Michael Okpara University of Agriculture, Umudike (MOUAU), has trained 23 youths from its host communities in modern tomato and pepper cultivation and processing, as part of efforts to promote agricultural innovation and youth empowerment.
The hands-on training, organised in collaboration with the Science and Technical Committee of the Nigerian Institute of Food Science and Technology and the Hope for Farmers Women and Girls Initiative, formed the first phase of the university’s Cohort 1.0 Youth Empowerment Program.
Declaring the program open, the Vice Chancellor, Prof. Maduebibisi Iwe, represented by the Deputy Vice Chancellor (Academic), Prof. Nneoma Obasi, said the initiative demonstrates the university’s commitment to community development, food security, and self-reliance among youths.
She explained that participants were trained in the complete production chain, from nursery to harvest, and also received laboratory instruction on processing techniques to produce tomato-based products such as juice, puree, ketchup, and tomato powder.
“We are empowering these young people to make meaningful use of their time, become self-reliant, and contribute to their communities.
“This training could ignite entrepreneurship that changes lives,” Obasi said.
Director of the Centre for Gender, Youth and Child Development, Prof. Mabel Onwuka, described the project as a long-term empowerment initiative aimed at giving back to society while fostering innovation in agriculture.
“We are starting with our host communities, and we intend to expand in phases,” she said, adding that the program also promotes peace and stability by engaging youths in productive ventures and reducing unemployment.
Participants received starter kits containing seeds, manure, fungicides, nursery trays, and fertilisers to begin their own cultivation.
Onwuka encouraged them to maintain close ties with the university for continued mentorship and free consultations.
She also commended Dr. Kasie Okagbu of the Department of Food Science and Technology for showcasing locally made food products, including juice extracted from indigenous crops such as monkey kola.
One of the trainees, Chibueze Onyejuruwa, expressed gratitude to the university, saying the knowledge gained would enable them to grow tomatoes and peppers even in limited spaces and explore agribusiness opportunities for income generation.
The event concluded with the distribution of the starter kits to all participants, marking the beginning of their practical journey into agripreneurship.
