4 AL Black Belt counties as demonstrations
low cost postharvest solutions
● Hosted the 130th Farmers Conference virtually – “Regenerating Farms, Economies, and Communities.”
● Six scholars (5 Master’s and 1 Doctorate) were selected for participation in the first year of this Inter
Institutional Network for Food, Agriculture and Sustainability (INFAS) program, hosted at UC Davis.
The other 21 Carver scholars are awarded stipends to participate in the PAWC research competitions.