Strengthening Local Economy in Bardarash through Food Safety and Hygiene Training

Bardarash, Iraq - The United Nations Industrial Development Organization (UNIDO), in collaboration with the Iraqi Ministry of Industry and Minerals, conducted the Food Safety and Hygiene Training for Small and Medium Enterprises (SMEs) in Bardarash. This training was a pivotal element of the "Emergency Livelihood Support to Mitigate the Food Insecurity Crisis among Vulnerable Peoples in Iraq" project, funded by the Japanese government. Held from 8 to 11 July 2024, the training capitalized on seasoned trainers from the Ministries of Health, and Industry and Minerals in Iraq who completed the training of trainers implemented under the project. The ministries’ active involvement highlights the concerted effort to promote and advance the SMEs sector, acknowledging its crucial role in fostering economic growth and development.

The Food Safety and Hygiene Training for SMEs stands as an intensive programme aimed at equipping local businesses with the essential knowledge and skills necessary to ensure workplace safety, maintain hygiene standards, and thrive in a competitive business landscape. The program is also expected to ease the critical food insecurity crisis affecting Iraq’s most vulnerable communities.

The training brought together 27 participants from ten different family-owned yogurt, tahini (sesame paste), and pickle factories in Bardarash. The programme has successfully united a diverse array of SMEs contributing to the rich economic tapestry of the area.

The training programme is committed to promoting inclusivity and gender diversity among its participants. Out of the 27 participants, five were women, and 22 were men, including seven internally displaced persons (IDPs). This mix reflects UNIDO’s dedication to extending inclusivity to marginalized communities, ensuring that the benefits of the training reach a broad spectrum of the local population.

The topics covered during the training were meticulously designed to address the specific needs of the participating businesses. These included raw material specifications and alternatives, food safety, and Hazard Analysis and Critical Control Points (HACCP), workshop layout and design, spoilage and the role of microorganisms in food safety, conditions that promote or inhibit microbial growth, personal hygiene and safe food handling to prevent cross-contamination, minimizing risks from foreign objects, pests, and chemicals, consistent product quality through rigorous control measures, techniques to extend the shelf life of products, efficient storage solutions and waste management practices, and protecting products through effective packaging strategies.

Mr. Muhamed Jasim, who works in a small family-owned yogurt-producing factory, highlighted the invaluable insights gained from the training. He stated that he learned essential storage and food handling practices, crucial for preventing cross-contamination and ensuring the safety of dairy products. Mr. Jasim emphasized the importance of understanding the correct temperatures for storing different types of food and the specific risks associated with dairy. This knowledge has equipped him to implement best practices effectively, enhancing overall food safety in his operations. He stated, "We will leverage this training to enhance our product development processes, ensuring that our offerings meet the highest standards of quality and innovation."

Ms. Chinar Abdulsalam, working in a small pickling factory, pointed out the significant gap between traditional practices and modern scientific knowledge. Integrating these insights is crucial for improving overall standards. The training covered every aspect of their production process, focusing on health and temperature standards, and understanding chemical reactions and acids. This comprehensive understanding ensures compliance with regulatory requirements and enhances product integrity and safety. Ms. Abdulsalam found the training exceptionally well-structured and engaging, making it easy for participants to grasp and apply the concepts effectively.

A trainer, Mr. Raad Hadi, a staff member from the Ministry of Health in Baghdad and a member of the Food Safety Advisory Board in Iraq, observed that trainees responded positively to the training sessions, engaging actively in discussions and showing a keen interest in food safety and hygiene practices. He noted that many participants had prior knowledge of the materials, enriching the discussions and indicating a high level of awareness and interest in ensuring safety standards. Mr. Hadi highlighted that continuous training is essential for SMEs in Iraq. “By keeping workers updated with the latest information and knowledge, the training enhances the skills and expertise of the workforce,” he explained. This improvement will significantly impact product quality and standards, elevating the reputation and competitiveness of individual businesses and contributing to the overall development of the local industry. “Regular training fosters innovation, improves operational efficiency, and helps SMEs meet international standards, vital for expanding market reach and driving economic growth,” he stated.

Another trainer, Ms. Ramina Athnael Yousif, Assistant Director of the Project Development Division at Iraq's Ministry of Industry and Minerals, Department of Industrial Development and Organization, and overseer of the Department of Small Projects, noted that trainees frequently voiced concerns regarding the availability and cost of local raw materials, which significantly impacts product pricing. The fluctuating prices of these materials pose challenges in maintaining competitive product costs. Additionally, there is ongoing apprehension about competing against imported goods, which often offer lower prices. This competition is compounded by customer preference for price over quality, often leading to higher demand for imported products despite potential quality differences with locally produced materials. These factors collectively underscore the complexities faced by the trainees in navigating market dynamics and ensuring competitive positioning in the industry. 

Ms. Yousif also emphasized that “programmes like this training are invaluable to SMEs, as they enhance the knowledge and awareness of their staff regarding food safety and hygiene practices.” By equipping employees with essential skills, these initiatives effectively reduce health hazards and potential accidents in the workplace. Moreover, heightened awareness contributes to improved production efficiency and decreased operational losses. “This not only enhances overall productivity but also lowers costs associated with health-related incidents among staff, playing a pivotal role in fostering a safer and more efficient working environment for SMEs,” she added.

Improving hygiene and safety practices leads to higher product quality, fostering greater customer trust. This boost in trust can increase production, create more job opportunities, and enhance purchases from local farmers, benefiting the local economy. As the entire value chain improves, the overall community experiences growth and development. Prioritizing these practices not only ensures better health and safety standards but also contributes to a more robust and sustainable economic ecosystem.

The Food Safety and Hygiene Training for SMEs in Bardarash has proven to be a significant step towards enhancing food safety and hygiene practices among local businesses. The programme's comprehensive approach, inclusivity, and focus on practical applications have equipped participants with the necessary tools to improve their operations and contribute to the local economy's growth and development. By investing in continuous training, SMEs in Iraq can foster a sustainable development cycle, positioning themselves as key players in the market.

The commitment of UNIDO and the Government of Japan to empowering the food processing industry in Iraq through their partnership with the Ministry of Industry and Minerals is evident in their ongoing efforts to drive positive change and economic prosperity. By providing targeted training to underprivileged businesses, it aims to elevate the standards of food safety and quality, ensuring that even the most vulnerable communities benefit from improved practices. This dedication to upskilling SMEs not only helps to mitigate the food insecurity crisis but also strengthens the economic fabric of Iraq, paving the way for a more prosperous and resilient future.

For further information, please contact:

Izumi Ogawa, International Project Coordinator
Email: i.ogawa@united.org