RETORT FOOD PROCESSING PROGRAMMES
Understand the practical fundamentals of developing shelf-stable food products for commercial opportunities.
CGA’s Retort Food Processing programme introduces entrepreneurs and food-business owners to the practical processes involved in preparing, processing and developing food products using retort technology.
Training Details
Duration: 2 Days (Practical Programme)
Who Should Attend:
Food entrepreneurs, SME owners, home-based food businesses, caterers, food manufacturers and individuals interested in developing shelf-stable food products.
Training Format:
Theory, demonstrations, practical activities and guided product-development exercises.
Key Learning Areas
- Introduction to retort food processing
- Understanding retort technology
- Product suitability for retort processing
- Food preparation and formulation
- Packaging considerations
- Processing workflow
- Food safety and hygiene
- Basic shelf-life considerations
- Product consistency
- Production planning
- Costing and commercial considerations
- Preparing products for market development
Our Training Approach
Participants learn the process through a combination of technical explanation, demonstrations and practical application.
The programme is designed to help participants understand the journey from food product idea to a more commercially viable shelf-stable product.
Customised programmes may also be arranged for entrepreneur groups, cooperatives, agencies and food-business communities.