Woroud’s transformation: The power of resilience and empowerment

Woroud’s first step toward transformation came through an opportunity with FAO. She joined a Farmer Field School (FFS) focused on sustainable agricultural practices—specifically garlic production. There, she learned agricultural practices to improve the quality and yield of her crops, and processing raw produce into value-added products like garlic powder and pickles, creating a new and viable source of income. Woroud did not stop here! Soon, she became part of a women-led food processing unit established and equipped by FAO. Alongside 23 other women, she began producing a variety of seasonal and preserved foods. With technical training on agro-processing and business skills, including food safety and hygiene practices, the group was empowered to run the operation independently, profitably and sustainably.

27/05/2025