The BSF for Bio Circular Economy and Environmental Sustainability (BBEST) project team, led by IITA Ghana Country Representative Richard Asare, with partners and stakeholders, received the three black soldier fly (BSF) processing facilities established at Kofisah in the Nsawam Adoagyiri Municipality to begin mass production of BSF larvae and frass.
BBEST, which is a research for development (R4D) project, seeks to address the challenges of unsustainable biowaste management and unsustainable supply of animal feed and organic fertilizer by recycling urban biowastes such as fruit, vegetable, slaughterhouse, and household wastes into economically viable products—animal feed and organic fertilizer, using BSF.
The processing facility, established within a 50km radius of waste collection points, was handed over to IITA to start production. After a thorough tour and a critical inspection of the facilities by the engineers, the Municipal Coordinating Director, IITA, its partners, and stakeholders, with no defect observed, the contractor officially handed over the three buildings to IITA.
On behalf of the BBEST project Management, Asare congratulated the contractor and his team for the excellent work and for completing the building within the assigned period. He thanked the engineers who supervised the work. Before the official handing over, IITA and its stakeholders explored environmentally friendly and sustainable ways to beautify the site, such as building an underground system to harvest water, constructing fishponds, and planting green grass.
With its fully operational processing facilities, the BBEST project is set to become one of the leading producers of chicken, fish, and pig feed and organic fertilizer. Together with the national partners and stakeholders, it will continue to work to achieve its overall objective of improving the livelihoods of smallholder chicken, fish, pig, and vegetable producers and other value chain actors and contributing to improved urban sanitation and climate change mitigation.
Contributed by Francisca Ocloo
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