Completed Project Report


Navajo Traditional Foods Preparation Methods for Value Added Products

  • Award Amount: $35,910
  • Regional Center: Western Extension Risk Management Education Center
  • Grant Program: 2012 Competitive Grant Program

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Project Overview

The Navajo Traditional Foods Preparation Methods for Value-Added Products was designed to address risk management education in marketing, production, and human resources areas. Hands-on workshops were demonstrated to prepare Navajo traditional foods: Red Berry Mush, Blue Berry Mush, Kneel down Bread, Steamed Corn, and Navajo Cake. 11 Navajo producers from Navajo Nation, Shiprock participated. There were five workshops conducted with two to sixteen hours of hands-on activities. The participants were instructed on the diet recommendations to maintain a healthy lifestyle. Recipes and DVD´s for each of the five workshops were developed and given to the participants. 17 youth participated in a workshop on Blue Corn Mush and Sumac Red Berry Mush. Food Safety and crop production practices ware taught by the Project team. All will achieve better pricing for their production with value-added processes. They will grow more white and blue corn. The project ended with participation in the Navajo Nation & Israel Agricultural Gathering. Workshops were attended by 366 participants.

Number of Participants: 394

Results

Project Steps

PROMOTIONAL MATERIALS

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EDUCATIONAL MATERIALS

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REPORTS & EVALUATIONS

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DELIVERY AREA

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