Abuja, Nigeria—In celebration of World Food Day 2025, the Chafuyi community in Abuja Municipal Area Council (AMAC) hosted a three-day Skills Acquisition and Entrepreneurship Development Program. The program empowered thirty women and young people with practical training in food processing, hygiene, and small-scale enterprise development.
The initiative—organized by Quinnybel Ventures (Bakes and Confectioneries) in collaboration with the Chafuyi Community Women’s Association and supported by local volunteers and parish-based youth groups—aimed to promote food sustainability, economic independence, and creative self-reliance among grassroots participants.
From October 16 to 18, trainees learned hands-on techniques in baking and beverage production, including buns, puff-puff, chin-chin, zobo and soya drinks, iced tea, and liquid soap production. Alongside practical lessons, participants also participated in basic entrepreneurship training, gaining insight into record-keeping, pricing, and customer relations to turn their skills into profitable home-based ventures.
A team of experienced trainers, including Ms. Edelquinn Clementina Akighir, founder of Quinnybel Ventures, and members of her teaching team, guided participants through each production process and shared strategies for growing sustainable micro-enterprises.
“True empowerment is not just about giving money; it is about giving people the skills, confidence, and opportunities to create something meaningful,” said Ms. Akighir during the closing session. “When young people and women acquire practical skills, they gain the power to change their lives and feed their communities.”
In recognition of excellence, four participants received starter packs to support immediate production and the launch of their enterprises. All trainees received aprons and materials promoting hygiene and safety standards, reflecting the program’s commitment to quality and professionalism in small-scale food ventures.
Each participant received a Certificate of Participation, marking both completion and a new beginning toward self-sufficiency.
This year’s World Food Day theme— “Water is Life, Water is Food. Leave No One Behind” served as the guiding vision for the program, underlining the importance of inclusive empowerment in advancing food security.
Organizers emphasized that the training was not just about food preparation but about building resilience and dignity through work. “Every recipe learned here is a step toward independence,” one facilitator remarked. “Every bake is a statement of possibility.”
The event concluded with a renewed commitment from the organizers and partners to expand the program to other local communities in 2026, integrating more youth, mothers, and out-of-school girls into the next cycle of empowerment and enterprise formation.
In Chafuyi, this year’s World Food Day was more than a commemoration—it became a celebration of skill, creativity, and the enduring human capacity to turn flour, water, and willpower into hope.
