Practical training of local food producers continues in the regions.

The training covers three different manufacturing areas of selected products in the value chain under the project framework. During the training, participants gained theoretical and practical knowledge of the drying of the meet (qakhaj), the preparation of different desserts, sweets from hazel and nuts, the techniques of the dried persimmon, and preparation of persimmon molasses. The main objective of the training is to increase the production potential of local manufacturers and improve the production skills of project participants. It is also one of the main objectives of training in agriculture to adapt the manufacturing process to food safety regulations and to support the marketing of local products.

During the training on dried meat, all stages of the drying meet process are practically illustrated by MAIP (Multi-Actors Agricultural Innovation Platforms) facilitators. It also emphasised the importance of timely vaccination of the animal selected for qakhaj. The facilitator advised feeding the animal with rationed food three months before slaughtering. 

Preparation of dried persimmon, persimmon molasses and products from hazel and nuts, washing procedure of persimmon, manual peeling, cooling after shaping, and packaging of products carried out during the training.

The training was carried out in Gakh, Zagatala, and Balakan under the auspices of the "Project for the Development of Stable and Inclusive Agricultural Systems in the Northwest region of Azerbaijan."