Chilli sauce-making, quality control tips for 19

|     Danial Norjidi     |

A TOTAL of 19 participants from 10 companies participated in a basic processing course for chilli sauce products at the Agrifood Product Development Unit, Agrifood Industry Division, Department of Agriculture and Agrifood in Sinaut, Tutong on Tuesday.

In a press release, it was shared that the course is one of the activities under the scope of the Agrifood Product Development Unit.

The aims of the course were to provide theoretical and practical sessions for processing chilli sauce while practising good hygiene; improve the skills and experience of micro, small and medium enterprises (MSMEs) in food processing, packaging and storage techniques; enhance knowledge and understanding on quality and safety aspects of food products such as measuring sourness, total soluble solids, the use of safe preservatives and more; and encourage food business operators to practise cleanliness regularly to ensure safe and quality food production.

The course began with a briefing and practical session on processing chilli sauce before continuing with a demonstration of quality control for the products, by Agrifood Product Development Unit officers and staff.

The press release added that it is hoped that through the course, MSMEs entrepreneurs will be able to diversify crop-based products and develop downstream processing industries to a level that contributes to the country’s gross domestic product (GDP).

Participants in a group photo