GSA students display unique products at exhibition
Yellow plantain wine which was made by GSA students
Yellow plantain wine which was made by GSA students

-veggie patty, sourdough cupcakes, yellow plantain wine among creations

STUDENTS of the Guyana School of Agriculture (GSA) were, on Wednesday, heavily engaged in an exhibition which showcased their creativity, innovation and application of theories learned throughout this school term.

 

The exhibition was led by the Manager of the Agro-processing Facility at GSA, Grace Parris, and saw more than 100 students participating.

 

Students from different parts of Guyana and several CARICOM countries are enrolled at the school. The educational institution provides hands-on training to persons desirous of entering Guyana’s burgeoning agriculture sector and contributing to that sector’s development as well as the national economy.

 

Sharing brief remarks, the students were visibly excited to be involved in such an activity at their school.

 

One of the agro-processing students, Daniel McEwan launched his Chef Dan Veggie Patty, made from channa (chickpeas), red beans, blackeye peas and split peas. This product contains no egg or milk and is completely vegan.

 

He explained that before creating this product, he noticed that most food products cater to meat-lovers.

 

“So, I just wanted to get a different variety of market for more health-conscious people in terms of that,” he expressed. McEwan noted that come September, he will be completing the programme.

 

Asked about his time at the GSA, McEwan said, “My experience here at Guyana School of Agriculture is very wonderful. I would encourage anyone to come and learn something new if they have the time.”

 

Caleb Henderson, a 17-year-old Certificate in Forestry student at the GSA spoke on behalf of his group. They made capadulla wine, and said it was inspired by a two-week forest ranger course.

On this journey, the students trekked through the forests where they saw the capadulla plant.

 

Henderson said, “When the exhibition came up, the first thing that came to mind was this because it goes along with our course.”

 

He mentioned that the wine has a number of medicinal benefits, including relieving back pain and stress.

 

According to the teen, “It’s certainly an experience, I can tell you that. I am enjoying it very much. It gets its ups and downs, but it’s mostly positive, mostly positive stuff.”

 

Meanwhile, Renella Daniels, a year one student in the Diploma in Agriculture programme and her groupmates Jayden, and Dhavina Harry, made a neem oil soap, which also included sodium hydroxide and shea butter. The group also made products using sourdough starter. These included sourdough bread, sourdough cupcakes, and cinnamon rolls.

 

Harry also spoke about their yellow plantain wine, made from yellow plantain, baker’s yeast, cloves, and a few other ingredients.

 

Meanwhile 18-year-old Okemmy Pestano, a first year Certificate in Agriculture student had on display products made from rice such as rice pie and a rice hair product, and a soap made with spices. His group also made a cider from spices, tamarind, capadulla and golden apples.

 

Pestano is an aspiring agronomist, who is someone that studies soil, plant growth and the environment.

 

Speaking briefly with this publication, the GSA’s Director of Academic Affairs, Oscar Glasgow, said the exhibition reflects the institution’s commitment to preparing students for the workforce through practical, hands-on education, many of whom move on to the University of Guyana to further their studies.

 

These students leave the GSA ready for the world of work with the skills and the mindset to contribute to Guyana’s agricultural development or start their own ventures, she emphasised.

 

Glasgow added that the annual exhibition was a perfect representation of what GSA aims to foster: innovation, business development, and a deeper understanding of agriculture and food science.

 

“It’s quite interesting what the students can come up with,” he said adding, “Many of these products have real potential, and the students are encouraged to enhance and commercialise them.”

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