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NSPRI Highlights Innovation and Collaboration in Scaling Postharvest Technologies at NIFST Event
The Nigerian Stored Products Research Institute (NSPRI) has highlighted the significance of innovation and collaboration in scaling postharvest technologies at the Nigerian Institute of Food Science and Technology (NIFST) event which took place on Tuesday 15th October, 2024 at the Coronation Hall, Government House, Kano, Kano State.
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NIFST Honours NSPRI Executive Director with Prestigious Lifetime Achievement Award
The esteemed Executive Director of Nigerian Stored Products Research Institute (NSPRI), Professor Lateef Oladimeji Sanni was on the 15th of October, 2024 honored with a Lifetime Achievement Award by the Nigerian Institute of Food Science and Technology (NIFST). The award was presented at the NIFST National Conference held in Kano, in recognition of his outstanding contributions to the field of food science and technology over the course of his career.
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NSPRI Calls for Transformative and Collaborative Research
The Nigerian Stored Products Research Institute (NSPRI) has called on Nigerian researchers to embrace transformative and collaborative research. This was disclosed by the Executive Director of NSPRI, Prof. Sanni Oladimeji Lateef at a one-day Masterclass training held at the institute's headquarters, Ilorin, which was attended both physically and virtually. In his opening address, Prof. Sanni Oladimeji, an erudite professor of repute, highlighted the importance of the lecture series in fostering professional growth and development among researchers. Sanni, in his usual style praised the keynote speaker, Prof. Bolanle Otegbayo from Bowen University for her illustrious career and dedication to research which have singled her out for unequal difference.
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NSPRI Partners IFPRI on Solar Dryer Project
The Nigerian Stored Products Research Institute (NSPRI) has partnered the International Food Policy Research Institute (IFPRI) to deploy parabolic solar dryers in selected Local Government Areas (LGAs) in Kano State. The Executive Director of NSPRI , Professor Sanni Oladimeji Lateef, who was ably represented by the Zonal Coordinator of NSPRI Kano office, Dr. Benson Olushola said the partnership project was aimed at enhancing agricultural productivity in Kano State, and by extension, Nigeria by reducing post-harvest losses through sustainable drying technology.
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NSPRI to engage Ekiti State Govt in Strategic Collaboration on Agricultural Practices
Nigerian Stored Products Research Institute (NSPRI) on the 15th of August, 2024 received the duo of Commissioner of Trade, Industry, Investment, and Cooperative, Mrs. Omotayo Adeola, and the Commissioner for Agriculture, Mr Ebenezer Boluwade in a courtesy visit to the institute’s headquarters,Ilorin, Kwara State. The Executive Director of NSPRI, Prof Lateef Oladimeji Sanni who welcomed the commissioners to the Institute noted that the visit was a significant move by Ekiti State Government to foster collaboration. After a brief discussion with the visitors, Professor Sanni said it was imperative as a matter of honour to take the visitors on a tour round the institute’s facilities for them to have first-hand information as eyewitness to the NSPRI’s technologies and research outputs that could be replicated soon in Ekiti State.
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NSPRI Trains 22 Potential Agripreneurs on Production of Value-added Agricultural Products
The Nigerian Stored Products Research Institute (NSPRI) had trained 22 potential agripreneurs on production of various value-added agricultural products from tomatoes, leafy vegetables and fish. The 3-day training programme was targeted at capacity building for small scale agripreneurs (SMAs) in agricultural postharvest value chain. The event, which had participants from different parts of the country across different works of life were exposed to some of the institute research breakthroughs in fish, fruits and vegetables value additions such as the smoking kiln, and the parabolic shaped solar dryer(PSSD). These two technologies were deployed for the training to compliment the value addition protocols developed for the various products. The notable value-added products produced during the 3-day training were tomato ketchup, puree, juice, paste, and tomato-pepper mix. Others were smoke-dried catfish, dried ugu leaf, dried ewedu leaf and dried soko leaf.
