Shortages of trained workers continue to be one of the significant challenges facing smaller processors operating in relatively remote areas.
Fortunately, many higher education institutions of all sizes are working to address those needs, in part with resources that were made available through USDA’s National Institute for Food and Agriculture.
The University of Puerto Rico at Mayaguez is one of those institutions. The University launched its workforce training initiative two years ago and is steadily building programs to supply trained workers who will be instrumental in expanding the island’s capacity to move toward food self-sufficiency.
“We began by surveying local producers to determine what was needed so we could develop a curriculum appropriate for Puerto Rico,” explained Dr. Katherine Domenech Perez, professor of Meat Science at the University. “We needed to make sure our program made sense for the agricultural industry on the island.”
Over the past two years, Dr. Domenech Perez and her team have developed a series of programs that allow students to earn certification in meat processing as a part of the agricultural degree.
The university has expanded its meat processing laboratory with equipment appropriate for the smaller scale of most meat and poultry processors in Puerto Rico. In addition to classroom studies and time in the meat lab, students can spend three weeks working as interns for Puerto Rico Processors. The University of Puerto Rico is collaborating with the University of the Virgin Islands on developing and implementing the curriculum.
“This is an immersive curriculum designed to give students the hands-on experience they will need to succeed in their careers,” she said.
Dr. Domenech Perez will be one of the guests sharing her experiences in workforce development in a Flower Hill Institute online roundtable, scheduled for Noon Mountain Time, on Tuesday, October 28th.
