The Department of Crop Science at the School of Agriculture, University of Cape Coast (UCC), has organised a Taro Product Innovation Exhibition and training programme aimed at promoting value addition and boosting awareness of the crop’s economic potential.
Held at the forecourt of the Sasakawa Centre, the event highlighted the versatility of taro (Colocasia esculenta), locally known as brube or kooko, demonstrating how the underutilised crop can be processed into a variety of nutritious and market-ready food products.
Participants were introduced to innovative taro-based products including meat pie, rock buns, cakes and other baked items, to showcase the crop’s potential beyond its traditional culinary uses.
The exhibition also focused on raising awareness about taro’s role in strengthening food security, improving dietary diversity, and creating income-generating opportunities for farmers and processors across Ghana.
Alongside the exhibition, a practical training session on taro processing and food preparation was held for women agro-processors and smallholder farmers.
The programme equipped participants with hands-on skills in taro flour production and the development of value-added food products, with the aim of supporting the establishment of small-scale agro-processing enterprises.
Speaking at the event, Prof. Julius Kofi Hagan of the School of Agriculture, on behalf of the Dean, noted that the university’s mandate remains anchored on teaching, research, and community service.
He explained that initiatives such as the taro innovation programme reflect UCC’s commitment to translating academic research into practical solutions that benefit communities and strengthen local food systems.
The event forms part of ongoing efforts to promote agricultural innovation and encourage the adoption of indigenous crops as viable commercial and nutritional resources in Ghana.
