A two-day practical training session from November 11 to 12 at the Antebuaka Boardroom. The training gathered 60 women participants from RAK and Itoiningaina, focusing on building useful skills in preparing and processing tuna jerky , smoked tuna, tuna samosa’s and tuna sausages.

The sessions offered hands-on experience in all aspects of product development—from selecting quality tuna and preparing ingredients to marinating, drying, mixing, cooking, packaging, and storing. Emphasis was placed on maintaining high standards of hygiene, food safety, and quality control to ensure the products meet both household and market requirements.

Along with technical skills, participants gained advice on marketing, pricing, recordkeeping, and small-scale entrepreneurship, enabling them to turn their new knowledge into practical business opportunities.

The program concluded with a product display and tasting session, where participants proudly showcased their tuna jerky and sausage.

The Ministry is grateful for the funding support provided by the FAO through the Sustainable Value Chain for Small Island Developing States project (SVC4SIDs) in ensuring the success of this program.