Three Antiguans, Dior John, Demi John and Miuccia Floyd, are among approximately 25 participants from developing countries attending a specialized international training programme in China, focusing on modern grain, oil and food processing technologies and the application of these techniques to improve food production, storage and quality.
The three-week course, which runs from November 4 to 24, 2026, is organized by Henan University of Technology and brings together government officials, technical professionals and industry practitioners to examine developments across the grain and food processing sector. Through a combination of technical instruction and practical exposure, participants are gaining knowledge of the processes involved in transforming raw agricultural materials into finished food products, while exploring approaches to improving efficiency, maintaining food quality and safety.
The training covers several areas of the industry, including the inspection and quality control of raw materials, the processing of rice, wheat and maize, and the extraction and refining of edible oils. Participants are also examining food safety management, product traceability, nutrition, the application of modern equipment and automation in manufacturing. Alongside these technical areas, the programme explores China’s food security policies and poverty reduction initiatives, particularly its systems for grain reserves, distribution, emergency response, providing insight into the measures used to manage and safeguard the country’s food supply.
Particular attention is being given to reducing post-harvest losses and finding more productive uses for agricultural by-products. This is an area of growing importance for countries seeking to maximize the value of their agricultural resources while limiting waste. Participants are being introduced to methods of processing materials such as rice bran and wheat bran into products with additional economic value, demonstrating how materials that might otherwise be discarded can be converted into useful products for other industries. The programme also considers the wider grain and oil sector, including supply chain management, business operations and marketing, highlighting the various stages involved in bringing processed agricultural products to market.
In addition to the classroom sessions, participants are scheduled to visit laboratories, engineering training centers, research facilities, processing enterprises and industrial parks, where they will gain first-hand exposure to the machinery, systems and procedures used in commercial food production. These visits will cover different stages of the processing chain, from raw material handling and milling to quality inspection, storage and logistics, while discussions with technical experts and industry representatives will provide further insight into the practical and operational considerations involved in managing modern processing facilities.
The course is hosted by Henan University of Technology, an institution whose history dates back to 1956, when one of its predecessor institutions, the Central Grain Cadres School, was established as China’s first grain-focused institution. The university has since developed a strong academic and research focus on post-harvest grain science, processing, storage, food safety and engineering, while building an established record in international technical cooperation. By 2025, it had delivered 112 foreign aid training programs commissioned by China’s Ministry of Commerce, benefiting approximately 3,000 government officials and technical personnel from 122 countries.
For Antigua and Barbuda, participation in the programme provides an opportunity to gain specialized knowledge in areas that could contribute to the country’s agricultural development and food supply systems, particularly as greater attention is being placed on improving the value derived from local agricultural production.
The techniques and approaches being taught in China could help inform future efforts to improve the processing and preservation of locally grown crops, reduce losses after harvesting and identify opportunities for producing higher-value goods from available agricultural materials. Such knowledge could also be useful in strengthening the relationship between agricultural production and food manufacturing, while creating greater opportunities to make productive use of local resources.
The three representatives are expected to complete the programme on November 24, bringing to a close three weeks of technical instruction, practical exposure and professional exchange.
