This Course provides participants with essential knowledge and hands-on skills in transforming raw agricultural products into value-added food items. The course explores fundamental food processing techniques such as solar drying, fermentation, milling, juicing, and oil extraction. Participants will also learn preservation methods like canning, freezing, and pickling to extend shelf life and reduce food waste. Additionally, the course covers packaging, branding, and marketing strategies for processed food products. By integrating traditional and modern processing techniques, learners will be equipped to improve food quality, safety, and profitability while contributing to food security and economic empowerment.