Twelve people are participating in a 7-day Fish Preservation, Processing and Preparation workshop which began on Monday, May 4th at the Canal, Bailles Bacolet, St. David’s. Participants will learn techniques of fish smoking using simple, affordable technology to create a high value product, smoked fish. They will also learn and develop various recipes for preparation of the product. The skills training will be complemented by sessions on: (i) Public Health and Food Safety, (ii) Packaging, Labelling and Standards (iii) Costing/Pricing . The workshop, which is being implemented by the Agency for Rural Transformation Ltd.(ART) is an activity of the OAS-sponsored National Export Competency Development Project of the Economic Affairs Department of the Ministry of Finance. The project aims at enhancing the skills of persons in the production of products with export potential thus contributing to employment creation and sustainable livelihoods. This is the second Fish Preservation, Processing and Preparation workshop to be held under this project. The first took place in February and was held in Victoria. It targeted food vendors involved in the St. Mark’s Food Festival. The St. David’s workshop will end on Tuesday, May 12th with an exhibition and closing ceremony beginning at 3.00 p.m. at the Canal. By Sandra Ferguson Agency for Rural Transformation