This course infroduces rice processing technology, and analysizes how the agricultural machinery could facilitate the post-harvest processing of rice. Introduction of current rice processing methods in Africa is an another important component of this course.

Yang Xiaofang

General Manager

21 November 2022

This course is oriented to those who wants an in-depth tour of China's wheat flour fortification within three hours.

Yao Lei

food marketing,quality management,food science

27 May 2022

This course introduces avian disease character and its prevention management.

Xu Fuzhou

molecular biology,animal disease research

01 June 2022

This module takes you to vegetable cultivation farm and chicken farms online, using a combination of live action and hands-on exercises to show you the application of the technique.

This course introduces avian disease character and its prevention management.

Geng Ailian

animal welfare, animal environmental modulation

01 June 2022

This course introduces knowledge about poultry feed nutrition and chicken feeding patterns.

Zhang Dongyan

animal microecology, animal probiotics

02 June 2022

This course introduces adult chicken raising skills.

Geng Ailian

animal welfare, animal environmental modulation

02 June 2022

This course showcases the knowledge and practices of artificial insemination and hatchery management.

Chu Qin

animal genetics,disease elimination

02 June 2022

This course highlights the management of laying hens in poultry farms, addressing the output of eggs.

Geng Ailian

animal welfare, animal environmental modulation

02 June 2022

The course introduces routine management of vaccination of Chicken disease prevention control.

Huang Xiuying

breeder, hatching, feed,disease prevention and control

04 July 2022

This course introduces the diagnosis, prevention and control of chicken disease.

Xu Fuzhou

molecular biology,animal disease research

04 July 2022

This course shows how to deal with the heat stress with nutrition measures taken.

Zhang Dongyan

animal microecology, animal probiotics

18 July 2022

In this course, we will explore the latest advancements in the field of protected vegetable cultivation. We will cover various topics such as nutrient and water management, CO2 enrichment, artificial lighting, and soilless cultivation. These technologies have revolutionized the way we grow vegetables, making it more efficient, cost-effective, and environmentally sustainable. By the end of this class, you will have a good understanding of the latest technologies used in high-yield vegetable cultivation, and their impact on sustainable agriculture and food security.

Jiang Weijie

Researcher

18 July 2022

This class will cover the common diseases and pests that affect vegetable crops and the various control measures available to minimize their impact. Understanding these diseases and pests and the most effective control technology to use is crucial to ensure optimal yields. We will delve into the different control methods available, including biological, chemical, and cultural methods. By the end of this class, you will have a comprehensive understanding of how to manage and control diseases and pests in your vegetable garden or farm.

Zhang Weihua

vegetable disease control

19 July 2022

In this class, we will be discussing the importance of selecting the right onion variety and the technology of producing a high yield of quality onions. We will cover the key concepts related to onion varieties selection, including the different types of onions and their unique growth requirements. Additionally, we will discuss how to grow onions, including soil preparation, planting techniques, and irrigation practices. By the end of this class, you will have a better understanding of how to select the right onion variety and how to grow onions to achieve a high yield of quality produce.

Wang Haiping

Vegetable Genetic,Agricultural Sciences

19 July 2022

This course is a comprehensive guide to seedling culture technology for vegetable production, covering topics such as the tools and techniques required for successful plug seedling culture, the culture outline for growing high-quality seedlings, the characteristics of high-quality seedlings, and common production problems.

Liu Wei

PhD,Professor

20 July 2022

This course, taught by Professor Xiaofel Wang at the College of Food Science and Nutrition Engineering at China Agricultural University, explores the world of tomato processing with a focus on ketchup and other tomato products. Students will learn about fruit and vegetable processing techniques, as well as the nutritional properties and health benefits of tomatoes. The course covers topics such as selecting tomatoes, ensuring safety and quality, and the challenges and opportunities associated with tomato processing. By the end of the course, students will have a comprehensive understanding of the tomato processing industry. The course aims to provide students with a deep understanding of tomato processing and the ability to apply that knowledge to real-world situations.

Wang Xiaofei

Food Science,Nutrition Engineering

21 July 2022

This course introduces the cultivation of tomato varieties using high-yield soil culture technology. The course is divided into two parts: tomato varieties and soil culture technology.Tomato is one of the most important vegetable crops in the world, providing essential vitamins, minerals, and antioxidants. There are many varieties of tomato, varying in size, color, shape, and taste. The selection of a cultivar depends on market demand, consumer preference, growing conditions, disease resistance, and seed quality.The soil culture technology of tomato cultivation is also essential to achieve high yields. The technology includes greenhouse construction, cultivation schedule, seedling culture, soil preparation, transplanting, plant density, irrigation, fertilization, training and pruning, pollination, environment control, and disease and pest control.This course provides detailed information on each aspect of soil culture technology, including recommended practices and machinery. Additionally, the course includes an overview of soilless tomato cultivation, including its advantages and disadvantages.This course is suitable for anyone interested in growing tomatoes, from hobbyists to professional farmers. The techniques and practices outlined in this course can be applied to both small and large-scale tomato cultivation, with the potential for significant yield increases.

Liu Wei

PhD,Professor

21 July 2022

This course is about vegetable field management, specifically covering tillage, transplantation, topdressing, irrigation and drainage, and environment management. In the section on tillage, the importance of soil requirements for vegetable growth is discussed, along with the properties of vegetable soil and methods for improving soil fertility. This course emphasizes the role and tasks of soil tillage, including the bedding of soil. In the section on transplantation, the process of cultivating vegetable seedlings to land soil is outlined, including land soil preparation, seedling preparation, and transplant tools. The period of transplant is also discussed in relation to climate, facility property, vegetable species and variety characteristics, target market time, and weather conditions. The method of transplant is also covered, with an emphasis on reducing root injury and planting structure.The class also includes a section on topdressing technology, covering the use of organic and chemical fertilizers. The importance of selecting the right fertilizer and applying it at the right time is emphasized.Overall, this course provides a comprehensive overview of vegetable field management, offering practical tips and techniques for improving crop yields and ensuring successful cultivation.

He Chaoxing

Researcher

21 July 2022

This module takes you to vegetable cultivation farm and chicken farms online, using a combination of live action and hands-on exercises to show you the application of the technique.

This course gives an overview of China's storage facility & technology, related practice in Africa & some proposals.

Xie Jian

Professor

01 December 2022

The loss of the food production whole chain is serious. Firstly, the physiological characteristics and storage characteristics of food are introduced. After postpartum, food still carries out life activities, including the characteristics of aging, breathing and so on, and it has the storage characteristics of acid and bitter. Then it introduces the reasons for the whole chain loss after the production of grain, it mainly explains the five factors that affect the loss of grain during storage, shares the storage technology after the production of grain, and finally introduces the storage cases of rice, wheat, rice, flour and corn.

Ding Chao

Associate Professor

13 February 2023

This course introduces processing technologies of sweet potato starch and its series products. It provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food and other areas.

Mu Taihua

Sweet potato, food science and technology, IFST, CAAS

24 February 2023

Fruits and vegetables are still alive after harvest, rich in water and nutrients, susceptible to mechanical damage and microbial infection, resulting in reduced quality or even loss of nutritional and commodity value, which are perishable foods. Therefore, it is very important to do a good job in postharvest storage of fruits and vegetables. On the one hand, it can reduce economic losses and waste of resources. On the other hand, it can also eliminate seasonal and regional differences and meet the consumption requirements of consumers in different regions for fruits and vegetables. Hence, the theme of this training is the safety and quality control of perishable food, mainly involving the shelf life, labeling, storage, postharvest management. I mainly introduce the harvesting, storage and transportation of vegetables, and take potatoes and tomatoes as examples to introduce their storage technology in detail. This training is designed to improve local storage technology and reduce losses of fruit and vegetable during postharvest storage.

Ren Yamei

Professor

15 February 2023

An overview of China's prevailing smallholder farm paddy storage technologies and equipment.

Lan Shengbin

Researcher

01 December 2022

This course gives an overview of China's storage facility & technology, related practice in Africa & some proposals.

Xie Jian

Professor

01 December 2022

This course is an online training session on rice post-harvest management delivered by a Ph.D. Professor AN Hongzhou. The training covers various aspects of rice processing technology, equipment, and quality. It discusses the current situation of world rice production, existing problems in rice processing, and a comparison of rice processing quality index and nutritional composition in different countries. The passage also discusses the definition of "milling degree" in rice standards and the challenges faced by rice mill companies in controlling milling degree accurately. Furthermore, it outlines the technological processes involved in rice cleaning and milling, with the aim of achieving the highest yield of white rice with the best quality. The passage discusses the importance of accurate and moderate processing to reduce loss and waste during rice processing. It also highlights the microstructure and properties of brown rice and the chemical compounds responsible for the aroma of cooked rice.

An Hongzhou

Associate Dean

21 November 2022

Premier niveau : les petites unités de transformation d'une capacité de 0,2 à 2 t/h qui ceinturent les zones de production pour la fabrication de riz blanc destiné à la consommation de proximité.

Christian KOUAME Bi

Côte d’Ivoire

18 November 2022

The course introduced the general information of soilless culture, explained the principles of different soilless culture systems and methods and how to prepare nutrient solution. Detailed information on tomato and cucumber soilless culture techniques were also provided.

Liu Wei

PhD,Professor

10 August 2022

This course will study on straw and manure fermentation methods for organic fertilizer production. Learn practical operation skills to produce high-quality organic fertilizers, including stacking and mixing materials, adding water and a starter culture, covering the pile, and monitoring temperature and moisture levels.

Liu Xian

Liu

20 July 2022

This course briefs on the incubation technology commonly used in poultry farms

Chu Qin

animal genetics,disease elimination

04 July 2022

1 Introduction 1.1 Definition 1.2 Why soilless culture 1.3 Advantages of soilless culture 1.4 Developing fields of Soilless Culture 1.5 Facilities for soilless culture 2 Systems and Methods 2.1 Water Culture NFT, DFT, Tube culture, Aeroponics 2.2 Medium Culture Plan of Medium Culture, Cross Section of Medium Culture Bed, Medium culture bed, Bag culture, Box Culture, Coir Growbag, Column Culture, Plant factory, Micro-garden 2.3 System Design：Open system & Closed system 3 Water and Nutrients 3.1 What kinds of water source can be used to make nutrient solution 3.2 Water quality 3.3 Essential elements for higher plants growth 3.4 Methods of mixing fertilizers 3.5 Factors affected nutrient formulae 3.6 PH 3.7 EC 3.8 Steering water content in substrate 3.9 Disinfection of nutrient solution 4 Vegetable Production 4.1 Medium properties 4.1.1 Medium choice 4.1.2 Characteristics of a good medium 4.1.3 Medium properties: Peat, Vermiculite, Rockwool, Coir 4.2 Medium Culture Tomato (loose material) 4.2.1 Cultivar choice 4.2.2 Cultivation schedule 4.2.3 Seedling Culture 4.2.4 Preparing medium culture system 4.2.5 Transplanting 4.2.6 Irrigation System 4.2.7 Formulae of Tomato 4.2.8 Irrigation strategy 4.2.9 Training and Pruning 4.2.10 Pollination 4.2.11 Diseases and pests control 4.3 Medium culture cucumber (Preformed materials) 4.3.1 Sowing 4.3.2 Seedlings 4.3.3 Greenhouse and installation preparation 4.3.4 Transplanting 4.3.5 Training and Pruning 4.3.6 Feed Formulae for Different Phases of Cucumber Production in Rockwool 4.3.7 pH and EC 4.3.8 Check the nutrient solution 4.3.9 Coir culture 4.3.10 Common problems 4.4 Conclusion

Liu Wei

PhD,Professor

29 June 2022

In this course, learners will see how agricultural mechanisation make a difference in maize production.

Lv Xiaolan

Researcher

27 May 2022

In this course, learners will see how agricultural mechanisation make a difference in rice production.

Lv Xiaolan

Researcher

27 May 2022

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Deng Ganran

Deng

13 September 2023

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Huang Jie

Huang Jie

13 September 2023

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Lin Liming

Lin Liming

13 September 2023

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Zhang Zhenwen

Zhang Zhenwen

13 September 2023

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Huang Jie

Huang Jie

13 September 2023

This is a series cassava training courses produced by CATAS. The training course is designed to provide participants with an in-depth understanding of cassava processing technology and its value chain. The course covers a range of topics, including the cultivation techniques of edible cassava varieties, baking and cooking of cassava food, post-harvest preservation technology, and the utilization of cassava for the production of alcohol and starch. The course begins with an introduction to the edible cassava varieties and their characteristics. Participants will learn about the cultivation techniques required to grow high-quality cassava, including planting, weeding, and harvesting. The course then focuses on the baking and cooking of cassava food products, with a particular emphasis on traditional cassava dishes and their preparation methods. The course also includes case studies of cassava alcohol and starch processing enterprises. Participants will learn about the different production processes involved in these industries, as well as the challenges and opportunities faced by businesses operating in this field. In addition to the above topics, the course also covers post-harvest preservation technology and the utilization of cassava waste for animal feed and other applications. Participants will learn about different techniques for preserving cassava, including drying and fermentation. Overall, the training course on cassava food processing technology is designed to provide participants with a comprehensive understanding of the cassava value chain and the processes involved in producing high-quality cassava food products. The course is particularly relevant for individuals and businesses involved in cassava production and processing in developing countries. By improving their knowledge and skills in cassava processing, participants will be better equipped to produce high-quality cassava products and access new market opportunities.

Ou Wenjun

Ou Wenjun

13 September 2023

The objective of this Seminar on Cassava Value Chain Development is to share developing countries’ experience and good practices on cassava value chain development, provide exchange opportunity for more specific demand-supply programming, and build the platform to strengthen cooperation in future. More specifically, this Seminar aims to: Support developing countries to share technology and practice on cassava value chain including post-harvest loss reduction, processing and nutrition; Provide an opportunity for concerned partners to exchange insights and visions on solutions and pathways to support cassava value chain development in different areas; Build a thematic platform to facilitate international cooperation on cassava value chain.

WFP China COE and AliResearch decided to co-organize a South-South Cooperation Dialogue on Rural Youth Development Invigorated by E-commerce on 15-16 December 2022 to promote peer-to-peer learning on e-commerce, exchange thematic knowledge and experience from different developing countries, and provide the platform for youth entrepreneurs to exchange, discuss and explore this important topic further. Specifically, this dialogue aims to launch the report E-commerce Promotes Rural Vitalization in West China; exchange thematic knowledge and experience about rural e-commerce development; provide the exchange platform for youth entrepreneurs to exchange experience and views.

The Webinar aims to share China and other developing countries’ experience on children nutrition 2 improvement through school feeding and innovative approaches, as well as the practice of WFP Preschool Children Nutrition Improvement Programme in China. Specifically, ➢ Sharing China and other developing countries’ experience on school feeding for nutrition improvement ➢ Introducing the innovative initiative and approaches to improve nutrition including digitalized tools and platforms ➢ Showcasing WFP Preschool Children Nutrition Improvement Programme in China ➢ Promoting exchanges of Chinese experience with other developing countries under the South- South Cooperation

Feng Yan

Global School Meal Coalition

01 August 2022

WFP Centre of Excellence for Rural Transformation (WFP China COE), CERFAM, China National Engineering Research Center of Juncao Technology and National Center for Climate Change Strategy and International Cooperation (NCSC) co-organised the Seminar on Juncao Technology Application for Climate Adaptation on 11 April. A total of 79 representatives from 18 countries participated in this workshop. The Seminar shared the ecological function of Juncao technology for enhancing climate change resilience including the case of Juncao technology application in Nigeria. Dr. Qu Sixi delivered the opening remarks and emphasized that Juncao technology could contribute to the improvement of climate change resilience and rural livelihood for smallholder farmers. Dr. Jia Yan moderated the seminar.